Physicochemical properties of a blend of 10% Aloe vera gel with 5% pitaya juice subjected to UV-C doses of 16.5, 27.7, and 40 mJ/cm² were evaluated at pH 3.5 and 5.5. Unprocessed treatments were used as the control. The a* color parameter decreased and luminosity increased at pH 3.5. The decrease in the reddish color was consistent with the decrease in total betalains content and stabilized at pH 5.5. The NMR analyses of UV-C treatments showed changes in betalains signal patterns. Polyphenolics content was significantly reduced in the UV-C treatments at pH 5.5. UV-C processing decreased the antioxidant activity 1.25 times compared to unprocessed treatments. Total sugar content was reduced as the UV-C dose increased. Doses above 16.5 mJ/cm² resulted in a higher simple sugar content at a pH 3.5. The UV-C continuous flow technology can be applied to stabilize betalains in Aloe vera–pitaya blends at a UV-C dose of 16.5 mJ/cm² and pH 5.5.

中文翻译：

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连续流动UV-C辐照对芦荟凝胶和火龙果（Stenocereus spp。）共混物理化性质的影响。

在pH 3.5和5.5下，评估了经受UV-C剂量16.5、27.7和40 mJ / cm ²的10％芦荟凝胶与5％火龙果汁的混合物的理化性质。未处理的处理用作对照。在pH 3.5时，a *颜色参数降低而亮度增加。偏红色的减少与总甜菜碱含量的减少一致，并稳定在pH 5.5处。UV-C处理的NMR分析显示甜菜碱信号模式发生了变化。在pH 5.5的UV-C处理中，多酚含量明显降低。与未经处理的处理相比，UV-C处理将抗氧化活性降低了1.25倍。总糖含量随着UV-C剂量的增加而降低。16.5 mJ / cm ²以上的剂量导致在pH 3.5时较高的单糖含量。UV-C连续流技术可用于以16.5 mJ / cm ²的UV-C剂量和pH 5.5稳定芦荟-火龙果混合物中的甜菜碱。