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 UV-C 照射对芦荟凝胶和火龙果 (Stenocereus spp.) 混合物的理化性质的影响。


在 pH 3.5 和 5.5 条件下，对 10%芦荟凝胶与 5% 火龙果汁的混合物进行 16.5、27.7 和 40 mJ/cm ²的 UV-C 剂量的物理化学特性评估。未加工的处理用作对照。当 pH 为 3.5 时， a * 颜色参数降低，光度增加。红色的减少与总甜菜碱含量的减少一致，并且在 pH 5.5 时稳定。 UV-C 处理的 NMR 分析显示甜菜红素信号模式的变化。在 pH 5.5 的 UV-C 处理中，多酚含量显着降低。与未处理的处理相比，UV-C 处理的抗氧化活性降低了 1.25 倍。随着 UV-C 剂量的增加，总糖含量降低。高于 16.5 mJ/cm ²的剂量导致 pH 3.5 时单糖含量较高。 UV-C 连续流动技术可用于稳定芦荟-火龙果混合物中的甜菜碱，UV-C 剂量为 16.5 mJ/cm ² ，pH 为 5.5。