Abstract The effects of ultraviolet-C light emitting diodes (UVC-LEDs) irradiation on Zygosaccharomyces rouxii levels and physicochemical properties of apple juice were determined. The populations of Z. rouxii in apple juice were reduced by 4.86- and 5.46-log values after UVC-LEDs irradiation at 800 and 1200 mJ/cm2 (p 0.05). Nonetheless, the UVC-LEDs irradiation caused reduction in total phenolic content and antioxidant activity of apple juice. Additionally, UVC-LEDs treatment caused significant changes in the color attributes (a*, b*, chroma, hue angle, and total color difference) and browning index of apple juice. These results suggest that UVC-LEDs irradiation may be an effective alternative to conventional thermal treatments in fruit and vegetable juices processing.

中文翻译：

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UVC发光二极管对苹果汁的影响：鲁氏接合酵母的灭活及品质测定

摘要 确定了紫外-C 发光二极管 (UVC-LED) 照射对苹果汁中鲁氏接合酵母水平和理化性质的影响。在 800 和 1200 mJ/cm2 的 UVC-LED 照射后，苹果汁中的 Z.rouxii 种群减少了 4.86-和 5.46-log 值（p = 0.05）。尽管如此，UVC-LEDs 照射导致苹果汁总酚含量和抗氧化活性降低。此外，UVC-LED 处理导致苹果汁的颜色属性（a*、b*、色度、色调角和总色差）和褐变指数发生显着变化。这些结果表明，UVC-LED 辐射可能是水果和蔬菜汁加工中传统热处理的有效替代方法。