ArticleJournal of food science and technology2019
Degradation kinetics of anthocyanin and physicochemical changes in fermented turnip juice exposed to pulsed UV light.
Article in Journal of food science and technology, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
8 citing papers in PubMed, 31 citations in OpenAlex.
- Influence of Beverage Immersion and Repolishing on the Color Stability of CAD/CAM Restorative Materials: An In Vitro Study.Materials (Basel, Switzerland) · 2026Article
- Microencapsulation of Beetroot Anthocyanins: Investigation of Degradation Kinetics and Modeling by Using Artificial Neural Networks.ACS omega · 2026Article
- Colorimetric Food Freshness Indicators for Intelligent Packaging: Progress, Shortcomings, and Promising Solutions.Foods (Basel, Switzerland) · 2025Review
- Improving Thermal and Light Stability of Black Grape Anthocyanins Using Cobalt Complexation.Preventive nutrition and food science · 2024Article
- Effects of heat treatment and ultraviolet radiation on physicochemical, microbiological, and bioactive properties of shalgam juice.Food science & nutrition · 2024Article
- Effect of the High Hydrostatic Pressure Process on the Microbial and Physicochemical Quality of Shalgam.ACS omega · 2024Article
- Enrichment of green table olives by natural anthocyanins during fermentation.Journal of food science and technology · 2023Article
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Corrections and comments
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In this study, the effects of pulsed UV (PUV) light on the degradation kinetics of anthocyanins and physicochemical properties of turnip juice were investigated. PUV light was applied to turnip juice at 3 different distances (5, 8, 13 cm) from the quartz window of the xenon lamp for 5 different times (5, 15, 30, 45, 60 s). The pH, total acidity (% lactic acid), monomeric anthocyanin content, color density, hue, brightness, and percent color components (yellow, red, and blue) of turnip juice changed significantly after PUV-light treatments at each level. The maximum degradation of anthocyanin after PUV-light treatments was found to be about 63%. The anthocyanin degradation, brightness, yellow and blue color (%) increased, while red color (%) decreased with longer treatment time and shorter distance. The degradation of monomeric anthocyanins in turnip juice exposed to PUV light was described by the Weibull model (R
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Registered trials
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