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The study aims to evaluate the effects of UV-C treatment combined with various antioxidants on the quality and safety of selenium-sand melon juice.

April 26, 2026FoodsOpen Access

Effects of UV-C Combined with Different Antioxidants on Storage Quality and Flavor of Selenium-Sand Melon Juice

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Randomized trial assesses the impact of UV-C and antioxidants on flavor and safety in melon juice, indicating enhanced preservation methods.

The study aims to evaluate the effects of UV-C treatment combined with various antioxidants on the quality and safety of selenium-sand melon juice.
Five treatments were evaluated: UV-C alone, and UV-C combined with catechin, sodium erythorbate, ascorbic acid, and catechin-ascorbic acid.
Microbial contamination was introduced using E. coli and Mucor circinelloides.
Conventional pasteurization methods served as controls.
UV-C treatment preserved lycopene and flavor compounds better than traditional pasteurization methods.
No viable bacteria were detected in the sodium erythorbate group after four weeks.
UV-C combined with antioxidants demonstrated synergistic effects for better preservation.

Li et al. (2026) studied this question.

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Randomized trial assesses the impact of UV-C and antioxidants on flavor and safety in melon juice, indicating enhanced preservation methods.