Effect of non-thermal chlorine dioxide and UV-C treatments on bioactive stability, quality attributes, and microbiological safety of passion fruit juice during storage

This study evaluated the effectiveness of two non-thermal preservation technologies chlorine dioxide (CD; 10, 50, 100 ppm) and UV-C light (254 nm) on the physicochemical stability, bioactive compounds, volatile profile, and microbiological quality of passion fruit ( Passiflora edulis f. flavicarpa) juice during storage. Both technologies effectively slowed pH and acidity changes. CD at 100 pm showed the highest preservation of bioactive compounds retaining greater concentrations of carotenoids, total polyphenols and vitamin C after 30 days compared with UV-C treatment and the untreated control. Antioxidant activity (DPPH, ABTS, FRAP) and color parameters were largely preserved across treatments. CD (50–100 ppm) and UV-C also improved microbiological safety compared with the control during storage. Volatile esters, including hexyl hexanoate, ethyl butanoate, and hexyl acetate, were the most affected compounds under CD treatment, indicating selective alterations in aroma-related molecules. Overall, CD at 100 ppm provided preservation comparable to UV-C while enhancing bioactive stability and safety. These findings demonstrate that chlorine dioxide and UV-C are promising non-thermal alternatives to conventional heat treatments for producing safe, nutritionally, preserved passion fruit beverages.