Application of ultraviolet radiation and ultrasound treatments for Alicyclobacillus acidoterrestris spores inactivation in apple juice

Andréia Tremarin, Teresa R. S. Brandão, Cristina L. M. Silva*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

48 Citations (Scopus)

Abstract

Alicyclobacillus acidoterrestris is a spore-forming bacterium, which is responsible for quality degradation of fruit juices. Non-thermal treatments, such as ultraviolet-C radiation (UV-C) and ultrasound (US), are promising methods for microbial inactivation. The main objective was to study the influence of UV-C, ultrasound and combinations of both treatments on A. acidoterrestris spores inactivation in apple juices. A thermal treatment at 95 °C was used as control. Commercial juices artificially inoculated with the bacterium were exposed to the treatments. Results showed that ultrasound had the lowest impact on A. acidoterrestris inactivation. When UV-C radiation was applied, the number of spores decreased drastically after 8 min, being more effective than a 95 °C thermal treatment. In terms of final microbial loads, combination of US and UV-C did not result in synergetic effects. However, inactivation rates of the combined treatments were significantly different from the ones obtained when the treatments were applied individually.
Original languageEnglish
Pages (from-to)138-142
Number of pages5
JournalLWT - Food Science and Technology
Volume78
DOIs
Publication statusPublished - 1 May 2017

Keywords

  • A. acidoterrestris
  • Apple juices
  • Inactivation
  • Ultrasound and UV-C treatments

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