UV-C light processing of Cantaloupe melon juice: evaluation of the impact on microbiological, and some quality characteristics, during refrigerated storage

Joana F. Fundo, Fátima A. Miller, Gabriela F. Mandro, Andréia Tremarin, Teresa R. S. Brandão, Cristina L. M. Silva*

*Autor correspondente para este trabalho

Resultado de pesquisarevisão de pares

26 Citações (Scopus)
9 Transferências (Pure)

Resumo

UV-C light is a non-thermal technology with potential application in food industries. The objective was to assess UV-C radiation effect (13.44 W/m2) on microbiological decontamination and some quality characteristics of Cantaloupe melon juice, during refrigerated storage. Juice was inoculated with Listeria innocua (non-pathogenic surrogate of L. monocytogenes) and Alicyclobacillus acidoterrestris spores (spoilage indicators) used as indicators of the UV-C treatment efficacy. Total mesophylls and yeasts and molds were also enumerated. Results demonstrated that 5 min of exposure allowed 3.7 ± 0.3 log10 cycles reduction of L. innocua, while for A. acidoterrestris, 20 min were required to decrease 4.7 ± 0.1 log10 cycles. At the end of refrigerated storage for 13 days, UV-C treated juices retained color, total phenolics content and antioxidant activity, and yeast and molds did not grow. Since UV-C process was effective on microbial inactivation and allowed juice quality maintenance, it can be considered as a promising alternative to thermal pasteurization.
Idioma originalEnglish
Páginas (de-até)247-252
Número de páginas6
RevistaLWT
Volume103
DOIs
Estado da publicaçãoPublicado - abr 2019

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