UV-C radiation as an effective non-thermal process for ‘Cantaloupe’ melon juice decontamination

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Resumo

Thermal pasteurization has negative impacts on overall quality characteristics of foods. UV-C radiation has a germicidal effect and has been applied to eliminate undesirable microorganisms in food products. This technology is more effective in liquid foods, being an alternative non-thermal processing that can be applied to fruit juices.The objective of this study was to evaluate the effect of UV-C radiationon some quality characteristics and microbiological decontaminationof cantaloupe melon (Cucumis meloL. var. reticulatus) juice, whichis an excellent source of antioxidant compounds, such as vitamins, phenolics and carotenoids. Cantaloupe melon juice was artificially inoculated with Alicyclobacillus acidoterrestrisspores (spoiler indicator) and Listeria innocua(non-pathogenic surrogate of L.monocytogenes), used as indicators of the UV-C treatment efficacy.The initial concentration of both microorganisms was around 107CFU/mL.Juice was exposed to UV-C radiation at an intensity of 13.44 W/m2, during 5 and 20 minutes. Some physic-chemical characteristics (pH, colour and soluble solids content), total phenolics and antioxidant capacity were evaluated before and after treatments.Exposure time affected significantly colour (very distinct alterations) and pH (slight increase from 6.3±0.1 in fresh, to 6.7±0.1 and 7.0±0.1 after 5 and 20 min of radiation; values aremean±margin of confidence interval at 95%). The remaining characteristics were not affected by the radiation and were similar to the ones observed in fresh/untreated juice. In terms of A. acidoterrestrisspores, reductions of 0.8±0.1 and 4.7±0.1log-cycles were observed after 5 and 20 minutes of radiation, respectively. For L. innocua, a reduction of 3.9±0.7 log-cycles was attained after 5 minutes and, for the highest exposure time, no cells were detected. Since UV-C was effective on microbial inactivation and was able to retain the most of quality parameters analysed, this technology can be considered as apromising alternative to traditional pasteurization of fruit juices.
Idioma originalEnglish
Número de páginas2
Estado da publicaçãoPublicado - set 2017
EventoEFFoST International Conference – Food Science and Technology Challenges for the 21st Century : Research to Progress Society - Sitges
Duração: 13 nov 201716 nov 2017

Conferência

ConferênciaEFFoST International Conference – Food Science and Technology Challenges for the 21st Century
País/TerritórioSpain
CidadeSitges
Período13/11/1716/11/17

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