Use of Electron Beams in Food Preservation

Integration of Corn and Cane for Ethanol Production: Effects of Lactobacilli Contamination on Fermentative Parameters and Use of Ionizing Radiation Treatment for Disinfection

Recently, in Brazil, corn ethanol industries are being installed and the integration with sugar/energy-cane has been proposed, using bagasse for cogeneration and the juice to dilute the corn. However, this integration may have some limitations, such as the quality of the cane juice and potential contamination by microorganisms brought with the cane from the field. In this article, we first tested the effects of mixing energy cane juice with corn on fermentative parameters. We also assessed the effects of Lactobacilli. contamination on organic acids produced during the fermentation and fermentation parameters and proposed the use of ionizing radiation to replace antibiotics as a disinfection control method. Our results showed that mixing energy cane juice with corn does not have any negative effect on fermentation parameters, including ethanol production. The contamination with Lactobacilli. considerably increased the production of acetic, lactic, and succinic acid, reducing the pH and ethanol content from 89.2 g L−1 in the sterilized treatment to 72.9 g L−1 in the contaminated treatment. Therefore, for the integration between corn and cane to be applied on an industrial scale, it is essential to have effective disinfection before fermentation. Ionizing radiation (20 kGy) virtually disinfected the wort, showing itself to be a promising technology; however, an economic viability study for adopting it in the industry should be carried out.

Impact of ultraviolet radiation treatments on the physicochemical properties, antioxidants, enzyme activity and microbial load in freshly prepared hand pressed strawberry juice

Freshly prepared, hand-pressed strawberry fruit juice was exposed to ultraviolet radiation (254 nm) at room temperature (25 ℃ ± 1 ℃) for 15, 30 and 60 min with 0 min serving as control. Results revealed decrease in pH, total soluble solids and titratable acidity, while colour parameters ( L*, a* and b* values) and clarity of juice (% transmittance) increased significantly. All the results corresponded to exposure time to ultraviolet radiation. Bioactive compounds (total phenolics, ascorbic acid and anthocyanins) decreased along with a recorded reduction in polyphenol oxidase enzyme and 1,1-diphenyl-2-picryl hydrazyl radical scavenging activities, which were again dependent on exposure time. Results on the microbial studies showed significant reduction by 2-log cycles in aerobic plate count as well as in total yeast and mould counts. Though negative results were observed for certain parameters, this is the first time it was endeavoured to demonstrate the impact of ultraviolet radiation radiation on freshly prepared, hand-pressed strawberries juice.