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Andreone A, Kozono ML, Schenk M, Guerrero S. A multidimensional evaluation of the effects of sweetener selection and UV-C treatment on orange juice and pectin-based confectionery gels. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:3013-3026. [PMID: 38053417 DOI: 10.1002/jsfa.13193] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/06/2023] [Revised: 11/17/2023] [Accepted: 12/06/2023] [Indexed: 12/07/2023]
Abstract
BACKGROUND Consumers are seeking healthier alternatives to traditional confectioneries. They value the use of sugar replacers, more natural ingredients and/or environmentally friendly preservation technologies. UV-C light is considered an emerging alternative to thermal pasteurization that leaves no residue and requires minimal energy. The present study aimed to investigate the effect of novel sweetener combinations and juice UV-C assisted by mild heat treatment (UV-C/H) on the physicochemical, microbiological, morphological, rheological and sensory properties of orange juice pectin-based confectioneries stored at 5 ± 1 °C for 35 days. RESULTS For orange juice processing, UV-C/H (pilot-scale Dean-flow reactor; 892 mJ cm-2 ; 50 ± 1 °C) and thermal (T-coil, 80 °C; 6 min) treatments were used. Low-calorie confectionery gels were elaborated using the treated juices, low-methoxyl pectin and various sweetener combinations. UV-C/H and T-coil effectively inactivated juice native microbiota. The proposed formulations, derived from a previous Box-Behnken optimization study, included partial (F1: 3%-sucrose-S + 0.019%-rebaudioside-A-RA) or complete sucrose replacement (F2: 5.5%-erythritol-E + 0.019%-RA), and one control (C:10%-S). In general, the microbiota of the gels prepared with the UV-C/H or T-coil treated juices did not recover during storage. The physicochemical and mechanical parameters of the formulations were significantly influenced by the choice of sweetener and the duration of storage. The gel surface got smoother and had fewer holes when the sucrose level dropped, according to a scanning electron microscopy study. The UV-C/H-treated samples did not differ in acceptability, whereas the measured sensory attributes approached ideal levels. F1 and F2 showed distinctive temporal-dominance-of-sensations profiles, mainly dominated by sweetness and orange taste, respectively. However, consumers perceived sourness and astringency in C during consumption. CONCLUSION The present study provides significant evidence in support of the development of confectionery gels F1 and F2 made from fruit juice treated by UV-C light assisted by mild heat and combinations of sucrose-alternative sweeteners. In terms of the properties investigated, these confectionery gels were comparable to, or even outperformed the full-sucrose option. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Antonella Andreone
- Departamento de Industrias, FCEyN-UBA, Avenida Intendente Güiraldes 2160 (C1428EGA) Ciudad Autónoma de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina
- Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), CONICET-Universidad de Buenos Aires, Buenos Aires, Argentina
| | - María Luz Kozono
- Departamento de Industrias, FCEyN-UBA, Avenida Intendente Güiraldes 2160 (C1428EGA) Ciudad Autónoma de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina
- Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), CONICET-Universidad de Buenos Aires, Buenos Aires, Argentina
| | - Marcela Schenk
- Departamento de Industrias, FCEyN-UBA, Avenida Intendente Güiraldes 2160 (C1428EGA) Ciudad Autónoma de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina
- Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), CONICET-Universidad de Buenos Aires, Buenos Aires, Argentina
| | - Sandra Guerrero
- Departamento de Industrias, FCEyN-UBA, Avenida Intendente Güiraldes 2160 (C1428EGA) Ciudad Autónoma de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina
- Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), CONICET-Universidad de Buenos Aires, Buenos Aires, Argentina
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Lopes SJS, S Sant'Ana A, Freire L. Non-thermal emerging processing Technologies: Mitigation of microorganisms and mycotoxins, sensory and nutritional properties maintenance in clean label fruit juices. Food Res Int 2023; 168:112727. [PMID: 37120193 DOI: 10.1016/j.foodres.2023.112727] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2022] [Revised: 02/01/2023] [Accepted: 03/02/2023] [Indexed: 05/01/2023]
Abstract
The increase in the fruit juice consumption and the interest in clean label products boosted the development and evaluation of new processing technologies. The impact of some emerging non-thermal technologies in food safety and sensory properties has been evaluated. The main technologies applied in the studies are ultrasound, high pressure, supercritical carbon dioxide, ultraviolet, pulsed electric field, cold plasma, ozone and pulsed light. Since there is no single technique that presents high potential for all the evaluated requirements (food safety, sensory, nutritional and the feasibility of implementation in the industry), the search for new technologies to overcome the limitations is fundamental. The high pressure seems to be the most promising technology regarding all the aspects mentioned. Some of the outstanding results are 5 log reduction of E. coli, Listeria and Salmonella, 98.2% of polyphenol oxidase inactivation and 96% PME reduction. However its cost can be a limitation for industrial implementation. The combination of pulsed light and ultrasound could overcome this limitation and provide higher quality fruit juices. The combination was able to achieve 5.8-6.4 log cycles reduction of S. Cerevisiae, and pulsed light is able to obtain PME inactivation around 90%, 61.0 % more antioxidants, 38.8% more phenolics and 68.2% more vitamin C comparing to conventional processing, and similar sensory scores after 45 days at 4 °C comparing to fresh fruit juice. This review aims to update the information related to the application of non-thermal technologies in the fruit juice processing through systematic and updated data to assist in industrial implementation strategies.
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Affiliation(s)
- Simone J S Lopes
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Luísa Freire
- Faculty of Pharmaceutical Sciences, Food and Nutrition, Federal University of Mato Grosso do Sul. Campo Grande, Mato Grosso do Sul, Brazil.
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Kozono L, Fenoglio D, Ferrario M, Guerrero S. Inactivation of Alicyclobacillus acidoterrestris spores, single or composite Escherichia coli and native microbiota in isotonic fruit-flavoured sports drinks processed by UV-C light. Int J Food Microbiol 2023; 386:110024. [PMID: 36446270 DOI: 10.1016/j.ijfoodmicro.2022.110024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2022] [Revised: 11/13/2022] [Accepted: 11/16/2022] [Indexed: 11/25/2022]
Abstract
Pasteurized sports drinks and other fruit-based beverages are susceptible to deterioration due to thermal processing ineffectiveness to inactivate certain spoilage microorganisms, like Alicyclobacillus acidoterrestris. This represents a major challenge for the beverage industry. The goals of this study were to: i) investigate the UV-C inactivation (annular thin film unit, actinometrical delivered fluence: 795-1270 mJ/cm2, 10-15 min, 20 °C, 1.8 L/h, Reh = 391-1067, recirculation mode operation) and the evolution during refrigerated storage of A. acidoterrestris ATCC 49025 spores and single or composite Escherichia coli ATCC 25922 in isotonic sports drinks (ISDs) made from orange (orange-ISD, UVT% = 81) or orange-banana-mango-kiwi-strawberry-lemon juices (multi-fruit-ISD, UVT% = 91), compared to a turbid orange-tangerine juice (OT juice, UVT% = 40); ii) assess the effect of pH, °Brix, A254nm, turbidity, colour and particle size of the ISDs and juice on microbial inactivation, iii) evaluate the evolution of native microbiota during cold storage, iv) investigate the Coroller, biphasic, Weibull, and Weibull-plus-tail models' ability to describe microbial inactivation and v) measure 5-hydroxymethylfurfural (HMF) formation. The modified biodosimetry method was used to calculate the germicidal UV-C fluences. Heat pasteurization (T-coil, 80 °C/6 min) was evaluated as the control treatment. UV-C was highly effective at inactivating E. coli as 4.1-5.1 and 4.5-5.6 log reductions were determined in the multi-fruit-ISD and orange-ISD, respectively, barely impacted by the background microbiota. No significant differences were recorded for the inactivation of E. coli in the UV-C and T-coil systems. Whereas, a significantly higher inactivation of A. acidoterrestris spores was achieved by UV-C (3.7-4.0 log reductions), compared to the negligible one achieved by the thermal treatment. Even though E. coli inactivation curves were similar in shape, UV-C was less effective when a cocktail of other E. coli strains was present. In comparison to the OT juice, the ISDs' inactivation kinetics were markedly different in shape, with a rapid decrease in population during the first minutes of treatment. The germicidal fluence (Hd biod) corresponding to A. acidoterrestris (19.1 mJ/cm2) was selected as it was higher than the one obtained for E. coli (11.0 mJ/cm2). UV-C induced 2.8- or 1.3 and 2.3- or 0.8 log-reductions of total aerobes or moulds and yeasts in the multi-fruit-ISD and orange-ISD, respectively. Compared to the other models, the Coroller and biphasic models showed a better fit and more accurate parameter estimates. UV-C-induced HMF production was not significant in the ISDs. The current study found that the UV-C treatment was more effective than typical heat pasteurization for inactivating A. acidoterrestris spores in isotonic drinks, following a similar trend for E. coli and native microbiota.
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Affiliation(s)
- Luz Kozono
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Argentina; CONICET - Universidad de Buenos Aires, Instituto de Tecnología de, Alimentos y Procesos Químicos (ITAPROQ), Argentina
| | - Daniela Fenoglio
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Argentina; CONICET - Universidad de Buenos Aires, Instituto de Tecnología de, Alimentos y Procesos Químicos (ITAPROQ), Argentina
| | - Mariana Ferrario
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Argentina; CONICET - Universidad de Buenos Aires, Instituto de Tecnología de, Alimentos y Procesos Químicos (ITAPROQ), Argentina
| | - Sandra Guerrero
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Argentina; CONICET - Universidad de Buenos Aires, Instituto de Tecnología de, Alimentos y Procesos Químicos (ITAPROQ), Argentina.
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Performance of UV-LED and UV-C treatments for the inactivation of Escherichia coli ATCC 25922 in food model solutions: Influence of optical and physical sample characteristics. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103314] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/04/2023]
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Sahoo M, Panigrahi C, Aradwad P. Management strategies emphasizing advanced food processing approaches to mitigate food borne zoonotic pathogens in food system. FOOD FRONTIERS 2022. [DOI: 10.1002/fft2.153] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
Affiliation(s)
- Monalisa Sahoo
- Centre for Rural Development and Technology Indian Institute of Technology Delhi New Delhi India
| | - Chirasmita Panigrahi
- Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur Kharagpur West Bengal India
| | - Pramod Aradwad
- Division of Agricultural Engineering Indian Agricultural Research Institute New Delhi India
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Fenoglio D, Ferrario M, Andreone A, Guerrero S. Development of an Orange-Tangerine Juice Treated by Assisted Pilot-Scale UV-C Light and Loaded with Yerba Mate: Microbiological, Physicochemical, and Dynamic Sensory Studies. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02775-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Andreone A, Schenk M, Ferrario M, Guerrero S. Development of sweet confectioneries produced from pilot‐scale UV‐C treated orange juice, low‐methoxyl pectin and different sugar‐substitute blends. Impact on physicochemical, rheological and sensory properties. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16403] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Antonella Andreone
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias
- Scholar of CONICET ‐ Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ). Buenos Aires Argentina
| | - M. Schenk
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias
- CONICET ‐ Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ)
| | - M. Ferrario
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias
- CONICET ‐ Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ)
| | - S. Guerrero
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias
- CONICET ‐ Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ)
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Ochoa-Velasco C, Beristain-Bauza S, Hernández-Carranza P, Ruiz-López I. A reactor engineering approach to describe bacterial inactivation during continuous UV-C light processing. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102853] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Vashisht P, Pendyala B, Gopisetty VVS, Patras A. Modeling and validation of delivered fluence of a continuous Dean flow pilot scale UV system: monitoring fluence by biodosimetry approach. Food Res Int 2021; 148:110625. [PMID: 34507769 DOI: 10.1016/j.foodres.2021.110625] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2021] [Revised: 05/31/2021] [Accepted: 07/19/2021] [Indexed: 11/24/2022]
Abstract
The inactivation of pathogenic microorganisms in water and high transmittance liquid foods has been studied extensively. The efficiency of the process is relatively low for treating opaque liquid foods using traditional UV systems. This study evaluated the ability of UV-C light to inactivate foodborne pathogens in a simulated opaque fluid (6.5 to 17 cm-1) at commercial relevant flow rates (31.70, 63.40, 95.10 gph) using a pilot-scale Dean Flow UV system. In this study, a mathematical model for the prediction of delivered fluence was developed by the biodosimetry method. The results revealed that increased Reduction equivalent fluence (REF) rates were observed with increased flow rates due to additional turbulence. The experimental and calculated REF were well correlated with the UV-C absorption coefficient range of 6.5 to 17 cm-1 indicating efficient mixing in the reactor. REF scaled up linearly at experimental conditions as an inverse function of flow rate and absorption coefficient, and a linear mathematical model (R2 > 0.99, p < 0.05) to predict delivered REF was developed. The model was tested and validated against independent experiments using Salmonella Typhimurium and Bacillus cereus endospores. The predicted and experimental REF values were in close agreement (p > 0.05). It is demonstrated that the developed model can predict the REF, thus microbial inactivation of microbial suspensions in simulated fluid with the absorption coefficient of 6.5-17 cm-1 and flow rates of 31.70-95.10 gph. The pilot system will be field-tested against microorganisms in highly absorbing and scattering fluids.
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Affiliation(s)
- Pranav Vashisht
- Food Biosciences and Technology Program, Department of Agricultural and Environmental Sciences, Tennessee State University, Nashville 37209, TN, USA
| | - Brahmaiah Pendyala
- Food Biosciences and Technology Program, Department of Agricultural and Environmental Sciences, Tennessee State University, Nashville 37209, TN, USA.
| | - Vybhav Vipul Sudhir Gopisetty
- Food Biosciences and Technology Program, Department of Agricultural and Environmental Sciences, Tennessee State University, Nashville 37209, TN, USA
| | - Ankit Patras
- Food Biosciences and Technology Program, Department of Agricultural and Environmental Sciences, Tennessee State University, Nashville 37209, TN, USA.
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García Carrillo M, Ferrario M, Schenk M, Guerrero S. Effect of an UV-C Light-Based Hurdle Strategy for Carrot-Orange Juice Processing on Candida parapsilosis Inactivation and Physiological State: Impact on Juice Sensory and Physicochemical Quality Parameters. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02540-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Fenoglio D, Ferrario M, Schenk M, Guerrero S. Effect of pilot-scale UV-C light treatment assisted by mild heat on E. coli, L. plantarum and S. cerevisiae inactivation in clear and turbid fruit juices. Storage study of surviving populations. Int J Food Microbiol 2020; 332:108767. [PMID: 32593099 DOI: 10.1016/j.ijfoodmicro.2020.108767] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2020] [Revised: 06/13/2020] [Accepted: 06/18/2020] [Indexed: 11/24/2022]
Abstract
Consumer growing demands for high-quality and safe food and beverages have stimulated the interest in alternative preservation technologies. Short-wavelength ultraviolet light (UV-C, 254 nm) has proven to be useful for the decontamination of a great variety of clear juices while improving their quality compared to traditional thermal treatments. Suspended solids and coloured compounds in turbid juices, diminish light transmission. The use of UV-C under a hurdle approach, may be a promising strategy for their treatment. The purpose of this study was to analyse Escherichia coli ATCC 25922, Saccharomyces cerevisiae KE 162 and Lactobacillus plantarum ATCC 8014 inactivation in clear pear juice (PJ), turbid orange-tangerine (OT) and orange-banana-mango-kiwi-strawberry (OBMKS) juices processed by single UV-C (390 mJ/cm2, 20 °C) and UV-C assisted by mild heat (UV-C/H, 50 °C) at pilot-scale in a coiled tubing unit and stored under refrigeration (5 °C). Inactivation studies were also conducted in peptone water (PW) and model solution (MS). The adequacy of the Coroller, Weibull and Biphasic Plus Shoulder models was studied. UV-C was highly effective in PW, MS and PJ, achieving up to 5.5-6.3-4.7, 4.8-5.1-4.6 and 4.4-5.5 log reductions for L. plantarum, E. coli,and S. cerevisiae, respectively. Whereas, a moderate inactivation by single UV-C was recorded in the turbid blends, reducing up to 2.4-3.8-1.6 and 3.6-3.7-1.3 log-cycles in OT and OBMKS, respectively. When the UV-C/H treatment was applied, high bacterial inactivation was observed achieving 5.2-5.6, 6.3-6.6 and 5.5-6.7 log reductions in OT, OBMKS and PJ, respectively, while 4.6-4.9 log reductions were determined for the yeast in OBMKS and OT, respectively. Thus, additive inactivation effects between UV-C and H were observed. All the models tested gave useful information regarding the existence of microbial subpopulations with varying resistances. However, the cumulative Weibull distribution function was the most versatile one, fitting inactivation curves with different shapes. Additionally, the frequency distributions of resistances showed that UV-C/H not only increased the UV-C microbicidal effect but changed the distribution of inactivation times. Principal component analysis revealed that UV-C effectiveness was associated to low particle size, a⃰, turbidity and high UV-C transmittance. An increase on the inactivation of treated bacterial populations was recorded along storage, while no yeast recovery was observed, thus emphasizing the contribution of refrigerated storage to microbial inactivation. Microbial inactivation in clear and turbid juices achieved by UV-C (390 mJ/cm2) assisted by mild heat (50 °C) and subsequent refrigerated storage may represent an useful alternative for multiple applications in the juice industry.
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Affiliation(s)
- Daniela Fenoglio
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Buenos Aires, Argentina
| | - Mariana Ferrario
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Buenos Aires, Argentina; CONICET - Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Pabellón de Industrias, Ciudad Universitaria, Avenida Intendente Güiraldes 2160(C1428EGA) Ciudad Autónoma de Buenos Aires, Argentina
| | - Marcela Schenk
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Buenos Aires, Argentina; CONICET - Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Pabellón de Industrias, Ciudad Universitaria, Avenida Intendente Güiraldes 2160(C1428EGA) Ciudad Autónoma de Buenos Aires, Argentina
| | - Sandra Guerrero
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Buenos Aires, Argentina; CONICET - Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Pabellón de Industrias, Ciudad Universitaria, Avenida Intendente Güiraldes 2160(C1428EGA) Ciudad Autónoma de Buenos Aires, Argentina.
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Fenoglio D, Ferrario M, García Carrillo M, Schenk M, Guerrero S. Characterization of microbial inactivation in clear and turbid juices processed by short-wave ultraviolet light. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14452] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Daniela Fenoglio
- Facultad de Ciencias Exactas y Naturales, Departamento de Industrias; Universidad de Buenos Aires; Buenos Aires Argentina
- Alimentos y Procesos Químicos (ITAPROQ); Instituto de Tecnología de, CONICET - Universidad de Buenos Aires; Buenos Aires Argentina
| | - Mariana Ferrario
- Facultad de Ciencias Exactas y Naturales, Departamento de Industrias; Universidad de Buenos Aires; Buenos Aires Argentina
- Alimentos y Procesos Químicos (ITAPROQ); Instituto de Tecnología de, CONICET - Universidad de Buenos Aires; Buenos Aires Argentina
| | - Mercedes García Carrillo
- Facultad de Ciencias Exactas y Naturales, Departamento de Industrias; Universidad de Buenos Aires; Buenos Aires Argentina
| | - Marcela Schenk
- Facultad de Ciencias Exactas y Naturales, Departamento de Industrias; Universidad de Buenos Aires; Buenos Aires Argentina
- Alimentos y Procesos Químicos (ITAPROQ); Instituto de Tecnología de, CONICET - Universidad de Buenos Aires; Buenos Aires Argentina
| | - Sandra Guerrero
- Facultad de Ciencias Exactas y Naturales, Departamento de Industrias; Universidad de Buenos Aires; Buenos Aires Argentina
- Alimentos y Procesos Químicos (ITAPROQ); Instituto de Tecnología de, CONICET - Universidad de Buenos Aires; Buenos Aires Argentina
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UV-C light inactivation of single and composite microbial populations in tangerine-orange juice blend. Evaluation of some physicochemical parameters. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2019.07.005] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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