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Wai HH, Shiekh KA, Jafari S, Kijpatanasilp I, Assatarakul K. Ultraviolet irradiation as alternative non-thermal cold pasteurization to improve quality and microbiological parameters of mango juice during cold storage. Int J Food Microbiol 2024; 415:110632. [PMID: 38428167 DOI: 10.1016/j.ijfoodmicro.2024.110632] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 02/04/2024] [Accepted: 02/15/2024] [Indexed: 03/03/2024]
Abstract
The objectives of this research were to study the effect of UV irradiation on quality characteristics of mango juice during cold storage. Mango juice exposed to UV radiation was also used to determine zero-order and first-order kinetic models of microbial (total plate count, yeast and mold count, and Escherichia coli) reduction. According to the microbiological results, UV light at 120 J/cm2 caused a 5.19 log reduction. It was found that microbial inactivation of all tested microorganisms followed first-order kinetic model. The treatments did not differ significantly in terms of the quality metrics. L*, b*, pH, total soluble solid, total phenolic compound, total flavonoid content, and antioxidant activity as measured by the DPPH and FRAP assay all tended to decline during storage at 4 °C, whereas a*, ∆E, titratable acidity, total plate count, yeast and mold count, as well as the total plate count, had an increasing trend. During storage at 4 °C, UV irradiation increased the shelf life of mango juice by about 14 days compared to the control sample. In conclusion, this study demonstrated the potential of UV treatment as an alternative to thermal pasteurization for preserving mango juice quality and safety while also prolonging shelf life.
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Affiliation(s)
- Htay Htay Wai
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand; Small Scale Industries Department, Ministry of Cooperatives and Rural Development, Nay Pyi Taw 15011, Myanmar
| | - Khursheed Ahmad Shiekh
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Saeid Jafari
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Isaya Kijpatanasilp
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Kitipong Assatarakul
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand.
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Salazar F, Pizarro-Oteíza S, Molinett S, Labbé M. Effect of Optimized UV-LED Technology on Modeling, Inactivation Kinetics and Microbiological Safety in Tomato Juice. Foods 2024; 13:430. [PMID: 38338565 PMCID: PMC10855617 DOI: 10.3390/foods13030430] [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: 11/21/2023] [Revised: 12/26/2023] [Accepted: 01/20/2024] [Indexed: 02/12/2024] Open
Abstract
This research analyzed, optimized and modeled the inactivation kinetics of pathogenic bacteria (PB1: Escherichia coli O157:H7 and PB2: Listeria monocytogenes) and determined the microbiological safety of tomato juice processed by UV-LED irradiation and heat treatment. UV-LED processing conditions were optimized using response surface methodology (RSM) and were 90% power intensity, 21 min and 273-275 nm (251 mJ/cm2) with R2 > 0.96. Using the optimal conditions, levels of PB1 and PB2 resulted a log reduction of 2.89 and 2.74 CFU/mL, respectively. The Weibull model was efficient for estimating the log inactivation of PB1 and PB2 (CFU/mL). The kinetic parameter δ showed that 465.2 mJ/cm2 is needed to achieve a 90% log (CFU/mL) reduction in PB1 and 511.3 mJ/cm2 for PB2. With respect to the scale parameter p > 1, there is a descending concave curve. UV-LED-treated tomato juice had an 11.4% lower Listeria monocytogenes count than heat-treated juice on day 28 (4.0 ± 0.82 °C). Therefore, UV-LED technology could be used to inactivate Escherichia coli O157:H7 and Listeria monocytogenes, preserving tomato juice for microbiological safety, but studies are required to further improve the inactivation of these pathogens and analyze other fruit and vegetable juices.
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Affiliation(s)
- Fernando Salazar
- Laboratorio de Fermentaciones Industriales, Escuela de Alimentos, Facultad de Ciencias Agronómicas y de los Alimentos, Pontificia Universidad Católica de Valparaíso, Av. Waddington 716, Valparaíso 2340000, Chile
| | - Sebastián Pizarro-Oteíza
- Laboratorio de Fermentaciones Industriales, Escuela de Alimentos, Facultad de Ciencias Agronómicas y de los Alimentos, Pontificia Universidad Católica de Valparaíso, Av. Waddington 716, Valparaíso 2340000, Chile
| | - Sebastián Molinett
- Laboratorio de Bionanotecnología, Instituto de Investigaciones Agropecuarias, INIA CRI La Cruz, Chorrillos 86, La Cruz 2280454, Chile
| | - Mariela Labbé
- Laboratorio de Fermentaciones Industriales, Escuela de Alimentos, Facultad de Ciencias Agronómicas y de los Alimentos, Pontificia Universidad Católica de Valparaíso, Av. Waddington 716, Valparaíso 2340000, Chile
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3
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Degradation of Patulin in Apple Juice by Pulsed Light and its Effect on the Quality. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02978-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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4
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Sánchez-Bravo P, Noguera-Artiaga L, Gómez-López VM, Carbonell-Barrachina ÁA, Gabaldón JA, Pérez-López AJ. Impact of Non-Thermal Technologies on the Quality of Nuts: A Review. Foods 2022; 11:foods11233891. [PMID: 36496699 PMCID: PMC9739324 DOI: 10.3390/foods11233891] [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: 11/10/2022] [Revised: 11/24/2022] [Accepted: 11/30/2022] [Indexed: 12/04/2022] Open
Abstract
Nuts are widely consumed worldwide, mainly due to their characteristic flavor and texture, ease of consumption, and their functional properties. In addition, consumers increasingly demand natural or slightly processed foods with high quality. Consequently, non-thermal treatments are a viable alternative to thermal treatments used to guarantee safety and long shelf life, which produce undesirable changes that affect the sensory quality of nuts. Non-thermal treatments can achieve results similar to those of the traditional (thermal) ones in terms of food safety, while ensuring minimal loss of bioactive compounds and sensory properties, thus obtaining a product as similar as possible to the fresh one. This article focuses on a review of the main non-thermal treatments currently available for nuts (cold plasma, high pressure, irradiation, pulsed electric field, pulsed light, ultrasound and ultraviolet light) in relation to their effects on the quality and safety of nuts. All the treatments studied have shown promise with regard to the inhibition of the main microorganisms affecting nuts (e.g., Aspergillus, Salmonella, and E. coli). Furthermore, by optimizing the treatment, it is possible to maintain the organoleptic and functional properties of these products.
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Affiliation(s)
- Paola Sánchez-Bravo
- Laboratory of Fitoquímica y Alimentos Saludables (LabFAS), CEBAS-CSIC, University of Murcia, 25, 30100 Murcia, Spain
- Department of AgroFood Technology, Miguel Hernandez University, Carretera de Beniel, km 3.2, 03312 Orihuela, Spain
| | - Luis Noguera-Artiaga
- Department of AgroFood Technology, Miguel Hernandez University, Carretera de Beniel, km 3.2, 03312 Orihuela, Spain
| | - Vicente M. Gómez-López
- Catedra Alimentos Para la Salud, Campus de los Jerónimos, Universidad Católica San Antonio de Murcia (UCAM), 30107 Murcia, Spain
| | | | - José A. Gabaldón
- Catedra Alimentos Para la Salud, Campus de los Jerónimos, Universidad Católica San Antonio de Murcia (UCAM), 30107 Murcia, Spain
| | - Antonio J. Pérez-López
- Department of Food Technology and Nutrition, Catholic University of San Antonio, Campus de los Jerónimos s/n, 30107 Murcia, Spain
- Correspondence: ; Tel.: +34-968-278-622
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5
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Croatian white grape variety Maraština: First taste of its indigenous mycobiota. Food Res Int 2022; 162:111917. [DOI: 10.1016/j.foodres.2022.111917] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 07/09/2022] [Accepted: 09/07/2022] [Indexed: 11/20/2022]
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Characterisation of fruit juices and effect of pasteurisation and storage conditions on their microbial, physicochemical, and nutritional quality. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102335] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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7
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Ma T, Wang J, Lan T, Bao S, Zhao Q, Sun X, Liu X. How to comprehensively improve juice quality: a review of the impacts of sterilization technology on the overall quality of fruit and vegetable juices in 2010-2021, an updated overview and current issues. Crit Rev Food Sci Nutr 2022; 64:2197-2247. [PMID: 36106453 DOI: 10.1080/10408398.2022.2121806] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Fruit and vegetable juices (FVJ) are rich in nutrients, so they easily breed bacteria, which cause microbial pollution and rapid deterioration of their quality and safety. Sterilization is an important operation in FVJ processing. However, regardless of whether thermal sterilization or non-thermal sterilization is used, the effect and its impact on the overall quality of FVJ are strongly dependent on the processing parameters, microbial species, and FVJ matrix. Therefore, for different types of FVJ, an understanding of the impacts that different sterilization technologies have on the overall quality of the juice is important in designing and optimizing technical parameters to produce value-added products. This article provides an overview of the application of thermal and non-thermal technique in the field of FVJ processing over the past 10 years. The operating principle and effects of various technologies on the inactivation of microorganisms and enzymes, nutritional and functional characteristics, physicochemical properties, and sensory quality of a wide range of FVJ are comprehensively discussed. The application of different combinations of hurdle technology in the field of FVJ sterilization processing are also discussed in detail. Additionally, the advantages, limitations, and current application prospects of different sterilization technologies are summarized.
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Affiliation(s)
- Tingting Ma
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Jiaqi Wang
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Tian Lan
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Shihan Bao
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Qinyu Zhao
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Xiangyu Sun
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Xuebo Liu
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
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8
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Basak S, Mahale S, Chakraborty S. Changes in quality attributes of pulsed light and thermally treated mixed fruit beverages during refrigerated storage (4 °C) condition. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103025] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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9
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Effect of Postharvest UV-C Radiation on Nutritional Quality, Oxidation and Enzymatic Browning of Stored Mature Date. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12104947] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The effect of three doses of UV-C radiation (1, 3 and 6 kJ m−2) on conservation potential after harvest of the Deglet-Nour date for five months of storage at 10 °C was studied. Contents of water, total sugar, carotenoids, proteins, total polyphenols, flavonoids and condensed tannins, as well as browning index, enzyme activities of polyphenoloxidase and peroxidase and antioxidant capacity of samples were monitored during storage using standard methods. Doses 1 and 6 kJ m−2 significantly slowed the water loss of samples until the second month of storage, with 17.68% and 16.02% of loss compared to control (31.45%). In the second month of storage, a significant increase in carotenoids was also observed for doses 1 and 6 kJ m−2, with values of 4.17 and 4.02 mg kg−1 versus the control (3.45 mg kg−1), which resulted in deceleration in carotenoid degradation. A gradual decrease in total sugar content was noted for all samples; it was slower within irradiated ones at the second month, where the slowing down of sugar consumption was significantly favored in the samples irradiated at 1 and 6 kJ m−2, which was marked by decreases of 4.98% and 4.57% versus 8.96% in the control. Protein content of irradiated samples (3 and 6 kJ m−2) increased at the third month, giving 1.70 and 2.41 g kg−1 compared to 1.29 g kg−1 for the control. An important decrease in enzymatic activity of polyphenoloxidase was detected, in addition to a fluctuation in peroxidase during storage. The browning index was lower in the irradiated sample until the fourth month of storage, where the result was more significant. An increase in the content of condensed tannins was detected, especially during the two first months, and while the significant increase in the content of flavonoids was read at the last month, it was detected from the first month for polyphenols. This was more significant for the highest dose, were the content reached 0.537 g kg−1 versus 0.288 g kg−1 in control at the first month. A dose-dependent increase in antiradical activity was noted during the last months of storage, while the increase in iron-reducing power was detected at the first month. UV-C delayed installation of Deglet-Nour browning and enriched it with antioxidants.
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10
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Araby E, Abd El‐Khalek HH, Amer MS. Synergistic effects of
UV‐C
light in combination with chitosan nanoparticles against foodborne pathogens in pomegranate juice with enhancement of its health‐related components. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16695] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Eman Araby
- Radiation Microbiology Department, National Centre for Radiation Research and Technology, Egyptian Atomic Energy Authority Nasr City Egypt
| | - Hanan H. Abd El‐Khalek
- Radiation Microbiology Department, National Centre for Radiation Research and Technology, Egyptian Atomic Energy Authority Nasr City Egypt
| | - Mahmoud S. Amer
- National Institute of Laser Enhanced Science Cairo University Giza Egypt
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11
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Salar FJ, Domínguez-Perles R, García-Viguera C, Fernández PS. Ifs and buts of non-thermal processing technologies for plant-based drinks' bioactive compounds. FOOD SCI TECHNOL INT 2022:10820132221094724. [PMID: 35440183 DOI: 10.1177/10820132221094724] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Vegetables and fruits contain a variety of bioactive nutrients and non-nutrients that are associated with health promotion. Consumers currently demand foods with high contents of healthy compounds, as well as preserved natural taste and flavour, minimally processed without using artificial additives. Processing alternatives to be applied on plant-based foodstuffs to obtain beverages are mainly referred to as classical thermal treatments that although are effective treatments to ensure safety and extended shelf-life, also cause undesirable changes in the sensory profiles and phytochemical properties of beverages, thus affecting the overall quality and acceptance by consumers. As a result of these limitations, new non-thermal technologies have been developed for plant-based foods/beverages to enhance the overall quality of these products regarding microbiological safety, sensory traits, and content of bioactive nutrients and non-nutrients during the shelf-life of the product, thus allowing to obtain enhanced health-promoting beverages. Accordingly, the present article attempts to review critically the principal benefits and downsides of the main non-thermal processing alternatives (High hydrostatic pressure, pulsed electric fields, ultraviolet light, and ultrasound) to set up sound comparisons with conventional thermal treatments, providing a vision about their practical application that allows identifying the best choice for the sectoral industry in non-alcoholic fruit and vegetable-based beverages.
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Affiliation(s)
- Francisco J Salar
- Laboratorio de Fitoquímica y Alimentos Saludables (LabFAS), Departamento de Ciencia y Tecnología de Alimentos, CEBAS-CSIC, Campus de Espinardo 25, 30100 Murcia, Spain
| | - Raúl Domínguez-Perles
- Laboratorio de Fitoquímica y Alimentos Saludables (LabFAS), Departamento de Ciencia y Tecnología de Alimentos, CEBAS-CSIC, Campus de Espinardo 25, 30100 Murcia, Spain.,Calidad y Evaluación de Riesgos en Alimentos, Unidad Asociada CSIC -UPCT
| | - Cristina García-Viguera
- Laboratorio de Fitoquímica y Alimentos Saludables (LabFAS), Departamento de Ciencia y Tecnología de Alimentos, CEBAS-CSIC, Campus de Espinardo 25, 30100 Murcia, Spain.,Calidad y Evaluación de Riesgos en Alimentos, Unidad Asociada CSIC -UPCT
| | - Pablo S Fernández
- Department of Ingeniería Agrónomica, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Spain.,Calidad y Evaluación de Riesgos en Alimentos, Unidad Asociada CSIC -UPCT
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12
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Phenolic compounds are dependent on cultivation conditions in face of UV-C radiation in ‘Concord’ grape juices (Vitis labrusca). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112681] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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13
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Kinetic study of microbial inhibition by dimethyl dicarbonate and quality attributes of pomegranate juice during cold storage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112309] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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14
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Jafari S, Rungroj N, Worobo RW, Assatarakul K. Kinetic study of selected microorganisms and quality attributes during cold storage of mango and passion fruit smoothie subjected to dimethyl dicarbonate. Int J Food Microbiol 2021; 358:109404. [PMID: 34563882 DOI: 10.1016/j.ijfoodmicro.2021.109404] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2021] [Revised: 09/01/2021] [Accepted: 09/13/2021] [Indexed: 11/28/2022]
Abstract
The objectives of this research were to study the effect of DMDC (0-250 ppm) on quality and shelf life of mango and passion fruit smoothie during cold storage. The correlation between microbial population (total microorganisms, yeast and mold, E. coli and S. aureus) and DMDC concentration using zero-order kinetic and first-order kinetic was also determined. In addition, the effect of DMDC compared with pasteurization (90 °C, 100 s) on quality of mixed mango and passion fruit smoothie during the cold storage (4 °C) was studied. The results showed that microbial inactivation was best-described by first-order kinetic model due to a higher coefficient of determination (R2). In addition, DMDC did not affect the decreasing trend of total soluble solid, color difference (∆E*) and total phenolic compound as compared to control during the cold storage. DMDC also hindered the increasing trend in microbial population and prevented the loss of antioxidant activity (DPPH and FRAP assays) and total flavonoid content and decreased the PPO activity as compared with the control during the cold storage. In summary, DMDC showed the potential to maintain the quality and to extend the shelf life of mango and passion fruit smoothie during cold storage.
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Affiliation(s)
- Saeid Jafari
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Nateekarn Rungroj
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Randy W Worobo
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, NY 14853-5701, USA
| | - Kitipong Assatarakul
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand.
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Sterilization of food packaging by UV-C irradiation: Is Aspergillus brasiliensis ATCC 16404 the best target microorganism for industrial bio-validations? Int J Food Microbiol 2021; 357:109383. [PMID: 34509931 DOI: 10.1016/j.ijfoodmicro.2021.109383] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2021] [Revised: 08/23/2021] [Accepted: 09/03/2021] [Indexed: 11/21/2022]
Abstract
In food industries UV-C irradiation is used to achieve decontamination of some packaging devices, such as plastic caps or laminated foils, and of those smooth surfaces that can be directly irradiated. Since its effectiveness can be checked by microbial validation tests, some ascospore-forming molds (Aspergillus hiratsukae, Talaromyces bacillisporus, Aspergillus montevidensis, and Chaetomium globosum) were compared with one of the target microorganisms actually used in industrial bio-validations (Aspergillus brasiliensis ATCC 16404) to find the species most resistant to UV-C. Tests were carried out with an UV-C lamp (irradiance = 127 μW/cm2; emission peak = 253.7 nm) by inoculating HDPE caps with one or more layers of spores. Inactivation kinetics of each strain were studied and both the corresponding 1D-values and the number of Logarithmic Count Reductions (LCR) achieved were calculated. Our results showed the important role played by the type of inoculum (one or more layers) and by the differences in cell structure (thickness, presence of protective solutes, pigmentation, etc.) of the strains tested. With a single-layer inoculum, Chaetomium globosum showed the highest resistance to UV-C irradiation (1D-value = 100 s). With a multi-layer inoculum, Aspergillus brasiliensis ATCC 16404 was the most resistant fungus (1D-value = 188 s), even if it reached a number of logarithmic reductions that was higher than those of some ascospore-forming mycetes (Aspergillus montevidensis, Talaromyces bacillisporus) tested.
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16
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Lan T, Bao S, Wang J, Ge Q, Zhang H, Yang W, Sun X, Ma T. Shelf life of non-industrial fresh mango juice: Microbial safety, nutritional and sensory characteristics. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101060] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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17
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Baykuş G, Akgün MP, Unluturk S. Effects of ultraviolet-light emitting diodes (UV-LEDs) on microbial inactivation and quality attributes of mixed beverage made from blend of carrot, carob, ginger, grape and lemon juice. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2020.102572] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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18
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Niu L, Wu Z, Yang L, Wang Y, Xiang Q, Bai Y. Antimicrobial Effect of UVC Light-Emitting Diodes against Saccharomyces cerevisiae and Their Application in Orange Juice Decontamination. J Food Prot 2021; 84:139-146. [PMID: 32916700 DOI: 10.4315/jfp-20-200] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2020] [Accepted: 09/09/2020] [Indexed: 12/21/2022]
Abstract
ABSTRACT UVC light-emitting diodes (UVC-LEDs) are a novel eco-friendly alternative source of UV light. This study evaluated the inactivation and membrane damage of spoilage yeast Saccharomyces cerevisiae by UVC-LEDs and their application in orange juice pasteurization. The results demonstrated that the antimicrobial effect of UVC-LED treatment against S. cerevisiae was enhanced by increased radiation dose. When the dose of UVC-LED radiation was 1,420 mJ/cm2, the population of S. cerevisiae in yeast extract peptone dextrose broth was reduced by 4.86 log CFU/mL. Through scanning electron microscopy and fluorescent staining, the structure and function of plasma membrane was observed to be severely damaged by UVC-LED treatment. The inactivation efficacy of UVC-LEDs against S. cerevisiae in orange juice also increased with increasing radiation dose. Radiation at 1,420 mJ/cm2 greatly reduced S. cerevisiae in orange juice by 4.44 log CFU/mL and did not induce remarkable changes in pH, total soluble solids, titratable acidity, and color parameters. However, the total phenolic content in orange juice was found to be significantly decreased by UVC-LEDs. These findings contribute to a better comprehension of UVC-LED inactivation and provide theoretical support for its potential application in fruit and vegetable juice processing. HIGHLIGHTS
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Affiliation(s)
- Liyuan Niu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, People's Republic of China.,(ORCID: https://orcid.org/0000-0003-2334-4001 [L.N.].,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, People's Republic of China
| | - Zihao Wu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, People's Republic of China
| | - Lanrui Yang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, People's Republic of China
| | - Yanqiu Wang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, People's Republic of China
| | - Qisen Xiang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, People's Republic of China.,https://orcid.org/0000-0002-3052-0969 [Q.X.].,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, People's Republic of China
| | - Yanhong Bai
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, People's Republic of China.,https://orcid.org/0000-0002-2074-0351 [Y.B.]).,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, People's Republic of China
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Kaya Z, Unluturk S, Martin-Belloso O, Soliva-Fortuny R. Effectiveness of pulsed light treatments assisted by mild heat on Saccharomyces cerevisiae inactivation in verjuice and evaluation of its quality during storage. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102517] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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20
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Zhai Y, Tian J, Ping R, Xiu H, Xiang Q, Shen R, Wang Z. Effects of ultraviolet-C light-emitting diodes at 275 nm on inactivation of Alicyclobacillusacidoterrestris vegetative cells and its spores as well as the quality attributes of orange juice. FOOD SCI TECHNOL INT 2020; 27:334-343. [PMID: 32954800 DOI: 10.1177/1082013220957529] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Alicyclobacillus acidoterrestris is a thermoacidophilic, spore-forming bacillus. A. acidoterrestris and its spores can survive in pasteurized juices and cause microbial spoilage. In this work, the effects of ultraviolet-C light-emitting diodes at 275 nm on the inactivation of A. acidoterrestris vegetative cells and its spores in commercial pasteurized orange juice were studied. Meanwhile, the effects of ultraviolet-C light-emitting diodes on the quality attributes of the orange juice were also investigated. The quantities of A. acidoterrestris vegetative cells and its spores inoculated in orange juice were reduced by 6.04 and 2.49 log10 CFU/mL after ultraviolet-C light-emitting diode treatment at 220 mJ/cm2, respectively. The Weibull and Weibull plus tail models were satisfactorily fitted to estimate the reductions of A. acidoterrestris vegetative cells and its spores in orange juice, respectively. Physicochemical properties (pH, titratable acidity, total soluble solids, and clarity) of orange juice did not change significantly after exposure to ultraviolet-C light-emitting diodes. However, the total phenolic content of orange juice decreased with increasing fluence. In addition, ultraviolet-C light-emitting diode treatment at a higher fluence led to a noticeable color difference. These results indicate that ultraviolet-C light-emitting diode treatment has a potential application in the juice processing industry.
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Affiliation(s)
- Yafei Zhai
- College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, PR China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, PR China.,Henan Collaborative Innovation Center of Food Production and Safety, Zhengzhou, PR China
| | - Jiali Tian
- College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, PR China
| | - Ruonan Ping
- College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, PR China
| | - Hongxia Xiu
- College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, PR China
| | - Qisen Xiang
- College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, PR China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, PR China.,Henan Collaborative Innovation Center of Food Production and Safety, Zhengzhou, PR China
| | - Ruiling Shen
- College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, PR China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, PR China.,Henan Collaborative Innovation Center of Food Production and Safety, Zhengzhou, PR China
| | - Zhangcun Wang
- College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, PR China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, PR China.,Henan Collaborative Innovation Center of Food Production and Safety, Zhengzhou, PR China
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21
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Simsek M, Eke B, Demir H. Characterization of carboxymethyl cellulose-based antimicrobial films incorporated with plant essential oils. Int J Biol Macromol 2020; 163:2172-2179. [PMID: 32941903 DOI: 10.1016/j.ijbiomac.2020.09.075] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2020] [Revised: 08/22/2020] [Accepted: 09/10/2020] [Indexed: 12/22/2022]
Abstract
The aim of this study was to investigate the effect of essential oil (EO) addition (1, 2, and 3% v/v) obtained from different plants (Santolina chamaecyparissus (SC), Schinus molle (SM), and Eucalyptus globulus (EG) on the antimicrobial, physical, water vapor permeability, mechanical, optical and microstructural properties of the carboxymethyl cellulose (CMC) films. The films containing EO at the concentration of 3% showed the highest antimicrobial activity on tested microorganisms. The EO content increase from 1% to 3% in films decreased the moisture content and water solubility of all films. The water vapor permeability also decreased in films with EGEO but it increased in films with SCEO and SMEO. While the tensile strength (TS) of films containing EO (29.43 ± 3.28-77.05 ± 0.02 MPa) was determined higher than the TS of the control (24.60 ± 0.54 MPa), the elongation at break (E%) of films (14.41 ± 0.02-33.01 ± 0.01%) were lower than E% of the control (37.06 ± 0.85%). The microstructures of films were homogeneous in the films containing 1% and 2% EOs. CMC films gained a significant antimicrobial property and improved its characteristic properties with the incorporation of EOs presenting a good potential for applying to foods.
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Affiliation(s)
- Meric Simsek
- Department of Food Engineering, Osmaniye Korkut Ata University, Osmaniye, Turkey.
| | - Belma Eke
- Graduate School of Natural and Applied Sciences, Osmaniye Korkut Ata University, Osmaniye, Turkey
| | - Hande Demir
- Department of Food Engineering, Osmaniye Korkut Ata University, Osmaniye, Turkey
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22
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Ma T, Wang J, Wang H, Lan T, Liu R, Gao T, Yang W, Zhou Y, Ge Q, Fang Y, Sun X. Is overnight fresh juice drinkable? The shelf life prediction of non-industrial fresh watermelon juice based on the nutritional quality, microbial safety quality, and sensory quality. Food Nutr Res 2020; 64:4237. [PMID: 32612491 PMCID: PMC7307432 DOI: 10.29219/fnr.v64.4327] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2019] [Revised: 03/25/2020] [Accepted: 03/30/2020] [Indexed: 01/07/2023] Open
Abstract
OBJECTIVE The aim of this study was to obtain the time range of non-industrial fresh watermelon juice (FWJ), which is widely used in the catering industry under different storage conditions, with safe-drinkable quality, and the drinking time range of fresh juice with good nutritional quality and sensory quality. METHOD The quality of non-industrial FWJ was audited by assessing the shelf life of non-industrial FWJ through microbial safety, nutritional, and sensory quality investigating during 24 h of storage at 4, 25, and 37°C. RESULTS According to the microbial safety quality, the safe drinking time of FWJ was within 12, 4, and 4 h when stored at 4, 25, and 37°C, respectively. Based on the nutritional and sensory quality, FWJ was drinking with good quality within 2 h, and with just acceptable quality for no more than 4 h when stored at 4 or 25°C. Electronic nose and gas chromatography-mass spectrometry (GC-MS) could effectively distinguish and identify the changes in volatile components in FWJ under different storage conditions. CONCLUSION It is a feasible method to predict the shelf life of non-industrial FWJ by this method, and hence to guarantee non-industrial FWJ being drinking with safety and health, and it might be used in many other fresh juice shelf life predictions.
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Affiliation(s)
- Tingting Ma
- College of Food Science and Engineering, College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling, China
- China Wine Industry Technology Institute, Yinchuan, China
| | - Jiaqi Wang
- College of Food Science and Engineering, College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling, China
| | - Haoli Wang
- College of Food Science and Engineering, College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling, China
| | - Tian Lan
- College of Food Science and Engineering, College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling, China
| | - Ruihao Liu
- College of Food Science and Engineering, College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling, China
| | - Tian Gao
- College of Food Science and Engineering, College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling, China
| | - Wanyi Yang
- College of Food Science and Engineering, College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling, China
| | - Yuan Zhou
- College of Food Science and Engineering, College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling, China
| | - Qian Ge
- College of Food Science and Engineering, College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling, China
| | - Yulin Fang
- College of Food Science and Engineering, College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling, China
- China Wine Industry Technology Institute, Yinchuan, China
| | - Xiangyu Sun
- College of Food Science and Engineering, College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling, China
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23
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Mathematical Modeling Used to Evaluate the Effect of UV-C Light Treatment on Microorganisms in Liquid Foods. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09219-y] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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24
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Xiang Q, Fan L, Zhang R, Ma Y, Liu S, Bai Y. Effect of UVC light-emitting diodes on apple juice: Inactivation of Zygosaccharomyces rouxii and determination of quality. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.107082] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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25
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Zhang C, Yu X, Diao Y, Jing Y. Free Radical Grafting of Epigallocatechin Gallate onto Carboxymethyl Chitosan: Preparation, Characterization, and Application on the Preservation of Grape Juice. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02442-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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26
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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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27
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Ascorbic acid degradation in aqueous solution during UV-Vis irradiation. Food Chem 2019; 297:124864. [DOI: 10.1016/j.foodchem.2019.05.138] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2018] [Revised: 05/17/2019] [Accepted: 05/20/2019] [Indexed: 11/30/2022]
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28
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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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29
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UV-C treatment of grape must: Microbial inactivation, toxicological considerations and influence on chemical and sensory properties of white wine. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.01.005] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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30
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Braga TR, Silva EO, Rodrigues S, Fernandes FA. Drying of mangoes (Mangifera indica L.) applying pulsed UV light as pretreatment. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2018.11.013] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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31
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Demir H, Oral MO. Nonthermal pasteurization of onion juice by continuous UV‐C reactor. J Food Saf 2018. [DOI: 10.1111/jfs.12533] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Hande Demir
- Faculty of Engineering, Department of Food EngineeringOsmaniye Korkut Ata University Osmaniye TR Turkey
| | - Mehmet Onur Oral
- Graduate School of Natural and Applied SciencesOsmaniye Korkut Ata University Osmaniye TR Turkey
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32
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Ramesh T, Yaparatne S, Tripp CP, Nayak B, Amirbahman A. Ultraviolet Light-Assisted Photocatalytic Disinfection of Escherichia coli and Its Effects on the Quality Attributes of White Grape Juice. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2182-6] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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33
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Aguilar K, Garvín A, Ibarz A. Effect of UV–Vis processing on enzymatic activity and the physicochemical properties of peach juices from different varieties. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.05.005] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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34
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Ochoa-Velasco C, Díaz-Lima M, Ávila-Sosa R, Ruiz-López I, Corona-Jiménez E, Hernández-Carranza P, López-Malo A, Guerrero-Beltrán J. Effect of UV-C light on Lactobacillus rhamnosus , Salmonella Typhimurium, and Saccharomyces cerevisiae kinetics in inoculated coconut water: Survival and residual effect. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.10.010] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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35
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Czako P, Zajác P, Čapla J, Vietoris V, Maršálková L, Čurlej J, Belej Ľ, Golian J, Benešová L, Martišová P. The effect of UV-C irradiation on grape juice turbidity, sensoric properties and microbial count. POTRAVINARSTVO 2017. [DOI: 10.5219/856] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
In this work, we investigated the effect of UV-C radiation (254 nm) on turbidity, microbial count and sensoric properties of the grape juices treated or not treated with sulphur dioxide. The UV-C radiation is considered to be germicidal against microorganisms. This technology is routinely used to treat drinking water. Application of this method for the purpose of treating the wine was tested in few studies. These studies have shown a positive effect on the inactivation of microorganisms, but they not dealt in detail with the sensory properties of grape juice after the treatment. The main idea of using this method appears to eliminate the sulphur dioxide from wine making technology. There are people who have a genuine allergy to sulfites, and these allergies are often linked with asthma. These people have an rapid onset of symptoms when drinking liquids like wine treated with sulphur dioxide. In our work we have found that the application of this method of treating the grape juice is problematic. Intensity of UV-C radiation increases the turbidity of grape juices. This effect was observed in all grape juices with or without addition of sulphur dioxide and also in clarified or not clarified grape juices. We found that UV-C radiation negatively affect the sensory properties of grape juices. This effect was more pronounced in grape juices treated with SO2. The smell and taste were significantly negatively changed. Exposure of grape juice treated with sulphur dioxide to UV-C radiation can probably lead to arising the sulphur compounds, which affects the smell and taste of grape juices. Also, it is very likely that the negative change in taste and smell may affect the quality of produced wines. For this purpose, we do not recommend to use UV-C treatment for the grape juice treatment. It will be interesting to conduct a detailed analysis of the grape juices composition before and after UV-C radiation treatment.
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Guo J, Huang K, Wang X, Lyu C, Yang N, Li Y, Wang J. Inactivation of Yeast on Grapes by Plasma-Activated Water and Its Effects on Quality Attributes. J Food Prot 2017; 80:225-230. [PMID: 28221980 DOI: 10.4315/0362-028x.jfp-16-116] [Citation(s) in RCA: 47] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Plasma-activated water (PAW) is a promising nonthermal technology in food preservation and food safety. The inactivation efficacy of PAW was investigated against Saccharomyces cerevisiae CICC 1374 inoculated on grape berries. PAW30 and PAW60 were obtained by activating water with plasma for 30 and 60 min, respectively. Grapes were directly treated with PAW, and a 0.38- to 0.53-log CFU/ml reduction of S. cerevisiae was achieved in a time-dependent manner (P < 0.05). The oxidation-reduction potential and pH values of PAW30 and PAW60 were also in a time-dependent manner (P < 0.05). Grape quality assessment demonstrated no significant change in surface color and total anthocyanin content after 30 min of PAW60 treatment (P > 0.05). Although grape quality was unaffected by PAW in this study, this technology should be optimized to enhance inactivation efficiency.
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Affiliation(s)
- Jian Guo
- College of Biosystems Engineering and Food Science, Zhejiang University, 886 Yuhangtang Road, Hangzhou 310058, People's Republic of China.,Institute of Food Science, Zhejiang Academy of Agricultural Sciences, 198 Shiqiao Road, Hangzhou 310021, People's Republic of China
| | - Kang Huang
- College of Biosystems Engineering and Food Science, Zhejiang University, 886 Yuhangtang Road, Hangzhou 310058, People's Republic of China
| | - Xiao Wang
- College of Biosystems Engineering and Food Science, Zhejiang University, 886 Yuhangtang Road, Hangzhou 310058, People's Republic of China
| | - Chenang Lyu
- College of Biosystems Engineering and Food Science, Zhejiang University, 886 Yuhangtang Road, Hangzhou 310058, People's Republic of China
| | - Nannan Yang
- College of Biosystems Engineering and Food Science, Zhejiang University, 886 Yuhangtang Road, Hangzhou 310058, People's Republic of China
| | - Yanbin Li
- College of Biosystems Engineering and Food Science, Zhejiang University, 886 Yuhangtang Road, Hangzhou 310058, People's Republic of China.,Department of Biological and Agricultural Engineering, University of Arkansas, Fayetteville, Arkansas 72701, USA
| | - Jianping Wang
- College of Biosystems Engineering and Food Science, Zhejiang University, 886 Yuhangtang Road, Hangzhou 310058, People's Republic of China
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Koutchma T, Popović V, Ros-Polski V, Popielarz A. Effects of Ultraviolet Light and High-Pressure Processing on Quality and Health-Related Constituents of Fresh Juice Products. Compr Rev Food Sci Food Saf 2016; 15:844-867. [PMID: 33401803 DOI: 10.1111/1541-4337.12214] [Citation(s) in RCA: 90] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2016] [Revised: 05/04/2016] [Accepted: 05/05/2016] [Indexed: 11/28/2022]
Abstract
Fresh juices are highly popular beverages in the global food market. They are perceived as wholesome, nutritious, all-day beverages. For a fast growing category of premium juice products such as cold-pressed juices, minimal-processing nonthermal techniques such as ultraviolet (UV) light and high-pressure processing (HPP) are expected to be used to extend shelf-life while retaining physicochemical, nutritional, and sensory characteristics with reduced microbial loads. Also, UV light and HPP are approved by regulatory agencies and recognized as one of the simplest and very environmentally friendly ways to destroy pathogenic organisms. One of the limitations to their more extensive commercial application lies in the lack of comparative effects on nutritional and quality-related compounds in juice products. This review provides a comparative analysis using 92 studies (UV light: 42, HPP: 50) mostly published between 2004 and 2015 to evaluate the effects of reported UV light and HPP processing conditions on the residual content or activity of bioactive compounds such as vitamins, polyphenols, antioxidants, and oxidative enzymes in 45 different fresh fruit and vegetable juices (low-acid, acid, and high-acid categories). Also, the effects of UV light and HPP on color and sensory characteristics of juices are summarized and discussed.
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Affiliation(s)
- Tatiana Koutchma
- Guelph Research and Development Center, Agriculture and Agri-Food Canada, Guelph, Ont., N1G 5C9, Canada
| | - Vladimir Popović
- Guelph Research and Development Center, Agriculture and Agri-Food Canada, Guelph, Ont., N1G 5C9, Canada
| | - Valquiria Ros-Polski
- Guelph Research and Development Center, Agriculture and Agri-Food Canada, Guelph, Ont., N1G 5C9, Canada
| | - Anthony Popielarz
- Vegetable Juices, Inc. - a Naturex company, Bedford Park, Ill., 60638, U.S.A
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