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Makararpong D, Tantayanon S, Gowanit C, Jareonsawat J, Samgnamnim S, Wataradee S, Hogeveen H, Inchaisri C. Enhancing Raw Bovine Milk Quality using Ultraviolet-C (UV-C) Irradiation: A Microbial and Lipid Peroxidation Study. Food Sci Anim Resour 2024; 44:372-389. [PMID: 38764508 PMCID: PMC11097024 DOI: 10.5851/kosfa.2024.e16] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2024] [Revised: 02/12/2024] [Accepted: 02/12/2024] [Indexed: 05/21/2024] Open
Abstract
This study investigated the efficacy of ultraviolet-C (UV-C) irradiation in enhancing the quality of raw bovine milk by targeting microbial populations and lipid peroxidation, both of which are key factors in milk spoilage. We categorized the raw milk samples into three groups based on initial bacterial load: low (<3 Log 10 CFU/mL), medium (3-4 Log 10 CFU/mL), and high (>4 Log 10 CFU/mL). Using a 144 W thin-film UV-C reactor, we treated the milk with a flow rate of 3 L/min. We measured the bacterial count including standard plate count, coliform count, coagulase-negative staphylococci count, and lactic acid bacteria count and lipid peroxidation (via thiobarbituric acid reactive substances assay) pre- and post-treatment. Our results show that UV-C treatment significantly reduced bacterial counts, with the most notable reductions observed in high and medium initial load samples (>4 and 3-4 Log 10 CFU/mL, respectively). The treatment was particularly effective against coliforms, showing higher reduction efficiency compared to coagulase-negative staphylococci and lactic acid bacteria. Notably, lipid peroxidation in UV-C treated milk was significantly lower than in pasteurized or untreated milk, even after 72 hours. These findings demonstrate the potential of UV-C irradiation as a pre-treatment method for raw milk, offering substantial reduction in microbial content and prevention of lipid peroxidation, thereby enhancing milk quality.
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Affiliation(s)
- Davids Makararpong
- Research Unit of Data Innovation for
Livestock, Department of Veterinary Medicine, Faculty of Veterinary Science,
Chulalongkorn University, Bangkok 10330, Thailand
| | - Supawan Tantayanon
- Department of Chemistry, Faculty of
Science, Chulalongkorn University, Bangkok 10330,
Thailand
| | - Chupun Gowanit
- Technopreneurship and Innovation
Management Program, Graduate School, Chulalongkorn University,
Bangkok 10330, Thailand
| | - Jiranij Jareonsawat
- Research Unit of Data Innovation for
Livestock, Department of Veterinary Medicine, Faculty of Veterinary Science,
Chulalongkorn University, Bangkok 10330, Thailand
- International Graduate Program of
Veterinary Science and Technology (VST), Faculty of Veterinary Science,
Chulalongkorn University, Bangkok 10330, Thailand
| | - Sukuma Samgnamnim
- Research Unit of Data Innovation for
Livestock, Department of Veterinary Medicine, Faculty of Veterinary Science,
Chulalongkorn University, Bangkok 10330, Thailand
| | - Sirirat Wataradee
- Research Unit of Data Innovation for
Livestock, Department of Veterinary Medicine, Faculty of Veterinary Science,
Chulalongkorn University, Bangkok 10330, Thailand
| | - Henk Hogeveen
- Business Economics Group, Wageningen
University, Wageningen 6700EW, The Netherlands
| | - Chaidate Inchaisri
- Research Unit of Data Innovation for
Livestock, Department of Veterinary Medicine, Faculty of Veterinary Science,
Chulalongkorn University, Bangkok 10330, Thailand
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2
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Cho ER, Kang DH. Combination system of pulsed ohmic heating and 365-nm UVA light-emitting diodes to enhance inactivation of foodborne pathogens in phosphate-buffered saline, milk, and orange juice. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103250] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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3
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Anjaly MG, Prince MV, Warrier AS, Lal AMN, Mahanti NK, Pandiselvam R, Thirumdas R, Sreeja R, Rusu AV, Trif M, Kothakota A. Design consideration and modelling studies of ultrasound and ultraviolet combined approach for shelf-life enhancement of pine apple juice. ULTRASONICS SONOCHEMISTRY 2022; 90:106166. [PMID: 36215891 PMCID: PMC9554827 DOI: 10.1016/j.ultsonch.2022.106166] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/24/2022] [Revised: 09/03/2022] [Accepted: 09/12/2022] [Indexed: 05/28/2023]
Abstract
Although both ultraviolet (UV) radiation and ultrasound (US) treatment have their capabilities in microbial inactivation, applying any one method alone may require a high dose for complete inactivation, which may affect the sensory and nutritional properties of pineapple juice. Hence, this study was intended to analyse and optimise the effect of combined US and UV treatments on microbial inactivation without affecting the selected quality parameters of pineapple juice. US treatment (33 kHz) was done at three different time intervals, viz. 10 min, 20 min and 30 min., after which, juice samples were subjected to UV treatment for 10 min at three UV dosage levels, viz. 1 J/cm2, 1.3 J/cm2, and 1.6 J/cm2. The samples were evaluated for total colour difference, pH, total soluble solids (TSS), titrable acidity (TA), and ascorbic acid content; total bacterial count and total yeast count; and the standardization of process parameters was done using Response Surface Methodology and Artificial Neural Network. The results showed that the individual, as well as combined treatments, did not significantly impact the physicochemical properties while retaining the quality characteristics. It was observed that combined treatment resulted in 5 log cycle reduction in bacterial and yeast populations while the individual treatment failed. From the optimization studies, it was found that combined US and UV treatments with 22.95 min and1.577 J/cm2 ensured a microbiologically safe product while retaining organoleptic quality close to that of fresh juice.
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Affiliation(s)
- M G Anjaly
- Department of Agricultural Processing and Food Engineering, Kelappaji College of Agricultural Engineering & Technology, Tavanur 679 573, India
| | - M V Prince
- Department of Agricultural Processing and Food Engineering, Kelappaji College of Agricultural Engineering & Technology, Tavanur 679 573, India
| | - Aswin S Warrier
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum 695019, Kerala, India
| | - A M Nandhu Lal
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum 695019, Kerala, India
| | - Naveen Kumar Mahanti
- Post Harvest Technology Research Station, Dr. Y.S.R Horticultural University, Venkataramannagudem, West Godavari 534101, Andhra Pradesh, India
| | - R Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR -Central Plantation Crops Research Institute, Kasaragod 671 124, Kerala, India
| | - Rohit Thirumdas
- Department of Food Process Technology, College of Food Science & Technology, PJTSAU, Telangana, India
| | - R Sreeja
- Department of Agricultural Processing and Food Engineering, Kelappaji College of Agricultural Engineering & Technology, Tavanur 679 573, India
| | - Alexandru Vasile Rusu
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; Animal Science and Biotechnology Faculty, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 400372 Cluj-Napoca, Romania.
| | - Monica Trif
- Food Research Department, Centre for Innovative Process Engineering (CENTIV) GmbH, 28816 Stuhr, Germany
| | - Anjineyulu Kothakota
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum 695019, Kerala, India.
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4
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Inactivation of B. cereus spores in whole milk and almond milk by serpentine path coiled tube UV-C system: Numerical simulation of flow field, lipid peroxidation and volatiles analysis. Food Res Int 2022; 160:111652. [DOI: 10.1016/j.foodres.2022.111652] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2022] [Revised: 06/09/2022] [Accepted: 07/06/2022] [Indexed: 11/19/2022]
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5
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Liu H, Xu X, Cui H, Xu J, Yuan Z, Liu J, Li C, Li J, Zhu D. Plant-Based Fermented Beverages and Key Emerging Processing Technologies. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2097256] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- He Liu
- College of Food Science and Technology, Bohai University, Jinzhou, China
- Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Bohai University, Jinzhou, China
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Xinyue Xu
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Huaitian Cui
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Jiaxin Xu
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Zhiheng Yuan
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Jun Liu
- Shandong Yuwang Ecological Food Industry Co. Ltd, Dezhou, China
| | - Chunyang Li
- Processing, Jiangsu Academy of Agricultural SciencesInstitute of Agro-Products, Nanjing, China
| | - Jun Li
- College of Food Science and Technology, Bohai University, Jinzhou, China
- Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Bohai University, Jinzhou, China
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Danshi Zhu
- College of Food Science and Technology, Bohai University, Jinzhou, China
- Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Bohai University, Jinzhou, China
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
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6
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Senthilnathan K, Muthusamy S. Optimal Process Condition (
UV‐C
): Quantitative Findings on the Mineral profile, Bio‐active profile, & changes in the quality attributes of fresh microgreen juice. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16780] [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)
| | - Sukumar Muthusamy
- Centre for Food Technology, A.C.Tech Anna University Chennai Tamilnadu India
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Basak S, Chakraborty S. The potential of nonthermal techniques to achieve enzyme inactivation in fruit products. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.03.008] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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8
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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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9
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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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10
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How are the sensory properties perceived by consumers? A case study with pressurized tropical mixed juice. Food Res Int 2022; 152:110940. [DOI: 10.1016/j.foodres.2021.110940] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 12/18/2021] [Accepted: 12/29/2021] [Indexed: 11/18/2022]
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11
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Schenk M, Ferrario M, Schmalko M, Rivero R, Taravini I, Guerrero S. Development of extracts obtained from yerba mate leaves with different industrial processing steps: Antimicrobial capacity, antioxidant properties, and induced damage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15482] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Marcela Schenk
- Facultad de Ciencias Exactas y Naturales, Departamento de Industrias Universidad de Buenos Aires Buenos Aires Argentina
- Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ) 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
- Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ) CONICET – Universidad de Buenos Aires Buenos Aires Argentina
| | - Miguel Schmalko
- Facultad de Ciencias Químicas, Exactas y Naturales Universidad Nacional de Misiones Posadas Argentina
| | - Roy Rivero
- Facultad de Bromatología Universidad Nacional de Entre Ríos Gualeguaychú Argentina
| | - Irene Taravini
- Facultad de Bromatología Universidad Nacional de Entre Ríos Gualeguaychú Argentina
| | - Sandra Guerrero
- Facultad de Ciencias Exactas y Naturales, Departamento de Industrias 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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12
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Hüppe R, Zander K. Consumer Perspectives on Processing Technologies for Organic Food. Foods 2021; 10:1212. [PMID: 34072073 PMCID: PMC8229621 DOI: 10.3390/foods10061212] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2021] [Revised: 05/20/2021] [Accepted: 05/21/2021] [Indexed: 11/17/2022] Open
Abstract
Over the last years, consumer demand for natural and healthy convenient food has increased, and with it the demand for organic convenience food. With convenience food, the processing level increases, which consumers are sceptical of. This holds especially for organic consumers who prefer natural, healthy, and sustainable food products. In the literature, consumer preferences are investigated for processed conventional food, but rarely for organic products. Therefore, this study investigates consumers' knowledge, expectations, and attitudes towards selected processing technologies for organic food. Nine focus groups with 84 organic consumers were conducted, discussing preservation technologies of organic milk and orange juice. Results showed that participants had little knowledge about processing technologies but were interested in their benefits. Organic processing technologies should include fewer processing steps, low environmental impact, while keeping the product as natural as possible. Since consumers want to know benefits but not details of processing, asking consumers for their specific preferences when developing new processing technologies remains challenging. This paper shows how consumers' benefit and risk perception including their want for naturalness, and scepticism for new technologies shape their evaluation of (organic) food processing technologies. Two consumer groups with different attitudes towards processing could be identified: 'organic traditionalists' and 'organic pragmatics'.
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Affiliation(s)
- Ronja Hüppe
- Section of Agricultural and Food Marketing, University of Kassel, 37213 Witzenhausen, Germany;
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13
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Continuous-flow UV-C processing of kale juice for the inactivation of E. coli and assessment of quality parameters. Food Res Int 2020; 140:110085. [PMID: 33648303 DOI: 10.1016/j.foodres.2020.110085] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2020] [Revised: 12/22/2020] [Accepted: 12/25/2020] [Indexed: 11/21/2022]
Abstract
Ultraviolet-C (UV-C) light is a non-thermal method for improving the safety and shelf-life of cold-pressed juices with minimal impact on quality and nutrition. Most previous studies have investigated fruit juices as opposed to particulate dense leafy green juices with very low UV transmittance (UVT). Pure kale juice is a common juice ingredient and represents the worst-case scenario in terms of low UVT green juices. This study validated the use of continuous benchtop UV-C treatment at 253.7 nm for 5-log reduction of non-pathogenic Escherichia coli P36 in kale juice. An average absorbed fluence of 108.3 mJ cm-2 resulted in a 5.8 log reduction of E. coli P36. At a fluence comparable to that reported for commercial juice processing (74.0 mJ cm-2), kale juice exhibited a decrease in absorption coefficient, while sedimentation, supernatant browning and pectin methylesterase activity increased with no effect on the chlorophyll content, colour, viscosity or antioxidant content.
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14
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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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15
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Green A, Popović V, Warriner K, Koutchma T. The efficacy of UVC LEDs and low pressure mercury lamps for the reduction of Escherichia coli O157:H7 and Listeria monocytogenes on produce. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102410] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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16
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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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Martins IBA, Rosenthal A, Ares G, Deliza R. How do processing technology and formulation influence consumers’ choice of fruit juice? Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14519] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Inayara Beatriz Araujo Martins
- Food Technology Department Technology Institute Federal Rural University of Rio de Janeiro Rodovia BR 456, km 7 Seropédica RJ Brazil
| | - Amauri Rosenthal
- Embrapa Agroindústria de Alimentos Av. das Américas, 29501 CEP 23.020‐470 Rio de Janeiro RJ Brazil
| | - Gastón Ares
- Sensometrics & Consumer Science Facultad de Química Instituto Polo Tecnológico de Pando Universidad de la República By Pass de Rutas 8 y 101 s/n Pando Uruguay
| | - Rosires Deliza
- Embrapa Agroindústria de Alimentos Av. das Américas, 29501 CEP 23.020‐470 Rio de Janeiro RJ Brazil
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18
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Martins IBA, Oliveira D, Rosenthal A, Ares G, Deliza R. Brazilian consumer's perception of food processing technologies: A case study with fruit juice. Food Res Int 2019; 125:108555. [PMID: 31554093 DOI: 10.1016/j.foodres.2019.108555] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2019] [Revised: 06/11/2019] [Accepted: 07/11/2019] [Indexed: 11/18/2022]
Abstract
New processing technologies are gaining popularity worldwide due to several advantages related to food safety, shelf life extension, nutritional and sensory quality. However, consumers can be cautious of food products produced using these technologies. In this context, the objectives of the study were to explore consumers' spontaneous associations with fruit juices processed using different technologies, and to study the influence of food technology neophobia on those associations. A study with 423 Brazilian consumers was conducted to evaluate their perception of five types of juices (fresh juice, cold pressed juice, pasteurized juice, pressurized juice and non-pressurized juice) using word association. Participants also answered the Food Technology Neophobia Scale (FTNS) and a series of socio-demographic questions. Results showed that consumers' attitudes towards processing technologies were mainly defined by top-down processes. Fresh, cold pressed and non-pressurized juice were mainly associated with healthy and natural products, whereas concepts including references to processing technologies were associated with processed products and unhealthiness. Food technology neophobia moderated consumers' perceptions of juice processing technologies. Interestingly, consumers with high technology neophobia perceived juices processed by both conventional and innovative technologies more negatively than those with low or medium levels of neophobia.
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Affiliation(s)
- Inayara Beatriz Araujo Martins
- Food Technology Department, Technology Institute, Federal Rural University of Rio de Janeiro, Rodovia BR 456, km 7, Seropédica, RJ, Brazil.
| | - Denize Oliveira
- PDJ-CNPq/Embrapa Agroindústria de Alimentos, Av. das Américas 29501, CEP 23.020-470 Rio de Janeiro, RJ, Brazil
| | - Amauri Rosenthal
- Embrapa Agroindústria de Alimentos, Av. das Américas 29501, CEP 23.020-470 Rio de Janeiro, RJ, Brazil
| | - Gastón Ares
- Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, By Pass de Rutas 8 y 101 s/n, Pando, Uruguay
| | - Rosires Deliza
- Embrapa Agroindústria de Alimentos, Av. das Américas 29501, CEP 23.020-470 Rio de Janeiro, RJ, Brazil
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Marine psychrophile-derived cold-active polygalacturonase: Enhancement of productivity in Thalassospira frigidphilosprofundus S3BA12 by whole cell immobilization. Biochem Eng J 2019. [DOI: 10.1016/j.bej.2019.01.019] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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