Advances in Ultraviolet Light Technology for Non-thermal Processing of Liquid Foods

Koutchma, Tatiana

doi:10.1007/s11947-008-0178-3

Cited by 404 publications

(286 citation statements)

References 44 publications

(20 reference statements)

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“…The application of ultraviolet C light (UV-C, 200-280 nm) was successfully used to inactivate microorganisms in water and various types of liquid foods and beverages, such as fruit juices, soft drinks, beer and wine [4,12,16,17,[24][25][26][27][28][29][30][31].…”

Section: Introductionmentioning

confidence: 99%

“…The UV-C radiation is efficient in reducing yeasts, lactic acid bacteria and acetic acid bacteria in grape juice and wine [4,12,33]. However, UV-C sensitivity also differs among microorganisms, species, strains and growth stage of the culture [4,25]. UV-C efficacy was largely affected by dosage, turbidity and colour of the liquid product, and initial microbial load [4,25].…”

Section: Introductionmentioning

confidence: 99%

“…However, UV-C sensitivity also differs among microorganisms, species, strains and growth stage of the culture [4,25]. UV-C efficacy was largely affected by dosage, turbidity and colour of the liquid product, and initial microbial load [4,25].…”

Section: Introductionmentioning

confidence: 99%

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The Ultraviolet radiation (UV-C) for the microbiological stabilization of red wine

et al. 2016

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Abstract. The traditional procedure for the control of the microbiological stability of wine consists of the addition of sulfur dioxide (SO 2 ), which acts as an antimicrobial agent and also as an antioxidant. The search for alternative methods of microbiological control is important and necessary, since SO 2 is a potential allergen and consumers are increasingly looking for healthier and preservative free products. Ultraviolet radiation was tested as an innovative technology that can help reduce the amount of sulphur dioxide used in winemaking. The object of this study was to optimize the process conditions compared to the results obtained previously, and to evaluate the efficiency of microbiological stabilization and its influence on the physico-chemical characteristics, the phenolic composition and sensory profile. Thus, red wine with very low content of sulphur dioxide was subjected to UV-C radiation in two different doses 424J/l e 778J/l, and the preparation of a control wine was carried out to which 30 mg/l sulfur dioxide was added. The wines (control=UV0, UV1 and UV2) were analyzed over time (from 0 to 4 months). The results show that treatment with a lower dosage is effective in the microbiological control of the product. The wines subjected to treatment with UV-C showed an increase in intensity of colour, and the treatment does not affect the flavour and taste of the wine.Resumo: O procedimento tradicional de controlo da estabilidade microbiológica no vinho consiste na adição de dióxido de enxofre (SO 2 ), que atua como agente antimicrobiano e também antioxidante. A procura de métodos alternativos de controlo microbiológicoé importante e necessária, dado que o dióxido de enxofreé um potencial alérgeno e os consumidores procuram cada vez mais produtos saudáveis e livres de conservantes. A radiação ultravioleta tem sido estudada como uma tecnologia inovadora que pode auxiliar na redução do teor de dioxido de enxofre em enologia. O objectivo deste trabalho foi optimizar as condições do processo, face aos resultados já obtidos anteriormente, e avaliar a eficiência na estabilização microbiologica, e a sua influência nos parâmetros fisico-quimicos, na composição fenólica, e nas caracteristicas sensoriais. Assim, o vinho tinto com teor muito baixo em SO 2 foi submetido a radiação UV-C com duas doses diferentes, 424J/L e 778J/L, e procedeu-se aindaà preparação de um controlo, a que foi adicionado 30 mg/L de dióxido de enxofre. Os vinhos (UV0, UV1 e UV2) foram analisados ao longo do tempo (de 0 a 4 meses). Os resultados mostram que o tratamento com menor doseé eficaz no controlo microbiológico do produto. A análise sensorial mostrou que o tratamento com radiação UV-C não afectou o aroma e o sabor dos vinhos, inclusivamente estes vinhos foram mais pontuados no descritor intensidade da cor.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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The Ultraviolet radiation (UV-C) for the microbiological stabilization of red wine

et al. 2016

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“…Ultraviyole ışınları ise elektromanyetik spektrumun 100-400 nm aralığında küçük bir kısmını kapsamaktadır. Ultraviyole ışınları; insan vücudunun bronzlaşmasından sorumlu UV-A (320-400 nm), cilt yanıkları ve kanserine neden olan UV-B (280-320 nm), germisidal etkili UV-C (200-280 nm) ve tüm maddeler tarafından absorbe edilebildiğinden sadece vakum altında yayılabilen Vakum UV (100-200 nm) olarak sınıflandırılmaktadır [3]. Ultraviyole radyasyon, tüm yaşamımız boyunca sürekli olarak maruz kaldığımız iyonize olmayan bir radyasyon şeklidir.…”

Section: Introductionunclassified

Allium Cepa L. (Amarylidaceae) Kök Ucu Hücreleri̇ Üzeri̇ne Ultravi̇yole Radyasyonun Fi̇zyoloji̇k Ve Genotoksi̇k Etki̇leri̇ni̇n Araştirilmasi

Seven¹,

Çavuşoğlu²,

Yalçın³

et al. 2015

CSJ

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Özet. Bu çalışmada UV radyasyonun farklı dozlarının (260, 320 ve 400 nm) Allium cepa'da meydana getirdiği fizyolojik ve sitogenetik değişimler araştırılmıştır. Fizyolojik değişimler; çimlenme yüzdesi, kök uzunluğu ve ağırlık artışının ölçülmesiyle, sitogenetik değişimler ise; mikronukleus (MN) ve kromozomal hasar sayılarının ışık mikroskobu altında tespit edilmesiyle belirlenmiştir. Çalışmada sağlıklı ve yaklaşık olarak aynı büyüklükteki Allium cepa bulbları kullanılmıştır. Kontrol ve uygulama grubundaki tüm soğanlar çeşme suyunda çimlendirilmiş, uygulama grubundaki soğanlara UV'nin 260, 320 ve 400 nm dalga boyları uygulanmıştır. Sonuç olarak, UV radyasyon uygulamasının kök uzunluğu, ağırlık artışı ve çimlenme yüzdesini azalttığı bu azalışın ise dalga boyu ile ters orantılı olduğu belirlenmiştir. Ayrıca UV radyasyon uygulamasının çeşitli kromozomal anormallikleri ve MN oluşumunu teşvik ettiği bu teşviğin ise DNA molekülünün UV radyasyonu en iyi absorbe ettiği 260 nm dalga boyunda daha fazla olduğunu göstermiştir. Sonuç olarak günlük yaşamımızda güneş ışınları nedeniyle sürekli olarak maruz kaldığımız UV radyasyonun belli dalga boylarında toksik etkilere neden olabileceği Allium cepa test materyali kullanılarak gözler önüne serilmeye çalışılmıştır.Anahtar Kelimeler: Sitogenetik, Fizyoloji, UV radyasyon, Allium cepa Abstract. In this study the physiological and cytogenetic effects of different wave length of UV radiation (260, 320 and 400 nm) were investigated on Allium cepa. The physiologic changes investigated with the measurement of germination percentage, root length and weight gain, cytogenetic changes determined with micronucleus (MN) formation and chromosomal aberrations under a light microscope. Healthy and approximately equal sized Allium cepa bulbs were used in this study. All seeds of the control and treatment groups were germinated in tap water, and seeds of treatment groups treated with 260, 320 and 400 nm wave length of UV radiation. As a result, UV radiation treatment decreased the root length, weight gain and germination percentage and this increase were determined as inversely proportional to wavelength. UV radiation treatment also encougered various chromosomal aberrations and MN formation and this encouragement shows that DNA molecules absorb UV radiation at 260 nm wavelength as the best. As a result, we are constantly exposed UV radiation because of the sun's rays has toxic effects in certain wavelengths is demonstrated using the Allium cepa test material.

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“…The radiation dose required ranges from a few mJ/cm 2 for most bacteria to a few hundred for fungi and algae (Koutchma, 2009). …”

Section: Microbiological Information On the Novel Foodmentioning

confidence: 99%

Safety of UV‐treated milk as a novel food pursuant to Regulation (EC) No 258/97

Products¹

2016

EFS2

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Following a request from the European Commission, the EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA) was asked to deliver an opinion on UV-treated milk as a novel food submitted pursuant to Regulation (EC) No 258/97, taking into account the comments and objections of a scientific nature raised by Member States. The novel food is cow's milk (whole, semi-skimmed or skimmed) to which a treatment with ultraviolet (UV) radiation is applied after pasteurisation in order to extend the shelf life of the milk. This treatment results in an increase in the vitamin D 3 concentrations. The Panel considers that the provided compositional data, the specifications and the data from batch testing do not give rise to safety concerns. The data provided on the production process are sufficient and do not give rise to safety concerns. The target group is the general population with the exclusion of infants (up to 1 year of age). The Panel considers that it is unlikely that tolerable upper intake levels established by EFSA for children aged 1-10 years, adolescents and adults will be exceeded. The Panel considers that the novel food is not nutritionally disadvantageous. The data provided do not give rise to concerns with regard to the microbiological quality. The Panel considers that the risk of allergic reactions to the novel food is not dissimilar to that associated with conventional milk. The Panel concludes that the novel food, UV-treated milk, is safe under the intended conditions of use as specified by the applicant.

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Advances in Ultraviolet Light Technology for Non-thermal Processing of Liquid Foods

Cited by 404 publications

References 44 publications

The Ultraviolet radiation (UV-C) for the microbiological stabilization of red wine

The Ultraviolet radiation (UV-C) for the microbiological stabilization of red wine

Allium Cepa L. (Amarylidaceae) Kök Ucu Hücreleri̇ Üzeri̇ne Ultravi̇yole Radyasyonun Fi̇zyoloji̇k Ve Genotoksi̇k Etki̇leri̇ni̇n Araştirilmasi

Safety of UV‐treated milk as a novel food pursuant to Regulation (EC) No 258/97

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