Combinations of pulsed white light and UV-C or mild heat treatment to inactivate conidia of Botrytis cinerea and Monilia fructigena

Marquenie, David; Geeraerd, A.H.; Lammertyn, Jeroen; Soontjens, Carine; Impe, Jan Van; Michiels, Chris W.; Nicolaı̈, Bart

doi:10.1016/s0168-1605(02)00538-x

Cited by 115 publications

(63 citation statements)

References 25 publications

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“…and pigments are "light sensitive" (Koutchma 2009). For this reason, the intensity of this treatment should be minimized to prevent quality loss as undesired effect, achieving this by combining with other techniques (Marquenie et al 2003).…”

Section: Introductionmentioning

confidence: 99%

Use of High-Intensity Ultrasound and UV-C Light to Inactivate Some Microorganisms in Fruit Juices

Char

Mitilinaki

Guerrero

et al. 2010

Food Bioprocess Technol

146

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Novel technologies that involve non-thermal processes have been investigated in the last two decades as full or partial alternatives to conventional heat treatment. The main objective of this study was to evaluate the survival of single or strain cocktail of Escherichia coli, Saccharomyces cerevisiae, and a yeast cocktail in orange (pH 3.5; 9°Brix) and/or apple (pH 3.1; 12°Brix) juices and in 0.1% w/w peptone water processed by two non-thermal techniques: high-intensity ultrasound (USc) and/or short-wave ultraviolet radiation (UV-C). USc treatments (20 kHz, 95 µm-wave amplitude) were performed using a stainless steel continuous flow cell with a 13-mm probe (0.2 L/min; 40°C). The UV-C device consisted of a 90-cm long UV-C-lamp (100 W) placed inside a glass tube leaving an annular flow space (0.2 L/min; 40°C). Inoculated systems were recirculated through simultaneous or consecutive USc and UV-C devices and samples were taken at preset time intervals. Microbial populations were monitored by plate count technique. In peptone water and apple juice, UV-C radiation provoked higher E. coli ATCC 35218 inactivation than USc treatment. E. coli ATCC 35218 and its cocktail were more sensitive than S. cerevisiae KE162 and the cocktail of yeasts. UV-C efficiency was highly dependent on media nature. The poor single effect of UV-C light in orange juice was enhanced by the combination with USc. Combined treatment was more effective in simultaneous rather than in a series of USc−UV-C arrangement.

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Section: Introductionmentioning

confidence: 99%

Use of High-Intensity Ultrasound and UV-C Light to Inactivate Some Microorganisms in Fruit Juices

Char

Mitilinaki

Guerrero

et al. 2010

Food Bioprocess Technol

146

View full text Add to dashboard Cite

show abstract

“…are light sensitive (Koutchma, 2009). For this purpose, the intensity of UV should be minimized to prevent quality loss as undesired effect, achieving this by combining with other techniques (Marquenie, Geeraerd, Lammertyn, Soontjens, Van Impe, & Michiels, 2003). The idea of associating ultrasound and light to inactivation microorganisms has not received much attention until recently.…”

Section: Introductionmentioning

confidence: 99%

Effect of photosonication treatment on inactivation of total and coliform bacteria in milk

et al. 2011

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“…Ozone, hydrogen peroxide (H 2 O 2 ) and chlorine-based disinfectants were shown to have some synergistic effects on the antimicrobial activity of UV irradiation (Cho, Yoo, Cho, & Kim, 2006;Hadjok, Mittal, & Warriner, 2008;Jung, Oh, & Kang, 2008;Koivunen & Heinonen-Tanski, 2005;Murphy, Payne, & Gagnon, 2008;Rodriguez-Romo & Yousef, 2005). Using UV treatment in combination with mild heat treatment and temperatures ranging from 35 to 48 C, Marquenie et al (2002) and Marquenie, Geeraerd, et al (2003) investigated the inactivation of strawberry-related mold spores (Botrytis cinerea and Monilinia fructigena). Yano (2001) reported the effect of combining UV with microwave treatment.…”

Section: Inactivation For the Isolated Yeastsmentioning

confidence: 99%

Surface decontamination of fig fruit by combination of infrared radiation heating with ultraviolet irradiation

Hamanaka

Norimura²,

Baba³

et al. 2011

Food Control

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Combinations of pulsed white light and UV-C or mild heat treatment to inactivate conidia of Botrytis cinerea and Monilia fructigena

Cited by 115 publications

References 25 publications

Use of High-Intensity Ultrasound and UV-C Light to Inactivate Some Microorganisms in Fruit Juices

Use of High-Intensity Ultrasound and UV-C Light to Inactivate Some Microorganisms in Fruit Juices

Effect of photosonication treatment on inactivation of total and coliform bacteria in milk

Surface decontamination of fig fruit by combination of infrared radiation heating with ultraviolet irradiation

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