Continuous and Pulsed Ultraviolet Light for Nonthermal Treatment of Liquid Foods. Part 1: Effects on Quality of Fructose Solution, Apple Juice, and Milk

Orłowska, Marta; Koutchma, Tatiana; Grapperhaus, Michael; Gallagher, John J.; Schaefer, R.; Defelice, Cheryl

doi:10.1007/s11947-012-0779-8

Cited by 84 publications

(39 citation statements)

References 42 publications

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“…Results of UV treated milk had showed that UV do not alter the viscosity of milk, Mean values of viscosity of UV treated milk are 1.3500 ± 0.01, 1.5633 ± 0.01 and 1.4300 ± 0.01. My results are similar to the results of Orlowska et al [27].…”

Section: Physicochemical Analysissupporting

confidence: 92%

Comparative Analysis of UV Treatment and Heat Treatment on Fatty Acids Profile of Milk

Mubeen

Hassan

Rashid

et al. 2020

Preprint

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Background: Application of UV radiation for ensuring the safety and quality status of liquid foods is of growing interest of food industry, as thermal pasteurization produces the qualitative and safety concerns in terms of fat oxidation of milk. Milk is an important part of human diet because of its balanced nutritional composition.Methods: This study was planned to prevent the spoilage of milk because of fat oxidation and to ensure its quality and safety status towards human health by the application of UV. UV light does not promote the formation of free radicals thus it decreases the chances of fat oxidation and ultimately the formation of off flavored compounds. Eight different treatments were made in which milk was treated with one thermal treatment and to check whether the UV light treatment disturbs the fatty acid profile, six samples were treated with two different intensities and 3 different stay times.Results: Among the UV intensities, 1st Intensity (1780 µW/cm2) gives more good results than that of 2nd intensity (2300 µW/cm2). The average value of three different stay times of UV1st , UV2nd and heat treatment for Oleic acid (C18:1) are 16.74mg/g , 18.07 mg/g and 18.87 mg/g respectively, Similarly for linoleic acid (C:18:2 trans trans ) values are 0.15 mg/g , 0.19 mg/g and 1.45mg/g which shows that there is lesser amount of trans fatty acids after UV intensity 1st treatment than second UV intensity and heat. Physicochemical attributes of milk remain unchanged by UV application, minor changes occurred in fatty acids profile of milk, but those changes were negligible as compared to thermal treatment.Conclusions: Based on results it was concluded that thermal treatment considerably affects the physicochemical as well as the fatty acids profile of milk.

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Section: Physicochemical Analysissupporting

confidence: 92%

Comparative Analysis of UV Treatment and Heat Treatment on Fatty Acids Profile of Milk

Mubeen

Hassan

Rashid

et al. 2020

Preprint

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“…Similar results have been obtained for pulsed UV light reducing the number of microorganisms on cooked meat products, freshly cut mushrooms and the surface of knives used for cutting meat (Rajkovic et al ., ; Hierro et al ., ; Ramos‐Villarroel et al ., ), and even applied to liquid foods such as fruit juices and milk, in order to achieve continuous operation (Palgan et al ., ; Caminiti et al ., ). However, some studies have shown that the pulsed UV light can affect the colour and the texture of food stuffs depending on the energy dose and the distance between the lamp and surface of the samples (Muñoz et al ., ; Orlowska et al ., ). Moreover, due to the shadow effect caused by rough or uneven surfaces, crevices or pores of foodstuffs, the effective radiation dose for microbial inactivation can be reduced, resulting in unsuitable treatment for cereals, grains and spices.…”

Section: Nonthermal Processing Technologiesmentioning

confidence: 97%

Non‐thermal technologies and its current and future application in the food industry: a review

Zhang

Wang

Zeng

et al. 2018

Int J of Food Sci Tech

275

174

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In recent years, consumers have been demanding convenient and healthy foods which have 'fresh-like' characteristics while still being safe and a long shelf-life. These requirements are hard to achieve using existing traditional thermal food processing technologies and the innovative new food process and preservation technologies based on thermal processing systems are needed. However, non-thermal technologies in food processing do not generate high temperature and use short treatment times. This means that the nutritional components of foodstuffs are better retained, and the sensory properties of foods are less changed compared with traditional thermal processing. The aim of this review was to present non-thermal technologies applications and its mechanism in food industry in recently, and to explore the potential application prospects of combining non-thermal treatments applied in food industry because it not only could overcomes the drawback of single technology, but also can enhances the processing efficiency at lower treatment intensity. Description Critical factors Mechanism of inactivation Applications ReferencesPulsed UV-light (PL) Emit 1-20 flashes per second at an energy density in the range from 0.01 to 50 J cm À2 . The number of pulses, distance from the source of light, and thickness of the product UV absorption by DNA cause DNA mutations.

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“…The new approaches mostly involve nonthermal fruit juice preservation technologies that offer complete or partial alternatives to heat treatments. They include, among other physical procedures, the application of pulsed electric fields (PEF) in combination with PL (Caminiti et al, 2011), PL combined with thermosonication (TS) (Muñoz et al, 2012), pulsed ultraviolet light (UV-C) (Orlowska et al, 2013), high-intensity ultrasound (US) (Char et al, 2010) and high-hydrostatic pressure (HPP) (Guerrero-Beltran et al, 2011). Some of these methods have already been commercialised.…”

Section: Introductionmentioning

confidence: 99%

Study of pulsed light inactivation and growth dynamics during storage of Escherichia coli ATCC 35218, Listeria innocua ATCC 33090, Salmonella Enteritidis MA44 and Saccharomyces cerevisiae KE162 and native flora in apple, orange and strawberry juices

Ferrario

Alzamora

Guerrero

2015

Int J of Food Sci Tech

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Summary The response of some inoculated strains and native flora to PL treatment (Xenon lamp, 3 pulses s−1, 10 cm distance from the lamp, 71.6 J cm−2) in apple, orange and strawberry fresh juices with different absorbance, turbidity and particle size was investigated. Microbial growth dynamics during 12‐day storage (5 °C) of PL‐treated juices was also evaluated. PL treatments provoked 0.3–2.6 log reductions for inoculated microorganisms and 0.1–0.7 for native flora. High turbidity and particles with high UV absorbance seemed to play a major role in the PL efficiency compared to particle size. Cold storage of PL‐processed juices provoked an increase in Salmonella Enteritidis and Listeria innocua inactivation, achieving 5.0–8.0 log reductions, while no recovery of Escherichia coli and retardation for yeast growth was observed, compared to untreated samples. This study gives valuable information regarding the influence of juice variables on PL effectiveness and emphasises the beneficial effect of a postcold storage on microbial safety of PL‐treated juices.

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Continuous and Pulsed Ultraviolet Light for Nonthermal Treatment of Liquid Foods. Part 1: Effects on Quality of Fructose Solution, Apple Juice, and Milk

Cited by 84 publications

References 42 publications

Comparative Analysis of UV Treatment and Heat Treatment on Fatty Acids Profile of Milk

Comparative Analysis of UV Treatment and Heat Treatment on Fatty Acids Profile of Milk

Non‐thermal technologies and its current and future application in the food industry: a review

Study of pulsed light inactivation and growth dynamics during storage of Escherichia coli ATCC 35218, Listeria innocua ATCC 33090, Salmonella Enteritidis MA44 and Saccharomyces cerevisiae KE162 and native flora in apple, orange and strawberry juices

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