Effect of UV-C irradiation and heat treatment on the shelf life stability of a lemon–melon juice blend: multivariate statistical approach

Kaya, Zehra; Yıldız, Semanur; Ünlütürk, Sevcan

doi:10.1016/j.ifset.2015.03.005

Cited by 88 publications

(60 citation statements)

References 52 publications

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“…Due to these healthy and sensorial properties, together with high water content and sugar concentration, Cantaloupe melon is extensively used as a raw material in the fruit juices industry. Most of the fresh juices hold a population of 4 to 6 log microorganisms per gram (Ukuku, Geveke, Chau, & Niemira, ) and particularly Cantaloupe melon has been associated with several outbreaks, since its composition is favorable to the growth of pathogenic and spoilage microorganisms (Kaya, Yıldız, & Ünlütürk, ). From 1973 to 2011, the Centre Disease Control and Prevention reported 34 foodborne disease outbreaks that were caused by the consumption of contaminated melons, in which 19 were caused by Cantaloupe melons (Nyarko et al, ).…”

Section: Introductionmentioning

confidence: 99%

Impact of ozone processing on microbiological, physicochemical, and bioactive characteristics of refrigerated stored Cantaloupe melon juice

Sroy

Fundo

Miller

et al. 2019

J Food Process Preserv

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The objective of this study was to evaluate the impact of ozone treatment on microbiological decontamination (intrinsic microflora and inoculated Listeria innocua) and some physicochemical characteristics and bioactive compounds of Cantaloupe melon juice, also during refrigerated storage. To determine adequate ozone exposure, the survival curve of L. innocua was previously assessed. A thermal treatment was also performed seeking comparison with ozone treatment impact. After ozone exposure, L. innocua was not detected in juice samples, while thermal pasteurization allowed a reduction of 5.2 ± 0.2 log cycles. Although ozone reduced the intrinsic microflora loads, this reduction was higher for heat‐treated samples. Vitamin C was highly retained in ozone‐treated juices (68%), when compared with the pasteurized ones (39%). After 13 days of storage, ozone allowed the retention of the most quality parameters analyzed and, therefore, it can be considered as a promising alternative to traditional pasteurization of Cantaloupe melon juice. Practical applications The actual consumers' demand for high‐quality food standards has launched research to alternative and milder nonthermal processes, which have gained increasing attention and importance in the fruit juice industries. Ideally, preservation and/or processing of foods should involve technologies that prevent undesirable microbial survival and minimize quality attributes changes and nutrient losses. Thermal treatments are conventionally used to attain such targets; however, the content and the biological activity of the most health‐related compounds are dramatically reduced. In this context, and particularly in the beverages industries, ozone has been exploited due to its potential for inactivating spoilage and pathogenic microorganisms, while being effective in overall quality retention of the products.

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Section: Introductionmentioning

confidence: 99%

Impact of ozone processing on microbiological, physicochemical, and bioactive characteristics of refrigerated stored Cantaloupe melon juice

Sroy

Fundo

Miller

et al. 2019

J Food Process Preserv

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“…This fact was also supported by the nonenzymatic browning index values given in Figure (d). The positive effect of UV‐C treatment on lightness and increase in L * value during the storage period was pronounced before by various studies (Donahue et al, ; Kaya, Yildiz, & Ünlütürk, ).…”

Section: Resultsmentioning

confidence: 85%

“…The total soluble solid content values of untreated onion juice were greater than the UV‐C‐treated ones during the storage period (Figure (c)) compatible with the higher microbial growth for untreated samples (Figure ). On the other hand, turbidity values of untreated and UV‐treated samples increased by approximately two times at the end of sixth week (Figure (d)), where the microbial cells and fermentation products contributed to the turbidity (Chia, Rosnah, Noranizan, & Wan Ramli, ; Kaya et al, ). This fact is in accordance with the changes in pH, titratable acidity, and total soluble solid content throughout the storage.…”

Section: Resultsmentioning

confidence: 99%

Nonthermal pasteurization of onion juice by continuous UV‐C reactor

Demi̇r

Oral

2018

Journal of Food Safety

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The objective of this study is to investigate the continuous pasteurization of onion (Allium cepa L.) juice by ultraviolet (UV‐C) irradiation by a designed coiled‐tube type UV‐C reactor. System is composed of four vertical low‐pressure mercury lamps (20 W/lamp, 254 nm) coiled using a PTFE tube. A secondary eddy flow effect was achieved with a Dean number of 0.073. The Escherichia coli K‐12 count in onion juice was reduced by 4.83 log after exposure to UV‐C light for 8.13 min at an estimated UV‐C dosage of 38.1 J/mL with the flow rate of 1.26 L/min. After UV‐C treatment, the total color change (ΔE) of the onion juice was recorded as 1.15 which can be referred as slightly noticeable. Total aerobic mesophilic count of UV‐C irradiated samples was below acceptable limits after 6 weeks of storage. Meat marination in UV‐C‐treated onion juice reduced the hardness of meat by 78%. Practical applications Currently, many of the large‐scale processed meat producers prefer to marinate the meat directly in the onion juice or in a sauce formulation including onion juice. Therefore, they are the major end‐users of this product. In addition, onion juice has a large potential to be used by the catering industry providing food service for relatively large number of people. If the storage space for onions, the preparation, and service time for the meals are taken into consideration, catering services may highly benefit from the pasteurized onion juice products. Conventional heat treatment is the most common method to extend shelf‐life of vegetable juices. The results of this study indicated that continuous UV‐C irradiation can successfully be used to pasteurize onion juice. The outcomes will also serve the basis to technical knowledge for designing the pilot‐scale production of onion juice processed by nonthermal treatments.

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“…Shelf life was increased from 2 days to 30 days. [31] Pomegranate juice UV-C dose = 12-62 J/mL No significant changes to total phenol content and TEAC values. No significant changes in pH, total soluble solids content, DPPH, and titration acidity.…”

Section: Medium Variables Effects Referencesmentioning

confidence: 93%

“…While minimal studies have been reported on shelf life of UV-C irradiated fruit juice, it was found that Tandon et al [16] in his study perusing CiderSURE had noted that the quality of apple cider did not maintain after one week of storage, whereas, orange juice treated with a minimal dosage of 73.8 mJ/cm 2 was found to extend to only five days [9]. Contrarily, in a study by Kaya et al [31] on UV-C irradiated lemon-melon juice mix with UV-C dose of 0.44 to 2.86 J/mL, was prolonged the shelf-life of the juice from 2 to 30 days, with very little significant changes on the physicochemical characteristics of the juice, with the exception of turbidity. Decrement of turbidity throughout the storage of lemon-melon juice mix was theorized on the lack of microbial growth and inactivation of proteins and polyphenol complexes [40].…”

Section: Medium Variables Effects Referencesmentioning

confidence: 94%

Fruit Juice Production Using Ultraviolet Pasteurization: A Review

et al. 2016

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Ultraviolet (UV-C at 253.7 nm) technology has been the go-to alternative pasteurization and shelf-life extension treatment for beverages for the last two decades. It has been the focal point of non-thermal methods for fruit juice processing and has been studied extensively. UV-C technology has been proven to produce microbiologically safe products with minimal negative impact towards quality of the products. However, due to the physicochemical characteristics of fruit juice, application of UV-C does have certain limitations and thus, there is a need to further study the effects of UV-C-treatment and equipment design. Critical decisions on the type of fruit product, juice color, juice composition, and juice physical characteristics, among other variables, are imperative to produce a safe and wholesome juice. Therefore, this paper serves as a source for development of UV-C technology for pasteurization and shelf-life extension of fruit juice to successfully obtain a final product with minimal changes of its nutritional component without neglecting the microbial safety. It reviews previous literatures involving ultraviolet-treated fruit juices, ranging from popular apple and orange juice to lesser-known pummelo and pitaya juice. The review also covers the aspect of microbiological and chemical safety, quality, and sensory characteristics as well as hurdle technology involving UV-C as the main method and the market potential with its cost implication of UV-C technology.

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Effect of UV-C irradiation and heat treatment on the shelf life stability of a lemon–melon juice blend: multivariate statistical approach

Cited by 88 publications

References 52 publications

Impact of ozone processing on microbiological, physicochemical, and bioactive characteristics of refrigerated stored Cantaloupe melon juice

Impact of ozone processing on microbiological, physicochemical, and bioactive characteristics of refrigerated stored Cantaloupe melon juice

Nonthermal pasteurization of onion juice by continuous UV‐C reactor

Fruit Juice Production Using Ultraviolet Pasteurization: A Review

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