Effects of UV-C on physicochemical quality attributes and Salmonella enteritidis inactivation in liquid egg products

Souza, Poliana Mendes de; Fernández, Avelina

doi:10.1016/j.foodcont.2011.02.017

Cited by 61 publications

(26 citation statements)

References 41 publications

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“…2), pointed out the stability of the lipids to the UV-C induced oxidation, and the low presence of byproducts of lipid degradation. A fair stability of TBARS in chicken breasts submitted to UV-C radiation was also reported by Chun, Kim, Lee, Yu, and Song (2010), while the TBARS values of liquid egg products was considerably increased due to UV-C radiation (Souza & Fernandez, 2010). Cortes et al (2005) also highlighted the stability of the tiger nuts lipids expressed in terms of TBARS index and total fat content during treatments with PEF, being the recorded TBARS values of PEF treated horchata remarkably lower than in heat treated commercial samples.…”

Section: Evaluation Of Quality Attributessupporting

confidence: 52%

Effects of the decontamination of a fresh tiger nuts' milk beverage (horchata) with short wave ultraviolet treatments (UV-C) on quality attributes

López-Corrales

Souza

Stahl

et al. 2012

Innovative Food Science & Emerging Technologies

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Section: Evaluation Of Quality Attributessupporting

confidence: 52%

Effects of the decontamination of a fresh tiger nuts' milk beverage (horchata) with short wave ultraviolet treatments (UV-C) on quality attributes

López-Corrales

Souza

Stahl

et al. 2012

Innovative Food Science & Emerging Technologies

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“…The use of UV radiation has been suggested for disinfection of the surfaces of fresh products (50) and for pasteurization of liquids such as juices (12,35), milk (10), liquid egg (9), soft drinks (19), beer (26), sugar syrup (45), and wines (13).…”

mentioning

confidence: 99%

Inactivation of Salmonella enterica by UV-C Light Alone and in Combination with Mild Temperatures

Gayán

Serrano

Raso

et al. 2012

Appl Environ Microbiol

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The aim of this investigation was to study the efficacy of the combined processes of UV light and mild temperatures for the inactivation of Salmonella enterica subsp. enterica and to explore the mechanism of inactivation. The doses to inactivate the 99.99% (4D) of the initial population ranged from 18.03 (Salmonella enterica serovar Typhimurium STCC 878) to 12.75 J ml ؊1 (Salmonella enterica serovar Enteritidis ATCC 13076). The pH and water activity of the treatment medium did not change the UV tolerance, but it decreased exponentially by increasing the absorption coefficient. An inactivating synergistic effect was observed by applying simultaneous UV light and heat treatment (UV-H). A less synergistic effect was observed by applying UV light first and heat subsequently. UV did not damage cell envelopes, but the number of injured cells was higher after a UV-H treatment than after heating. The synergistic effect observed by combining simultaneous UV and heat treatment opens the possibility to design combined treatments for pasteurization of liquid food with high UV absorptivity, such as fruit juices.

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“…This hypothesis was confirmed by the complex dependence of viscosity from light dose observed in the case of egg white. In this protein matrix, an initial increase in viscosity was observed upon exposure to 0.1 kJ m -2 UV-C light, but the increase in light dose above 0.4 kJ m -2 was associated with rheological properties analogous to that of the untreated egg white [17,60]. It is likely that slightly modified egg white proteins could better interact, resulting in a weak protein network with higher viscosity.…”

Section: Rheological Propertiesmentioning

confidence: 93%

Photo-Induced Modification of Food Protein Structure and Functionality

Manzocco

2015

Food Eng Rev

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Light processing is nowadays recognised as an efficient technology to non-thermally inactivate a wide range of microorganisms to increase food safety. However, exposure of foods to light can provide further advantages associated with the development of photoreactions involving polymers. Proteins are major target polymers for photoreactions due to abundance of endogenous chromophores, ability to bind exogenous ones and rapid reactivity with other excited state species. As food structure and functions are the result of the status of food constituents, photo-induced structural modification of food proteins can lead to new product characteristics or improved functionalities. This review paper summarises recent developments of the application of light radiation to modify protein structure, inducing changes in their technological and biological functions

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Effects of UV-C on physicochemical quality attributes and Salmonella enteritidis inactivation in liquid egg products

Cited by 61 publications

References 41 publications

Effects of the decontamination of a fresh tiger nuts' milk beverage (horchata) with short wave ultraviolet treatments (UV-C) on quality attributes

Effects of the decontamination of a fresh tiger nuts' milk beverage (horchata) with short wave ultraviolet treatments (UV-C) on quality attributes

Inactivation of Salmonella enterica by UV-C Light Alone and in Combination with Mild Temperatures

Photo-Induced Modification of Food Protein Structure and Functionality

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