Inactivation of spoilage yeasts in apple juice by UV–C light and in combination with mild heat

Gouma, Maria; Gayán, Elisa; Raso, Javier; Condón, S.; Álvarez, Ignacio

doi:10.1016/j.ifset.2015.09.008

Cited by 45 publications

(24 citation statements)

References 38 publications

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“…Similarly, L. monocytogenes 5‐log count reductions were achieved by applying a UV‐C dose of 5.20 J/mL (4.78 min) at 54 °C and 2.11 J/mL (1.93 min) at 60 °C (Gouma, Álvarez, Condón, & Gayán, ). Nonetheless, UV treatment was combined with heat (UV–H) 2.9 J/mL for 2.7 min (45–60 °C) to inactivate yeast species ( S. cerevisiae , Saccharomyces bayanus , Zygosaccharomyces bailii , Dekkera anomala , and Dekkera bruxellensis ) and induced up to 89.3% reductions in microbial counts (Gouma, Gayán, Raso, Condón, & Álvarez, ).…”

Section: Ultrasonicationmentioning

confidence: 99%

The Impact of Nonthermal Technologies on the Microbiological Quality of Juices: A Review

Roobab

Aadil

Madni

et al. 2018

Comp Rev Food Sci Food Safe

161

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Fruit and vegetable juices are rich sources of nutrients that support microbiological growth and ultimately undergo rapid deterioration of safety and quality. The loss of nutritional quality of juices due to intensive thermal processing is a major problem encountered during the treatment of commercially preserved liquid foods. Conventional thermal processing technologies inactivate microorganisms and enzymes and extend the shelf life of foods but exert negative effects on nutritional and organoleptic properties of juices, for example, a loss of vitamins, of a desirable flavor, and of bioactive compounds and development of different sensory profiles as a result of heating. Nonthermal technologies including ultrasonication, a pulsed electric field, high-pressure processing, irradiation, and their combinations are suitable alternatives for achieving the same preservation effect without the adverse effects of heat on the quality of juices and meet consumer demand for clean-label, safe, and wholesome products without compromising their nutritional properties.

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Section: Ultrasonicationmentioning

confidence: 99%

The Impact of Nonthermal Technologies on the Microbiological Quality of Juices: A Review

Roobab

Aadil

Madni

et al. 2018

Comp Rev Food Sci Food Safe

161

View full text Add to dashboard Cite

show abstract

“…Combined treatments have been widely used in fresh produce during postharvest storage. For example, hot water combined with UV-C treatment has been applied to improve disease resistance and maintain quality of mangos [37]; aqueous chlorine dioxide combined with UV-C treatment was efficient in extending shelf life of blueberries [38]; UV-C combined with heat treatment was efficient in inactivation of the spoilage yeasts in apple juice [39]. According to our results, no significant antibrowning or antimicrobial effect was observed in fresh-cut potato under SAS + UV-C treatment compared with the SAS treatment; thus, it was concluded that SAS combined UV-C treatment did not promote the effect in protection of the storage abilities of fresh-cut potatoes.…”

Section: Discussionmentioning

confidence: 99%

Comparison of Sodium Acid Sulfate and UV-C Treatment on Browning and Storage Quality of Fresh-Cut Potatoes

Xie

Lin

Guan

et al. 2017

Journal of Food Quality

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Fresh-cut vegetables, such as potato chips, get brown quickly and can easily be infected by bacterium during storage. Sodium acid sulfate (SAS) and UV-C treatments are regarded as effective methods for food preservation. In this study, the effects of SAS, UV-C treatment, and their combination on fresh-cut potatoes during storage were evaluated. Compared with the control, all of the treatments were effective in inhibiting the bacterial growth during the whole storage period. Also, both SAS and SAS + UV-C treatments significantly decreased browning and polyphenol oxidase (PPO) activity and increased the firmness and malondialdehyde (MDA) contents, while the UV-C treatment has no good effects on protecting such storage qualities in freshcut potatoes. However, when compared with SAS treatment, the combination of SAS and UV-C treatment did not promote the effect in protecting the storage abilities. Thus, it was concluded that SAS is a better treatment in extending shelf life and controlling the quality of fresh-cut potatoes during storage compared to UV-C treatment.

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“…Combined treatment extended the shelf life of juices [64,85]. In some cases, synergistic microbial inactivation effects of the combined treatments were observed [85][86][87][88] while in other cases, undesirable flavor of the end products were reported [13,42]. Table 5.…”

Section: Hurdle Technology Of Uv-c-irradiated Fruit Juicesmentioning

confidence: 98%

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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Inactivation of spoilage yeasts in apple juice by UV–C light and in combination with mild heat

Cited by 45 publications

References 38 publications

The Impact of Nonthermal Technologies on the Microbiological Quality of Juices: A Review

The Impact of Nonthermal Technologies on the Microbiological Quality of Juices: A Review

Comparison of Sodium Acid Sulfate and UV-C Treatment on Browning and Storage Quality of Fresh-Cut Potatoes

Fruit Juice Production Using Ultraviolet Pasteurization: A Review

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