Individual and combined mild heat and UV-C processes for orange juice against Escherichia coli O157:H7

Pagal, Gladess A.; Gabriel, Alonzo A.

doi:10.1016/j.lwt.2020.109295

Cited by 15 publications

(2 citation statements)

References 33 publications

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“…Therefore, minimal processing technology has received attention because of the growing consumer demand for fresh-like, nutritious, and healthy products. This has promopted the development of novel technologies such as ultraviolet-C (UV-C) radiation, which has been approved by USFDA (2002) as an alternative nonthermal processing technique (Pagal & Gabriel, 2020). UV-C has been used to disinfect fruit juice without causing quality deterioration (Fenoglio et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Effects of pulsed magnetic field on microbial and enzymic inactivation and quality attributes of orange juice

Qian

Yan

Huo

et al. 2021

J. Food Process. Preserv.

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Pulsed magnetic field (PMF, 5-7 T, 5-30 pulses) was applied to orange juice to evaluate its effects on inactivation of microbiota and enzyme and quality attributes. PMF decreased the activities of mesophilic baceria and yeast and mold by the highest log reduction of 0.61 at 7 T with 20 pulses and 0.36 at 7 T with 30 pulses, respectively. Peroxidase (POD) and pectin methylesterase (PME) activities were partially inactivated. PMF showed a good potential to inactivate PME and the lowest residual activity of PME was 50.28% obtained at 6 T with 20 pulses. No significant change in soluble solids and small changes in the pH, titratable acidity, and color were observed after PMF treatment. PMF brought about a slight decrease of ascorbic acid, phenolic compounds, and antioxidant capacity (DPPH and ABTS) in orange juice. Therefore, PMF appears to be a promising technogy involving microbial and enzymic inactivation with small changes in juice quality. Novelty Impact StatementPulsed magnetic field could inactivate mesophilic bacteria and yeast and mold in orange juice. Pulsed magnetic field had a good potential to inactivate pectin methylesterase in orange juice. The minor quality degradation in orange juice was observed after pulsed magnetic field treatment.

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Section: Introductionmentioning

confidence: 99%

Effects of pulsed magnetic field on microbial and enzymic inactivation and quality attributes of orange juice

Qian

Yan

Huo

et al. 2021

J. Food Process. Preserv.

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show abstract

“…In orange juice, Pagal & Gabriel (2020) verified the effectiveness of UV‐C treatment (1.14 mW/cm 2 ) in combination with mild heat treatment (53 °C) in inactivating E. coli O157:H7. Individual treatments were applied aiming at reductions of 5 log CFU of the pathogen, based on established kinetic parameters, in addition to the application of treatments sequentially or simultaneously.…”

Section: Application Of Uv‐c Treatment Combined With Other Technologiesmentioning

confidence: 96%

A review on the application of UV‐C treatment on food and food surfaces: association with food microbiology, predictive microbiology and quantitative microbial risk assessment

Ramos,

Esper,

Gonzalez

2023

Int J of Food Sci Tech

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SummaryThe so‐called emerging technologies have gained prominence in the field of food processing, compared to conventional heat treatments, due to technological, sensorial and microbiological safety benefits. Ultraviolet radiation (UV), more specifically UV‐C radiation, is inexpensive and has been one of the most studied technologies. This work seeks to summarise the application of UV‐C treatment, contextualising its efficiency in the inactivation of microorganisms in different food matrices and surfaces associated with food handling and allowing the visualisation of trends in the combination of UV‐C radiation with other technologies. Still, the technology is related to quantitative tools associated with food microbiology. Factors related to processing parameters, characteristics of the microbial population and food properties have a direct influence on the effectiveness of UV‐C technology. The UV‐C treatment parameters must be rigorously defined, considering the particularities of each food matrix, so that undesirable identity or sensory changes do not occur. The application of mathematical tools, such as predictive microbiology and quantitative microbial risk assessment, is fundamental in the planning and definition of processing parameters for UV‐C radiation technology.

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Ultraviolet Light

Guerrero¹,

Ferrario²,

Schenk³

et al. 2021

Electromagnetic Technologies in Food Science

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Individual and combined mild heat and UV-C processes for orange juice against Escherichia coli O157:H7

Cited by 15 publications

References 33 publications

Effects of pulsed magnetic field on microbial and enzymic inactivation and quality attributes of orange juice

Effects of pulsed magnetic field on microbial and enzymic inactivation and quality attributes of orange juice

A review on the application of UV‐C treatment on food and food surfaces: association with food microbiology, predictive microbiology and quantitative microbial risk assessment

Ultraviolet Light

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