Kinetics model of microbial degradation by UV radiation and shelf life of coconut water

Donsingha, Sirirat; Assatarakul, Kitipong

doi:10.1016/j.foodcont.2018.04.030

Cited by 33 publications

(17 citation statements)

References 25 publications

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“…Both microbiological and sensory fitting values (MAL and SAL) were taken into account for shelf life estimation [36]. Results in terms of shelf life (Table 1) showed that the treated samples had a longer shelf life than the control, in agreement with other previous studies, where the effects of photo-sanitizing technologies on product quality were also evaluated [37][38][39]. In particular, the untreated product became unacceptable after 4 days of storage, whereas treated ricotta recorded a shelf life of more than 6 days.…”

Section: Shelf Life Study Of Ricotta Cheese Treated With Uv-c and Nuvsupporting

confidence: 85%

Novel Technologies for Preserving Ricotta Cheese: Effects of Ultraviolet and Near-Ultraviolet–Visible Light

Ricciardi

Pedrós-Garrido

Papoutsis

et al. 2020

Foods

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Ricotta cheese is a potential growth medium for a wide range of microorganisms. The aim of the current study was to investigate the efficacy of ultraviolet (UV-C) and near-ultraviolet–visible light (NUV–vis) in microbial decontamination of ricotta artificially inoculated with Pseudomonas fluorescens. Cheese samples were stored at 4 °C, and microbiological and sensory analyses were performed for 9 days. From the microbiological point of view, control samples became unacceptable after less than 5 days, whereas ricotta treated by both UV-C and NUV–vis light remained acceptable for more than 6 days. Similar effects of UV-C and NUV–vis light were also recorded in terms of sensory quality. The shelf life of the samples subjected to the treatments was thus extended by 50%, suggesting the potential application of UV-C and NUV–vis light for cheese decontamination.

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Section: Shelf Life Study Of Ricotta Cheese Treated With Uv-c and Nuvsupporting

confidence: 85%

Novel Technologies for Preserving Ricotta Cheese: Effects of Ultraviolet and Near-Ultraviolet–Visible Light

Ricciardi

Pedrós-Garrido

Papoutsis

et al. 2020

Foods

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“…Moving on to b* value, compared to the value of 10.02 for untreated samples, b* value at the extreme condition of 2.9 kV/5 min PL treatment was −12.5.The negative impact of thermal processing on the whiteness index and color profile of Cape gooseberry juice has been reported byRabie et al (2015). A similar trend in the color profile of thermal and UV-treated pineapple juice was reported byChia, Rosnah, Noranizan, and Wan Ramli (2012) Donsingha and Assatarakul (2018). reported PL-induced changes in a* value of coconut water.…”

supporting

confidence: 74%

The potential of pulsed light treatment to produce enzymatically stable Indian gooseberry (Emblica officinalisGaertn.) juice with maximal retention in total phenolics and vitamin C

Chakraborty

Ghag

Bhalerao

et al. 2020

J. Food Process. Preserv.

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Indian gooseberry (Emblica officinalis Gaertn.), also known as amla, is considered as a valuable fruit due to the vast content of polyphenols, tannins, minerals, and other phytochemicals. The antioxidant activity of this fruit is due to the presence of emblicanin A and B, which mainly include glucose, gallic, and ellagic acids (Chinprahast, Siripatrawan, Leerahawong, & Traiananwuttikul, 2013). Besides, it is the most abundant source of vitamin C within the citrus fruit family except Barbados cherry, and depending on the cultivars, it ranges from 480 to 550 mg/100 g of pulp (Hiwale, 2015). The consumption of amla fruit also enhances the bioavailability of dietary iron from staple foods such as cereals and pulses (Gowri, Platel,

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“…Chia, Rosnah, Noranizan, and Wan Ramli (2012) reported a reduced hue angle in UV‐treated pineapple juice signifying a low b * and higher a * values. A significant increase in a * value of UV‐treated coconut water was reported by Donsingha and Assatarakul (2018). This difference might be due to different samples and processing techniques.…”

Section: Resultsmentioning

confidence: 58%

Influence of voltage and distance on quality attributes of mixed fruit beverage during pulsed light treatment and kinetic modeling

Dhar

Chakraborty

2020

J Food Process Engineering

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The study investigates the influence of pulsed light (PL) processing parameters on quality of mixed fruit beverage followed by kinetic modeling. The attributes tested were aerobic mesophiles (AM), yeast and mold (YM) counts, polyphenol oxidase (PPO) and peroxidase (POD) activity, color change (ΔE*), browning index (ΔBI), antioxidant capacity (AOC), and ascorbic acid (AA) content at varying voltage (1.8–2.4 kV), the number of pulses (2–187), and distance (2.4–9.6 cm). Weibull model described the PL inactivation rate of AM and YM and nth order kinetic model estimated the inactivate rate of PPO, POD, and AA. The maximum inactivation of PPO, POD, and AA content were 41, 51, and 36%, respectively. At the most severe PL condition, ΔE* was 6.4, ΔBI was 5.6 with 14% increment in phenolics. A secondary kinetic model adequately predicted the ratio of rate constant and fluence‐based rate (k/kF) for PPO, YM, and AA correlating voltage (V) and lamp distance (x). PL‐induced pasteurization of the beverage is possible at the fluence rate of 17.42 W/cm2 for 3 min. Practical Applications Exposing the food material to a high intensity pulsed light (PL) is a nonthermal way of food preservation for the shelf‐life extension. The potential of PL treatment (PLT) has been explored for a mixed fruit beverage in terms of its microbial, enzymatic, and nutritional quality. An optimized PLT condition is proposed to obtain a microbially safe fruit beverage along with a minimal loss in bioactive compounds. Subsequently, the kinetic data related to microbial and enzyme inactivation and degradation of vitamins will help in deciding the process parameters like treatment time, lamp voltage, and sample distance from the light source. The secondary kinetic model will eventually help to design a robust PL process condition for similar fruit beverages to obtain a microbiologically safe product with a minimal loss in vitamins.

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Kinetics model of microbial degradation by UV radiation and shelf life of coconut water

Cited by 33 publications

References 25 publications

Novel Technologies for Preserving Ricotta Cheese: Effects of Ultraviolet and Near-Ultraviolet–Visible Light

Novel Technologies for Preserving Ricotta Cheese: Effects of Ultraviolet and Near-Ultraviolet–Visible Light

The potential of pulsed light treatment to produce enzymatically stable Indian gooseberry (Emblica officinalisGaertn.) juice with maximal retention in total phenolics and vitamin C

Influence of voltage and distance on quality attributes of mixed fruit beverage during pulsed light treatment and kinetic modeling

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