Microbial, physicochemical and sensory properties of UV-C processed orange juice and its microbial stability during refrigerated storage

Application of ultraviolet-C radiation to inactivate acid-and-desiccation stressed Salmonella enterica in young and mature coconut liquid endosperm mix beverage

“…Rapid microbial population increase in refrigerated fruit beverages have similarly been reported by Pala and Toklucu (2013) in UV-C processed orange juice. Aside from initial microbial population, the rates of population increase are also dependent on a number of food-related intrinsic properties, and environmental extrinsic parameters.…”

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

“…The E. coli K12 (ATCC 25253) strain was cultured from − 80°C lyophilized vials, enriched in a test tube containing nutrient broth (NB, Merck, Darmstadt, Germany) and incubated overnight (18-24 h) at 37°C. The E. coli K12 (ATCC 25253) culture was first adapted to pH 4.0 by growing in a solution containing tartaric acid following the procedure described by Pala and Toklucu (2013). Stock cultures were prepared by transferring acid-adapted cells onto TSA slants and stored at 4°C until used.…”

“…3). Pala and Toklucu (2013) reported that a UV dose of 36.09 J/mL was sufficient to reduce the total aerobic, yeast and mold load of orange juice by 2.8 log and 0.34 log, respectively. They indicated that a UV-C dose of 36.09 J/mL was not sufficient for the complete elimination of yeast and molds in orange juice.…”

“…Pala and Toklucu (2013) were able to extend the shelf life of UV-Cirradiated orange juice up to 9 days at 4°C and 5 days at 10°C. Similarly, Tran and Farid (2004) reported the shelf life of UV treated orange juice to be more than 5 days under refrigerated conditions.…”

Enhancement and Preservation of Fresh Orange Juice Using Citrus Essential Oils

“…However, fresh juices that are not processed and contain no preservatives have a short shelf life. It can only last for several days, as they can be easily spoiled by microorganisms [10,11]. Many organisms, particularly fungi and lactic acid bacteria, can use fruit as substrate and cause spoilage, producing off flavors,…”