Abstract:Efficacy of ultraviolet light-emitting diodes (UV-LEDs) with peak and coupled emissions at 280, 365 and 280/ 365 nm on inactivation of E. coli K12 in mixed beverage (MB) was investigated. MB comprised of 31.6% carrot, 44.3% carob, 8.7% grape, 10.2% ginger, and 5.2% lemon juice. The impact of UV-LEDs on some physicochemical and phytochemical properties of MB was compared to that of heat treatment (70 • C, 120 s). While, UV-LED irradiation using coupled 280/365 nm for 40 min resulted in the highest inactivation … Show more
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