Combining ultraviolet light and mild temperaturas for the inactivation of Escherichia coli in orange juice

Gayán, E. (Universidad de Zaragoza) ; Serrano, M.J. (Universidad de Zaragoza) ; Monfort, S. (Universidad de Zaragoza) ; Álvarez, I. (Universidad de Zaragoza) ; Condón, S. (Universidad de Zaragoza)
Combining ultraviolet light and mild temperaturas for the inactivation of Escherichia coli in orange juice
Resumen: It is difficult to guarantee the effectiveness of UV technology to reach 5 Log10 cycles of inactivation of Escherichia coli in a large amount of fruit juices with high absorption coefficients and turbidities, such as orange juice. The aim of this work was to overcome this limitation by combining UV light and mild temperatures. UV treatments were carried out in an equipment with eight individual annular thin film flow-through reactors connected sequentially and submerged in a thermostatic water bath. A treatment of 13.55 J/mL reached 0.25 ± 0.04, 0.41 ± 0.13, 0.84 ± 0.32, 0.96 ± 0.12, 2.57 ± 0.05, 5.41 ± 0.23, and more than 6 Log10 cycles of inactivation of E. coli STCC 4201 suspended in commercial sterilized orange juice at 25.0, 40.0, 50.0, 52.5, 55.0, 57.5, and 60.0 °C, respectively. The comparison of UV resistance at 25 °C with heat resistance at mild temperatures demonstrated a synergistic effect of both technologies applied simultaneously. The maximum synergistic lethal effect was reached at 55 °C (68.03%).

A UV light treatment (23.72 J/mL) at 55 °C (3.6 min) of freshly squeezed orange juice allowed reaching more than 5 Log10 cycles of inactivation of a E. coli cocktail (STCC 4201, STCC 471, ATCC 27325, ATCC 25922, and O157:H7 Chapman strain). The selected treatment did not affect the pH, acidity, Brix, and color, and decreased 16.45% ascorbic acid content and 63.96% the Pectinmethylesterase activity.

Idioma: Inglés
DOI: 10.1016/j.jfoodeng.2012.07.018
Año: 2012
Publicado en: JOURNAL OF FOOD ENGINEERING 113, 4 (2012), 598-605
ISSN: 0260-8774

Factor impacto JCR: 2.276 (2012)
Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 30 / 124 = 0.242 (2012) - Q1 - T1
Categ. JCR: ENGINEERING, CHEMICAL rank: 29 / 132 = 0.22 (2012) - Q1 - T1

Financiación: info:eu-repo/grantAgreement/ES/CICYT-FEDER/CIT-020000-2009-40
Tipo y forma: Artículo (PostPrint)
Área (Departamento): Proy. investigación HTA (Dpto. Produc.Animal Cienc.Ali.)
Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)


Creative Commons Debe reconocer adecuadamente la autoría, proporcionar un enlace a la licencia e indicar si se han realizado cambios. Puede hacerlo de cualquier manera razonable, pero no de una manera que sugiera que tiene el apoyo del licenciador o lo recibe por el uso que hace. No puede utilizar el material para una finalidad comercial. Si remezcla, transforma o crea a partir del material, no puede difundir el material modificado.


Exportado de SIDERAL (2024-02-01-14:37:43)


Visitas y descargas

Este artículo se encuentra en las siguientes colecciones:
Artículos



 Registro creado el 2024-02-01, última modificación el 2024-02-01


Postprint:
 PDF
Valore este documento:

Rate this document:
1
2
3
 
(Sin ninguna reseña)