000130938 001__ 130938
000130938 005__ 20240202151703.0
000130938 0247_ $$2doi$$a10.1007/s11947-012-0937-z
000130938 0248_ $$2sideral$$a83191
000130938 037__ $$aART-2013-83191
000130938 041__ $$aeng
000130938 100__ $$0(orcid)0000-0002-5895-2157$$aGayán, Elisa$$uUniversidad de Zaragoza
000130938 245__ $$aPasteurization of Apple Juice Contaminated with Escherichia coli by a Combined UV-Mild Temperature Treatment
000130938 260__ $$c2013
000130938 5060_ $$aAccess copy available to the general public$$fUnrestricted
000130938 5203_ $$aThe bactericidal efficacy of ultraviolet (UV) treatments to fruit juices is limited because of their low UV transmittance; therefore, it is necessary to design combined processes to improve their lethality. This investigation
was carried out to determinate the lethal effect of UV-C treatments at mild temperatures (UV-H treatments) on the UV-resistant Escherichia coli strain Spanish Type Culture Collection (STCC) 4201 suspended in apple juice. A synergistic effect was observed and the optimum temperature for the combined process was established. Subsequently,
the effect of the optimized treatment on the lethality of an E. coli cocktail (STCC 4201, STCC 471, American Type Culture Collection (ATCC) 27325, ATCC 25922, and O157:H7 Chapman strain) and on freshly squeezed apple juice quality was evaluated. A UV treatment of 20.33 J/mL reached 0.61±0.01, 0.83±0.07, 1.38 ±0.04, 1.97±0.06, 3.72±0.14,5.67±0.61, and more than 6 log10 cycles of inactivation at 25.0, 40.0, 50.0, 52.5, 55.0, 57.5, and 60.0 °C, respectively. The optimum conditions for exploiting the synergistic effects were UV doses of 27.10 J/mL, temperature of 55.0 °C, and 3.58 min of treatment time. This treatment guaranteed more of 5 log10 reductions of the cocktail of five strains of E. coli without affecting pH, °Brix, and acidity of freshly squeezed apple juice. The UV-H treatment did not increase the loss of ascorbic acid compared to the same UV treatment at room temperature but approximately
doubled the inactivation of polifenoloxidase.
000130938 536__ $$9info:eu-repo/grantAgreement/ES/CICYT-FEDER/CIT-020000-2009-40
000130938 540__ $$9info:eu-repo/semantics/openAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/
000130938 590__ $$a3.126$$b2013
000130938 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b12 / 121 = 0.099$$c2013$$dQ1$$eT1
000130938 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000130938 700__ $$0(orcid)0000-0003-3850-9833$$aSerrano, María J.$$uUniversidad de Zaragoza
000130938 700__ $$aMonfort, Silbia
000130938 700__ $$0(orcid)0000-0003-2430-858X$$aÁlvarez, Ignacio$$uUniversidad de Zaragoza
000130938 700__ $$0(orcid)0000-0002-1902-0648$$aCondón, Santiago$$uUniversidad de Zaragoza
000130938 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000130938 773__ $$g6, 11 (2013), 3006-3016$$pFood bioprocess technol.$$tFood and Bioprocess Technology$$x1935-5130
000130938 8564_ $$s405432$$uhttps://zaguan.unizar.es/record/130938/files/texto_completo.pdf$$yPostprint
000130938 8564_ $$s605792$$uhttps://zaguan.unizar.es/record/130938/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000130938 909CO $$ooai:zaguan.unizar.es:130938$$particulos$$pdriver
000130938 951__ $$a2024-02-02-14:47:35
000130938 980__ $$aARTICLE