130938 20240202151703.0 doi 10.1007/s11947-012-0937-z sideral 83191 ART-2013-83191 eng Gayán, Elisa Universidad de Zaragoza (orcid)0000-0002-5895-2157 Pasteurization of Apple Juice Contaminated with Escherichia coli by a Combined UV-Mild Temperature Treatment 2013 The 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. Access copy available to the general public Unrestricted info:eu-repo/grantAgreement/ES/CICYT-FEDER/CIT-020000-2009-40 info:eu-repo/semantics/openAccess All rights reserved http://www.europeana.eu/rights/rr-f/ 3.126 2013 FOOD SCIENCE & TECHNOLOGY 12 / 121 = 0.099 2013 Q1 T1 info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion Serrano, María J. Universidad de Zaragoza (orcid)0000-0003-3850-9833 Monfort, Silbia Álvarez, Ignacio Universidad de Zaragoza (orcid)0000-0003-2430-858X Condón, Santiago Universidad de Zaragoza (orcid)0000-0002-1902-0648 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 6, 11 (2013), 3006-3016 Food bioprocess technol. Food and Bioprocess Technology 1935-5130 405432 http://zaguan.unizar.es/record/130938/files/texto_completo.pdf Postprint 605792 http://zaguan.unizar.es/record/130938/files/texto_completo.jpg?subformat=icon icon Postprint oai:zaguan.unizar.es:130938 articulos driver 2024-02-02-14:47:35 ARTICLE