UV-C light processing of Cantaloupe melon juice: Evaluation of the impact on microbiological, and some quality characteristics, during refrigerated storage. (April 2019)

• Record Type: Journal Article
• Authors: Fundo, Joana F.; Miller, Fátima A.; Mandro, Gabriela F.; Tremarin, Andréia; Brandão, Teresa R.S.; Silva, Cristina L.M.
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 103(2019)
• Page Start: 247
• Page End: 252
• Publication Date: 2019-04
• Subjects: Melon juice -- UV-C radiation -- L. innocua -- A. acidoterrestris -- Storage; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2019.01.025
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: UV-C light is a non-thermal technology with potential application in food industries. The objective was to assess UV-C radiation effect (13.44 W/m 2 ) on microbiological decontamination and some quality characteristics of Cantaloupe melon juice, during refrigerated storage. Juice was inoculated with Listeria innocua (non-pathogenic surrogate of L. monocytogenes ) and Alicyclobacillus acidoterrestris spores (spoilage indicators) used as indicators of the UV-C treatment efficacy. Total mesophylls and yeasts and molds were also enumerated. Results demonstrated that 5 min of exposure allowed 3.7 ± 0.3 log10 cycles reduction of L. innocua, while for A. acidoterrestris, 20 min were required to decrease 4.7 ± 0.1 log10 cycles. At the end of refrigerated storage for 13 days, UV-C treated juices retained color, total phenolics content and antioxidant activity, and yeast and molds did not grow. Since UV-C process was effective on microbial inactivation and allowed juice quality maintenance, it can be considered as a promising alternative to thermal pasteurization. Highlights: A UV-C radiation dose of 4032 J/m 2 allowed reducing 3.7 log cycles of L. innocua. A. acidoterrestris reduced 4.7 log cycles with 16128 J/m 2 of UV-C radiation. During storage, treated juices retained color, phenolics and antioxidant activity. UV-C light can be considered a promising technology to pasteurize fruit juices.