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

► The lethality of UV on Escherichia coli suspended in orange juice increased with temperature. ► The maximum synergistic effect of UV-H treatment was found at 55 °C. ► A UV-H treatment of 23.72 J/mL at 55.0 °C inactivated more than 5 Log10 cycles. ► The treatment did not affect the pH, acidity, Brix and color of orange juice. ► The UV-H decreased 16.45% ascorbic acid content and 81.27% the PME activity.