کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6404844 | 1628534 | 2013 | 6 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Microbial, physicochemical and sensory properties of UV-C processed orange juice and its microbial stability during refrigerated storage Microbial, physicochemical and sensory properties of UV-C processed orange juice and its microbial stability during refrigerated storage](/preview/png/6404844.png)
The effect of the UV-C light on quality characteristics (microbiological, physicochemical and sensorial) and microbial stability of orange juice (OJ) during storage (4 and 10 °C) were investigated and the results were compared with untreated and heat treated (at 90 °C, 2 min) juice. UV-C treatment (36.09 kJ/L dose) of OJ resulted in 2.8 log and 0.34 log reductions in aerobic plate count and yeast & mould count, respectively. Also, a 5.72 log reduction in Escherichia coli ATCC 25922 after UV-C treatment (36.09 kJ/L dose) was achieved, which indicates an acceptable reduction of a potential pathogen in juices. Ascorbic acid content as a major quality parameter of OJ did not change significantly after the UV-C treatment (36.09 kJ/L dose). Differences between untreated and UV-C treated (48.12 kJ/L dose) OJ were small in terms of organic acids, antioxidant capacity and phenolics. Based on sensory analysis results, no significant differences were detected between fresh and UV-C treated juices, and UV-C treated OJ was preferred more than the heat treated juice. UV-C treatment partially extended the shelf life of fresh juice during storage at the refrigerated conditions.
⺠UV-C treatment, a non-thermal technology, achieved the safety of orange juice. ⺠No significant change in nutritional quality of juice after UV-C treatment. ⺠Consumers preferred the UV-C treated juice more than the heat treated juice. ⺠Storage stability of fresh juice was extended by the UV-C treatment.
Journal: LWT - Food Science and Technology - Volume 50, Issue 2, March 2013, Pages 426-431