Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8891052 | LWT - Food Science and Technology | 2018 | 45 Pages |
Abstract
The influence of short wavelength UV-C irradiation at 254â¯nm on microbial inactivation, anthocyanins stability, ascorbic acid, and cytotoxicity of formulated cranberry flavored water was studied. Escherichia coli ATCC 25922 and Salmonella enterica serovar Typhimurium ATCC 13311 were inactivated by more than 5 log10â¯at UV-C fluence of 21â¯mJâ¯cmâ2. At UV-C fluence of 40â¯mJâ¯cmâ2 the content of ascorbic acid was 82% of that in the untreated beverage. The concentrations of the anthocyanins (Cy3Ar, Cy3Ga, Pe3Ar, and Pe3Ga) were not significantly affected at the same treatment level. Cytotoxicity evaluation of the irradiated beverage on normal colon (CCD-18Co), colon cancer (HCT-116), and healthy mice liver (AML-12) cells showed that UV-C irradiation had no cytotoxic effects on all three cell lines. This research study suggests that UV-C treatment of formulated cranberry flavored water can achieve high levels of microbial inactivation without significantly decreasing the concentration of anthocyanins, ascorbic acid content or generating cytotoxic effects. These results suggest that UV-C irradiation can be an alternative to thermal pasteurization in producing high quality beverages.
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Authors
Vybhav Vipul Sudhir Gopisetty, Ankit Patras, Agnes Kilonzo-Nthenge, Sudheer Yannam, Rishipal R. Bansode, Micheal Sasges, S. Mallory Burns, Matthew J. Vergne, Che Pan, Hang Xiao,