Combination of TiO2-UV Photocatalysis and High Hydrostatic Pressure to Inactivate Bacterial Pathogens and Yeast in Commercial Apple Juice

Shahbaz, Hafiz Muhammad; Yoo, Sungjun; Seo, Bohyun; Ghafoor, Kashif; Kim, Jeong Un; Lee, Dong Un; Park, Jiyong

doi:10.1007/s11947-015-1614-9

Cited by 51 publications

(27 citation statements)

References 37 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Gram-positive bacteria are more resistant than Gram-negative bacteria [39], cocci Agriculture 2017, 7, 72 7 of 18 are more resistant than rods. Many studies related to specific microorganisms can be found in the literature [40,41].…”

Section: Effects On Microorganisms and Virusesmentioning

confidence: 99%

Effect of High Pressure Processing on the Microbial Inactivation in Fruit Preparations and Other Vegetable Based Beverages

2017

View full text Add to dashboard Cite

Abstract:The purpose of this study is to review the effects of High Hydrostatic Pressure Processing (HPP) on the safety of different fruit derivatives (juices, nectars, jams, purees, pastes . . . ), considering the types established in the European legislation and some other vegetable-based beverages (mainly juices and smoothies). The main inactivation processes and mechanisms on microorganisms are reviewed. Studies have revealed that HPP treatment is capable of destroying most microorganisms, depending on the application conditions (amplitude of the pressure, duration time, temperature, and the mode of application), the properties of the fresh and processed fruit/vegetables (pH, nutrient composition, water activity, maturity stage), and the type of microorganisms or viruses.

show abstract

Section: Effects On Microorganisms and Virusesmentioning

confidence: 99%

Effect of High Pressure Processing on the Microbial Inactivation in Fruit Preparations and Other Vegetable Based Beverages

2017

View full text Add to dashboard Cite

show abstract

“…The combined membrane filtration and UV achieved more than a 5-log reduction of E. coli, C. parvum, and A. acidoterrestris [83]. Gram-negative bacteria, E. coli O157:H7, S. typhimurium, and S. cerevisiae counts were significantly reduced after a combined treatment using TUVP and high pressure [84]. Combined treatment extended the shelf life of juices [64,85].…”

Section: Hurdle Technology Of Uv-c-irradiated Fruit Juicesmentioning

confidence: 96%

“…[91] Red and yellow Watermelon juice UV-C treatment and citric acid (1.5%) Did not achieve 5 log 10 reduction [96] Physico-chemical and functional properties of juices treated with a combination of UV-C and other microbial reducing methods were not significantly affected [13,22,88,93]. Shelf life of the juice was also extended and in treatments where mild heat was involved enzyme activity were mostly halted [84]. In one instance UV-C and mild heat combination effectively inactivated the pectin methylesterase in pineapple juice, but preserved relatively high amount of bromelain and total phenol content [84].…”

Section: Juice Type Combined Treatments Irradiation Effect On Juice Pmentioning

confidence: 99%

“…Shelf life of the juice was also extended and in treatments where mild heat was involved enzyme activity were mostly halted [84]. In one instance UV-C and mild heat combination effectively inactivated the pectin methylesterase in pineapple juice, but preserved relatively high amount of bromelain and total phenol content [84].…”

Section: Juice Type Combined Treatments Irradiation Effect On Juice Pmentioning

confidence: 99%

See 1 more Smart Citation

Fruit Juice Production Using Ultraviolet Pasteurization: A Review

et al. 2016

View full text Add to dashboard Cite

Ultraviolet (UV-C at 253.7 nm) technology has been the go-to alternative pasteurization and shelf-life extension treatment for beverages for the last two decades. It has been the focal point of non-thermal methods for fruit juice processing and has been studied extensively. UV-C technology has been proven to produce microbiologically safe products with minimal negative impact towards quality of the products. However, due to the physicochemical characteristics of fruit juice, application of UV-C does have certain limitations and thus, there is a need to further study the effects of UV-C-treatment and equipment design. Critical decisions on the type of fruit product, juice color, juice composition, and juice physical characteristics, among other variables, are imperative to produce a safe and wholesome juice. Therefore, this paper serves as a source for development of UV-C technology for pasteurization and shelf-life extension of fruit juice to successfully obtain a final product with minimal changes of its nutritional component without neglecting the microbial safety. It reviews previous literatures involving ultraviolet-treated fruit juices, ranging from popular apple and orange juice to lesser-known pummelo and pitaya juice. The review also covers the aspect of microbiological and chemical safety, quality, and sensory characteristics as well as hurdle technology involving UV-C as the main method and the market potential with its cost implication of UV-C technology.

show abstract

“…A widely used technique for hydrogen production is the treatment of vapourized hydrocarbons with steam at high pressure (15-40 bar) high temperature (650-950C) in the presence of photocatalysts 39 . In the food preservation industry also, high pressure, or high pressure combined with TiO 2 -UV photocatalysis is widely used to inactivate bacterial pathogens 40,41 . The covalent bonds in food items are responsible for their flavour, colour, texture and nutritive content 37 .…”

Section: Introductionmentioning

confidence: 99%

High Pressure:One of the many Tools to Study Material Properties at Extreme Conditions

Garg¹

2017

Current Science

View full text Add to dashboard Cite

High pressure is a powerful and clean variable, which when applied can bring about large changes in structure and properties of materials. It can be used to simulate the conditions found deep inside the earth or in different planetary interiors. It is widely used in chemical industry, especially when the chemical reaction products have lower volumes than the initial reactants, and also in the food preservation industry, where it ensures that aromas and flavours are not lost even after preservation. Materials under pressure can be studied both theoretically and experimentally. In this article apart from discussing how to set up a basic high pressure experiment using the DAC, some examples have been elaborated to show how both experiments and theory complement each other and both put together can help in a deeper understanding of the changes brought about by application of high pressure.

show abstract

Combination of TiO2-UV Photocatalysis and High Hydrostatic Pressure to Inactivate Bacterial Pathogens and Yeast in Commercial Apple Juice

Cited by 51 publications

References 37 publications

Effect of High Pressure Processing on the Microbial Inactivation in Fruit Preparations and Other Vegetable Based Beverages

Effect of High Pressure Processing on the Microbial Inactivation in Fruit Preparations and Other Vegetable Based Beverages

Fruit Juice Production Using Ultraviolet Pasteurization: A Review

High Pressure:One of the many Tools to Study Material Properties at Extreme Conditions

Contact Info

Product

Resources

About