Effect of the Combined Treatment of UV-C Light and Modified Atmosphere Packaging on the Inactivation of<i>E</i><i>scherichia coli</i>Inoculated Watercress

Hinojosa, Andrea; Gatica, Isabel; Bustamante, Andrés; Cárdenas, Daniela; Escalona, V.H.

doi:10.1111/jfpp.12378

Cited by 14 publications

(4 citation statements)

References 29 publications

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“…Perforation, thickness and polymer type can all play crucial roles in the effectiveness of MAP, and choosing the correct MAP type can significantly enhance fruit and vegetable quality and shelf-life. Hinojosa et al (2015)…”

Section: Resultsmentioning

confidence: 99%

Innovative processes and technologies for modified atmosphere packaging of fresh and fresh-cut fruits and vegetables

Wilson

Stanley

Eyles

et al. 2017

Critical Reviews in Food Science and Nutrition

159

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Modified atmosphere packaging (MAP) technology has been commercially viable since the 1970s. Currently, MAP is extensively used worldwide to preserve the quality and extend the shelf-life of whole fresh fruits and vegetables, but is also increasingly used to extend the shelf-life of minimally processed fresh fruit and vegetables. This review discusses new processes and technologies that can be used to improve quality preservation and consumer acceptability of minimally processed produce where high respiration rates and challenging degradation processes operate. New packaging innovations are enabling producers and retailers to further maintain quality for longer. Innovative approaches to extend shelf-life include active MAP with differentially permeable films, films that incorporate antimicrobial properties, edible coatings that confer barriers properties, and the use of non-traditional gases to modify respiration. Intelligent packaging using integrated sensor technologies that can indicate maturity, ripeness, respiration rate and spoilage are also appearing. This review demonstrates that preservation technologies and associated packaging developments that can be combined with modified atmosphere are constantly evolving technology platforms. Adoption of combinations of technology improvements will be critical in responding to commercial trends towards more minimally processed fresh-cut and ready-to-eat fruit and vegetable products, which require specialized packaging solutions.

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Section: Resultsmentioning

confidence: 99%

Innovative processes and technologies for modified atmosphere packaging of fresh and fresh-cut fruits and vegetables

Wilson

Stanley

Eyles

et al. 2017

Critical Reviews in Food Science and Nutrition

159

View full text Add to dashboard Cite

show abstract

“…UV-C light can be used to sanitize water used in food processing and production as well as help prevent the growth of harmful bacteria and other microorganisms in municipal water supply systems [53,55]. Additionally, UV-C light has been used to extend the shelf life of fresh, minimally processed, and liquid foods by reducing the microbial load and helping to prevent spoilage [12,[56][57][58][59][60].…”

Section: Water Treatment and Food Preservationmentioning

confidence: 99%

UV-C Light: A Promising Preservation Technology for Vegetable-Based Nonsolid Food Products

Tchonkouang,

Lima,

Quintino

et al. 2023

Foods

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A variety of bioactive substances present in fruit- and vegetable-processed products have health-promoting properties. The consumption of nutrient-rich plant-based products is essential to address undernutrition and micronutrient deficiencies. Preservation is paramount in manufacturing plant-based nonsolid foods such as juices, purees, and sauces. Thermal processing has been widely used to preserve fruit- and vegetable-based products by reducing enzymatic and microbial activities, thereby ensuring safety and prolonged shelf life. However, the nutritional value of products is compromised due to the deleterious effects of thermal treatments on essential nutrients and bioactive compounds. To prevent the loss of nutrients associated with thermal treatment, alternative technologies are being researched extensively. In studies conducted on nonsolid food, UV-C treatment has been proven to preserve quality and minimize nutrient degradation. This review compiles information on the use of UV-C technology in preserving the nutritional attributes of nonsolid foods derived from fruit and vegetables. The legislation, market potential, consumer acceptance, and limitations of UV-C are reviewed.

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“…It was approved by the U.S. Food and Drug Administration (FDA, 2000) for microbial inactivation in water and clear liquid foods. This technology is environmentally friendly, low‐cost, leaves no residue, has no legal restrictions, and it is lethal against a large number of microorganisms (García Carrillo, Ferrario, & Guerrero, 2017; Hinojosa, Gatica, Bustamante, Cárdenas, & Escalona, 2014). Microbial inactivation proceeds as a direct result of UV‐C radiation energy (photons) effectively absorbed by the food system.…”

Section: Introductionmentioning

confidence: 99%

Characterization of microbial inactivation in clear and turbid juices processed by short-wave ultraviolet light

Fenoglio

Ferrario

Carrillo

et al. 2020

J Food Process Preserv

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The aim of this study was to analyze the inactivation of a wide spectrum of microorganisms in clear as well as turbid juices processed by ultraviolet light (UV‐C: 0–1720 mJ/cm2). A biodosimetry assay was used to determine the equivalent UV‐reduction dose (3.1 mJ/cm2). UV‐C effectiveness increased in melon (3.2 and 4.4 log‐reductions of Saccharomyces cerevisiae and Escherichia coli) and orange‐tangerine juices (4.7 log‐reductions of E. coli) compared to carrot (2.7, 2.9, and 4.2 log‐reductions of S. cerevisiae, Candida parapsilosis and Pseudomonas fluorescens), orange (1.7, 2.0, 2.9 and 4.0 log‐reductions of S. cerevisiae, Zygosaccharomyces bailii, Listeria innocua, and E. coli), and orange‐carrot juices (2.5, 2.5 and 2.9 log‐reductions of S. cerevisiae, P. fluorescens, and E. coli). The Coroller model allowed a better fit compared to the Weibull and modified Gompertz models. UV‐C effectiveness in clear juices was related to low absorbance at 254 nm, color, and turbidity; whereas, in the turbid juices, it was also linked to the presence of particle aggregates. Practical applications Short‐wave ultraviolet light (UV‐C) is a promising preservation technology to partially or totally replace traditional thermal treatments, which severely alter product quality. The present study allowed to interpret how physicochemical properties of clear and turbid juices affected the inactivation of a wide spectrum of microorganisms processed by short‐wave ultraviolet light (UV‐C, up to 1,720 mJ/cm2). UV‐C effectiveness was related to high UV‐C transmittance, low absorbance, and turbidity in clear juices. Whereas, in the turbid ones, other parameters such as the presence of particle aggregates stemmed the disinfection process. Moreover, the optical properties of the juices were used in the estimation of UV dose distribution. Mathematical modeling revealed differences in microbial sensitivities and the existence of subpopulations with different resistance to UV‐C treatment. These results suggest that UV‐C light represents a promissory alternative for the processing of a variety of juices and blends with significant differences in their physicochemical characteristics.

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Effect of the Combined Treatment of UV-C Light and Modified Atmosphere Packaging on the Inactivation ofEscherichia coliInoculated Watercress

Cited by 14 publications

References 29 publications

Innovative processes and technologies for modified atmosphere packaging of fresh and fresh-cut fruits and vegetables

Innovative processes and technologies for modified atmosphere packaging of fresh and fresh-cut fruits and vegetables

UV-C Light: A Promising Preservation Technology for Vegetable-Based Nonsolid Food Products

Characterization of microbial inactivation in clear and turbid juices processed by short-wave ultraviolet light

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