Pasteurization of Fresh Orange Juice Using Gamma Irradiation: Microbiological, Flavor, and Sensory Analyses

Abstract

Recent concern about the presence of disease-causing bacteria in unpasteurized juice has highlighted the need to develop alternative means of pathogen control that preserve sensory properties and nutrient content. The objectives of this study were to determine the effects of different doses of gamma irradiation on reducing the microbial pathogens L. monocytogenes and Salmonella enterica in fresh orange juice, and to determine whether significant reduction could be achieved without compromising sensory qualities. While irradiation was effective in destroying pathogens, the development of off flavors precludes its use as an alternative processing technology.

Evaluation of nanocomposite packaging containing Ag and ZnO on shelf life of fresh orange juice

“…Natural orange juice, even kept under refrigeration, has a short shelf life due to increasing microbial spoilage (Souza et al, 2004). Recently, extensive studies have been conducted to develop non-thermal processing techniques (PEF, HHP, IR, UV, and US) as replacements for thermal processing in order to keep the freshness of the juice along with extending its shelf life (Baxter, Easton, Schneebeli, & Whitfield, 2005;Elez-Martínez, Soliva-Fortuny, & Martín-Belloso, 2006;Foley et al, 2002;Tran & Farid, 2004;Valero et al, 2007). Although some of these technologies are capable of decontaminating orange juice, they are energy-intensive and require costly equipment; hence, their yet relatively limited commercial applications (Han, 2007).…”

Low-Dose Ionizing Radiation of Fruit Juices: Benefits and Concerns

“…Thakar et al (48) found irradiated (10 kGy) orange juice is less acceptable than non-irradiated juice due to development of the off-flavor. Foley and others (9) showed that fresh orange juice irradiated at doses as low as 1 kGy can produce "plastic to decayed" flavor, and render it unpalatable. Apple juice had different response to irradiation.…”

Quality of Orange Juice Drink Subjected to a Predictive Model‐based Pasteurization Process

“…2003). Thus to ensure the microbial safety of these commodities, the U.S. Food and Drug Administration (USFDA) approved the Federal Juice Hazard Analysis Critical Control Point program that requires processors to implement treatment or combination of treatments that shall reduce a theoretical population of a pertinent sentinel pathogen in the juice by 99.999% or 5 log 10 cycles (Federal Register 2001; Foley et al. 2002; Goodrich et al.…”