Ultraviolet processing of liquid food: A review

Falguera, Víctor; Pagán, Jordi; Garza, S.; Garvín, Alfonso; Ibarz, Albert

doi:10.1016/j.foodres.2011.03.025

Cited by 96 publications

(26 citation statements)

References 100 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Considering the negative effects on the health of consumers, the use of sulfur dioxide has been limited according to the recommendation of World Health Organization (Huang, Yu, Liu, Gai, & Wang, 2013). The efficacy of ultraviolet irradiation can be influenced by the opaqueness of food (Falguera, Pag an, Garza, Garvín, & Ibarz, 2011). Accordingly, PEF sterilization of alcoholic beverages, including grape wine, beer, and rice wine, has largely gained increasing attention.…”

Section: Microbial Growth Controls In Winesmentioning

confidence: 99%

Pulsed electric field technology in the manufacturing processes of wine, beer, and rice wine: A review

et al. 2016

View full text Add to dashboard Cite

Section: Microbial Growth Controls In Winesmentioning

confidence: 99%

Pulsed electric field technology in the manufacturing processes of wine, beer, and rice wine: A review

et al. 2016

View full text Add to dashboard Cite

“…The current study was designed to investigate the effectiveness of UV-A irradiation for the control of PPO activity in fresh-cut apples and pears. There are many sources of UV light (Koutchma, 2009;Falguera, Pagán, Garza, Garvín, & Ibarz, 2011) but we chose to use LED technology because it is an inexpensive and eco-friendly source.…”

Section: Accepted Manuscriptmentioning

confidence: 99%

UV-A light treatment for controlling enzymatic browning of fresh-cut fruits

Lante

Tinello

Nicoletto

2016

Innovative Food Science & Emerging Technologies

View full text Add to dashboard Cite

Enzymatic browning is critical in the preservation of the quality and the shelf-life of fresh-cut fruits. Non-thermal technologies such as UV radiation are emerging for controlling polyphenol oxidase (PPO) activity, the main agent responsible for browning. After determining the best operational conditions of a UV LED illuminator (2.43·10-3 Wm-2 irradiance), the anti-browning effect of UV-A light (390 nm) treatment at 25 °C over increasing time periods up to 60 min was assessed on fresh-cut apples (Golden Delicious, Granny Smith, Fuji) and pears (Abate Fétel, Decana). Colour variation (ΔE) and its percent reduction (%RΔE) were measured using a colorimeter and the greatest effect was observed in apples which showed higher %RΔE values than pears (58% vs 25% after 60 min exposure, respectively). Moreover electrophoretic and zymographic techniques demonstrated the inhibitory effect of UV-A irradiation on PPO activity. Anti-browning was found to be related to irradiance, exposure time and the fruit cultivar. Overall this study confirmed UV-A LED technology as an eco-friendly alternative to traditional approaches for reducing browning of minimally processed products.\ud Industrial relevance: Treatment of fresh-cut products with UV-A LED is not only easy and inexpensive to produce but also presents few hazards for humans. Moreover, the use of LED light sources brings many advantages such as energy savings, device durability, low environmental impact, high luminous efficiency and little thermal effect. UV-A LED technology has great potential to meet the demands of the food industry in the processing of fresh-cut fruits and vegetables. In addition it could also be considered a pre-treatment of fruits and vegetables being processed for the production of snacks

show abstract

“…The Sun is the most important natural radiation source, with a spectrum distribution that includes wavelengths from 250 to 1200 nm (Falguera et al 2011). The most effective wavelengths are located between 200 and 280 nm (the so-called UVC), especially at 254 nm (Falguera et al 2011).…”

Section: Introductionmentioning

confidence: 99%

“…The most effective wavelengths are located between 200 and 280 nm (the so-called UVC), especially at 254 nm (Falguera et al 2011). There have been well-documented effects of UV-B radiation on crop plants: barley (Schmitz-Hoerner and Weissenbock 2003), wheat (AlOudat et al 1998;Zheng et al 2003), oats (Yuan et al 1999), maize (Barsig and Malz 2000;Santos et al 1998), soybean (Yuan et al 2002) and cotton etc.…”

Section: Introductionmentioning

confidence: 99%

Improving the color of bulgur: new industrial applications of tempering and UV/sun-light treatments

Balci

Bayram

2014

J Food Sci Technol

View full text Add to dashboard Cite

Color (CIE b*; yellowness) is an important parameter for bulgur quality. Color of bulgur is mainly due to natural pigments (carotenoids) that are present at different levels in wheat. In order to increase the customer acceptability, the producers try to obtain yellowish color in bulgur. In this study, two different tempering methods (spray and steam) were used before sun and UV-light polishing applications. Sun and UVlight were applied to tempered bulgur for 12, 24, 36, 48, 60 and 72 h. Moisture content (%, d.b.), ash content (%, d.b.), protein content (%, d.b.), total carotenoid content in terms of lutein equivalent (TCC) and color values (CIE L*; lightness, CIE b*; yellowness, CIE a*; redness and CIE YI; yellowness index) were determined. It was found that UV-light was more effective (P<0.05) on the CIE L* and CIE b* values compared to sunlight. Both tempering methods were significantly (P<0.05) increased the CIE L*, CIE b* and CIE YI values. Steam tempering has a significant effect (P<0.05) on the CIE b* values as well as UVand time of UVexposure. The highest value of TCC i.e. 6.31 μg/g was obtained by using spray tempering and UV-light exposure. As a conclusion, as proposed methods steam tempering and UV-light have an obvious positive effect on the color of bulgur.

show abstract

Ultraviolet processing of liquid food: A review

Cited by 96 publications

References 100 publications

Pulsed electric field technology in the manufacturing processes of wine, beer, and rice wine: A review

Pulsed electric field technology in the manufacturing processes of wine, beer, and rice wine: A review

UV-A light treatment for controlling enzymatic browning of fresh-cut fruits

Improving the color of bulgur: new industrial applications of tempering and UV/sun-light treatments

Contact Info

Product

Resources

About