UV-C-inactivation of microorganisms in naturally cloudy apple juice using novel inactivation equipment based on Dean vortex technology

Franz, Charles M. A. P.; Specht, Ingrid; Cho, Gyu-Sung; Graef, Volker; Stahl, Mario

doi:10.1016/j.foodcont.2009.02.010

Cited by 150 publications

(111 citation statements)

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“…The application of ultraviolet C light (UV-C, 200-280 nm) was successfully used to inactivate microorganisms in water and various types of liquid foods and beverages, such as fruit juices, soft drinks, beer and wine [4,12,16,17,[24][25][26][27][28][29][30][31].…”

Section: Introductionmentioning

confidence: 99%

The Ultraviolet radiation (UV-C) for the microbiological stabilization of red wine

et al. 2016

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Abstract. The traditional procedure for the control of the microbiological stability of wine consists of the addition of sulfur dioxide (SO 2 ), which acts as an antimicrobial agent and also as an antioxidant. The search for alternative methods of microbiological control is important and necessary, since SO 2 is a potential allergen and consumers are increasingly looking for healthier and preservative free products. Ultraviolet radiation was tested as an innovative technology that can help reduce the amount of sulphur dioxide used in winemaking. The object of this study was to optimize the process conditions compared to the results obtained previously, and to evaluate the efficiency of microbiological stabilization and its influence on the physico-chemical characteristics, the phenolic composition and sensory profile. Thus, red wine with very low content of sulphur dioxide was subjected to UV-C radiation in two different doses 424J/l e 778J/l, and the preparation of a control wine was carried out to which 30 mg/l sulfur dioxide was added. The wines (control=UV0, UV1 and UV2) were analyzed over time (from 0 to 4 months). The results show that treatment with a lower dosage is effective in the microbiological control of the product. The wines subjected to treatment with UV-C showed an increase in intensity of colour, and the treatment does not affect the flavour and taste of the wine.Resumo: O procedimento tradicional de controlo da estabilidade microbiológica no vinho consiste na adição de dióxido de enxofre (SO 2 ), que atua como agente antimicrobiano e também antioxidante. A procura de métodos alternativos de controlo microbiológicoé importante e necessária, dado que o dióxido de enxofreé um potencial alérgeno e os consumidores procuram cada vez mais produtos saudáveis e livres de conservantes. A radiação ultravioleta tem sido estudada como uma tecnologia inovadora que pode auxiliar na redução do teor de dioxido de enxofre em enologia. O objectivo deste trabalho foi optimizar as condições do processo, face aos resultados já obtidos anteriormente, e avaliar a eficiência na estabilização microbiologica, e a sua influência nos parâmetros fisico-quimicos, na composição fenólica, e nas caracteristicas sensoriais. Assim, o vinho tinto com teor muito baixo em SO 2 foi submetido a radiação UV-C com duas doses diferentes, 424J/L e 778J/L, e procedeu-se aindaà preparação de um controlo, a que foi adicionado 30 mg/L de dióxido de enxofre. Os vinhos (UV0, UV1 e UV2) foram analisados ao longo do tempo (de 0 a 4 meses). Os resultados mostram que o tratamento com menor doseé eficaz no controlo microbiológico do produto. A análise sensorial mostrou que o tratamento com radiação UV-C não afectou o aroma e o sabor dos vinhos, inclusivamente estes vinhos foram mais pontuados no descritor intensidade da cor.

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Section: Introductionmentioning

confidence: 99%

The Ultraviolet radiation (UV-C) for the microbiological stabilization of red wine

et al. 2016

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“…Turbulent flow of liquid foods in continuous flow UV reactors increased inactivation of microorganisms in fresh juices, liquid egg whites and milk (Koutchma et al, 2007;Franz et al, 2009;Matak, 2004). Reynolds number (Re) is a measure of turbulence of liquid in a coiled tube reactor.…”

Section: Introductionmentioning

confidence: 99%

UV-C treatment of soymilk in coiled tube UV reactors for inactivation of Escherichia coli W1485 and Bacillus cereus endospores

Bandla

Choudhary

Watson

et al. 2012

LWT - Food Science and Technology

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Coiled tube UV reactors were used to investigate the influence of tube diameter (1.6 mm ID, and 3.2 mm ID) and Reynolds number (Re) to inactivate Escherichia coli W1485 and Bacillus cereus spores in raw soymilk (RSM). Four levels of Re (343, 686, 1029 and 1372) were tested in RSM inoculated separately with each bacterium and treated in the UV reactors at a constant residence time of 11.3 s with UV-C dose of 11.187 mJ/cm 2 at 253.7 nm. Inactivation efficiency of both microorganisms increased with Re. Maximum reductions of 5.6 log10 CFU/ml of E. coli and 3.29 log10 CFU/ml of B. cereus spores were achieved in the 1.6 mm ID UV reactor. Inactivation efficiency was higher in the 1.6 mm ID UV reactor than the 3.2 mm ID UV reactor for both the organisms. Effect of UV-C light on lipid oxidation of untreated RSM, measured as malondialdehyde and other reactive substances (MORS) content, was much higher (95 nmol/ml) than the UV-treated (58 nmol/ml) and thermally pasteurized (55 nmol/ml) RSM during the storage period of 7 days. The UV-C treatment can be effectively used for reducing E. coli cells and B. cereus spores in soymilk without compromising its quality.

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“…The pyrimidine dimer, which forms between adjacent pyrimidine molecules in the same DNA strand, is the most prominent product. These dimers can interrupt both proper transcription and replication of DNA, eventually leading to cell death (5,8,9).…”

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confidence: 99%

Fundamental Characteristics of Deep-UV Light-Emitting Diodes and Their Application To Control Foodborne Pathogens

Shin

Kim

et al. 2016

Appl Environ Microbiol

108

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b Low-pressure mercury UV (LP-UV) lamps have long been used for bacterial inactivation, but due to certain disadvantages, such as the possibility of mercury leakage, deep-UV-C light-emitting diodes (DUV-LEDs) for disinfection have recently been of great interest as an alternative. Therefore, in this study, we examined the basic spectral properties of DUV-LEDs and the effects of UV-C irradiation for inactivating foodborne pathogens, including Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes, on solid media, as well as in water. As the temperature increased, DUV-LED light intensity decreased slightly, whereas LP-UV lamps showed increasing intensity until they reached a peak at around 30°C. As the irradiation dosage and temperature increased, E. coli O157:H7 and S. Typhimurium experienced 5-to 6-log-unit reductions. L. monocytogenes was reduced by over 5 log units at a dose of 1.67 mJ/cm 2 . At 90% relative humidity (RH), only E. coli O157:H7 experienced inactivation significantly greater than at 30 and 60% RH. In a water treatment study involving a continuous system, 6.38-, 5.81-, and 3.47-log-unit reductions were achieved in E. coli O157:H7, S. Typhimurium, and L. monocytogenes, respectively, at 0.5 liter per minute (LPM) and 200 mW output power. The results of this study suggest that the use of DUV-LEDs may compensate for the drawbacks of using LP-UV lamps to inactivate foodborne pathogens.

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UV-C-inactivation of microorganisms in naturally cloudy apple juice using novel inactivation equipment based on Dean vortex technology

Cited by 150 publications

References 16 publications

The Ultraviolet radiation (UV-C) for the microbiological stabilization of red wine

The Ultraviolet radiation (UV-C) for the microbiological stabilization of red wine

UV-C treatment of soymilk in coiled tube UV reactors for inactivation of Escherichia coli W1485 and Bacillus cereus endospores

Fundamental Characteristics of Deep-UV Light-Emitting Diodes and Their Application To Control Foodborne Pathogens

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