UVC dosage effects on the physico-chemical properties of lime (Citrus aurantifolia) juice

Mohd-Hanif, Hani; Shamsudin, Rosnah; Adzahan, Noranizan Mohd

doi:10.1007/s10068-016-0099-2

Cited by 23 publications

(14 citation statements)

References 19 publications

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“…Feng et al () obtained 0.90 total color change in the melon juice treated with 37.5 J/mL UV‐C dose in a coiled‐type reactor and Caminiti et al () reported total color change of 0.68 in the apple juice after the UV‐C treatment with 5.31 J/cm 2 supplying 5log inactivation in E. coli by a rising‐film reactor. In addition, Mohd‐Hanif, Shamsudin, and Adzahan () observed a total color change of 1.78 as a result of 22.76 mL/cm 2 UV dose treatment to lime juice in a Dean vortex reactor. The total color change obtained in this study (1.15 ± 0.27) after the UV‐C treatment of onion juice with 38.095 kJ/L dose in the coiled‐type reactor is in line with the similar studies.…”

Section: Resultsmentioning

confidence: 99%

Nonthermal pasteurization of onion juice by continuous UV‐C reactor

Demi̇r

Oral

2018

Journal of Food Safety

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The objective of this study is to investigate the continuous pasteurization of onion (Allium cepa L.) juice by ultraviolet (UV‐C) irradiation by a designed coiled‐tube type UV‐C reactor. System is composed of four vertical low‐pressure mercury lamps (20 W/lamp, 254 nm) coiled using a PTFE tube. A secondary eddy flow effect was achieved with a Dean number of 0.073. The Escherichia coli K‐12 count in onion juice was reduced by 4.83 log after exposure to UV‐C light for 8.13 min at an estimated UV‐C dosage of 38.1 J/mL with the flow rate of 1.26 L/min. After UV‐C treatment, the total color change (ΔE) of the onion juice was recorded as 1.15 which can be referred as slightly noticeable. Total aerobic mesophilic count of UV‐C irradiated samples was below acceptable limits after 6 weeks of storage. Meat marination in UV‐C‐treated onion juice reduced the hardness of meat by 78%. Practical applications Currently, many of the large‐scale processed meat producers prefer to marinate the meat directly in the onion juice or in a sauce formulation including onion juice. Therefore, they are the major end‐users of this product. In addition, onion juice has a large potential to be used by the catering industry providing food service for relatively large number of people. If the storage space for onions, the preparation, and service time for the meals are taken into consideration, catering services may highly benefit from the pasteurized onion juice products. Conventional heat treatment is the most common method to extend shelf‐life of vegetable juices. The results of this study indicated that continuous UV‐C irradiation can successfully be used to pasteurize onion juice. The outcomes will also serve the basis to technical knowledge for designing the pilot‐scale production of onion juice processed by nonthermal treatments.

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Section: Resultsmentioning

confidence: 99%

Nonthermal pasteurization of onion juice by continuous UV‐C reactor

Demi̇r

Oral

2018

Journal of Food Safety

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“…In recent years, it has also been used as a postharvest measure to maintain fruit quality. There have been a number of reports about the treatments of UVB and UVC exposure [20,21,22,23], but a global evaluation of fruit quality when exposed to other polychromatic light sources was previously lacking. In the present study, the effects of LED and UV light treatments on the soluble sugar, organic acid, and carotenoid content was evaluated.…”

Section: Discussionmentioning

confidence: 99%

Effect of Light-Emitting Diodes and Ultraviolet Irradiation on the Soluble Sugar, Organic Acid, and Carotenoid Content of Postharvest Sweet Oranges (Citrus sinensis (L.) Osbeck)

Yang

Zhang

et al. 2019

Molecules

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Mature ‘Hamlin’ sweet oranges (Citrus sinensis (L.) Osbeck) were irradiated using light-emitting diodes (LEDs) and ultraviolet (UV) light for six days after harvest. Based on evaluation of the basic ripening parameters of fruits, the contents of soluble sugars, organic acids, and carotenoids were analyzed (in pulps) on the sixth day by high-performance liquid chromatography (HPLC). The results showed that LED and UV irradiation not only accelerated orange ripening but also caused significant changes in the soluble sugar, organic acid, and carotenoid content. Compared with fruit subjected to dark shade (DS) treatment, the total soluble sugar, fructose, and glucose contents increased significantly in UV-treated (UVA, UVB, and UVC) fruits, while the sucrose content increased remarkably in white light, UVB, and UVC-treated fruits (p < 0.05). UV treatment was associated with inducing the largest effect on the total soluble sugar content. Except for UVB, other types of light notably induced an accumulation of the total organic acid content, none but blue light and red light markedly induced citric acid accumulation (p < 0.05). Interestingly, only the red light and dark shade treatments had markedly positive effects in terms of inducing carotenoid accumulation, including the total carotenoid, isolutein, zeaxanthin, lutein, neoxanthin, all-trans-violaxanthin, phytofluene, cis-ζ-carotene, and β-carotene concentrations. Other light treatments had significantly negative effects on carotenoid accumulation (p < 0.05). Therefore, soluble sugar, organic acid, and carotenoid accumulation in sweet oranges vary depending on the levels of UV and LED irradiation. Appropriate light irradiation is a potentially effective way to maintain or improve postharvest fruit quality.

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“…The changes of color in UVC-LEDs-treated juices may be due to the isomerization of carotenoid and its interactions with free radicals caused by UVC-LED treatments (Bhat, 2016). In contrast, the value of ÁE Ã in lime juices reached 5.02 after exposing to UVC treatment (254 nm) in the continuous flow condition at 30.19 mJ/cm 2 (Mohd-Hanif et al, 2016).…”

Section: Effects Of Uvc-led Treatment On Color Parameters Of Orange Juicementioning

confidence: 95%

Effects of ultraviolet-C light-emitting diodes at 275 nm on inactivation of Alicyclobacillusacidoterrestris vegetative cells and its spores as well as the quality attributes of orange juice

Zhai

Tian

Ping

et al. 2020

Food sci. technol. int.

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Alicyclobacillus acidoterrestris is a thermoacidophilic, spore-forming bacillus. A. acidoterrestris and its spores can survive in pasteurized juices and cause microbial spoilage. In this work, the effects of ultraviolet-C light-emitting diodes at 275 nm on the inactivation of A. acidoterrestris vegetative cells and its spores in commercial pasteurized orange juice were studied. Meanwhile, the effects of ultraviolet-C light-emitting diodes on the quality attributes of the orange juice were also investigated. The quantities of A. acidoterrestris vegetative cells and its spores inoculated in orange juice were reduced by 6.04 and 2.49 log10 CFU/mL after ultraviolet-C light-emitting diode treatment at 220 mJ/cm2, respectively. The Weibull and Weibull plus tail models were satisfactorily fitted to estimate the reductions of A. acidoterrestris vegetative cells and its spores in orange juice, respectively. Physicochemical properties (pH, titratable acidity, total soluble solids, and clarity) of orange juice did not change significantly after exposure to ultraviolet-C light-emitting diodes. However, the total phenolic content of orange juice decreased with increasing fluence. In addition, ultraviolet-C light-emitting diode treatment at a higher fluence led to a noticeable color difference. These results indicate that ultraviolet-C light-emitting diode treatment has a potential application in the juice processing industry.

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UVC dosage effects on the physico-chemical properties of lime (Citrus aurantifolia) juice

Cited by 23 publications

References 19 publications

Nonthermal pasteurization of onion juice by continuous UV‐C reactor

Nonthermal pasteurization of onion juice by continuous UV‐C reactor

Effect of Light-Emitting Diodes and Ultraviolet Irradiation on the Soluble Sugar, Organic Acid, and Carotenoid Content of Postharvest Sweet Oranges (Citrus sinensis (L.) Osbeck)

Effects of ultraviolet-C light-emitting diodes at 275 nm on inactivation of Alicyclobacillusacidoterrestris vegetative cells and its spores as well as the quality attributes of orange juice

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