Effect of ultraviolet-C light and mild thermal treatment on the storage life of orange juice

Paola Hernández-Carranza, Arely Peralta-Pérez, Raúl Avila-Sosa, Irving Israel Ruiz-López, Alfredo César Benitez-Rojas and Carlos Enrique Ochoa-Velasco
Additional contact information
Paola Hernández-Carranza: Departamento de Bioquímica-Alimentos, Facultad de Ciencias Químicas, Benemerita Universidad Autonoma de Puebla (BUAP), Puebla, Mexico
Arely Peralta-Pérez: Departamento de Bioquímica-Alimentos, Facultad de Ciencias Químicas, Benemerita Universidad Autonoma de Puebla (BUAP), Puebla, Mexico
Raúl Avila-Sosa: Departamento de Bioquímica-Alimentos, Facultad de Ciencias Químicas, Benemerita Universidad Autonoma de Puebla (BUAP), Puebla, Mexico
Irving Israel Ruiz-López: Facultad de Ingeniería de Alimentos, Facultad de Ingeniería Química, Benemerita Universidad Autonoma de Puebla (BUAP), Puebla, Mexico
Alfredo César Benitez-Rojas: Departamento de Ciencias Biológicas, Universidad Popular Autónoma del Estado de Puebla (UPAEP), Puebla, Mexico
Carlos Enrique Ochoa-Velasco: Departamento de Bioquímica-Alimentos, Facultad de Ciencias Químicas, Benemerita Universidad Autonoma de Puebla (BUAP), Puebla, Mexico

Czech Journal of Food Sciences, 2021, vol. 39, issue 2, 106-112

Abstract: This study aimed to evaluate the effect of low-dosage treatment with ultraviolet-C light (19.75 J L-1 for 5 min), mild thermal treatment (40 °C for 5 min), or their combination on the native microflora (mesophiles and moulds plus yeast) and consumer acceptance of orange juice at the beginning and after storage (5 or 22 °C). Results indicated that UV-C light and mild thermal treatments reduce 0.19 ± 0.03 and 0.25 ± 0.02 log cycles (both kinds of microorganisms), respectively. The combination of treatments displays an additive effect against mesophiles (0.47 ± 0.01 log) and moulds plus yeasts (0.42 ± 0.02 log). After 9 days of storage at 5 °C, combined treatment did not present any microbial increases (P > 0.05), while consumer acceptance was similar (P > 0.05) to the fresh orange juice. Although several studies about the use of hurdle technology using UV-C light in orange juice have to be conducted, the results obtained in this study are promising, and they can be used for further studies.

Keywords: hurdle technology; native microflora; storage life; liquid food; UV-C light; minimal processing (search for similar items in EconPapers)
Date: 2021
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/21/2020-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/21/2020-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:39:y:2021:i:2:id:21-2020-cjfs

DOI: 10.17221/21/2020-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().