Bacterial Spore inactivation in orange juice and orange peel by ultraviolet-C light
Spore-forming bacteria are a great concern for fruit juice processors as they can resist the thermal pasteurization and the high hydrostatic pressure treatments that fruit juices receive during their processing, thus reducing their microbiological quality and safety. In this context, our objective w...
| Autores: | , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2021 |
| País: | España |
| Institución: | Universitat de Lleida (UdL) |
| Repositorio: | Repositori Obert UdL |
| OAI Identifier: | oai:repositori.udl.cat:10459.1/71675 |
| Acceso en línea: | https://doi.org/10.3390/foods10040855 http://hdl.handle.net/10459.1/71675 |
| Access Level: | acceso abierto |
| Palabra clave: | Fruita (Aliment) Alicyclobacillus acidoterrestris Bacillus cereus Bacillus coagulans UV-C radiation Fruit (Feed) |
| Sumario: | Spore-forming bacteria are a great concern for fruit juice processors as they can resist the thermal pasteurization and the high hydrostatic pressure treatments that fruit juices receive during their processing, thus reducing their microbiological quality and safety. In this context, our objective was to evaluate the efficacy of Ultraviolet-C (UV-C) light at 254 nm on reducing bacterial spores of Alicyclobacillus acidoterrestris, Bacillus coagulans and Bacillus cereus at two stages of orange juice pro13 duction. To simulate fruit disinfection before processing, orange peel was artificially inoculated with each of the bacterial spores and submitted to UV-C light (97.8-100.1 W/m2) with treatment times between 3 s and 10 min. The obtained product, the orange juice, was also tested by exposing artificially inoculated juice to UV-C light (100.9-107.9 W/m2 16 ) between 5 and 60 min. A three-minute treatment (18.0 kJ/m2 17 ) reduced spore numbers on orange peel around 2 log units, while more than 45 min (278.8 kJ/m2 18 ) were needed to achieve the same reduction in orange juice for all evaluated bacterial spores. As raw fruits are the main source of bacterial spores in fruit juices, reducing bacte20 rial spores on fruit peels could help fruit juice processors to enhance microbiological quality and safety of fruit juices. |
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