Characterization of microbial inactivation in clear and turbid juices processed by short-wave ultraviolet light

FENOGLIO, DANIELA; FERRARIO, MARIANA; GARCÍA CARRILLO, MERCEDES; SCHENK, MARCELA; GUERRERO, SANDRA

JOURNAL OF FOOD PROCESSING AND PRESERVATION

WILEY-BLACKWELL PUBLISHING, INC

Año: 2020 vol. 44

0145-8892

The aim of this study was to analyze the inactivation of a wide spectrum of microorganisms in clear as well as turbid juices processed by ultraviolet light (UV‐C: 0?1720 mJ/cm2). A biodosimetry assay was used to determine the equivalent UV‐reduction dose (3.1 mJ/cm2). UV‐C effectiveness increased in melon (3.2 and 4.4 log‐reductions of Saccharomyces cerevisiae and Escherichia coli ) and orange‐tangerine juices (4.7 log‐reductions of E. coli ) compared to carrot (2.7, 2.9, and 4.2 log‐reductions of S. cerevisiae, Candida parapsilosis and Pseudomonas fluorescens ), orange (1.7, 2.0, 2.9 and 4.0 log‐reductions of S. cerevisiae , Zygosaccharomyces bailii , Listeria innocua, and E. coli ), and orange‐carrot juices (2.5, 2.5 and 2.9 log‐reductions of S. cerevisiae , P. fluorescens, and E. coli ). The Coroller model allowed a better fit compared to the Weibull and modified Gompertz models. UV‐C effectiveness in clear juices was related to low absorbance at 254 nm, color, and turbidity; whereas, in the turbid juices, it was also linked to the presence of particle aggregates.