Study of the inactivation of some microorganisms in turbid carrot-orange juice blend processed by ultraviolet light assisted by mild heat treatment

Journal of Food Engineering

Volumn 212, Issue , 2017, Pages 213-225

  García Carrillo, Mercedes ^a,b   Ferrario, Mariana ^a,b   Guerrero, Sandra ^a,b  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^b Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina ^*  (Argentina)

Author keywords

Geeraerd model; Gompertz model; Mild heat treatment; UV C light; Weibull model

Indexed keywords

CITRUS FRUITS; ESCHERICHIA COLI; FRUIT JUICES; MICROORGANISMS; THERMAL LOGGING; ULTRAVIOLET RADIATION; YEAST;

GOMPERTZ MODEL; INACTIVATION EFFECT; INACTIVATION KINETICS; MICROBIAL INACTIVATION; PSEUDOMONAS FLUORESCENS; SHORT-WAVE ULTRAVIOLETS; UV-C LIGHTS; WEIBULL MODELS;

HEAT TREATMENT;

EID: 85020378313     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2017.06.005     Document Type: Article

References (61)

1. Akaike, H., Proceedings of the 2nd international symposium of information. Petrov, B.N., Cza'ki, F., (eds.) Information Theory and Extension of the Maximum Likelihood Principle, 1973, Akademiai Kiado, Budapest, 267–281.
2. Alzamora, S.M., Guerrero, S., Viollaz, P., Welti, J., Novel food processing. Barbosa-Cánovas, G., (eds.) Experimental Protocols for Modeling the Response of Microbial Populations Exposed to Emerging Technologies: Some Points of Concern, 2005, Marcel Dekker, Inc, New York, 591–607.
3. Alzamora, S.M., Guerrero, S.N., López-Malo, A., Palou, E., Char, C.D., Raffellini, S., 4 models for microorganism inactivation: application in food preservation design. Process. Eff. Saf. Qual. Foods, 87, 2009.
4. Balzarini, M.G., Gonzalez, L., Tablada, M., Casanoves, F., Di Rienzo, J.A., Robledo, C.W., Infostat. Manual del Usuario, Editorial Brujas, Córdoba, Argentina. 2008.
5. Baysal, A.H., Molva, C., Unluturk, S., UV-C light inactivation and modeling kinetics of Alicyclobacillus acidoterrestris spores in white grape and apple juices. Int. J. Food Microbiol. 166 (2013), 494–498.
6. Bolton, J., Bircher, K., Tumas, W., Tolman, C., Figures-of-merit for the technical development and application of advanced oxidation technologies for both electric and solar-driven systems. Int. Union Pure Appl. Chem. 73 (2001), 627–637.
7. Buzrul, S., Alpas, H., Largeteau, A., Demazeau, G., Inactivation of Escherichia coli and Listeria innocua in kiwifruit and pineapple juices by high hydrostatic pressure. Int. J. Food Microbiol. 124:3 (2008), 275–278.
8. Byers, T., Perry, G., Dietary carotenes, vitamin C, and vitamin E as protective antioxidants in human cancers. Annu. Rev. Nutr. 12:1 (1992), 139–159.
9. Caminiti, I.M., Palgan, I., Muñoz, A., Noci, F., Whyte, P., Morgan, D.J., Cronin, D.A., Lyng, J.G., The effect of ultraviolet light on microbial inactivation and quality attributes of apple juice. Food Bioprocess Technol. 5 (2012), 680–686.
10. Char, C., Guerrero, S., Alzamora, S.M., Use of high-intensity ultrasound and UV-C light to inactivate some microorganisms in fruit juices. Food Bioprocess Technol. 3 (2010), 797–803.
11. Char, C.D., Guerrero, S.N., Alzamora, S.M., Mild thermal process combined with vanillin plus citral to help shorten the inactivation time for Listeria innocua in orange juice. Food Bioprocess Technol. 3:5 (2010), 752–761.
12. Cheigh, C., Hwang, H.J., Chung, M.S., Intense pulsed light (IPL) and UV-C treatments for inactivating Listeria monocytogenes on solid medium and seafoods. Food Res. Int. 54 (2013), 745–752.
13. Coroller, L., Leguerinel, I., Mettler, E., Savy, N., Mafart, P., General model, based on a two mixed Weibull distributions of bacterial resistance, for describing various shapes of inactivation curves. Appl. Environ. Microbiol. 72 (2006), 6493–6502.
14. Corredig, M., Kerr, W., Wicker, L., Particle size distribution of orange juice cloud after addition of sensitized pectin. J. Agric. food Chem. 49:5 (2001), 2523–2526.
15. Dede, S., Alpas, H., Bayindirli, A., High hydrostatic pressure treatment and storage of carrot and tomato juices: antioxidant activity and microbial safety. J. Sci. Food Agric. 87:5 (2007), 773–782.
16. Elmnasser, N., Dalgalarrondo, M., Orange, N., Bakhrouf, A., Haertlé, T., Federighi, M., Chobert, J.M., Effect of pulsed-light treatment on milk proteins and lipids. J. Agric. food Chem. 56:6 (2008), 1984–1991.
17. FDA, Kinetics of Microbial Inactivation for Alternative Food Processing Technologies: Ultraviolet Light. 2000, Center for Food Safety and Applied Nutrition, US Food and Drug Administration, Rockville, MD http://vm.cfsan.fda.gov/∼comm/iftuv.html.
18. Ferrante, S., Guerrero, S., Alzamora, S.M., Combined use of ultrasound and natural antimicrobials to inactivate Listeria monocytogenes in orange juice. J. Food Prot. 70:8 (2007), 1850–1856.
19. Ferrario, M., Guerrero, S., Effect of a continuous flow-through pulsed light system combined with ultrasound on microbial survivability, color and sensory shelf life of apple juice. Innov. Food Sci. Emerg. Technol. 34 (2016), 214–224.
20. Ferrario, M., Alzamora, S.M., y Guerrero, S., Use of Modified Gompertz and Weibullian model to characterize microbial inactivation in orange juice processed with ultraviolet light and natural antimicrobials. Proceedings of VIII Congreso Iberoamericano de Ingeniería de Alimentos (CIBIA), 2011.
21. Ferrario, M., Alzamora, S.M., Guerrero, S., Inactivation kinetics of some microorganisms in apple, melon, orange and strawberry juices by high intensity light pulses. J. Food Eng. 118 (2013), 302–311.
22. Ferrario, M., Alzamora, S.M., Guerrero, S., Study of the inactivation of spoilage microorganisms in apple juice by pulsed light and ultrasound. Food Microbiol. 46 (2015), 635–642.
23. Flores-Cervantes, D.X., Palou, E., López-Malo, A., Efficacy of individual and combined UVC light and food antimicrobial treatments to inactivate Aspergillus flavus or A. niger spores in peach nectar. Innov. Food Sci. Emerg. Technol. 20 (2013), 244–252.
24. Franz, C.M., Specht, I., Cho, G.S., Graef, V., Stahl, M.R., UV-C-inactivation of microorganisms in naturally cloudy apple juice using novel inactivation equipment based on Dean vortex technology. Food control. 20:12 (2009), 1103–1107.
25. Gabriel, A., Inactivation of Escherichia coli O157:H7 and spoilage yeasts in germicidal UV-C-irradiated and heat-treated clear apple juice. Food control. 25 (2012), 425–432.
26. García Loredo, A., Guerrero, S., Alzamora, S.M., Inactivation kinetics and growth dynamics during cold storage of Escherichia coli ATCC 11229, Listeria innocua ATCC 33090 and Saccharomyces cerevisiae KE 162 in peach juice using aqueous ozone. Innov. Food Sci. Emerg. Technol. 29 (2015), 271–279.
27. Gayán, E., Monfort, S., Álvarez, I., Condón, S., UV-C inactivation of Escherichia coli at different temperatures. Innov. Food Sci. Emerg. Technol. 12:4 (2011), 531–541.
28. Gayán, E., Serrano, M.J., Raso, J., Álvarez, I., Condón, S., Inactivation of Salmonella enterica by UV-C light alone and in combination with mild temperatures. Appl. Environ. Microbiol. 78 (2012), 8353–8361.
29. Gayán, E., Serrano, M.J., Monfort, S., Álvarez, I., Condón, S., Combining ultraviolet light and mild temperatures for the inactivation of Escherichia coli in orange juice. J. Food Eng. 113 (2012), 598–605.
30. Gayán, E., Mañas, P., Álvarez, I., Condón, S., Mechanism of the synergistic inactivation of Escherichia coli by UV-C light at mild temperatures. Appl. Environ. Microbiol. 79 (2013), 4465–4473.
31. Gayán, E., Serrano, M.J., Raso, J., Álvarez, I., Condón, S., Inactivation of Salmonella enterica by UV-C light alone and in combination with mild temperatures. Appl. Environ. Microbiol. 78 (2016), 8353–8361.
32. Geeraerd, A.H., Herremans, C.H., Van Impe, J.F., Structural model requirements to describe microbial inactivation during a mild heat treatment. Int. J. Food Microbiol. 59 (2000), 185–209.
33. Gonzalez Barron, U., Modeling thermal microbial inactivation kinetics. Sun, Da Wen, (eds.) Thermal Food Processing: New Technologies and Quality Issues, second ed., 2012, CRC Press, Taylor and Francis Group, Boca Raton, USA, 151–190.
34. Gouma, M., Gayán, E., Raso, J., Condón, S., Álvarez, I., Inactivation of spoilage yeasts in apple juice by UV-C light and in combination with mild heat. Innov. Food Sci. Emerg. Technol. 32 (2015), 146–155.
35. Guerrero, S., Tognon, M., Alzamora, S.M., Response of Saccharomyces cerevisiae to the combined action of ultrasound and low weight chitosan. Food control. 16:2 (2005), 131–139.
36. Guerrero-Beltrán, J.A., Barbosa-Cánovas, G.V., Advantages and limitations on processing foods by UV light. Food Sci. Technol. Int. 10:3 (2004), 137–147.
37. Guerrero-Beltrán, J.A., Barbosa-Cánovas, G.V., Reduction of Saccharomyces cerevisiae, Escherichia coli and Listeria innocua in apple juice by ultraviolet light. J. food process Eng. 28:5 (2005), 437–452.
38. Keyser, M., Műller, I.A., Cilliers, F.P., Nel, W., Gouws, P.A., Ultraviolet radiation as a non-thermal treatment for the inactivation of microorganisms in fruit juice. Innov. Food Sci. Emerg. Technol. 9:3 (2008), 348–354.
39. Koutchma, T., Advances in ultraviolet light technology for non-thermal processing of liquid foods. Food Bioprocess Technol. 2:2 (2009), 138–155.
40. Koutchma, T., Parisi, B., Patazca, E., Validation of UV coiled tube reactor for fresh juices. J. Environ. Eng. Sci. 6:3 (2007), 319–328.
41. Linton, R.H., Carter, W.H., Pierson, M.D., Hackney, C.R., Use of a modified Gompertz equation to model nonlinear survival curves for Listeria monocytogenes Scott A. J. Food Prot. 58:9 (1995), 946–954.
42. López-Malo, A., Guerrero, S., Santiesteban, A., Alzamora, S.M., Inactivation kinetics of Saccharomyces cerevisiae and Listeria monocytogenes in apple juice processed by novel technologies. Proceedings of 2nd Mercosur Congress on Chemical Engineering. 4th Mercosur Congress on Process Systems Engineering, 2005 Paper (No. 0681).
43. Mansor, A., Shamsudin, R., Adzahan, N.M., Hamidon, M.N., Efficacy of ultraviolet radiation as non-thermal treatment for the inactivation of Salmonella typhimurium TISTR 292 in pineapple fruit juice. Agric. Agric. Sci. Procedia 2 (2014), 173–180.
44. Matthews, K., Microorganisms associated with fruits and vegetables. Matthews, K.R., (eds.) Microbiology of Fresh Produce, 2006, American Society for Microbiology Press, Washington DC, USA, 252.
45. Ochoa-Velasco, C.E., Beltrán, J.Á.G., Short-wave Ultraviolet-C light effect on pitaya (Stenocereus griseus) juice inoculated with Zygosaccharomyces bailii. J. Food Eng. 117:1 (2013), 34–41.
46. Oteiza, J.M., Giannuzzi, L., Zaritzky, N., Ultraviolet treatment of orange juice to inactivate E. coli O157: H7 as affected by native microflora. Food Bioprocess Technol. 3:4 (2010), 603–614.
47. Pataro, G., Muñoz, A., Palgan, I., Noci, F., Ferrari, G., Lyng, J.G., Bacterial inactivation in fruit juices using a continuous flow pulsed light (PL) system. Food Res. Int. 44:6 (2011), 1642–1648.
48. Patil, S., Bourke, P., Frias, J.M., Tiwari, B.K., Cullen, P.J., Inactivation of Escherichia coli in orange juice using ozone. Innov. Food Sci. Emerg. Technol. 10:4 (2009), 551–557.
49. Peleg, M., Cole, M.B., Reinterpretation of microbial survival curves. Crit. Rev. Food Sci. 38:5 (1998), 353–380.
50. Polydera, A.C., Stoforos, N.G., Taoukis, P.S., Comparative shelf life study and vitamin C loss kinetics in pasteurised and high pressure processed reconstituted orange juice. J. Food Eng. 60:1 (2003), 21–29.
51. Quinn, G., Keough, M., Experimental Design and Data Analysis for Biologists. 2002, Cambridge University Press, Cambridge (Chapter 13).
52. Quintero-Ramos, A., Churey, J.J., Hartman, P., Barnard, J., Worobo, R.W., Modeling of Escherichia coli inactivation by UV irradiation at different pH values in apple cider. J. Food Prot. 67:6 (2004), 1153–1156.
53. Schafer, F.Q., Wang, H.P., Kelley, E.E., Cueno, K.L., Buettner, S.M., Comparing β-carotene, vitamin E and nitric oxide as membrane antioxidants. Biol. Chem. 383:3–4 (2002), 671–681.
54. Schenk, M., Guerrero, S., Alzamora, S.M., Response of some microorganisms to ultraviolet treatment on fresh-cut pear. Food Bioprocess Technol. 1 (2008), 384–392.
55. Shah, N.N., Shamsudin, R., Abdul Rahman, R., Adzahan, N.M., Fruit juice production using ultraviolet pasteurization: a review. Beverages, 2(3), 2016, 22.
56. Sharma, K.D., Karki, S., Thakur, N.S., Attri, S., Chemical compostion, functional properties and processing of carrot—a review. J. Food Sci. Technol. 49:1 (2012), 22–32.
57. Tan, S.L., Effect of Combining Mild Heat with Ultraviolet Treatment on Quality of Green Guava Juice., 2012, Universiti Putra Malaysia, Serdang, Selangor, Malaysia Bachelor's Thesis.
58. Taze, B.H., Unluturk, S., Buzrul, S., Alpas, H., The impact of UV-C irradiation on spoilage microorganisms and colour of orange juice. J. Food Sci. Technol. 52:2 (2015), 1000–1007.
59. Unluturk, S., Atilgan, M., UV-C irradiation of freshly squeezed grape juice and modeling inactivation kinetics. J. Food Process Eng. 37 (2014), 438–449.
60. Unluturk, S., Atılgan, M.R., Baysal, A.H., Unluturk, M.S., Modeling inactivation kinetics of liquid egg white exposed to UV-C irradiation. Int. J. Food Microbiol. 142:3 (2010), 341–347.
61. Wittes, R.E., Vitamin C and cancer. N. Engl. J. Med. 312:3 (1985), 178–179.