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dc.contributor.authorColás Medà, Pilar
dc.contributor.authorNicolau Lapeña, Iolanda
dc.contributor.authorViñas Almenar, Inmaculada
dc.contributor.authorNeggazi, Isma
dc.contributor.authorAlegre Vilas, Isabel
dc.date.accessioned2021-07-19T09:27:23Z
dc.date.available2021-07-19T09:27:23Z
dc.date.issued2021-04-15
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/10459.1/71675
dc.description.abstractSpore-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.
dc.format.mimetypeapplication/pdf
dc.language.isoeng
dc.relation.isformatofhttps://doi.org/10.3390/foods10040855
dc.relation.ispartofFoods, 2021, vol. 10, p. 855
dc.rightscc-by (c) Colás Medà, Pilar et al., 2021
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subject.classificationFruita (Aliment)
dc.subject.classificationAlicyclobacillus acidoterrestris
dc.subject.classificationBacillus cereus
dc.subject.classificationBacillus coagulans
dc.subject.classificationUV-C radiation
dc.subject.otherFruit (Feed)
dc.titleBacterial Spore inactivation in orange juice and orange peel by ultraviolet-C light
dc.typeinfo:eu-repo/semantics/article
dc.date.updated2021-07-19T09:27:24Z
dc.identifier.idgrec031321
dc.type.versionacceptedVersion
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.identifier.doihttps://doi.org/10.3390/foods10040855


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cc-by (c) Colás Medà, Pilar et al., 2021
Except where otherwise noted, this item's license is described as cc-by (c) Colás Medà, Pilar et al., 2021