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Artículo

Inactivation of Escherichia coli ATCC 25922 and Saccharomyces cerevisiae IMR-R-L 962 in grapefruit [Citrus paradisi (Macf.)] juice by UV-C light: changes in bioactive compounds and quality characteristics

la Cava, Enzo Luciano MarceloIcon ; Sgroppo, Sonia Cecilia
Fecha de publicación: 04/2018
Editorial: Universiti Putra Malaysia. Faculty of Food Science and Technology
Revista: International Food Research Journal
ISSN: 1985-4668
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Alimentos y Bebidas

Resumen

The viability of UV-C treatment (0.0-2.36 J/cm²) at 254 nm as a non-thermal preservation process for grapefruit juice on microbial inactivation, the organic acids and individual flavonoids, as well as the quality characteristics (pH, ºBrix, titratable acidity, colour, total phenolics and antioxidant capacity) was evaluated. Additionally, pectin methylesterase (PME) activity was also measured. The effects of UV-C on microbial inactivation were assessed by kinetic studies on the inactivation of inoculated grapefruit juice with one strain of Escherichia coli ATCC 25922 and one strain of Saccharomyces cerevisiae IMR-R-L 962. The suitability of Weibull distribution and modified Gompertz models was analysed to characterise the UV-C inactivation kinetics for E. coli and S. cerevisiae in freshly squeezed grapefruit juice. Likewise, the changes after UV-C treatment in citric (CA), malic (MA), ascorbic (AA) and tartaric (TA) acids, as well as naringin (NAR), hesperidin (HES) and neohesperidin (NEO), were quantified by HPLC, whereas the total phenolics and antioxidant capacity (DPPH? and ABTS?+) were quantified by spectrophotometric methods. Nonlinear inactivation curves were successfully fitted with Weibull-type and modified Gompertz models. However, the Gompertz model allowed a better fit and more accurate estimation of the parameters. UV-C treatment at 1.83 J/cm² achieved a 5.18 ± 0.01 and 2.7 ± 0.15 log CFU/mL reduction in E. coli and S. cerevisiae, respectively, whereas no significant changes occurred in CA, MA, TA, NAR, HES, NEO, total phenolics, ABTS?+, pH, ºBrix, titratable acidity and colour of the grapefruit juices (p>0.05). However, PME was partially inhibited and the AA level and DPPH? decreased significantly after treatment, with losses up to 15.9 and 8% (at 1.83 J/cm²), respectively, which were associated with the UV-C dose intensity.
Palabras clave: Ascorbic acid , grapefruit juice , flavonoid , microbiological control , Non-thermal processing
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info:eu-repo/semantics/openAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/97891
URL: http://www.ifrj.upm.edu.my/volume-25-2018.html
URL: http://www.ifrj.upm.edu.my/25%20(02)%202018/(18).pdf
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Articulos(IQUIBA-NEA)
Articulos de INSTITUTO DE QUIMICA BASICA Y APLICADA DEL NORDESTE ARGENTINO
Citación
la Cava, Enzo Luciano Marcelo; Sgroppo, Sonia Cecilia; Inactivation of Escherichia coli ATCC 25922 and Saccharomyces cerevisiae IMR-R-L 962 in grapefruit [Citrus paradisi (Macf.)] juice by UV-C light: changes in bioactive compounds and quality characteristics; Universiti Putra Malaysia. Faculty of Food Science and Technology; International Food Research Journal; 25; 2; 4-2018; 580-588
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