Published in Beverages
UV-C irradiation as an alternative treatment technique on cranberry-flavored water

Researchers from the Tennessee State University (Usa) have studied the impact of UV-C irradiation at 254nm on microbial inactivation, cytotoxicity, and sensory properties of cranberry-flavored water (CFW) and the results were published in Innovative Food Science and Emerging Technologies 52, 66-74, 2019.

Using a continuous flow-through system, two different bacterial outbreak strains, Escherichia coli ATCC 700728 and Salmonella entericaserovar Muenchen ATCC BAA 1764, were inactivated by >5 log10 CFU/mL at an UV-C fluence of 12mJ.cm-2 and 16mJ.cm- 2 from an initial concentration of approximately 8 log CFU.mL-1 with D values of 2.11 and 3.14mJ.cm- 2, respectively. Cytotoxicity evaluation of CFW in human endothelial cells (EA.hy926) demonstrated no toxic effects up to a maximum delivered UV-C fluence of 120mJ.cm- 2. Quantitative Descriptive Analysis (QDA) was performed to evaluate the sensory attributes of UV-C irradiated CFW at two (30 and 120mJ.cm-2) UV-C fluence levels. Our results suggested that UV-C irradiated CFW had no significant difference (p>0.05) in sensory attributes up to a fluence of 30mJ.cm- 2 which is below the FDA-recommended UV-C fluence (40mJ.cm- 2) for the inactivation of E. coli and Salmonella. Overall, this research suggests that UV-C treatment of CFW can achieve effective microbial inactivation, without the generation of cytotoxic effects, and also can retain its sensory attributes. These results demonstrated that UV-C irradiation can be an alternative treatment technique in processing of beverages while maintaining food safety and quality. All rights reserved, Elsevier.

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