Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/5968
Title: Microbial safety and shelf life of UV-C treated freshly squeezed white grape juice
Authors: Ünlütürk, Sevcan
Atılgan, Mehmet Reşat
Keywords: Food quality
Food safety
Shelf life
Vitaceae
Fruit juices
Vegetable juices
Publisher: John Wiley and Sons Inc.
Source: Ünlütürk, S., and Atılgan, M.R. (2015). Microbial safety and shelf life of UV-C treated freshly squeezed white grape juice. Journal of Food Science, 80(8), M1831-M1841. doi:10.1111/1750-3841.12952
Abstract: The effects of UV-C irradiation on the inactivation of Escherichia coli K-12 (ATCC 25253), a surrogate of E. coli O157:H7, and on the shelf life of freshly squeezed turbid white grape juice (FSWGJ) were investigated. FSWGJ samples were processed at 0.90 mL/s for 32 min by circulating 8 times in an annular flow UV system. The UV exposure time was 244 s per cycle. The population of E. coli K-12 was reduced by 5.34 log cycles after exposure to a total UV dosage of 9.92 J/cm2 (1.24 J/cm2 per cycle) at 0.90 mL/s flow rate. The microbial shelf life of UV-C treated FSWGJ was extended up to 14 d at 4 °C. UV exposure was not found to alter pH, total soluble solid, and titratable acidity of juice. There was a significant effect (P < 0.05) on turbidity, absorbance coefficient, color, and ascorbic acid content. Furthermore, all physicochemical properties were altered during refrigerated storage. The microbial shelf life of FSWGJ was doubled after UV-C treatment, whereas the quality of juice was adversely affected similarly observed in the control samples. Practical Applications: UV-C irradiation is a non-thermal method used for processing of fruit juices with a minimal or no changes in flavor, essential nutrients, and vitamins. Fresh grape juice is a popular drink, usually consumed at summer time due to many beneficial health effects. Although thermal pasteurization is widely used for extending the shelf life of fruit juices, it causes a "cook taste" in grape juice. The applicability of UV-C irradiation as an alternative to thermal pasteurization was investigated. It is concluded that UV-C treatment can be used for extending the shelf life of fresh grape juice.
URI: https://doi.org/10.1111/1750-3841.12952
http://hdl.handle.net/11147/5968
ISSN: 0022-1147
Appears in Collections:Food Engineering / Gıda Mühendisliği
PubMed İndeksli Yayınlar Koleksiyonu / PubMed Indexed Publications Collection
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

Files in This Item:
File Description SizeFormat 
5968.pdfMakale1.01 MBAdobe PDFThumbnail
View/Open
Show full item record



CORE Recommender

SCOPUSTM   
Citations

58
checked on Mar 22, 2024

WEB OF SCIENCETM
Citations

47
checked on Mar 27, 2024

Page view(s)

4,702
checked on Mar 25, 2024

Download(s)

692
checked on Mar 25, 2024

Google ScholarTM

Check




Altmetric


Items in GCRIS Repository are protected by copyright, with all rights reserved, unless otherwise indicated.