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

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 antioxid...

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Autores principales: La Cava, Enzo Luciano, Sgroppo, Sonia Cecilia
Formato: Artículo
Lenguaje:Inglés
Publicado: Universiti Putra Malaysia. Faculty of Food Science and Technology 2021
Materias:
Ascorbic acid
Grapefruit juice
Flavonoid
Microbiological control
Non-thermal processing
Acceso en línea:http://repositorio.unne.edu.ar/handle/123456789/27818
Aporte de:
RIUNNE - Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE) de Universidad Nacional del Nordeste
id I48-R184-123456789-27818
record_format dspace
spelling I48-R184-123456789-278182025-03-06T11:05:45Z 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 Sgroppo, Sonia Cecilia Ascorbic acid Grapefruit juice Flavonoid Microbiological control Non-thermal processing 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. 2021-04-22T19:05:55Z 2021-04-22T19:05:55Z 2018 Artículo La Cava, Enzo Luciano y Sgroppo, Sonia Cecilia, 2018. 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. International Food Research Journal. Selangor: Universiti Putra Malaysia. Faculty of Food Science and Technology, vol. 25, no. 2, p. 580-588. ISSN 1985-4668. 1985-4668 http://repositorio.unne.edu.ar/handle/123456789/27818 eng openAccess http://creativecommons.org/licenses/by-nc-nd/2.5/ar/ application/pdf application/pdf Universiti Putra Malaysia. Faculty of Food Science and Technology International Food Research Journal, 2018, vol. 25, no. 2, p. 580-588.
institution Universidad Nacional del Nordeste
institution_str I-48
repository_str R-184
collection RIUNNE - Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE)
language Inglés
topic Ascorbic acid
Grapefruit juice
Flavonoid
Microbiological control
Non-thermal processing
spellingShingle Ascorbic acid
Grapefruit juice
Flavonoid
Microbiological control
Non-thermal processing
La Cava, Enzo Luciano
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
topic_facet Ascorbic acid
Grapefruit juice
Flavonoid
Microbiological control
Non-thermal processing
description 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.
format Artículo
author La Cava, Enzo Luciano
Sgroppo, Sonia Cecilia
author_facet La Cava, Enzo Luciano
Sgroppo, Sonia Cecilia
author_sort La Cava, Enzo Luciano
title 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
title_short 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
title_full 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
title_fullStr 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
title_full_unstemmed 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
title_sort 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
publisher Universiti Putra Malaysia. Faculty of Food Science and Technology
publishDate 2021
url http://repositorio.unne.edu.ar/handle/123456789/27818
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AT sgropposoniacecilia inactivationofescherichiacoliatcc25922andsaccharomycescerevisiaeimrrl962ingrapefruitcitrusparadisimacfjuicebyuvclightchangesinbioactivecompoundsandqualitycharacteristics
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