Effects of ultraviolet radiation on the microbiological, physicochemical, and sensory properties of rangpur lime juice
Rangpur lime juice was subjected to ultraviolet (UV) radiation as a non-thermal technology and changes in/on quality characteristics (microbiological, physicochemical and sensorial) were determined in order to extend its shelf life. UV-C treated juice resulted in 2.33 log and 2 log reductions in...
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Universiti Putra Malaysia. Faculty of Food Science and Technology
2021
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| Acceso en línea: | http://repositorio.unne.edu.ar/handle/123456789/27819 |
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I48-R184-123456789-278192025-03-06T10:59:11Z Effects of ultraviolet radiation on the microbiological, physicochemical, and sensory properties of rangpur lime juice Acevedo, Belén Andrea Sgroppo, Sonia Cecilia Dellacassa, Eduardo Santiago Ultraviolet radiation Citrus juice Shelf life Nutritional properties Rangpur lime juice was subjected to ultraviolet (UV) radiation as a non-thermal technology and changes in/on quality characteristics (microbiological, physicochemical and sensorial) were determined in order to extend its shelf life. UV-C treated juice resulted in 2.33 log and 2 log reductions in aciduric microorganisms and yeast and mould count, respectively. After UV-C treatment, there were no significant changes (p > 0.05) in pH, acidity and soluble solids; however antioxidant activity and the ascorbic acid content were affected by this process. The losses in ascorbic acid were 27.5 and 42% after UV-C treatment necessary to decrease 95 and 99% of the microbial load, respectively. Based on sensory analysis results, no significant differences were detected between fresh and UV-C treated juices. UV-C treatment extended the shelf life of fresh juice to 5 days during storage at 4°C. 2021-04-22T19:48:57Z 2021-04-22T19:48:57Z 2018 Artículo Acevedo, Belén Andrea, Sgroppo, Sonia Cecilia y Dellacassa, Eduardo Santiago, 2018. Effects of ultraviolet radiation on the microbiological, physicochemical, and sensory properties of rangpur lime juice. International Food Research Journal. Selangor: Universiti Putra Malaysia. Faculty of Food Science and Technology, vol. 25, no. 3, p. 958-965. ISSN 2231-7546. 1985-4668 http://repositorio.unne.edu.ar/handle/123456789/27819 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. 3, p. 958-965. |
| 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 |
Ultraviolet radiation Citrus juice Shelf life Nutritional properties |
| spellingShingle |
Ultraviolet radiation Citrus juice Shelf life Nutritional properties Acevedo, Belén Andrea Sgroppo, Sonia Cecilia Dellacassa, Eduardo Santiago Effects of ultraviolet radiation on the microbiological, physicochemical, and sensory properties of rangpur lime juice |
| topic_facet |
Ultraviolet radiation Citrus juice Shelf life Nutritional properties |
| description |
Rangpur lime juice was subjected to ultraviolet (UV) radiation as a non-thermal technology
and changes in/on quality characteristics (microbiological, physicochemical and sensorial)
were determined in order to extend its shelf life. UV-C treated juice resulted in 2.33 log and
2 log reductions in aciduric microorganisms and yeast and mould count, respectively. After
UV-C treatment, there were no significant changes (p > 0.05) in pH, acidity and soluble solids;
however antioxidant activity and the ascorbic acid content were affected by this process. The
losses in ascorbic acid were 27.5 and 42% after UV-C treatment necessary to decrease 95
and 99% of the microbial load, respectively. Based on sensory analysis results, no significant
differences were detected between fresh and UV-C treated juices. UV-C treatment extended the
shelf life of fresh juice to 5 days during storage at 4°C. |
| format |
Artículo |
| author |
Acevedo, Belén Andrea Sgroppo, Sonia Cecilia Dellacassa, Eduardo Santiago |
| author_facet |
Acevedo, Belén Andrea Sgroppo, Sonia Cecilia Dellacassa, Eduardo Santiago |
| author_sort |
Acevedo, Belén Andrea |
| title |
Effects of ultraviolet radiation on the microbiological, physicochemical, and sensory properties of rangpur lime juice |
| title_short |
Effects of ultraviolet radiation on the microbiological, physicochemical, and sensory properties of rangpur lime juice |
| title_full |
Effects of ultraviolet radiation on the microbiological, physicochemical, and sensory properties of rangpur lime juice |
| title_fullStr |
Effects of ultraviolet radiation on the microbiological, physicochemical, and sensory properties of rangpur lime juice |
| title_full_unstemmed |
Effects of ultraviolet radiation on the microbiological, physicochemical, and sensory properties of rangpur lime juice |
| title_sort |
effects of ultraviolet radiation on the microbiological, physicochemical, and sensory properties of rangpur lime juice |
| publisher |
Universiti Putra Malaysia. Faculty of Food Science and Technology |
| publishDate |
2021 |
| url |
http://repositorio.unne.edu.ar/handle/123456789/27819 |
| work_keys_str_mv |
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