Ascorbic acid and selected preservatives influence effectiveness of UV treatment of apple juice
作者： Jessie Usaga , David C. Manns , Carmen I. Moraru , Randy W. Worobo , Olga I. Padilla-Zakour
DOI: 10.1016/J.LWT.2016.08.037
关键词:
摘要: The influence of ascorbic acid, sodium benzoate, potassium sorbate, and sulfur dioxide on the effectiveness UV pasteurization apple juice effect exposure stability these compounds were evaluated. concentration total vitamin C, dioxide, juices' physicochemical properties determined. treatment consisted multiple passes at a fixed dose 14 mJ cm−2 per pass, achieved by adjusting flow rate through machine. Samples containing acid inoculated with Escherichia coli ATCC 25922 (107 CFU ml−1) analyzed for microbial reduction due to UV. addition benzoate significantly increased absorption coefficients, which caused in (p 0.05) but decreased particularly sorbate levels (p < 0.05). Increases inactivation E. coli (p < 0.0001). Thus, additives than can either adversely efficiency or be degraded should added after treatment.
core.ac.uk
sci-hub.se 参考文章(23)
L. J. Forney, Carmen I. Moraru, Tatiana N. Koutchma, Ultraviolet Light in Food Technology: Principles and Applications ,(2009)
JUAN M. OTEIZA, MERCEDES PELTZER, LEDA GANNUZZI, NOEMÍ ZARITZKY, Antimicrobial Efficacy of UV Radiation on Escherichia coli O157:H7 (EDL 933) in Fruit Juices of Different Absorptivities Journal of Food Protection. ,vol. 68, pp. 49- 58 ,(2005) , 10.4315/0362-028X-68.1.49
A. C. ROBERTS, D. J. McWEENY, The uses of sulphur dioxide in the food industry International Journal of Food Science and Technology. ,vol. 7, pp. 221- 238 ,(2007) , 10.1111/J.1365-2621.1972.TB01658.X
S A Margolis, R C Paule, R G Ziegler, Ascorbic and dehydroascorbic acids measured in plasma preserved with dithiothreitol or metaphosphoric acid. Clinical Chemistry. ,vol. 36, pp. 1750- 1755 ,(1990) , 10.1093/CLINCHEM/36.10.1750
KITIPONG ASSATARAKUL, JOHN J. CHUREY, DAVID C. MANNS, RANDY W. WOROBO, Patulin reduction in apple juice from concentrate by UV radiation and comparison of kinetic degradation models between apple juice and apple cider. Journal of Food Protection. ,vol. 75, pp. 717- 724 ,(2012) , 10.4315/0362-028X.JFP-11-429
Mai Thu Thi Tran, Mohammed Farid, None, Ultraviolet treatment of orange juice Innovative Food Science and Emerging Technologies. ,vol. 5, pp. 495- 502 ,(2004) , 10.1016/J.IFSET.2004.08.002
Mickael C. Santos, Cláudia Nunes, Jorge A. Saraiva, Manuel A. Coimbra, Chemical and physical methodologies for the replacement/reduction of sulfur dioxide use during winemaking: review of their potentialities and limitations European Food Research and Technology. ,vol. 234, pp. 1- 12 ,(2012) , 10.1007/S00217-011-1614-6
Jessie Usaga, Randy W. Worobo, Carmen I. Moraru, Olga I. Padilla-Zakour, Time after apple pressing and insoluble solids influence the efficiency of the UV treatment of cloudy apple juice Lwt - Food Science and Technology. ,vol. 62, pp. 218- 224 ,(2015) , 10.1016/J.LWT.2015.01.014
D. E. Hanes, R. W. Worobo, P. A. Orlandi, D. H. Burr, M. D. Miliotis, M. G. Robl, J. W. Bier, M. J. Arrowood, J. J. Churey, G. J. Jackson, Inactivation of Cryptosporidium parvum Oocysts in Fresh Apple Cider by UV Irradiation Applied and Environmental Microbiology. ,vol. 68, pp. 4168- 4172 ,(2002) , 10.1128/AEM.68.8.4168-4172.2002
Tatiana Koutchma, Brian Parisi, Eduardo Patazca, Validation of UV coiled tube reactor for fresh juices Journal of Environmental Engineering and Science. ,vol. 6, pp. 319- 328 ,(2007) , 10.1139/S06-058