Effect of UV-C and pulsed-UV treatments on reduction of Penicillium expansum spores and Escherichia coli K12 in a model apple juice

摘要: Pasteurization of fruits juices is essential for ensuring their safety and shelf stability. Penicillium expansum can cause significant health problems due to the production of patulin in apple juice. Ultraviolet (UV) light technology has been proposed as an alternative to thermal pasteurization process; however, the efficacy of UV light may be limited due to its low energy delivery and the physicochemical properties of the food treated. Pulsed UV technology is an alternative technology that may improve the treatment. The present study compares the effectiveness of UV-C and pulsed UV light treatments on the inactivation of P. expansum spores and E. coli K12 in model apple juices containing added ascorbic acid and malic acid, in the presence or absence of added fructose. Model juice samples were treated with UV-C for up to 100 min and with pulsed UV for up to 70 s. Log reductions for both microorganisms increased …