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Effect of ultraviolet-C light and mild thermal treatment on the storage life of orange juice

Author

Listed:
  • Paola Hernández-Carranza

    (Departamento de Bioquímica-Alimentos, Facultad de Ciencias Químicas, Benemerita Universidad Autonoma de Puebla (BUAP), Puebla, Mexico)

  • Arely Peralta-Pérez

    (Departamento de Bioquímica-Alimentos, Facultad de Ciencias Químicas, Benemerita Universidad Autonoma de Puebla (BUAP), Puebla, Mexico)

  • Raúl Avila-Sosa

    (Departamento de Bioquímica-Alimentos, Facultad de Ciencias Químicas, Benemerita Universidad Autonoma de Puebla (BUAP), Puebla, Mexico)

  • Irving Israel Ruiz-López

    (Facultad de Ingeniería de Alimentos, Facultad de Ingeniería Química, Benemerita Universidad Autonoma de Puebla (BUAP), Puebla, Mexico)

  • Alfredo César Benitez-Rojas

    (Departamento de Ciencias Biológicas, Universidad Popular Autónoma del Estado de Puebla (UPAEP), Puebla, Mexico)

  • Carlos Enrique Ochoa-Velasco

    (Departamento de Bioquímica-Alimentos, Facultad de Ciencias Químicas, Benemerita Universidad Autonoma de Puebla (BUAP), Puebla, Mexico)

Abstract

This study aimed to evaluate the effect of low-dosage treatment with ultraviolet-C light (19.75 J L-1 for 5 min), mild thermal treatment (40 °C for 5 min), or their combination on the native microflora (mesophiles and moulds plus yeast) and consumer acceptance of orange juice at the beginning and after storage (5 or 22 °C). Results indicated that UV-C light and mild thermal treatments reduce 0.19 ± 0.03 and 0.25 ± 0.02 log cycles (both kinds of microorganisms), respectively. The combination of treatments displays an additive effect against mesophiles (0.47 ± 0.01 log) and moulds plus yeasts (0.42 ± 0.02 log). After 9 days of storage at 5 °C, combined treatment did not present any microbial increases (P > 0.05), while consumer acceptance was similar (P > 0.05) to the fresh orange juice. Although several studies about the use of hurdle technology using UV-C light in orange juice have to be conducted, the results obtained in this study are promising, and they can be used for further studies.

Suggested Citation

  • Paola Hernández-Carranza & Arely Peralta-Pérez & Raúl Avila-Sosa & Irving Israel Ruiz-López & Alfredo César Benitez-Rojas & Carlos Enrique Ochoa-Velasco, 2021. "Effect of ultraviolet-C light and mild thermal treatment on the storage life of orange juice," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 39(2), pages 106-112.
    • Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:2:id:21-2020-cjfs
    DOI: 10.17221/21/2020-CJFS
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