A Review of the Efficacy of Ultraviolet C Irradiation for Decontamination of Pathogenic and Spoilage Microorganisms in Fruit Juices
1
조회
0
다운로드
0
인용
0
참고문헌
키워드
초록
Ultraviolet C (UV-C, 200–280 nm) light has germicidal properties that inactivate a wide range of pathogenic and spoilage microorganisms. UV-C has been extensively studied as an alternative to thermal decontamination of fruit juices. Recent studies suggest that the efficacy of UV-C irradiation in reducing microorganisms in fruit juices is greatly dependent on the characteristics of the target microorganisms, juice matrices, and parameters of the UV-C treatment procedure, such as equipment and processing. Based on evidence from recent studies, this review describes how the characteristics of target microorganisms (e.g., type of microorganism/strain, acid adaptation, physiological states, single/composite inoculum, spore, etc.) and fruit juice matrices (e.g., UV absorbance, UV transmittance, turbidity, soluble solid content, pH, color, etc.) affect the efficacy of UV-C. We also discuss the influences on UV-C treatment efficacy of parameters, including UV-C light source, reactor conditions (e.g., continuous/batch, size, thickness, volume, diameter, outer case, configuration/arrangement), pumping/flow system conditions (e.g., sample flow rate and pattern, sample residence time, number of cycles), homogenization conditions (e.g., continuous flow/recirculation, stirring, mixing), and cleaning capability of the reactor. The collective facts indicate the immense potential of UV-C irradiation in the fruit juice industry. Existing drawbacks need to be addressed in future studies before the technique is applicable at the industrial scale.
Abstract
Ultraviolet C (UV-C, 200–280 nm) light has germicidal properties that inactivate a wide range of pathogenic and spoilage microorganisms. UV-C has been extensively studied as an alternative to thermal decontamination of fruit juices. Recent studies suggest that the efficacy of UV-C irradiation in reducing microorganisms in fruit juices is greatly dependent on the characteristics of the target microorganisms, juice matrices, and parameters of the UV-C treatment procedure, such as equipment and processing. Based on evidence from recent studies, this review describes how the characteristics of target microorganisms (e.g., type of microorganism/strain, acid adaptation, physiological states, single/composite inoculum, spore, etc.) and fruit juice matrices (e.g., UV absorbance, UV transmittance, turbidity, soluble solid content, pH, color, etc.) affect the efficacy of UV-C. We also discuss the influences on UV-C treatment efficacy of parameters, including UV-C light source, reactor conditions (e.g., continuous/batch, size, thickness, volume, diameter, outer case, configuration/arrangement), pumping/flow system conditions (e.g., sample flow rate and pattern, sample residence time, number of cycles), homogenization conditions (e.g., continuous flow/recirculation, stirring, mixing), and cleaning capability of the reactor. The collective facts indicate the immense potential of UV-C irradiation in the fruit juice industry. Existing drawbacks need to be addressed in future studies before the technique is applicable at the industrial scale.
참고문헌 (49)
- Neves MF, "Global orange juice market: a 16-year summary and opportunities for creating value", Trop. Plant Pathol, 45, pp.166~174 (2020)
- Karasawa MMG, "Fruits as prospective reserves of bioactive compounds: a review", Nat. Prod. Bioprospect, 8, pp.335~346 (2018)
- Dhalaria R, "Bioactive compounds of edible fruits with their anti-aging properties: a comprehensive review to prolong human life", Antioxidant, 9, pp.1123~ (2020)
- Salomão BDCM, "Fruit juices: Extraction, Composition, Quality and Analysis", pp.291~308 (2018), Academic Press
- Lv R, "Bacterial spore inactivation by non-thermal technologies: resistance and inactivation mechanisms", Curr. Opin. Food Sci, 42, pp.31~36 (2021)
- Tournas VH, "Moulds and yeasts in fruit salads and fruit juices", Food Microbiol, 23, pp.684~688 (2006)
- Dantigny P, "Basis of predictive mycology", Int. J. Food Microbiol, 100, pp.187~196 (2005)
- Gómez PL, "Hurdle technology in fruit processing", Ann. Rev. Food Sci. Technol, 2, pp.447~465 (2011)
- Rawson A, "Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: review of recent advances", Food Res. Int, 44, pp.1875~1887 (2011)
- Roobab U, "The impact of nonthermal technologies on the microbiological quality of juices: a review", Compr. Rev. Food Sci. Food Saf, 17, pp.437~457 (2018)
- "Ultraviolet radiation for the processing and treatment of food" (2000)[URL]
- "Hazard analysis and critical point (HACCP); procedures for the safe and sanitary processing and importing of juice" (2001)[URL]
- Guerrero-Beltran JA, "Advantages and limitations on processing foods by UV light", Food Sci. Technol. Int, 10, pp.13747~ (2004)
- Shah NNAK, "Fruit juice production using ultraviolet pasteurization: a review", Beverages, 2, pp.22~ (2016)
- Delorme MM, "Ultraviolet radiation: an interesting technology to preserve quality and safety of milk and dairy foods", Trends Food Sci. Technol, 102, pp.146~154 (2020)
- Singh H, "UVC radiation for food safety: an emerging technology for the microbial disinfection of food products", Chem. Eng. J, 417, pp.128084~ (2021)
- Koutchma T, "Advances in ultraviolet light technology for nonthermal processing of liquid foods", Food Bioproc. Tech, 2, pp.138~155 (2009)
- Nicolau-Lapeña I, "Inactivation of Escherichia coli, Salmonella enterica and Listeria monocytogenes on apple peel and apple juice by ultraviolet C light treatments with two irradiation devices", Int. J. Food Microbiol, 364, pp.109535~ (2022)
- Gopisetty VVS, "Impact of UV-C irradiation on the quality, safety, and cytotoxicity of cranberry-flavored water using a novel continuous flow UV system", LWT-Food Sci. Technol, 95, pp.230~239 (2018)
- Gautam D, "Nonthermal pasteurization of tender coconut water using a continuous flow coiled UV reactor", LWT-Food Sci. Technol, 83, pp.127~131 (2017)
- Fenoglio D, "Effect of pilot-scale UV-C light treatment assisted by mild heat on E. coli, L. plantarum and S. cerevisiae inactivation in clear and turbid fruit juices. Storage study of surviving populations", Int. J. Food Microbiol, 332, pp.108767~ (2020)
- Ferrario M, "Hurdle processing of turbid fruit juices involving encapsulated citral and vanillin addition and UV-C treatment", Int. J. Food Microbiol, 332, pp.108811~ (2020)
- Gómez-Sánchez DL, "Performance of combined technologies for the inactivation of Saccharomyces cerevisiae and Escherichia coli in pomegranate juice: the effects of a continuous‐flow UV‐Microwave system", J. Food Process Eng, 43, pp.e13565~ (2020)
- Feliciano RJ, "Ultraviolet-C resistance of selected spoilage yeasts in orange juice", Food Microbiol, 78, pp.73~81 (2019)
- Kang JW, "Synergistic effect of 222-nm krypton-chlorine excilamp and mild heating combined treatment on inactivation of Escherichia coli O157: H7 and Salmonella Typhimurium in apple juice", Int. J. Food Microbiol, 329, pp.108665~ (2020)
- Wang F, "Long-term survival phase cells of Salmonella Typhimurium ATCC 14028 have significantly greater resistance to ultraviolet radiation in 0.85% saline and apple juice", Foodborne Pathog. Dis, 15, pp.538~543 (2018)
- Gayán E, "Biological aspects in food preservation by ultraviolet light: a review", Food Bioproc. Tech, 7, pp.1~20 (2014)
- Fenoglio D, "UV-C light inactivation of single and composite microbial populations in tangerine-orange juice blend. Evaluation of some physicochemical parameters", Food Bioprod. Process, 117, pp.149~159 (2019)
- Souza VR, "Innovative Food Processing Technologies: A Comprehensive Review", pp.146~170 (2021), Elsevier
- Ferreira TV, "Effect of ultraviolet treatment (UV-C) combined with nisin on industrialized orange juice in Alicyclobacillus acidoterrestris spores", LWT-Food Sci. Technol, 133, pp.109911~ (2020)
- Tremarin A, "Inactivation kinetics of Alicyclobacillus acidoterrestris in apple juice submitted to ultraviolet radiation", Food Control, 73, pp.18~23 (2017)
- Menezes NMC, "Modeling the inactivation of Aspergillus fischeri and Paecilomyces niveus ascospores in apple juice by different ultraviolet light irradiances", Int. J. Food Microbiol, 333, pp.108773~ (2020)
- Sauceda-Gálvez JN, "Inactivation of ascospores of Talaromyces macrosporus and Neosartorya spinosa by UV-C, UHPH and their combination in clarified apple juice", Food Control, 98, pp.120~125 (2019)
- Müller A, "Effect of physical properties of the liquid on the efficiency of a UV-C treatment in a coiled tube reactor", Innov. Food Sci. Emerg. Technol, 29, pp.240~246 (2015)
- Hinds LM, "Principles and mechanisms of ultraviolet light emitting diode technology for food industry applications", Innov. Food Sci. Emerg. Technol, 56, pp.102153~ (2019)
- Antonio-Gutiérrez O, "Characterization and effectiveness of shortwave ultraviolet irradiation reactors operating in continuous recirculation mode to inactivate Saccharomyces cerevisiae in grape juice", J. Food Eng, 241, pp.88~96 (2019)
- Carrillo MG, "Study of the inactivation of some microorganisms in turbid carrot-orange juice blend processed by ultraviolet light assisted by mild heat treatment", J. Food Eng, 212, pp.213~225 (2017)
- Beristaín-Bauza S, "Inhibition of Salmonella Typhimurium growth in coconut (Cocos nucifera L.) water by hurdle technology", Food Control, 92, pp.312~318 (2018)
- Carrillo MG, "Effectiveness of UV-C light assisted by mild heat on Saccharomyces cerevisiae KE 162inactivation in carrot-orange juice blend studied by flow cytometry and transmission electron microscopy", Food Microbiol, 73, pp.1~10 (2018)
- Ramesh T, "Ultraviolet light-assisted photocatalytic disinfection of Escherichia coli and its effects on the quality attributes of white grape juice", Food Bioproc. Tech, 11, pp.2242~2252 (2018)
- Koutchma T, "Ultraviolet light in food technology", pp.21~52 (2009), CRC Press
- Araby E, "Synergistic effects of UV‐C light in combination with chitosan nanoparticles against foodborne pathogens in pomegranate juice with enhancement of its health‐related components", J. Food Process. Preserv, 46, pp.e16695~ (2022)
- Kim SS, "Synergistic effect of ohmic heating and UV-C irradiation for inactivation of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in buffered peptone water and tomato juice", Food Control, 102, pp.69~75 (2019)
- Antonio-Gutiérrez O, "Enhancement of UVC-light treatment of tangerine and grapefruit juices through ultrasonic atomization", Innov. Food Sci. Emerg. Technol, 39, pp.7~12 (2017)
- Akgün MP, "Effects of ultraviolet light emitting diodes (LEDs) on microbial and enzyme inactivation of apple juice", Int. J. Food Microbiol, 260, pp.65~74 (2017)
- Niu L, "Antimicrobial effect of UVC light-emitting diodes against Saccharomyces cerevisiae and their application in orange juice decontamination", J. Food Prot, 84, pp.139~146 (2021)
- Xiang Q, "Effect of UVC light-emitting diodes on apple juice: inactivation of Zygosaccharomyces rouxii and determination of quality", Food Control, 111, pp.107082~ (2020)
- Riganakos KA, "Comparison of UV-C and thermal treatments for the preservation of carrot juice", Innov. Food Sci. Emerg. Technol, 42, pp.165~172 (2017)
- Ferrario M, "Development and quality assessment of a turbid carrot-orange juice blend processed by UV-C light assisted by mild heat and addition of Yerba Mate (Ilex paraguariensis) extract", Food Chem, 269, pp.567~576 (2018)