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

https://doi.org/10.17221/21/2020-CJFSCitation:

Hernández-Carranza P., Peralta-Pérez A., Avila-Sosa R., Ruiz-López I.I., Benitez-Rojas A.C., Ochoa-Velasco C.E. (2021): Effect of ultraviolet-C light and mild thermal treatment on the storage life of orange juice. Czech J. Food Sci., 39: 106–112.

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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.

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