Microbial, physicochemical and sensory properties of UV-C processed orange juice and its microbial stability during refrigerated storage

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dc.authoridKirca Toklucu, Aysegul/0000-0001-9293-9063
dc.contributor.authorPala, Cigdem Uysal
dc.contributor.authorToklucu, Aysegul Kirca
dc.date.accessioned2025-01-27T20:53:55Z
dc.date.available2025-01-27T20:53:55Z
dc.date.issued2013
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe effect of the UV-C light on quality characteristics (microbiological, physicochemical and sensorial) and microbial stability of orange juice (OJ) during storage (4 and 10 degrees C) were investigated and the results were compared with untreated and heat treated (at 90 degrees C, 2 min) juice. UV-C treatment (36.09 kJ/L dose) of OJ resulted in 2.8 log and 0.34 log reductions in aerobic plate count and yeast & mould count, respectively. Also, a 5.72 log reduction in Escherichia coli ATCC 25922 after UV-C treatment (36.09 kJ/L dose) was achieved, which indicates an acceptable reduction of a potential pathogen in juices. Ascorbic acid content as a major quality parameter of OJ did not change significantly after the UV-C treatment (36.09 kJ/L dose). Differences between untreated and UV-C treated (48.12 kJ/L dose) OJ were small in terms of organic acids, antioxidant capacity and phenolics. Based on sensory analysis results, no significant differences were detected between fresh and UV-C treated juices, and UV-C treated OJ was preferred more than the heat treated juice. UV-C treatment partially extended the shelf life of fresh juice during storage at the refrigerated conditions. (C) 2012 Elsevier Ltd. All rights reserved.
dc.description.sponsorshipCanakkale Onsekiz Mart University Research Funds, Turkey [2009/112]
dc.description.sponsorshipThis study was supported by Canakkale Onsekiz Mart University Research Funds, Turkey (Grant #2009/112). The authors thank to Mr. Yusuf Koprulu, Gentra Stock Joint Company (Istanbul, Turkey) for designing and manufacturing the UV system.
dc.identifier.doi10.1016/j.lwt.2012.09.001
dc.identifier.endpage431
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.issue2
dc.identifier.scopus2-s2.0-84867861028
dc.identifier.scopusqualityQ1
dc.identifier.startpage426
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2012.09.001
dc.identifier.urihttps://hdl.handle.net/20.500.12428/25905
dc.identifier.volume50
dc.identifier.wosWOS:000311193600010
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofLwt-Food Science and Technology
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectUltraviolet-C light
dc.subjectOrange juice
dc.subjectQuality
dc.subjectStorage
dc.titleMicrobial, physicochemical and sensory properties of UV-C processed orange juice and its microbial stability during refrigerated storage
dc.typeArticle

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