Inactivation of Escherichia coli ATCC 25922 and Saccharomyces cerevisiae IMR-R-L 962 in grapefruit [Citrus paradisi (Macf.)] juice by UV-C light: changes in bioactive compounds and...

Autores
la Cava, Enzo Luciano Marcelo; Sgroppo, Sonia Cecilia
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The viability of UV-C treatment (0.0-2.36 J/cm²) at 254 nm as a non-thermal preservation process for grapefruit juice on microbial inactivation, the organic acids and individual flavonoids, as well as the quality characteristics (pH, ºBrix, titratable acidity, colour, total phenolics and antioxidant capacity) was evaluated. Additionally, pectin methylesterase (PME) activity was also measured. The effects of UV-C on microbial inactivation were assessed by kinetic studies on the inactivation of inoculated grapefruit juice with one strain of Escherichia coli ATCC 25922 and one strain of Saccharomyces cerevisiae IMR-R-L 962. The suitability of Weibull distribution and modified Gompertz models was analysed to characterise the UV-C inactivation kinetics for E. coli and S. cerevisiae in freshly squeezed grapefruit juice. Likewise, the changes after UV-C treatment in citric (CA), malic (MA), ascorbic (AA) and tartaric (TA) acids, as well as naringin (NAR), hesperidin (HES) and neohesperidin (NEO), were quantified by HPLC, whereas the total phenolics and antioxidant capacity (DPPH? and ABTS?+) were quantified by spectrophotometric methods. Nonlinear inactivation curves were successfully fitted with Weibull-type and modified Gompertz models. However, the Gompertz model allowed a better fit and more accurate estimation of the parameters. UV-C treatment at 1.83 J/cm² achieved a 5.18 ± 0.01 and 2.7 ± 0.15 log CFU/mL reduction in E. coli and S. cerevisiae, respectively, whereas no significant changes occurred in CA, MA, TA, NAR, HES, NEO, total phenolics, ABTS?+, pH, ºBrix, titratable acidity and colour of the grapefruit juices (p>0.05). However, PME was partially inhibited and the AA level and DPPH? decreased significantly after treatment, with losses up to 15.9 and 8% (at 1.83 J/cm²), respectively, which were associated with the UV-C dose intensity.
Fil: la Cava, Enzo Luciano Marcelo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; Argentina
Fil: Sgroppo, Sonia Cecilia. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina
Materia
Ascorbic acid
grapefruit juice
flavonoid
microbiological control
Non-thermal processing
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/97891
Acceder
id CONICETDig_0afc9f31806820665b59db9d5dd2ef26
oai_identifier_str oai:ri.conicet.gov.ar:11336/97891
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Inactivation of Escherichia coli ATCC 25922 and Saccharomyces cerevisiae IMR-R-L 962 in grapefruit [Citrus paradisi (Macf.)] juice by UV-C light: changes in bioactive compounds and quality characteristicsla Cava, Enzo Luciano MarceloSgroppo, Sonia CeciliaAscorbic acidgrapefruit juiceflavonoidmicrobiological controlNon-thermal processinghttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The viability of UV-C treatment (0.0-2.36 J/cm²) at 254 nm as a non-thermal preservation process for grapefruit juice on microbial inactivation, the organic acids and individual flavonoids, as well as the quality characteristics (pH, ºBrix, titratable acidity, colour, total phenolics and antioxidant capacity) was evaluated. Additionally, pectin methylesterase (PME) activity was also measured. The effects of UV-C on microbial inactivation were assessed by kinetic studies on the inactivation of inoculated grapefruit juice with one strain of Escherichia coli ATCC 25922 and one strain of Saccharomyces cerevisiae IMR-R-L 962. The suitability of Weibull distribution and modified Gompertz models was analysed to characterise the UV-C inactivation kinetics for E. coli and S. cerevisiae in freshly squeezed grapefruit juice. Likewise, the changes after UV-C treatment in citric (CA), malic (MA), ascorbic (AA) and tartaric (TA) acids, as well as naringin (NAR), hesperidin (HES) and neohesperidin (NEO), were quantified by HPLC, whereas the total phenolics and antioxidant capacity (DPPH? and ABTS?+) were quantified by spectrophotometric methods. Nonlinear inactivation curves were successfully fitted with Weibull-type and modified Gompertz models. However, the Gompertz model allowed a better fit and more accurate estimation of the parameters. UV-C treatment at 1.83 J/cm² achieved a 5.18 ± 0.01 and 2.7 ± 0.15 log CFU/mL reduction in E. coli and S. cerevisiae, respectively, whereas no significant changes occurred in CA, MA, TA, NAR, HES, NEO, total phenolics, ABTS?+, pH, ºBrix, titratable acidity and colour of the grapefruit juices (p>0.05). However, PME was partially inhibited and the AA level and DPPH? decreased significantly after treatment, with losses up to 15.9 and 8% (at 1.83 J/cm²), respectively, which were associated with the UV-C dose intensity.Fil: la Cava, Enzo Luciano Marcelo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; ArgentinaFil: Sgroppo, Sonia Cecilia. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; ArgentinaUniversiti Putra Malaysia. Faculty of Food Science and Technology2018-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/97891la Cava, Enzo Luciano Marcelo; Sgroppo, Sonia Cecilia; Inactivation of Escherichia coli ATCC 25922 and Saccharomyces cerevisiae IMR-R-L 962 in grapefruit [Citrus paradisi (Macf.)] juice by UV-C light: changes in bioactive compounds and quality characteristics; Universiti Putra Malaysia. Faculty of Food Science and Technology; International Food Research Journal; 25; 2; 4-2018; 580-5881985-4668CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.ifrj.upm.edu.my/volume-25-2018.htmlinfo:eu-repo/semantics/altIdentifier/url/http://www.ifrj.upm.edu.my/25%20(02)%202018/(18).pdfinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:15:20Zoai:ri.conicet.gov.ar:11336/97891instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 15:15:21.197CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Inactivation of Escherichia coli ATCC 25922 and Saccharomyces cerevisiae IMR-R-L 962 in grapefruit [Citrus paradisi (Macf.)] juice by UV-C light: changes in bioactive compounds and quality characteristics
title Inactivation of Escherichia coli ATCC 25922 and Saccharomyces cerevisiae IMR-R-L 962 in grapefruit [Citrus paradisi (Macf.)] juice by UV-C light: changes in bioactive compounds and quality characteristics
spellingShingle Inactivation of Escherichia coli ATCC 25922 and Saccharomyces cerevisiae IMR-R-L 962 in grapefruit [Citrus paradisi (Macf.)] juice by UV-C light: changes in bioactive compounds and quality characteristics
la Cava, Enzo Luciano Marcelo
Ascorbic acid
grapefruit juice
flavonoid
microbiological control
Non-thermal processing
title_short Inactivation of Escherichia coli ATCC 25922 and Saccharomyces cerevisiae IMR-R-L 962 in grapefruit [Citrus paradisi (Macf.)] juice by UV-C light: changes in bioactive compounds and quality characteristics
title_full Inactivation of Escherichia coli ATCC 25922 and Saccharomyces cerevisiae IMR-R-L 962 in grapefruit [Citrus paradisi (Macf.)] juice by UV-C light: changes in bioactive compounds and quality characteristics
title_fullStr Inactivation of Escherichia coli ATCC 25922 and Saccharomyces cerevisiae IMR-R-L 962 in grapefruit [Citrus paradisi (Macf.)] juice by UV-C light: changes in bioactive compounds and quality characteristics
title_full_unstemmed Inactivation of Escherichia coli ATCC 25922 and Saccharomyces cerevisiae IMR-R-L 962 in grapefruit [Citrus paradisi (Macf.)] juice by UV-C light: changes in bioactive compounds and quality characteristics
title_sort Inactivation of Escherichia coli ATCC 25922 and Saccharomyces cerevisiae IMR-R-L 962 in grapefruit [Citrus paradisi (Macf.)] juice by UV-C light: changes in bioactive compounds and quality characteristics
dc.creator.none.fl_str_mv la Cava, Enzo Luciano Marcelo
Sgroppo, Sonia Cecilia
author la Cava, Enzo Luciano Marcelo
author_facet la Cava, Enzo Luciano Marcelo
Sgroppo, Sonia Cecilia
author_role author
author2 Sgroppo, Sonia Cecilia
author2_role author
dc.subject.none.fl_str_mv Ascorbic acid
grapefruit juice
flavonoid
microbiological control
Non-thermal processing
topic Ascorbic acid
grapefruit juice
flavonoid
microbiological control
Non-thermal processing
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The viability of UV-C treatment (0.0-2.36 J/cm²) at 254 nm as a non-thermal preservation process for grapefruit juice on microbial inactivation, the organic acids and individual flavonoids, as well as the quality characteristics (pH, ºBrix, titratable acidity, colour, total phenolics and antioxidant capacity) was evaluated. Additionally, pectin methylesterase (PME) activity was also measured. The effects of UV-C on microbial inactivation were assessed by kinetic studies on the inactivation of inoculated grapefruit juice with one strain of Escherichia coli ATCC 25922 and one strain of Saccharomyces cerevisiae IMR-R-L 962. The suitability of Weibull distribution and modified Gompertz models was analysed to characterise the UV-C inactivation kinetics for E. coli and S. cerevisiae in freshly squeezed grapefruit juice. Likewise, the changes after UV-C treatment in citric (CA), malic (MA), ascorbic (AA) and tartaric (TA) acids, as well as naringin (NAR), hesperidin (HES) and neohesperidin (NEO), were quantified by HPLC, whereas the total phenolics and antioxidant capacity (DPPH? and ABTS?+) were quantified by spectrophotometric methods. Nonlinear inactivation curves were successfully fitted with Weibull-type and modified Gompertz models. However, the Gompertz model allowed a better fit and more accurate estimation of the parameters. UV-C treatment at 1.83 J/cm² achieved a 5.18 ± 0.01 and 2.7 ± 0.15 log CFU/mL reduction in E. coli and S. cerevisiae, respectively, whereas no significant changes occurred in CA, MA, TA, NAR, HES, NEO, total phenolics, ABTS?+, pH, ºBrix, titratable acidity and colour of the grapefruit juices (p>0.05). However, PME was partially inhibited and the AA level and DPPH? decreased significantly after treatment, with losses up to 15.9 and 8% (at 1.83 J/cm²), respectively, which were associated with the UV-C dose intensity.
Fil: la Cava, Enzo Luciano Marcelo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; Argentina
Fil: Sgroppo, Sonia Cecilia. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina
description The viability of UV-C treatment (0.0-2.36 J/cm²) at 254 nm as a non-thermal preservation process for grapefruit juice on microbial inactivation, the organic acids and individual flavonoids, as well as the quality characteristics (pH, ºBrix, titratable acidity, colour, total phenolics and antioxidant capacity) was evaluated. Additionally, pectin methylesterase (PME) activity was also measured. The effects of UV-C on microbial inactivation were assessed by kinetic studies on the inactivation of inoculated grapefruit juice with one strain of Escherichia coli ATCC 25922 and one strain of Saccharomyces cerevisiae IMR-R-L 962. The suitability of Weibull distribution and modified Gompertz models was analysed to characterise the UV-C inactivation kinetics for E. coli and S. cerevisiae in freshly squeezed grapefruit juice. Likewise, the changes after UV-C treatment in citric (CA), malic (MA), ascorbic (AA) and tartaric (TA) acids, as well as naringin (NAR), hesperidin (HES) and neohesperidin (NEO), were quantified by HPLC, whereas the total phenolics and antioxidant capacity (DPPH? and ABTS?+) were quantified by spectrophotometric methods. Nonlinear inactivation curves were successfully fitted with Weibull-type and modified Gompertz models. However, the Gompertz model allowed a better fit and more accurate estimation of the parameters. UV-C treatment at 1.83 J/cm² achieved a 5.18 ± 0.01 and 2.7 ± 0.15 log CFU/mL reduction in E. coli and S. cerevisiae, respectively, whereas no significant changes occurred in CA, MA, TA, NAR, HES, NEO, total phenolics, ABTS?+, pH, ºBrix, titratable acidity and colour of the grapefruit juices (p>0.05). However, PME was partially inhibited and the AA level and DPPH? decreased significantly after treatment, with losses up to 15.9 and 8% (at 1.83 J/cm²), respectively, which were associated with the UV-C dose intensity.
publishDate 2018
dc.date.none.fl_str_mv 2018-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/97891
la Cava, Enzo Luciano Marcelo; Sgroppo, Sonia Cecilia; Inactivation of Escherichia coli ATCC 25922 and Saccharomyces cerevisiae IMR-R-L 962 in grapefruit [Citrus paradisi (Macf.)] juice by UV-C light: changes in bioactive compounds and quality characteristics; Universiti Putra Malaysia. Faculty of Food Science and Technology; International Food Research Journal; 25; 2; 4-2018; 580-588
1985-4668
CONICET Digital
CONICET
url http://hdl.handle.net/11336/97891
identifier_str_mv la Cava, Enzo Luciano Marcelo; Sgroppo, Sonia Cecilia; Inactivation of Escherichia coli ATCC 25922 and Saccharomyces cerevisiae IMR-R-L 962 in grapefruit [Citrus paradisi (Macf.)] juice by UV-C light: changes in bioactive compounds and quality characteristics; Universiti Putra Malaysia. Faculty of Food Science and Technology; International Food Research Journal; 25; 2; 4-2018; 580-588
1985-4668
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.ifrj.upm.edu.my/volume-25-2018.html
info:eu-repo/semantics/altIdentifier/url/http://www.ifrj.upm.edu.my/25%20(02)%202018/(18).pdf
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Universiti Putra Malaysia. Faculty of Food Science and Technology
publisher.none.fl_str_mv Universiti Putra Malaysia. Faculty of Food Science and Technology
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.22299

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