Study of the inactivation of some microorganisms in turbid carrot-orange juice blend processed by ultraviolet light assisted by mild heat treatment

Autores
García Carrillo, Mercedes; Ferrario, Mariana Inés; Guerrero, Sandra N.
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of this study was to evaluate the effect of short wave ultraviolet light (UV-C, 0–10.6 kJ/m2) assisted by mild heat treatment (UV-C/H; 40, 45 or 50 °C) on the inactivation of Escherichia coli, Saccharomyces cerevisiae and Pseudomonas fluorescens in freshly squeezed carrot-orange juice blend. In addition, the suitability of three conceptually different models was analyzed to characterize the inactivation kinetics. All treatments provoked moderate to high microbial inactivation depending on temperature and microorganism (2.6–6.0 log reductions). The use of UV-C assisted by mild heat treatment notably improved inactivation compared to single UV-C. Synergistic inactivation effects on E. coli and P. fluorescens were observed at combined UV-C/H (45 and 50 °C). Gompertz and Geeraerd models allowed a better fit and more accurate parameter estimation compared to the Weibull model.
Fil: García Carrillo, Mercedes. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Ferrario, Mariana Inés. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Guerrero, Sandra N.. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Materia
Geeraerd Model
Gompertz Model
Mild Heat Treatment
Uv-C Light
Weibull Model
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/59773
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/59773
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Study of the inactivation of some microorganisms in turbid carrot-orange juice blend processed by ultraviolet light assisted by mild heat treatmentGarcía Carrillo, MercedesFerrario, Mariana InésGuerrero, Sandra N.Geeraerd ModelGompertz ModelMild Heat TreatmentUv-C LightWeibull Modelhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The aim of this study was to evaluate the effect of short wave ultraviolet light (UV-C, 0–10.6 kJ/m2) assisted by mild heat treatment (UV-C/H; 40, 45 or 50 °C) on the inactivation of Escherichia coli, Saccharomyces cerevisiae and Pseudomonas fluorescens in freshly squeezed carrot-orange juice blend. In addition, the suitability of three conceptually different models was analyzed to characterize the inactivation kinetics. All treatments provoked moderate to high microbial inactivation depending on temperature and microorganism (2.6–6.0 log reductions). The use of UV-C assisted by mild heat treatment notably improved inactivation compared to single UV-C. Synergistic inactivation effects on E. coli and P. fluorescens were observed at combined UV-C/H (45 and 50 °C). Gompertz and Geeraerd models allowed a better fit and more accurate parameter estimation compared to the Weibull model.Fil: García Carrillo, Mercedes. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: Ferrario, Mariana Inés. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: Guerrero, Sandra N.. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaElsevier2017-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/59773García Carrillo, Mercedes; Ferrario, Mariana Inés; Guerrero, Sandra N.; Study of the inactivation of some microorganisms in turbid carrot-orange juice blend processed by ultraviolet light assisted by mild heat treatment; Elsevier; Journal of Food Engineering; 212; 11-2017; 213-2250260-8774CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2017.06.005info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0260877417302510info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:21:30Zoai:ri.conicet.gov.ar:11336/59773instacron: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:34982025-10-22 11:21:30.391CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Study of the inactivation of some microorganisms in turbid carrot-orange juice blend processed by ultraviolet light assisted by mild heat treatment
title Study of the inactivation of some microorganisms in turbid carrot-orange juice blend processed by ultraviolet light assisted by mild heat treatment
spellingShingle Study of the inactivation of some microorganisms in turbid carrot-orange juice blend processed by ultraviolet light assisted by mild heat treatment
García Carrillo, Mercedes
Geeraerd Model
Gompertz Model
Mild Heat Treatment
Uv-C Light
Weibull Model
title_short Study of the inactivation of some microorganisms in turbid carrot-orange juice blend processed by ultraviolet light assisted by mild heat treatment
title_full Study of the inactivation of some microorganisms in turbid carrot-orange juice blend processed by ultraviolet light assisted by mild heat treatment
title_fullStr Study of the inactivation of some microorganisms in turbid carrot-orange juice blend processed by ultraviolet light assisted by mild heat treatment
title_full_unstemmed Study of the inactivation of some microorganisms in turbid carrot-orange juice blend processed by ultraviolet light assisted by mild heat treatment
title_sort Study of the inactivation of some microorganisms in turbid carrot-orange juice blend processed by ultraviolet light assisted by mild heat treatment
dc.creator.none.fl_str_mv García Carrillo, Mercedes
Ferrario, Mariana Inés
Guerrero, Sandra N.
author García Carrillo, Mercedes
author_facet García Carrillo, Mercedes
Ferrario, Mariana Inés
Guerrero, Sandra N.
author_role author
author2 Ferrario, Mariana Inés
Guerrero, Sandra N.
author2_role author
author
dc.subject.none.fl_str_mv Geeraerd Model
Gompertz Model
Mild Heat Treatment
Uv-C Light
Weibull Model
topic Geeraerd Model
Gompertz Model
Mild Heat Treatment
Uv-C Light
Weibull Model
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 aim of this study was to evaluate the effect of short wave ultraviolet light (UV-C, 0–10.6 kJ/m2) assisted by mild heat treatment (UV-C/H; 40, 45 or 50 °C) on the inactivation of Escherichia coli, Saccharomyces cerevisiae and Pseudomonas fluorescens in freshly squeezed carrot-orange juice blend. In addition, the suitability of three conceptually different models was analyzed to characterize the inactivation kinetics. All treatments provoked moderate to high microbial inactivation depending on temperature and microorganism (2.6–6.0 log reductions). The use of UV-C assisted by mild heat treatment notably improved inactivation compared to single UV-C. Synergistic inactivation effects on E. coli and P. fluorescens were observed at combined UV-C/H (45 and 50 °C). Gompertz and Geeraerd models allowed a better fit and more accurate parameter estimation compared to the Weibull model.
Fil: García Carrillo, Mercedes. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Ferrario, Mariana Inés. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Guerrero, Sandra N.. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
description The aim of this study was to evaluate the effect of short wave ultraviolet light (UV-C, 0–10.6 kJ/m2) assisted by mild heat treatment (UV-C/H; 40, 45 or 50 °C) on the inactivation of Escherichia coli, Saccharomyces cerevisiae and Pseudomonas fluorescens in freshly squeezed carrot-orange juice blend. In addition, the suitability of three conceptually different models was analyzed to characterize the inactivation kinetics. All treatments provoked moderate to high microbial inactivation depending on temperature and microorganism (2.6–6.0 log reductions). The use of UV-C assisted by mild heat treatment notably improved inactivation compared to single UV-C. Synergistic inactivation effects on E. coli and P. fluorescens were observed at combined UV-C/H (45 and 50 °C). Gompertz and Geeraerd models allowed a better fit and more accurate parameter estimation compared to the Weibull model.
publishDate 2017
dc.date.none.fl_str_mv 2017-11
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/11336/59773
García Carrillo, Mercedes; Ferrario, Mariana Inés; Guerrero, Sandra N.; Study of the inactivation of some microorganisms in turbid carrot-orange juice blend processed by ultraviolet light assisted by mild heat treatment; Elsevier; Journal of Food Engineering; 212; 11-2017; 213-225
0260-8774
CONICET Digital
CONICET
url http://hdl.handle.net/11336/59773
identifier_str_mv García Carrillo, Mercedes; Ferrario, Mariana Inés; Guerrero, Sandra N.; Study of the inactivation of some microorganisms in turbid carrot-orange juice blend processed by ultraviolet light assisted by mild heat treatment; Elsevier; Journal of Food Engineering; 212; 11-2017; 213-225
0260-8774
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2017.06.005
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0260877417302510
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
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
_version_ 1846781718844932096
score 12.982451

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