Effects of ultraviolet radiation on the microbiological, physicochemical, and sensory properties of Rangpur lime juice

Autores
Acevedo, Belén Andrea; Sgroppo, Sonia Cecilia; Dellacassa, Eduardo
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Rangpur lime juice was subjected to ultraviolet (UV) radiation as a non-thermal technology and changes in/on quality characteristics (microbiological, physicochemical and sensorial) were determined in order to extend its shelf life. UV-C treated juice resulted in 2.33 log and 2 log reductions in aciduric microorganisms and yeast and mould count, respectively. After UV-C treatment, there were no significant changes (p > 0.05) in pH, acidity and soluble solids;however antioxidant activity and the ascorbic acid content were affected by this process. The losses in ascorbic acid were 27.5 and 42% after UV-C treatment necessary to decrease 95 and 99% of the microbial load, respectively. Based on sensory analysis results, no significant differences were detected between fresh and UV-C treated juices. UV-C treatment extended the shelf life of fresh juice to 5 days during storage at 4°C.
Fil: Acevedo, Belén Andrea. 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
Fil: Dellacassa, Eduardo. Universidad de la República; Uruguay
Materia
ULTRAVIOLET RADIATION
CITRUS JUICE
SHELF LIFE
NUTRITIONAL PROPERTIES
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:11336/97896
Acceder
id CONICETDig_6bdfd683b8a0339b1dd3273b547f8ff3
oai_identifier_str oai:ri.conicet.gov.ar:11336/97896
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effects of ultraviolet radiation on the microbiological, physicochemical, and sensory properties of Rangpur lime juiceAcevedo, Belén AndreaSgroppo, Sonia CeciliaDellacassa, EduardoULTRAVIOLET RADIATIONCITRUS JUICESHELF LIFENUTRITIONAL PROPERTIEShttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1Rangpur lime juice was subjected to ultraviolet (UV) radiation as a non-thermal technology and changes in/on quality characteristics (microbiological, physicochemical and sensorial) were determined in order to extend its shelf life. UV-C treated juice resulted in 2.33 log and 2 log reductions in aciduric microorganisms and yeast and mould count, respectively. After UV-C treatment, there were no significant changes (p > 0.05) in pH, acidity and soluble solids;however antioxidant activity and the ascorbic acid content were affected by this process. The losses in ascorbic acid were 27.5 and 42% after UV-C treatment necessary to decrease 95 and 99% of the microbial load, respectively. Based on sensory analysis results, no significant differences were detected between fresh and UV-C treated juices. UV-C treatment extended the shelf life of fresh juice to 5 days during storage at 4°C.Fil: Acevedo, Belén Andrea. 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; ArgentinaFil: Dellacassa, Eduardo. Universidad de la República; UruguayUniversiti Putra Malaysia. Faculty of Food Science and Technology2018-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/97896Acevedo, Belén Andrea; Sgroppo, Sonia Cecilia; Dellacassa, Eduardo; Effects of ultraviolet radiation on the microbiological, physicochemical, and sensory properties of Rangpur lime juice; Universiti Putra Malaysia. Faculty of Food Science and Technology ; International Food Research Journal; 25; 3; 10-2018; 958-9651985-46682231-7546CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.ifrj.upm.edu.my/25%20(03)%202018/(11).pdfinfo:eu-repo/semantics/altIdentifier/url/http://www.ifrj.upm.edu.my/volume-25-2018.htmlinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:17:54Zoai:ri.conicet.gov.ar:11336/97896instacron: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 15:17:54.469CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effects of ultraviolet radiation on the microbiological, physicochemical, and sensory properties of Rangpur lime juice
title Effects of ultraviolet radiation on the microbiological, physicochemical, and sensory properties of Rangpur lime juice
spellingShingle Effects of ultraviolet radiation on the microbiological, physicochemical, and sensory properties of Rangpur lime juice
Acevedo, Belén Andrea
ULTRAVIOLET RADIATION
CITRUS JUICE
SHELF LIFE
NUTRITIONAL PROPERTIES
title_short Effects of ultraviolet radiation on the microbiological, physicochemical, and sensory properties of Rangpur lime juice
title_full Effects of ultraviolet radiation on the microbiological, physicochemical, and sensory properties of Rangpur lime juice
title_fullStr Effects of ultraviolet radiation on the microbiological, physicochemical, and sensory properties of Rangpur lime juice
title_full_unstemmed Effects of ultraviolet radiation on the microbiological, physicochemical, and sensory properties of Rangpur lime juice
title_sort Effects of ultraviolet radiation on the microbiological, physicochemical, and sensory properties of Rangpur lime juice
dc.creator.none.fl_str_mv Acevedo, Belén Andrea
Sgroppo, Sonia Cecilia
Dellacassa, Eduardo
author Acevedo, Belén Andrea
author_facet Acevedo, Belén Andrea
Sgroppo, Sonia Cecilia
Dellacassa, Eduardo
author_role author
author2 Sgroppo, Sonia Cecilia
Dellacassa, Eduardo
author2_role author
author
dc.subject.none.fl_str_mv ULTRAVIOLET RADIATION
CITRUS JUICE
SHELF LIFE
NUTRITIONAL PROPERTIES
topic ULTRAVIOLET RADIATION
CITRUS JUICE
SHELF LIFE
NUTRITIONAL PROPERTIES
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Rangpur lime juice was subjected to ultraviolet (UV) radiation as a non-thermal technology and changes in/on quality characteristics (microbiological, physicochemical and sensorial) were determined in order to extend its shelf life. UV-C treated juice resulted in 2.33 log and 2 log reductions in aciduric microorganisms and yeast and mould count, respectively. After UV-C treatment, there were no significant changes (p > 0.05) in pH, acidity and soluble solids;however antioxidant activity and the ascorbic acid content were affected by this process. The losses in ascorbic acid were 27.5 and 42% after UV-C treatment necessary to decrease 95 and 99% of the microbial load, respectively. Based on sensory analysis results, no significant differences were detected between fresh and UV-C treated juices. UV-C treatment extended the shelf life of fresh juice to 5 days during storage at 4°C.
Fil: Acevedo, Belén Andrea. 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
Fil: Dellacassa, Eduardo. Universidad de la República; Uruguay
description Rangpur lime juice was subjected to ultraviolet (UV) radiation as a non-thermal technology and changes in/on quality characteristics (microbiological, physicochemical and sensorial) were determined in order to extend its shelf life. UV-C treated juice resulted in 2.33 log and 2 log reductions in aciduric microorganisms and yeast and mould count, respectively. After UV-C treatment, there were no significant changes (p > 0.05) in pH, acidity and soluble solids;however antioxidant activity and the ascorbic acid content were affected by this process. The losses in ascorbic acid were 27.5 and 42% after UV-C treatment necessary to decrease 95 and 99% of the microbial load, respectively. Based on sensory analysis results, no significant differences were detected between fresh and UV-C treated juices. UV-C treatment extended the shelf life of fresh juice to 5 days during storage at 4°C.
publishDate 2018
dc.date.none.fl_str_mv 2018-10
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/11336/97896
Acevedo, Belén Andrea; Sgroppo, Sonia Cecilia; Dellacassa, Eduardo; Effects of ultraviolet radiation on the microbiological, physicochemical, and sensory properties of Rangpur lime juice; Universiti Putra Malaysia. Faculty of Food Science and Technology ; International Food Research Journal; 25; 3; 10-2018; 958-965
1985-4668
2231-7546
CONICET Digital
CONICET
url http://hdl.handle.net/11336/97896
identifier_str_mv Acevedo, Belén Andrea; Sgroppo, Sonia Cecilia; Dellacassa, Eduardo; Effects of ultraviolet radiation on the microbiological, physicochemical, and sensory properties of Rangpur lime juice; Universiti Putra Malaysia. Faculty of Food Science and Technology ; International Food Research Journal; 25; 3; 10-2018; 958-965
1985-4668
2231-7546
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/25%20(03)%202018/(11).pdf
info:eu-repo/semantics/altIdentifier/url/http://www.ifrj.upm.edu.my/volume-25-2018.html
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
_version_ 1846083328503971840
score 13.22299

Publicaciones similares