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; Sgroppo, Sonia Cecilia
- Año de publicación
- 2018
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Fil: La Cava, Enzo Luciano. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina.
Fil: Sgroppo, Sonia Cecilia. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina.
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. - Fuente
- International Food Research Journal, 2018, vol. 25, no. 2, p. 580-588.
- Materia
-
Ascorbic acid
Grapefruit juice
Flavonoid
Microbiological control
Non-thermal processing - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- http://creativecommons.org/licenses/by-nc-nd/2.5/ar/
- Repositorio
- Institución
- Universidad Nacional del Nordeste
- OAI Identificador
- oai:repositorio.unne.edu.ar:123456789/27818
Ver los metadatos del registro completo
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oai:repositorio.unne.edu.ar:123456789/27818 |
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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 LucianoSgroppo, Sonia CeciliaAscorbic acidGrapefruit juiceFlavonoidMicrobiological controlNon-thermal processingFil: La Cava, Enzo Luciano. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina.Fil: Sgroppo, Sonia Cecilia. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina.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.Universiti Putra Malaysia. Faculty of Food Science and Technology2018info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfLa Cava, Enzo Luciano y Sgroppo, Sonia Cecilia, 2018. 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. International Food Research Journal. Selangor: Universiti Putra Malaysia. Faculty of Food Science and Technology, vol. 25, no. 2, p. 580-588. ISSN 1985-4668.1985-4668http://repositorio.unne.edu.ar/handle/123456789/27818International Food Research Journal, 2018, vol. 25, no. 2, p. 580-588.reponame:Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE)instname:Universidad Nacional del Nordesteenginfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-nd/2.5/ar/Atribución-NoComercial-SinDerivadas 2.5 Argentina2025-09-29T14:30:33Zoai:repositorio.unne.edu.ar:123456789/27818instacron:UNNEInstitucionalhttp://repositorio.unne.edu.ar/Universidad públicaNo correspondehttp://repositorio.unne.edu.ar/oaiososa@bib.unne.edu.ar;sergio.alegria@unne.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:48712025-09-29 14:30:33.988Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE) - Universidad Nacional del Nordestefalse |
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 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 Sgroppo, Sonia Cecilia |
author |
La Cava, Enzo Luciano |
author_facet |
La Cava, Enzo Luciano 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 |
dc.description.none.fl_txt_mv |
Fil: La Cava, Enzo Luciano. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina. Fil: Sgroppo, Sonia Cecilia. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina. 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. |
description |
Fil: La Cava, Enzo Luciano. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018 |
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 |
La Cava, Enzo Luciano y Sgroppo, Sonia Cecilia, 2018. 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. International Food Research Journal. Selangor: Universiti Putra Malaysia. Faculty of Food Science and Technology, vol. 25, no. 2, p. 580-588. ISSN 1985-4668. 1985-4668 http://repositorio.unne.edu.ar/handle/123456789/27818 |
identifier_str_mv |
La Cava, Enzo Luciano y Sgroppo, Sonia Cecilia, 2018. 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. International Food Research Journal. Selangor: Universiti Putra Malaysia. Faculty of Food Science and Technology, vol. 25, no. 2, p. 580-588. ISSN 1985-4668. 1985-4668 |
url |
http://repositorio.unne.edu.ar/handle/123456789/27818 |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-nd/2.5/ar/ Atribución-NoComercial-SinDerivadas 2.5 Argentina |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
http://creativecommons.org/licenses/by-nc-nd/2.5/ar/ Atribución-NoComercial-SinDerivadas 2.5 Argentina |
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 |
International Food Research Journal, 2018, vol. 25, no. 2, p. 580-588. reponame:Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE) instname:Universidad Nacional del Nordeste |
reponame_str |
Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE) |
collection |
Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE) |
instname_str |
Universidad Nacional del Nordeste |
repository.name.fl_str_mv |
Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE) - Universidad Nacional del Nordeste |
repository.mail.fl_str_mv |
ososa@bib.unne.edu.ar;sergio.alegria@unne.edu.ar |
_version_ |
1844621692772548608 |
score |
12.559606 |