| 摘要: | The use of ultraviolet-C technology has been a prominent focus in non-thermal juice processing methods due to its potential to eliminate microorganisms. This study investigates the efficacy of a novel UV-C pasteurization system in inactivating Escherichia coli in cloudy apple juice. The optimized treatment conditions, determined through the application of response surface methodology, consisted of 0.5 g/L ascorbic acid, 15-min treatment, and 6 UV-C lamps. The results indicate that the optimized treatment achieved a 5-log reduction in the target organism, with no significant alterations in pH and °Brix value. However, the UV-C-treated sample exhibited a relatively inferior colour enhancing effect compared to the heat pasteurization group. Notably, the synergistic effect of the optimized treatment resulted in an elevation of total phenolic compounds and antioxidant activity relative to fresh apple juice without any addition or treatment. The antioxidant activity of UV-C-treated juice remained relatively stable during storage, while ascorbic acid and phenolic content exhibited minor loss across the storage period. The UV-C treatment extended the shelf-life of apple juice under acceptable microbiological standards up to four days under 28°C storage. The research indicates that small-scale UV-C systems possess the capability to effectively eliminate pathogens, thereby providing a promising avenue for the development of a more efficient, economically viable, and accessible method for juice pasteurization.
The use of ultraviolet-C technology has been a prominent focus in non-thermal juice processing methods due to its potential to eliminate microorganisms. This study investigates the efficacy of a novel UV-C pasteurization system in inactivating Escherichia coli in cloudy apple juice. The optimized treatment conditions, determined through the application of response surface methodology, consisted of 0.5 g/L ascorbic acid, 15-min treatment, and 6 UV-C lamps. The results indicate that the optimized treatment achieved a 5-log reduction in the target organism, with no significant alterations in pH and °Brix value. However, the UV-C-treated sample exhibited a relatively inferior colour enhancing effect compared to the heat pasteurization group. Notably, the synergistic effect of the optimized treatment resulted in an elevation of total phenolic compounds and antioxidant activity relative to fresh apple juice without any addition or treatment. The antioxidant activity of UV-C-treated juice remained relatively stable during storage, while ascorbic acid and phenolic content exhibited minor loss across the storage period. The UV-C treatment extended the shelf-life of apple juice under acceptable microbiological standards up to four days under 28°C storage. The research indicates that small-scale UV-C systems possess the capability to effectively eliminate pathogens, thereby providing a promising avenue for the development of a more efficient, economically viable, and accessible method for juice pasteurization. |
