Effect of ultraviolet treatment (UV–C) combined with nisin on industrialized orange juice in Alicyclobacillus acidoterrestris spores

Effect of ultraviolet treatment (UV–C) combined with nisin on industrialized orange juice in Alicyclobacillus acidoterrestris spores

Alicyclobacillus acidoterrestris is a bacteria capable of spoiling industrialized orange juice, making it a problem for the beverage industry. This study evaluated the effect of UV-C radiation in combination with nisin in the reduction of A. acidoterrestris spores using reconstituted orange juice. A...

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Veröffentlicht in:Food science & technology 2020-11, Vol.133, p.109911, Article 109911
Hauptverfasser: Ferreira, Taiana Varela, Mizuta, Amanda Gouveia, Menezes, Jéssica Lima de, Dutra, Tatiane Viana, Bonin, Edinéia, Castro, Juliana Cristina, Szczerepa, Márcia Maria dos Anjos, Pilau, Eduardo Jorge, Nakamura, Celso Vataru, Mikcha, Jane Martha Graton, Abreu Filho, Benício Alves de
Format: Artikel
Sprache:eng
Schlagworte:
Alicyclobacillus acidoterrestris
Ascorbic acid
Reconstituted orange juice
UHPLC-MS
UV-C radiation
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Zusammenfassung:Alicyclobacillus acidoterrestris is a bacteria capable of spoiling industrialized orange juice, making it a problem for the beverage industry. This study evaluated the effect of UV-C radiation in combination with nisin in the reduction of A. acidoterrestris spores using reconstituted orange juice. A. acidoterrestris spores were treated with nisin (7.81 and 15.62 μg/mL) in combination with different doses of UV-C (from 2.52 to 12.6 kJ/m2). The presence of vitamins in the juice after the treatments was investigated by UHPLC-HRMS using a ultra high performance liquid chromatography system. The combination of UV-C and nisin treatment showed counts below the detection limit of the method (
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2020.109911