Performance of UV-LED and UV-C treatments for the inactivation of Escherichia coli ATCC 25922 in food model solutions: Influence of optical and physical sample characteristics

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies Pub Date : 2023-05-01 DOI:10.1016/j.ifset.2023.103314

Christelle Pihen , Emma Mani-López , Avelina Franco-Vega , María Teresa Jiménez-Munguía , Aurelio López-Malo , Nelly Ramírez-Corona

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引用次数: 2

Abstract

Shortwave ultraviolet light (UV-C) and ultraviolet light-emitting diodes (UV-LEDs) are emergent technologies to inactivate pathogenic and spoilage microorganisms in food. However, the effectiveness of these technologies is influenced by the optical properties of the treated food. This work aimed to evaluate the effect of the optical properties of nine model food solutions on the efficacy of UV-C (at 255 nm) and UV-LEDs (at 255, 265 or 280 nm) to inactivate E. coli ATCC 25922. Model solutions were formulated with saccharose (SC), tartrazine (TT) and xanthan gum (XG), exposed from 0 to 50 min. The microbial population was reduced after 15 min of UV-C and UV-LED treatment by >6 log CFU/mL for water and TT, and by UV-C for SC, XG, TT + SC, and (XG + TT + SC) _m solutions. The inactivation data were correlated using three different models. Colored compound (TT) showed 60% degradation by UV-C compared to 3% by UV-LED at 50 min.

Industrial relevance

Non-thermal treatments such as those based on ultraviolet light, UV-C, and UV-LEDs could have high industrial relevance because of their simplicity of operation and reduced by-product formation, being a friendly alternative for food processing. Understanding the effect of different optical and physicochemical properties of liquid food to be treated by UV-based technologies is mandatory for the equipment's efficient design and operation. Furthermore, the proper selection of processing conditions, such as delivered dose and processing time, allows for obtaining safe and high-quality products.

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UV-LED和UV-C处理对食品模型溶液中大肠杆菌ATCC 25922的失活性能:光学和物理样品特性的影响

短波紫外线(UV-C)和紫外线发光二极管(uv - led)是灭活食品中致病性和腐败微生物的新兴技术。然而，这些技术的有效性受到处理后食品光学特性的影响。本研究旨在评估9种模型食品溶液的光学特性对UV-C (255 nm)和uv - led(255、265或280 nm)灭活大肠杆菌ATCC 25922的效果的影响。将糖(SC)、酒石黄(TT)和黄原胶(XG)配制成模型溶液，暴露0 ~ 50 min。水和TT、SC、XG、TT + SC和(XG + TT + SC) m溶液的UV-C和UV-LED处理15 min后，微生物数量减少。失活数据使用三种不同的模型进行关联。有色化合物(TT)在50分钟内UV-C的降解率为60%，而UV-LED的降解率为3%。工业相关性非热处理，如基于紫外光，UV-C和UV-LED的处理，由于其操作简单，减少了副产品的形成，可能具有很高的工业相关性，是食品加工的友好替代品。了解液体食品的不同光学和物理化学性质对紫外线处理技术的影响是设备有效设计和运行的必要条件。此外，适当选择加工条件，例如递送剂量和加工时间，允许获得安全和高质量的产品。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Innovative Food Science & Emerging Technologies 工程技术-食品科技

CiteScore

12.00

自引率

6.10%

发文量

259

审稿时长

25 days

期刊介绍： Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.