Christelle Pihen , Emma Mani-López , Avelina Franco-Vega , María Teresa Jiménez-Munguía , Aurelio López-Malo , Nelly Ramírez-Corona
{"title":"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","authors":"Christelle Pihen , Emma Mani-López , Avelina Franco-Vega , María Teresa Jiménez-Munguía , Aurelio López-Malo , Nelly Ramírez-Corona","doi":"10.1016/j.ifset.2023.103314","DOIUrl":null,"url":null,"abstract":"<div><p><span>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 </span><span><em>E. coli</em></span><span><span> ATCC 25922. Model solutions were formulated with saccharose (SC), tartrazine (TT) and </span>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) </span><sub>m</sub> 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.</p></div><div><h3>Industrial relevance</h3><p>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.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"85 ","pages":"Article 103314"},"PeriodicalIF":6.3000,"publicationDate":"2023-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"2","resultStr":"{\"title\":\"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\",\"authors\":\"Christelle Pihen , Emma Mani-López , Avelina Franco-Vega , María Teresa Jiménez-Munguía , Aurelio López-Malo , Nelly Ramírez-Corona\",\"doi\":\"10.1016/j.ifset.2023.103314\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p><span>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 </span><span><em>E. coli</em></span><span><span> ATCC 25922. Model solutions were formulated with saccharose (SC), tartrazine (TT) and </span>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) </span><sub>m</sub> 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.</p></div><div><h3>Industrial relevance</h3><p>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.</p></div>\",\"PeriodicalId\":329,\"journal\":{\"name\":\"Innovative Food Science & Emerging Technologies\",\"volume\":\"85 \",\"pages\":\"Article 103314\"},\"PeriodicalIF\":6.3000,\"publicationDate\":\"2023-05-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"2\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Innovative Food Science & Emerging Technologies\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S1466856423000486\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Innovative Food Science & Emerging Technologies","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1466856423000486","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
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
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.
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.
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