Effects of ultraviolet-C treatment in Teflon®-coil on microbial populations and physico-chemical characteristics of watermelon juice

Mei Feng, Kashif Ghafoor, Bohyun Seo, Keunyong Yang, Jiyong Park

Research output: Contribution to journalArticle

33 Citations (Scopus)

Abstract

The efficacy of UVC radiation for inactivation of bacteria (aerobic, coliform) and yeast/mold in watermelon juice using helix Teflon®-coil was investigated. Changes in microbial load, pH, brix, color (L*, a*, and b*), lycopene, and phenolics in juice, after UVC treatment were evaluated for 37 days of storage at 5 ± 1 C. Microbial inactivation was dependent on the UVC intensity between 2.7 and 37.5 J/mL. UVC treatment inactivated all (2.6 log CFU/mL) coliform bacteria. UVC (37.5 J/mL) reduced total aerobes and yeast/mold by 1.47 and 0.99 log CFU/mL, respectively. The microbial load in treated juice remained lower than 6.0 log CFU/mL until the 31st day of storage. UVC treatment resulted in no-significant effects on pH, brix, color change, lycopene, and phenolics, the values of which remained consistent with those of a control until 25th day of storage. UVC treated juice had lower b* (yellowness) and higher a* (redness) colors than untreated juice. Industrial relevance Watermelon juice is a potential health food and strategies to increase its shelf-life with minimal or no damage to nutritional components are crucial for obtaining more commercial benefits. Our study suggests that a Teflon®-coil UVC system can be effectively used as a non-thermal method for microbial inactivation in watermelon juice and to improve the product shelf-life with no significant effects on different physico-chemical and nutritional characteristics.

Original languageEnglish
Pages (from-to)133-139
Number of pages7
JournalInnovative Food Science and Emerging Technologies
Volume19
DOIs
Publication statusPublished - 2013 Jul 1

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Citrullus
watermelons
Polytetrafluoroethylene
Polytetrafluoroethylenes
Microbial Viability
ultraviolet radiation
juices
Color
Yeast
Fungi
Yeasts
Coliform bacteria
Aerobic bacteria
Population
Aerobic Bacteria
inactivation
microbial load
lycopene
brix
molds (fungi)

All Science Journal Classification (ASJC) codes

  • Food Science
  • Chemistry(all)
  • Industrial and Manufacturing Engineering

Cite this

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title = "Effects of ultraviolet-C treatment in Teflon{\circledR}-coil on microbial populations and physico-chemical characteristics of watermelon juice",
abstract = "The efficacy of UVC radiation for inactivation of bacteria (aerobic, coliform) and yeast/mold in watermelon juice using helix Teflon{\circledR}-coil was investigated. Changes in microbial load, pH, brix, color (L*, a*, and b*), lycopene, and phenolics in juice, after UVC treatment were evaluated for 37 days of storage at 5 ± 1 C. Microbial inactivation was dependent on the UVC intensity between 2.7 and 37.5 J/mL. UVC treatment inactivated all (2.6 log CFU/mL) coliform bacteria. UVC (37.5 J/mL) reduced total aerobes and yeast/mold by 1.47 and 0.99 log CFU/mL, respectively. The microbial load in treated juice remained lower than 6.0 log CFU/mL until the 31st day of storage. UVC treatment resulted in no-significant effects on pH, brix, color change, lycopene, and phenolics, the values of which remained consistent with those of a control until 25th day of storage. UVC treated juice had lower b* (yellowness) and higher a* (redness) colors than untreated juice. Industrial relevance Watermelon juice is a potential health food and strategies to increase its shelf-life with minimal or no damage to nutritional components are crucial for obtaining more commercial benefits. Our study suggests that a Teflon{\circledR}-coil UVC system can be effectively used as a non-thermal method for microbial inactivation in watermelon juice and to improve the product shelf-life with no significant effects on different physico-chemical and nutritional characteristics.",
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Effects of ultraviolet-C treatment in Teflon®-coil on microbial populations and physico-chemical characteristics of watermelon juice. / Feng, Mei; Ghafoor, Kashif; Seo, Bohyun; Yang, Keunyong; Park, Jiyong.

In: Innovative Food Science and Emerging Technologies, Vol. 19, 01.07.2013, p. 133-139.

Research output: Contribution to journalArticle

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T1 - Effects of ultraviolet-C treatment in Teflon®-coil on microbial populations and physico-chemical characteristics of watermelon juice

AU - Feng, Mei

AU - Ghafoor, Kashif

AU - Seo, Bohyun

AU - Yang, Keunyong

AU - Park, Jiyong

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N2 - The efficacy of UVC radiation for inactivation of bacteria (aerobic, coliform) and yeast/mold in watermelon juice using helix Teflon®-coil was investigated. Changes in microbial load, pH, brix, color (L*, a*, and b*), lycopene, and phenolics in juice, after UVC treatment were evaluated for 37 days of storage at 5 ± 1 C. Microbial inactivation was dependent on the UVC intensity between 2.7 and 37.5 J/mL. UVC treatment inactivated all (2.6 log CFU/mL) coliform bacteria. UVC (37.5 J/mL) reduced total aerobes and yeast/mold by 1.47 and 0.99 log CFU/mL, respectively. The microbial load in treated juice remained lower than 6.0 log CFU/mL until the 31st day of storage. UVC treatment resulted in no-significant effects on pH, brix, color change, lycopene, and phenolics, the values of which remained consistent with those of a control until 25th day of storage. UVC treated juice had lower b* (yellowness) and higher a* (redness) colors than untreated juice. Industrial relevance Watermelon juice is a potential health food and strategies to increase its shelf-life with minimal or no damage to nutritional components are crucial for obtaining more commercial benefits. Our study suggests that a Teflon®-coil UVC system can be effectively used as a non-thermal method for microbial inactivation in watermelon juice and to improve the product shelf-life with no significant effects on different physico-chemical and nutritional characteristics.

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