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The impact of UV-C irradiation on spoilage microorganisms and colour of orange juice

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Abstract

The effect of UV-C irradiation on inactivation of spoilage microorganisms and colour of freshly squeezed orange juice were investigated. Orange juice samples were intentionally fermented in order to increase the natural microflora which were mostly composed of yeasts and then exposed to UV-C irradiation at an intensity level of 1.32 mW/cm2 and sample depth of 0.153 cm for several exposure times by using a collimated beam apparatus. Applied UV dose was in the range of 0 and 108.42 mJ/cm2. Resistance of yeast to UV light and existence of suspended particles limited the effectiveness of the process. Survival data obtained for yeasts was either described by the Weibull or traditional first-order model and goodness-of-fit of these models was investigated. Weibull model produced a better fit to the data with higher adjusted determination coefficient (R2 adj) and lower mean square error (MSE) values which were 0.99 and 0.003, respectively. Time and UV dose of first decimal reduction were obtained as 5.7 min and 31 mJ/cm2, respectively. The data suggests that biodosimetric studies performed by using inoculated microorganisms for assesment of the efficiency of UV irradiation treatment in the shelf life extension of juices must be carefully evaluated. UV-C irradiation had no influence on the colour of orange juice.

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Acknowledgments

The authors would like to acknowledge that this study has been funded by Izmir Institute of Technology (Project No: 2008IYTE19). Also the authors express their thanks to Biologist Sibel Basut for her assistance during experiments.

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Authors and Affiliations

  1. Department of Food Engineering, Izmir Institute of Technology, Gulbahce Campus, 35430, Izmir, Turkey

    Bengi Hakguder Taze & Sevcan Unluturk

  2. Tobacco and Alcohol Market Regulatory Authority, (TAPDK), Ankara, Turkey

    Sencer Buzrul

  3. Department of Food Engineering, Middle East Technical University, Ankara, Turkey

    Hami Alpas

Authors
  1. Bengi Hakguder Taze
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  2. Sevcan Unluturk
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  3. Sencer Buzrul
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  4. Hami Alpas
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Corresponding author

Correspondence to Sevcan Unluturk.

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Hakguder Taze, B., Unluturk, S., Buzrul, S. et al. The impact of UV-C irradiation on spoilage microorganisms and colour of orange juice. J Food Sci Technol 52, 1000–1007 (2015). https://doi.org/10.1007/s13197-013-1095-7

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  • DOI: https://doi.org/10.1007/s13197-013-1095-7

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