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dc.creatorUsaga Barrientos, Jessie
dc.creatorManns, David C.
dc.creatorMoraru, Carmen I.
dc.creatorWorobo, Randy W.
dc.creatorPadilla Zakour, Olga I.
dc.date.accessioned2019-10-02T20:35:17Z
dc.date.available2019-10-02T20:35:17Z
dc.date.issued2017
dc.identifier.citationhttps://www.sciencedirect.com/science/article/pii/S0023643816305229?via%3Dihub#!es_ES
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/10669/79288
dc.description.abstractThe influence of ascorbic acid, sodium benzoate, potassium sorbate, and sulfur dioxide on the effectiveness of UV pasteurization of apple juice and the effect of UV exposure on the stability of these compounds were evaluated. The concentration of ascorbic acid, total vitamin C, benzoate, sorbate, and sulfur dioxide, and the juices' physicochemical properties were determined. UV treatment consisted of multiple passes at a fixed dose of 14 mJ cm−2 per pass, achieved by adjusting the juice flow rate through the UV machine. Samples containing ascorbic acid were inoculated with Escherichia coli ATCC 25922 (107 CFU ml−1) and analyzed for microbial reduction due to UV. The addition of ascorbic acid, sorbate, and benzoate significantly increased juices' absorption coefficients, which caused a reduction in the juice flow rate (p < 0.05) required to achieve the fixed UV dose. UV treatment had no significant effect on total vitamin C and benzoate concentrations (p > 0.05) but decreased sulfur dioxide, ascorbic acid, and particularly sorbate levels (p < 0.05). Increases in ascorbic acid concentration decreased inactivation of E. coli (p < 0.0001). Thus, additives than can either adversely influence UV efficiency or be degraded due to UV exposure should be added after UV treatment.es_ES
dc.description.sponsorshipNational Integrated Food Safety Initiative/[2010-01394]/NIFSI-USDA/Estados Unidoses_ES
dc.description.sponsorshipCornell University/[]//Estados Unidoses_ES
dc.language.isoen_USes_ES
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.sourceLWT - Food Science and Technology, vol.75, pp.9-16es_ES
dc.subjectUV lightes_ES
dc.subjectApple juicees_ES
dc.subjectAscorbic acides_ES
dc.subjectPreservativeses_ES
dc.subjectEscherichia coli 25922es_ES
dc.titleAscorbic acid and selected preservatives influence effectiveness of UV treatment of apple juicees_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.identifier.doi10.1016/j.lwt.2016.08.037
dc.description.procedenceUCR::Vicerrectoría de Investigación::Unidades de Investigación::Ciencias Agroalimentarias::Centro Nacional de Ciencia y Tecnología de Alimentos (CITA)es_ES


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Attribution-NonCommercial-NoDerivatives 4.0 Internacional
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivatives 4.0 Internacional