UV‑C irradiation as an alternative treatment technique: Study of its effect on microbial inactivation, cytotoxicity, and sensory properties in cranberry-flavored water

Publication date: Available online 16 November 2018Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Vybhav Vipul Sudhir Gopisetty, Ankit Patras, Brahmaiah Pendyala, Agnes Kilonzo-Nthenge, Ramasamy Ravi, Bharat Pokharel, Lijuan Zhang, Hongwei Si, Michael SasgesAbstractThe impact of UV‑C irradiation at 254 nm on microbial inactivation, cytotoxicity, and sensory properties of cranberry-flavored water (CFW) was studied using a continuous flow-through system. Two different bacterial outbreak strains, Escherichia coli ATCC 700728 and Salmonella enterica serovar Muenchen ATCC BAA 1764, were inactivated by>5 log10 CFU/mL at an UV‑C fluence of 12 mJ·cm−2 and 16 mJ·cm−2 from an initial concentration of approximately 8 log CFU·mL−1 with D values of 2.11 and 3.14 mJ·cm−2, respectively. Cytotoxicity evaluation of CFW in human endothelial cells (EA.hy926) demonstrated no toxic effects up to a maximum delivered UV‑C fluence of 120 mJ·cm−2. Quantitative Descriptive Analysis (QDA) was performed to evaluate the sensory attributes of UV‑C irradiated CFW at two (30 and 120 mJ·cm−2) UV‑C fluence levels. Our results suggested that UV‑C irradiated CFW had no significant difference (p > 0.05) in sensory attributes up to a fluence of 30 mJ·cm−2 which is below the FDA-recommended UV‑C fluence (40 mJ·cm−2) for the inactivation of E. coli and Salmonella. Overall, this research suggests that UV‑C treatment of CFW can achieve eff...
Source: Innovative Food Science and Emerging Technologies - Category: Food Science Source Type: research