Surface decontamination of fresh-cut apple by UV-C light exposure: Effects on structure,colour and sensory properties |
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| Institution: | 1. Department of Food Science and Engineering, Ewha Womans University, Seoul 120-750, South Korea;2. Department of Food and Food Service Industry, Kyungpook National University, Sangju 742-711, South Korea;1. Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano (SA), Italy;2. Department of Computer Science, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano (SA), Italy;3. ProdAl scarl, University of Salerno (Italy), Via Ponte don Melillo, 84084 Fisciano (SA), Italy;1. Campden BRI, Station Road, Chipping Campden, GL556LD Gloucestershire, United Kingdom;2. Agriculture and Agri-Food Canada, Guelph Food Research Centre, 93 Stone Road West, Guelph, ON N1G 5C9, Canada;3. The University of Nottingham, Division of Food Sciences, Sutton Bonington LE12 5RD, United Kingdom;4. Bühler AG, Corporate Technology, CH-9240 Uzwil, Switzerland;1. Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Food Technology and Bioprocess Engineering, Haid-und-Neu-Str. 9, 76131 Karlsruhe, Germany;2. Karlsruhe Institute of Technology (KIT), Institute of Engineering in Life Sciences, Department of Bioprocess Engineering, Fritz-Haber-Weg 2, 76131 Karlsruhe, Germany |
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| Abstract: | The effect of UV-C light treatments at 1.2, 6.0, 12.0 and 24.0 kJ/m2 was studied with reference to germicidal efficiency and changes in fresh-like appearance of fresh-cut apple. Independently of UV-C light fluence, all treatments imparted the same germicidal effect with 1–2 log reduction in total viable counts. Treatments at a fluence exceeding 1.2 kJ/m2 caused the loss of compartmentalisation of surface apple cells, activating dehydration and oxidative phenomena. By contrast, mild treatments resulted in apple slices much more stable than the untreated control in terms of microbial growth and development of browning and off-flavours. These effects were attributed not only to the direct inactivation of spoilage microrganisms and enzymes by UV-C light, but also to the formation of a thin, dried film on the surface of the product. This edible protective film inhibited microbial growth and hindered dehydration during storage but was too thin to be perceived by consumers. UV-C light exposure was demonstrated to be an effective non-visible technology for food surface decontamination, but only if applied at mild intensity. |
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