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Open AccessFeature PaperArticle

Feasibility of a Novel Industrial-Scale Treatment of Green Cold-Pressed Juices by UV-C Light Exposure

1
Department of Physics, University of Guelph, Guelph, ON N1G 2W1, Canada
2
Guelph Research and Development Center, Agriculture and Agri-Food Canada, Guelph, ON N1G 5C9, Canada
3
Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada
*
Author to whom correspondence should be addressed.
Academic Editors: Mohammed Mehdi Farid and Marliya Ismail
Beverages 2018, 4(2), 29; https://doi.org/10.3390/beverages4020029
Received: 17 November 2017 / Revised: 6 March 2018 / Accepted: 20 March 2018 / Published: 2 April 2018
(This article belongs to the Special Issue Emerging Technologies for Pasteurisation/Sterilization of Beverages)
A novel industrial-scale ultraviolet-C (UV-C) light processor from AseptoRay (MGT, Israel) was used to treat a raw cold-pressed green juice blend (GJB) consisting of kale, romaine, celery, apple, and lemon. The effect of UV-C light energies of 0.88 kJ L−1 and 2.93 kJ L−1 on microbial, enzymatic, nutritional, quality, and sensory parameters of the GJB was studied. Using 2.93 kJ L−1, 3.7 log reduction in aciduric bacteria and 3.9 logs in aerobic colony count were achieved, while lactic acid bacteria, coliforms, yeasts, and moulds were reduced by >3, >2, 2.1, and 2.1 logs, respectively. A minor increase in polyphenoloxidase (PPO) enzyme activity was seen with 0.88 kJ L−1 and a slight change in colour (not visually observed) was detected using 2.93 kJ L−1. No other significant change in nutritional and quality parameters or enzyme activities was detected. Further, the stability of the GJB was explored. Kale and romaine contributed the most significant source of spoilage enzyme activity, cloud loss, and browning in the GJB. These stability parameters were shown to be affected by pressing temperature and pH. The commercial UV-C treatment process explored in this study is a viable alternative to high pressure processing (HPP) for improved microbial safety of fresh green juice blends. View Full-Text
Keywords: UV-C; industrial; green juice blend; treatment; quality; nutrients; enzymes UV-C; industrial; green juice blend; treatment; quality; nutrients; enzymes
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MDPI and ACS Style

Biancaniello, M.; Popović, V.; Fernandez-Avila, C.; Ros-Polski, V.; Koutchma, T. Feasibility of a Novel Industrial-Scale Treatment of Green Cold-Pressed Juices by UV-C Light Exposure. Beverages 2018, 4, 29. https://doi.org/10.3390/beverages4020029

AMA Style

Biancaniello M, Popović V, Fernandez-Avila C, Ros-Polski V, Koutchma T. Feasibility of a Novel Industrial-Scale Treatment of Green Cold-Pressed Juices by UV-C Light Exposure. Beverages. 2018; 4(2):29. https://doi.org/10.3390/beverages4020029

Chicago/Turabian Style

Biancaniello, Michael; Popović, Vladimir; Fernandez-Avila, Cristina; Ros-Polski, Valquiria; Koutchma, Tatiana. 2018. "Feasibility of a Novel Industrial-Scale Treatment of Green Cold-Pressed Juices by UV-C Light Exposure" Beverages 4, no. 2: 29. https://doi.org/10.3390/beverages4020029

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