|
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Hurdle technology is a food preservation approach that involves combining multiple preservation factors or hurdles to prevent the growth of microorganisms, enzymatic reactions, and other deteriorative processes in food. By employing several hurdles simultaneously, each set at sub-lethal levels, the overall effectiveness of preservation is enhanced. To enhance the microbial safety of clarified citrus juices by employing a combined treatment involving ultraviolet (UV) irradiation, ozone application, and light-emitting diode (LED) technology. Clarified citrus juices, known for their susceptibility to microbial contamination, pose challenges in maintaining microbial safety while preserving their fresh attributes. In this research, a multi-hurdle strategy was implemented, harnessing the synergistic effects of UV, ozone, and LED treatments. The UV component of the process aims to disrupt the DNA structure of microorganisms, hindering their ability to replicate. Simultaneously, ozone, a powerful oxidizing agent, contributes to the elimination of pathogenic microorganisms and spoilage agents. The incorporation of LED technology enhances the microbial reduction process by providing targeted light wavelengths that further contribute to microbial inactivation.
Cappozzo, J. C., Koutchma, T., & Barnes, G. (2015). Chemical characterization of milk after treatment with thermal (HTST and UHT) and nonthermal (turbulent flow ultraviolet) processing technologies. Journal of Dairy Science, 98(8), 5068–5079. https://doi.org/10.3168/jds.2014-9190
Ertekin Filiz, B., & Seydim, A. C. (2018). Kinetic changes of antioxidant parameters, ascorbic acid loss, and hydroxymethyl furfural formation during apple chips production. Journal of Food Biochemistry, 42(6), e12676. https://doi.org/10.1111/jfbc.12676
Ghate, V. S., Ng, K. S., Zhou, W., Yang, H., Khoo, G. H., Yoon, W.-B., & Yuk, H.-G. (2013). Antibacterial effect of light emitting diodes of visible wavelengths on selected foodborne pathogens at different illumination temperatures. International Journal of Food Microbiology, 166(3), 399–406. https://doi.org/10.1016/j.ijfoodmicro.2013.07.018
Gordon, A., & Williams, R. (2017). 5 - Case study: formula safe foods—sauces (A. B. T.- F.S. and Q. S. in D. C. Gordon (ed.); pp. 117–148). Academic Press.
Graham, D. M. (1997). Use of ozone for food processing. Food Technology (Chicago), 51(6), 72–75.
Khadre, M. A., Yousef, A. E., & Kim, J.-G. (2001). Microbiological Aspects of Ozone Applications in Food: A Review. Journal of Food Science, 66(9), 1242–1252. https://doi.org/10.1111/j.1365-2621.2001.tb15196.x
Kim, M.-J., Tang, C. H., Bang, W. S., & Yuk, H.-G. (2017). Antibacterial effect of 405±5 nm light emitting diode illumination against Escherichia coli O157: H7, Listeria monocytogenes, and Salmonella on the surface of fresh-cut mango and its influence on fruit quality. International Journal of Food Microbiology, 244, 82–89. https://doi.org/10.1016/j.ijfoodmicro.2016.12.023
Koutchma, T. (2009). Advances in ultraviolet light technology for non-thermal processing of liquid foods. Food and Bioprocess Technology, 2, 138–155. https://doi.org/10.1007/s11947-008-0178-3
Koutchma, T., & Orlowska, M. (2012). Ultraviolet light for processing fruits and fruit products. Advances in Fruit Processing Technologies, 2–27. https://doi.org/10.1201/b12088-2
Nicolau, T., Gomes Filho, N., Padrão, J., & Zille, A. (2022). A comprehensive analysis of the UVC LEDs’ applications and decontamination capability. Materials, 15(8), 2854. https://doi.org/10.3390/ma15082854
Poonia, A., Pandey, S., & Vasundhara. (2022). Application of light emitting diodes (LEDs) for food preservation, post-harvest losses and production of bioactive compounds: a review. Food Production, Processing and Nutrition, 4(1), 8. https://doi.org/10.1186/s43014-022-00086-0
Sanganamoni, S., Purohit, S., & Rao, P. S. (2017). Effect of ultraviolet-c treatment on some physico-chemical properties of tender coconut water. International Journal of Current Microbiology and Applied Sciences, 6(5), 2893–2904. https://doi.org/10.20546/ijcmas.2017.605.329
Taulavuori, E., Taulavuori, K., Holopainen, J. K., Julkunen?Tiitto, R., Acar, C., & Dincer, I. (2017). Targeted use of LEDs in improvement of production efficiency through phytochemical enrichment. Journal of the Science of Food and Agriculture, 97(15), 5059– 5064. https://doi.org/10.1002/jsfa.8492