Modeling the inactivation of Aspergillus fischeri and Paecilomyces niveus ascospores in apple juice by different ultraviolet light irradiances.

Autor: Menezes NMC; Federal University of Santa Catarina, Department of Chemical Engineering and Food Engineering, Center of Technology, Florianopolis, SC 88040-901, Brazil., Longhi DA; Federal University of Paraná, Food Engineering, Jandaia do Sul Campus, Jandaia do Sul, PR 86900-000, Brazil., Ortiz BO; Federal University of Santa Catarina, Department of Chemical Engineering and Food Engineering, Center of Technology, Florianopolis, SC 88040-901, Brazil., Junior AF; Federal University of Santa Catarina, Department of Chemical Engineering and Food Engineering, Center of Technology, Florianopolis, SC 88040-901, Brazil., de Aragão GMF; Federal University of Santa Catarina, Department of Chemical Engineering and Food Engineering, Center of Technology, Florianopolis, SC 88040-901, Brazil. Electronic address: glaucia.aragao@ufsc.br.
Jazyk: angličtina
Zdroj: International journal of food microbiology [Int J Food Microbiol] 2020 Nov 16; Vol. 333, pp. 108773. Date of Electronic Publication: 2020 Jun 25.
DOI: 10.1016/j.ijfoodmicro.2020.108773
Abstrakt: The present work aimed to evaluate and to model the influence of UV-C light treatments with different irradiances (6.5, 13, 21, and 36 W/m 2 ) on Aspergillus fischeri and Paecilomyces niveus ascospores inactivation in clarified apple juice. Approximately 5.0 and 6.0 log CFU/mL spores of P. niveus and A. fischeri, respectively, were suspended in 30 mL of clarified apple juice (pH 3.8, 12 ± 0.1°Brix) and exposed to UV-C light at different irradiances (as above) and exposure times (0 to 30 min). The first-order biphasic model was able to describe the experimental data with good statistical indices (RMSE = 0.296 and 0.308, R 2  = 0.96 and 0.98, for P. niveus and A. fischeri respectively). At the highest irradiance level tested (36 W/m 2 ), the UV-C light allowed the reduction of 5.7 and 4.2 log-cycles of A. fischeri and P. niveus ascospores, respectively, in approximately 10 min. P. niveus was the most UV-C resistant mould. The results showed that, to a defined UV-C fluence, a change in the level of either time or UV-C irradiance did not affect the effectiveness of UV-C light for A. fischeri and P. niveus inactivation. Thus, the modeling of the inactivation as a function of the UV-C fluence allowed the estimation of the primary model parameters with all experimental data and, consequently, no secondary models were needed. The model parameters were validated with experiments of variable UV-C fluences. Accordingly, experimental results allowed to conclude that UV-C treatment at the irradiances tested is a promising application for preventing A. fischeri and P. niveus spoilage of juices.
(Copyright © 2020 Elsevier B.V. All rights reserved.)
Databáze: MEDLINE
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