Impact of UV-C Irradiation on Safety and Quality of Cranberry-Flavored Water Using a Novel Flow Continuous UV System

Vybhav Vipul Sudhir Gopisetty, Tennessee State University

Abstract

The influence of short wave-length UV-C irradiation at 254 nm on microbial inactivation, anthocyanins stability, ascorbic acid, cytotoxicity, and sensory properties of formulated cranberry flavored water was studied. Escherichia coli ATCC 25922, ATCC 700728, Salmonella enterica serovar Typhimurium ATCC 13311, and Salmonella enterica serovar Muenchen ATCC BAA 1764 were inactivated by more than 5 log10 at a maximum UV-C fluence of 21 mJ•cm–2. At UV-C fluence of 40 mJ•cm–2, ascorbic acid contents was 82% of that in the untreated beverage. The concentrations of the anthocyanins (Cy 3Ar, Cy3Ga, Pe3Ar, and Pe3Ga) were not significantly affected at the same treatment level. Cytotoxicity evaluation of the irradiated beverage on normal colon (CCD-18Co), colon cancer (HCT-116), healthy mice liver (AML-12) cells, and human endothelial cells (EA.hy926) showed that UV-C irradiation had no cytotoxic effects on all the cell lines. Quantitative Descriptive Analysis (QDA) was performed to evaluate the sensory attributes of 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 the 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. This research study suggests that UV-C treatment of formulated cranberry flavored water can achieve high levels of microbial inactivation without significantly decreasing the concentration of bioactive compounds or generating cytotoxic effects along with retention of its sensory properties. These results suggest that UV-C irradiation can be an alternative to thermal pasteurization in processing of beverages while maintaining food safety and quality.^

Subject Area

Food science

Recommended Citation

Vybhav Vipul Sudhir Gopisetty, "Impact of UV-C Irradiation on Safety and Quality of Cranberry-Flavored Water Using a Novel Flow Continuous UV System" (2018). ETD Collection for Tennessee State University. Paper AAI10841519.
https://digitalscholarship.tnstate.edu/dissertations/AAI10841519

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