Romano Rita Chiara, Restuccia Cristina, Rutigliano Chiara Alessandra Carmen, Spartà Santi, Parafati Lucia, Barbagallo Riccardo N, Muratore Giuseppe
Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Via S. Sofia 100, 95123 Catania, Italy.
Radiation and Robotic S.r.l., Viale Alcide De Gasperi 103, 95024 Acireale, Italy.
Foods. 2024 Mar 20;13(6):949. doi: 10.3390/foods13060949.
The effect of exposure of soft wheat buns to Ultraviolet-C radiation (UV-C, 253.7 nm) was studied as an alternative to conventional treatments to control fungal spoilage and prolong shelf life. To identify the most suitable operating conditions, the study included preliminary tests on the permeability of films to UV-C irradiation, and on treatment antifungal efficacy on target microorganisms ( and ) in Petri dishes. A 125 µm T9250B film (Cryovac Sealed Air S.r.l), commercially available for long-life bread treated with ethanol and conditioned in a modified atmosphere, was selected to pack buns before the UV-C treatment. The study was carried out along with the observation of the fungal growth of buns artificially inoculated with suspensions of and , treated under UV-C at a distance of 25 cm between bread and the 15 W UV-C source, in comparison to untreated buns used as control. Estimation of fungal growth as well as sensory evaluation was made 2, 4, 7, 10 and 14 days after the treatment. UV-C treated buns showed a noticeable reduction of fungal spoilage and kept a tender texture for up to two weeks after packaging. UV-C treatment represents a good opportunity for the bakery industry, reducing costs and ensuring a prolonged shelf life of a commercial product, respecting the health and hedonistic expectations of the customers.
研究了将软质小麦面包暴露于紫外线-C辐射（UV-C，253.7纳米）下的效果，以此作为控制真菌腐败和延长保质期的传统处理方法的替代方案。为了确定最合适的操作条件，该研究包括对薄膜对UV-C辐射的渗透性以及在培养皿中对目标微生物（ 和 ）的处理抗真菌效果的初步测试。选择一种125微米的T9250B薄膜（Cryovac Sealed Air S.r.l），该薄膜可用于经乙醇处理并在改良气氛中保存的长保质期面包，在UV-C处理前用于包装面包。该研究同时观察了用 和 的悬浮液人工接种的面包在UV-C处理下的真菌生长情况，面包与15瓦UV-C光源之间的距离为25厘米，与未处理的面包作为对照。在处理后2、4、7、10和14天对真菌生长进行估计并进行感官评价。经UV-C处理的面包显示出真菌腐败明显减少，并且在包装后长达两周内保持柔软质地。UV-C处理对烘焙行业来说是一个很好的机会，既能降低成本，又能确保商业产品的保质期延长，同时满足消费者的健康和享乐期望。
