Char Cielo, Vegas Carla, Romero Nalda, Puente-Diaz Luis, Ortiz-Viedma Jaime, Flores Marcos
Departamento de Ciencias de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Av. Dr. Carlos Lorca Tobar 964, Independencia, Santiago P.O. Box 1004, Chile.
Departamento de Horticultura, Facultad de Ciencias Agrarias, Universidad de Talca, Campus Lircay, Talca 3460000, Chile.
Foods. 2025 Jun 11;14(12):2056. doi: 10.3390/foods14122056.
The effect of UV-C was assessed on microbiological stability, functional compounds, and quality factors of white grape juice compared to mild thermal treatment (MTT). The inactivation kinetics of (target microorganism) and in grape juice by UV-C and MTT (75 °C) were evaluated to define the processing time. The comparative effect on the functional compounds was evaluated. Additionally, microbiological stability and quality factors were assessed during storage at 4 °C. The grape juice was characterized (pH 3.7, 25 °Brix, absorption coefficient 44.2 cm, total phenols (TP) 214 mg GAE/L). UV-C (569 mJ/cm) reduced to 5.03 log CFU/mL in 12.5 min, preserved TP (235 mg GAE/L), and antioxidant capacity (AC 4.5 mM TE/L). Thermal treatment reduced to 5.14 log CFU/mL in 180 s, increased TP (237-312 mg GAE/L), and maintained the AC of the juice. During storage, UV-C and MTT controlled microbiota growth, extending the time of microbiological stability by 42%. All the treatments showed a similar gradual loss of TP during storage. However, MTT has better-preserved color parameters. In conclusion, UV-C was effective from a microbiological perspective without compromising the functional quality of juice. However, further research is needed to improve color.
与温和热处理（MTT）相比，评估了紫外线C（UV-C）对白葡萄汁微生物稳定性、功能化合物和品质因素的影响。评估了UV-C和MTT（75°C）对葡萄汁中（目标微生物）和的失活动力学，以确定处理时间。评估了对功能化合物的比较效果。此外，还评估了在4°C储存期间的微生物稳定性和品质因素。对葡萄汁进行了表征（pH 3.7、25°Brix、吸收系数44.2 cm、总酚（TP）214 mg GAE/L）。UV-C（569 mJ/cm）在12.5分钟内将减少至5.03 log CFU/mL，保留了TP（235 mg GAE/L）和抗氧化能力（AC 4.5 mM TE/L）。热处理在180秒内将减少至5.14 log CFU/mL，增加了TP（237 - 312 mg GAE/L），并维持了果汁的AC。在储存期间，UV-C和MTT控制了微生物群的生长，将微生物稳定性时间延长了42%。所有处理在储存期间都显示出TP的类似逐渐损失。然而，MTT更好地保留了颜色参数。总之，从微生物学角度来看，UV-C是有效的，且不影响果汁的功能品质。然而，需要进一步研究来改善颜色。
