Ultraviolet radiation as a non-thermal treatment for the inactivation of microorganisms in fruit juice

Ultraviolet radiation as a non-thermal treatment for the inactivation of
microorganisms in fruit juice

Maricel Keysera, Ilze A. Műllera, Frans P. Cilliersb, Wihann Nelb and
Pieter A. Gouwsa, ,

aFood Microbiology Research Group, Department of Biotechnology, University
of the Western Cape, Private Bag X17, Bellville, 7535, South Africa

bPureUV, P.O. Box 71, Milnerton, 7435, South Africa

Abstract
Fruit juices can be processed using ultraviolet (UV-C) light to reduce the
number of microorganisms. The UV-C wavelength of 254 nm is used for the
disinfection and has a germicidal effect against microorganisms. A novel
turbulent flow system was used for the treatment of apple juice,
guava-and-pineapple juice, mango nectar, strawberry nectar and two
different orange and tropical juices. In comparison to heat
pasteurization, juices treated with UV did not change taste and color
profiles. Ultraviolet dosage levels (J Lâ?? 1) of 0, 230, 459, 689, 918, 1
148, 1 377, 1 607 and 2 066 were applied to the different juice products in
order to reduce the microbial load to acceptable levels. UV-C radiation was
successfully applied to reduce the microbial load in the different single
strength fruit juices and nectars but optimization is essential for each
juice treated. This novel UV technology could be an alternative
technology, instead of thermal treatment or application of antimicrobial
compounds.

Industrial relevance
This novel UV-C system can be applied successfully to the Food Industry.
UV-C can be effectively used to reduce the number of spoilage and
pathogenic bacteria, as well as yeasts and moulds in different kinds of
fruit juices.



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