Evaluation of UV‐C LEDs efficacy for microbial inactivation in tender coconut water

Tender coconut water (TCW) as a food model was treated with UV to investigate the efficacy of UV LEDs (255 nm) for non‐thermal processing by inactivating the possible foodborne pathogens in TCW. TCW, when exposed to UV at a dose of 28 mJ/cm2, significantly reduced Escherichia coli (ATCC 8739) to a 6...

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Bibliographic Details
Published in:Journal of food processing and preservation 2021-09, Vol.45 (9), p.n/a
Main Authors: Maguluri, Raj Kumar, Nettam, Prathyusha, Chaudhari, Sachin R., Yannam, Sudheer Kumar
Format: Article
Language:English
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Summary:Tender coconut water (TCW) as a food model was treated with UV to investigate the efficacy of UV LEDs (255 nm) for non‐thermal processing by inactivating the possible foodborne pathogens in TCW. TCW, when exposed to UV at a dose of 28 mJ/cm2, significantly reduced Escherichia coli (ATCC 8739) to a 6.2 log CFU/ml. At a dose of 21 mJ/cm2, Salmonella enterica (ATCC 13314) and Listeria monocytogenes (ATCC 19111) were reduced to a log of 6.3 and 5.6 CFU/ml, respectively. The physicochemical properties and color measurement (L*, a*, and b*) of UV processed and unprocessed samples show no significant changes. The metabolic profile of UV processed and unprocessed TCW monitored with 1H‐NMR showed significant changes (p 
ISSN:0145-8892
1745-4549
DOI:10.1111/jfpp.15727