Insights on the effectiveness of pneumatic and ultrasonic atomization in combination with UVC light for processing of fruit juices

This study evaluated the effectiveness of spraying juices, during shortwave ultraviolet irradiation (UVC) treatments as an alternative to promote more contact area, by means of ultrasonic atomization (UA) and pneumatic atomization (PA). Four juices with dissimilar physical characteristics were proce...

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Bibliographic Details
Published in:Journal of food science and technology 2022-07, Vol.59 (7), p.2925-2930
Main Authors: Antonio-Gutiérrez, Oscar, López-Díaz, Andrea Selene, Mani-López, Emma, Palou, Enrique, López-Malo, Aurelio, Ramírez-Corona, Nelly
Format: Article
Language:English
Subjects:
Acids
Anthocyanins
Antioxidants
Ascorbic acid
Atomizing
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Citrus fruits
Evaluation
Food Science
Fruit juices
Fruits
Grapefruit
Inactivation
Irradiation
Juices
Light
Nutrition
Oranges
Physical characteristics
Physical properties
Potassium
Reduction
Saccharomyces cerevisiae
Short Communication
Solid suspensions
Spraying
Survival analysis
Suspended solids
Turbidity
Ultraviolet radiation
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Summary:This study evaluated the effectiveness of spraying juices, during shortwave ultraviolet irradiation (UVC) treatments as an alternative to promote more contact area, by means of ultrasonic atomization (UA) and pneumatic atomization (PA). Four juices with dissimilar physical characteristics were processed to assess the effect of suspended solids and turbidity. Antioxidant activity, anthocyanins, ascorbic acid, and inactivation of Saccharomyces cerevisiae inoculated in the juices were evaluated. Five decimal reduction cycles were reached after two passes of orange or grapefruit juice through the UVC + UA arrangement. On the other hand, five decimal reduction cycles were achieved after three passes in the UVC + PA arrangement. Losses of 11% and 14% of ascorbic acid were observed in orange and grapefruit juice, respectively, while anthocyanin content presented losses of 50% and antioxidant activity decreased by 40% for pomegranate and blueberry juice, correspondingly.
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-022-05468-3