Effect of UV-C LEDs and heat treatments on microbial safety, chemical and sensory properties of sweet lime juice

Akshay Dasalkar, H. and Anisha, Biswas and Sachin Chaudhari, R. and Sudheer Kumar, Yannam (2025) Effect of UV-C LEDs and heat treatments on microbial safety, chemical and sensory properties of sweet lime juice. Food Chemistry, 474. pp. 1-12.

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Abstract

This study investigated the effect of 280 nm Ultraviolet-C light emission diodes (UV-C LEDs) on the microbial safety and quality attributes of sweet lime juice (SLJ), focusing on E. coli and L. monocytogenes. SLJ samples were irradiated with dosages of 0, 252.96, 505.92, and 758.88 mJ/cm2. At 758.88 mJ/cm2, significant microbial reduction up to 5.45 and 6 log10 CFU/mL for E. coli and L. monocytogenes were achieved, respectively. Physicochemical properties, colour, browning index, aroma, and flavour profile were assessed. Results showed no significant changes in pH and titratable acidity, except in heattreated samples. Colour and browning index were affected in heat and UV-C LEDs treated samples. E-Nose and E-Tongue analysis indicated minimal changes in aroma and significant changes in taste profiles. Nineteen compounds were identified and quantified using 1H NMR spectroscopy. UV-C LEDs reduced microbial contamination without modifying physicochemical and sen sory properties, offering a viable alternative to traditional heat treatments.

Item Type:	Article
Uncontrolled Keywords:	Microbial inactivation, Ultraviolet light, Metabolites E-Nose and E-Tongue, Sweet lime juice
Subjects:	500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology 600 Technology > 07 Beverage Technology > 05 Fruit juice 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Somashekar K S
Date Deposited:	05 Mar 2025 09:54
Last Modified:	05 Mar 2025 09:54
URI:	http://ir.cftri.res.in/id/eprint/19174

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