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Effect of an UV-C Light-Based Hurdle Strategy for Carrot-Orange Juice Processing on Candida parapsilosis Inactivation and Physiological State: Impact on Juice Sensory and Physicochemical Quality Parameters

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Abstract

In the past two decades, novel preservation technologies have been investigated to achieve sufficient microbial reduction while improving the quality of food and beverages. The effect of UV-C light (UV-C, 1720 mJ/cm2) assisted by mild heat (H, 50 °C) on the inactivation and the physiological state of Candida parapsilosis ATCC 22019 in a carrot-orange juice was studied by flow cytometry. Additionally, the juice samples processed or not (control) by the single (UV-C; H) and combined (UV-C/H) treatments were analyzed for total polyphenol content (TPC), total antioxidant activity (TAA), color, turbidity, °Brix, pH, and pectin methylesterase units (PME) along 13–24-day storage (4 °C). Consumer-profiling studies were conducted on UV-C/H and a pasteurized juice. UV-C/H was highly effective in reducing C. parapsilosis by 5.5 log cycles, whereas the single UV-C and H treatments induced 2.9 and 3.9 log reductions, respectively. Flow cytometry revealed a shift with time from cells with intact membrane and esterase activity to those with permeabilized membrane and without esterase activity, which was significantly higher for UV-C/H samples (98.0%) compared with the single treatments (12.0–46.2%). UV-C/H preserved juice color, pH, °Brix, and turbidity of the juice, which exhibited equal TAA (0.7 mg/mL) and higher TPC (302.1 μg/mL) than the control (TAA = 0.7 mg/mL/TPC = 205.0 μg/mL), remaining constant throughout storage. PME decreased 42–45% for the H and UV-C/H treatments, respectively. A cluster sensory analysis revealed that one group of consumers showed a remarkable interest in the UV-C/H juice, while the conjoint study showed that it was perceived as very healthy. The CATA question determined that the UV-C/H processing prevented the juice from being perceived too particulate or with cooked or artificial taste, as happened with the pasteurized juice.

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Funding

This study was financially supported by Universidad de Buenos Aires (2013-X045 Project) and Agencia Nacional de Promoción Científica y Tecnológica (ANPCyT) (2011-0288 Project) of Argentina and from Banco Interamericano de Desarrollo (BID).

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Authors and Affiliations

  1. Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Universidad de Buenos Aires, Buenos Aires, Argentina

    M García Carrillo, M Ferrario, M Schenk & S Guerrero

  2. Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), CONICET - Universidad de Buenos Aires, Buenos Aires, Argentina

    M Ferrario, M Schenk & S Guerrero

  3. CONICET scholar, Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina

    M García Carrillo

  4. Pabellón de Industrias, Ciudad Universitaria, Avenida Intendente Güiraldes 2160 (C1428EGA), Ciudad Autónoma de Buenos Aires, Argentina

    S Guerrero

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  1. M García Carrillo
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Correspondence to S Guerrero.

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García Carrillo, M., Ferrario, M., Schenk, M. et al. Effect of an UV-C Light-Based Hurdle Strategy for Carrot-Orange Juice Processing on Candida parapsilosis Inactivation and Physiological State: Impact on Juice Sensory and Physicochemical Quality Parameters. Food Bioprocess Technol 13, 1954–1967 (2020). https://doi.org/10.1007/s11947-020-02540-8

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  • DOI: https://doi.org/10.1007/s11947-020-02540-8

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