Abstract
UV-C treatment technology is proposed as a potential alternative to thermal treatments for decontamination of beverages because heat may adversely affect the nutritive value and quality. Effects of UV-C irradiation processing on microbial inactivation, ascorbic acid, and volatile aromatics of watermelon beverage were evaluated using a flow-through UV system. Selected microbial agents Escherichia coli O157:H7 and Bacillus cereus endospores were inactivated by 5.31 ± 0.01 and 6.1 ± 0.01 log CFU mL−1 at UV equivalent fluence levels of 12 and 60 mJ cm−2, respectively. At UV pasteurization equivalent exposure (40 mJ cm−2), 93% ascorbic acid was retained. No significant loss of volatile aromatic aldehydes was noticed at fluence 40 mJ cm−2. Overall, the results support the UV-C processing as an alternative to traditional thermal processing to preserve quality in conjunction with microbial safety aspects of watermelon beverage.
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