Ultraviolet-C Light Technology and Systems for Preservation of Fruit Juices and Beverages

Abstract

Ultraviolet-C (UV-C) light is a technology widely used to disinfect water and surfaces; however, it has been used as a pasteurization method for fruit liquid products (juices, nectars and other liquids) since 2000. UV-C light has proved to produce microbiologically safe food products. Some researchers have focused their studies in both areas to evaluate the effect of UV-C on the physicochemical, sensory, and bioactive characteristics of fruits beverages and enhance their shelf life. In some cases, due to the physicochemical characteristics of fruit beverages, the application of UV-C light has certain limitations therefore; it can be used in combination with other technologies. There are still a lot of practical knowledge gaps in order to use UV-C light as an adequate processing method for the pasteurization of liquid fruit products in food industry; for example, the equipment innovation and UV dose evaluation. This chapter presents a wide overview of the UV-C light effects on fruit juices and beverages. The effects of UV-C light on microorganisms and enzymes are discussed along with the effects on the physicochemical, sensory and antioxidant characteristics in fruit beverages. In addition, it points out the main considerations that should be taken into account to use this technology for liquid foods processing.