Microbial Inhibition by UV Radiation Combined with Nisin and Shelf-Life Extension of Tangerine Juice during Refrigerated Storage.

ABSTRACT: This study evaluated the efficiency of UV radiation doses (4.68-149.76 J/cm²) and nisin (50-200 ppm) and their combination in comparison with thermal pasteurization on the microbial inhibition kinetics and physicochemical properties of tangerine juice. It was noted that UV-149.76 J/cm² and nisin (NS) at 200 ppm in conjunction exhibited the highest log reduction in spoilage and pathogenic microbes including Escherichia coli, Lactiplantibacillus plantarum, and Saccharomyces cerevisiae, yeast and molds, and total plate count in tangerine juice. Additionally, the first-order kinetic model provides a better fit for spoilage and pathogenic strains compared with the zero-order model (higher coefficient of determination, R²), particularly for <

SUBMITTER: Kijpatanasilp I 

PROVIDER: S-EPMC10379832 | biostudies-literature | 2023 Jul

REPOSITORIES: biostudies-literature