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Evaluation of UV‐C LEDs efficacy for microbial inactivation in tender coconut water
Author(s) -
Maguluri Raj Kumar,
Nettam Prathyusha,
Chaudhari Sachin R.,
Yannam Sudheer Kumar
Publication year - 2021
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.15727
Subject(s) - salmonella enterica , food science , listeria monocytogenes , chemistry , water activity , pasteurization , ultraviolet , fructose , escherichia coli , biology , biochemistry , bacteria , water content , materials science , genetics , geotechnical engineering , optoelectronics , engineering , gene
Tender coconut water (TCW) as a food model was treated with UV to investigate the efficacy of UV LEDs (255 nm) for non‐thermal processing by inactivating the possible foodborne pathogens in TCW. TCW, when exposed to UV at a dose of 28 mJ/cm 2 , significantly reduced Escherichia coli (ATCC 8739) to a 6.2 log CFU/ml. At a dose of 21 mJ/cm 2 , Salmonella enterica (ATCC 13314) and Listeria monocytogenes (ATCC 19111) were reduced to a log of 6.3 and 5.6 CFU/ml, respectively. The physicochemical properties and color measurement ( L* , a*, and b* ) of UV processed and unprocessed samples show no significant changes. The metabolic profile of UV processed and unprocessed TCW monitored with 1 H‐NMR showed significant changes ( p < .001) particularly for major metabolites such as glucose (22.2 and 23.7 mM/100 µl) and fructose (21.5 and 22.5 mM/100 µl). This study demonstrates the development of UV LED‐based non‐thermal processing reactors for food processing. Novelty impact statement This manuscript details the studies related to the application of UV‐C LEDs and their validation for beverage processing. UV‐C LEDs reduced ≥5 CFU/ml log of pathogens in tender coconut water (TCW). No significant changes were observed in the physicochemical properties of the processed TCW. The use of UV‐C LEDs can be an alternative approach for processing beverages.