Food and Bioprocess Technology

, Volume 12, Issue 4, pp 645–653 | Cite as

Combined Effect of UV-C Light and Mild Heat on Microbial Quality and Antioxidant Capacity of Grapefruit Juice by Flow Continuous Reactor

  • Enzo Luciano Marcelo La CavaEmail author
  • Sonia Cecilia Sgroppo
Original Paper


The efficacy of combined UV-C radiation (39.6 J/L) and mild heat (65.0 ± 3.0 °C) on the inactivation of aerobic mesophilic and yeast/molds in grapefruit juice (GFJ) (pH 3.12, °Brix 9.6, 2500 NTU, absorption coefficient 42.9 cm−1) using a flow continuous reactor was investigated. Changes in microbial load, ascorbic acid, and total phenols content, antioxidant capacity, pH, acidity, °Brix, and color were evaluated during 28 days at 4.0 ± 1.0 °C. The spoilage microorganisms were inactivated due to the synergistic effect of both technologies, but the ascorbic acid (74%) and phenol (14%) contents were considerably reduced, with losses of antioxidant capacity (DPPH• = 19% and ABTS•+ = 16%). During storage, the ascorbic acid level and antioxidant capacity gradually decreased. On the other hand, the treated GFJ did not show microbial growth while the untreated GFJ reached more than 4 logs CFU/mL. Conversely, no changes (P < 0.05) in the physicochemical parameters were observed. Principal component analysis is discriminated among the antioxidant compounds and physicochemical properties of the untreated and treated GFJ during storage. Application of UV-C in a Teflon-coil reactor combined with mild heat resulted in longer microbial shelf stability in the GFJ and was able to maintain the physicochemical properties of the juice unchanged during 28 days of storage. Hence, this process can be effectively applied as a combined method to ensure microbial quality.


Ultraviolet irradiation Mild heat Combined treatment Grapefruit juice Physicochemical properties Antioxidant capacity 


Supplementary material

11947_2019_2239_MOESM1_ESM.pptx (235 kb)
ESM 1 (PPTX 235 kb)


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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  1. 1.Laboratorio de Tecnología Química y Bromatología, Facultad de Ciencias Exactas, Naturales y Agrimensura, UNNECorrientesArgentina

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