Thesis

Effect of Combined Non-thermal Treatment of UV-C and Nisin Towards the Microbial Inhibition (E.coli and L.plantarum) and Chemical Properties of Reconstituted Apple Juice

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As a fruit, apple provides a considerable amount of bioactive compounds, including
antioxidant and anti-inflammatory compounds. It is known as rapidly perishable food and is
usually processed into apple juice in order to prolong its shelf-life. Conventional apple juice
processing utilizes the thermal treatment that may cause the degradation of bioactive
compounds. Alternatively, a hurdle of non-thermal technologies such as ultraviolet (UV-C)
radiation and nisin is being used as an alternative to extending the shelf life and quality of
foods while maintaining their chemical including the bioactive compounds. Hence, a study
was performed to determine the effect of combined non-thermal treatments of UV radiation
with nisin in different dosages (125 ppm x 30 J/cm2

, 125 ppm x 60 J/cm2

, 250 ppm x 30J/cm2
,

250 ppm x 60 J/cm2

) on the microbial inhibition of E.coli and L.plantarum in reconstituted
apple juice (RAJ). Results showed that the combined treatment of UV-C with nisin showed
the highest inactivation in both E.coli and L.plantarum of 4 log reductions, which were
performed at 250x60. These microbial inhibitions of combined treatment were found to have
similar results to the pasteurized RAJ at 80°C for 30 seconds. Furthermore, RAJ's chemical
properties, such as pH, TA, and TSS, were found unaffected by the combined treatment. The
TPC was found to be minimally affected by the combined treatment.

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Availability

Detail Information

Series Title

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Call Number

FT 24-019

Publisher

i3L, Jakarta : i3L Press., 2024

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

UV-C
microbial inhibition
L.plantarum
E.coli
nisin
reconstituted apple juice

Specific Detail Info

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Statement of Responsibility

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