Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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A Review of the Efficacy of Ultraviolet C Irradiation for Decontamination of Pathogenic and Spoilage Microorganisms in Fruit Juices

  • Ahmad Rois Mansur (Enterprise Solution Research Center, Korea Food Research Institute) ;
  • Hyun Sung Lee (Enterprise Solution Research Center, Korea Food Research Institute) ;
  • Chang Joo Lee (Department of Food Science and Biotechnology, Wonkwang University)
  • Received : 2022.12.12
  • Accepted : 2023.01.06
  • Published : 2023.04.28
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Abstract

Ultraviolet C (UV-C, 200-280 nm) light has germicidal properties that inactivate a wide range of pathogenic and spoilage microorganisms. UV-C has been extensively studied as an alternative to thermal decontamination of fruit juices. Recent studies suggest that the efficacy of UV-C irradiation in reducing microorganisms in fruit juices is greatly dependent on the characteristics of the target microorganisms, juice matrices, and parameters of the UV-C treatment procedure, such as equipment and processing. Based on evidence from recent studies, this review describes how the characteristics of target microorganisms (e.g., type of microorganism/strain, acid adaptation, physiological states, single/composite inoculum, spore, etc.) and fruit juice matrices (e.g., UV absorbance, UV transmittance, turbidity, soluble solid content, pH, color, etc.) affect the efficacy of UV-C. We also discuss the influences on UV-C treatment efficacy of parameters, including UV-C light source, reactor conditions (e.g., continuous/batch, size, thickness, volume, diameter, outer case, configuration/arrangement), pumping/flow system conditions (e.g., sample flow rate and pattern, sample residence time, number of cycles), homogenization conditions (e.g., continuous flow/recirculation, stirring, mixing), and cleaning capability of the reactor. The collective facts indicate the immense potential of UV-C irradiation in the fruit juice industry. Existing drawbacks need to be addressed in future studies before the technique is applicable at the industrial scale.

Keywords

Acknowledgement

This work was supported by the Main Research Program (GE230100-01) of the Korea Food Research Institute funded by the Ministry of Agriculture, Food and Rural Affairs, Republic of Korea.

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