Ontology type: schema:ScholarlyArticle
2019-04
AUTHORSEnzo Luciano Marcelo La Cava, Sonia Cecilia Sgroppo
ABSTRACTThe 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. More... »
PAGES645-653
http://scigraph.springernature.com/pub.10.1007/s11947-019-2239-1
DOIhttp://dx.doi.org/10.1007/s11947-019-2239-1
DIMENSIONShttps://app.dimensions.ai/details/publication/pub.1111580148
JSON-LD is the canonical representation for SciGraph data.
TIP: You can open this SciGraph record using an external JSON-LD service: JSON-LD Playground Google SDTT
[
{
"@context": "https://springernature.github.io/scigraph/jsonld/sgcontext.json",
"about": [
{
"id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/0605",
"inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/",
"name": "Microbiology",
"type": "DefinedTerm"
},
{
"id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/06",
"inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/",
"name": "Biological Sciences",
"type": "DefinedTerm"
}
],
"author": [
{
"affiliation": {
"alternateName": "National University of the Northeast",
"id": "https://www.grid.ac/institutes/grid.412235.3",
"name": [
"Laboratorio de Tecnolog\u00eda Qu\u00edmica y Bromatolog\u00eda, Facultad de Ciencias Exactas, Naturales y Agrimensura, UNNE, Av. Libertad 5460 (RA 3400), Corrientes, Argentina"
],
"type": "Organization"
},
"familyName": "La Cava",
"givenName": "Enzo Luciano Marcelo",
"id": "sg:person.014307546376.27",
"sameAs": [
"https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.014307546376.27"
],
"type": "Person"
},
{
"affiliation": {
"alternateName": "National University of the Northeast",
"id": "https://www.grid.ac/institutes/grid.412235.3",
"name": [
"Laboratorio de Tecnolog\u00eda Qu\u00edmica y Bromatolog\u00eda, Facultad de Ciencias Exactas, Naturales y Agrimensura, UNNE, Av. Libertad 5460 (RA 3400), Corrientes, Argentina"
],
"type": "Organization"
},
"familyName": "Sgroppo",
"givenName": "Sonia Cecilia",
"id": "sg:person.011164721207.44",
"sameAs": [
"https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.011164721207.44"
],
"type": "Person"
}
],
"citation": [
{
"id": "https://doi.org/10.1111/j.1745-4530.2005.00040.x",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1000214150"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1111/j.1745-4530.2005.00040.x",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1000214150"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.fbp.2011.11.006",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1000246632"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/s1011-1344(96)07449-0",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1000342285"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1002/jsfa.5989",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1001387110"
],
"type": "CreativeWork"
},
{
"id": "sg:pub.10.1007/s11947-012-0937-z",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1002677403",
"https://doi.org/10.1007/s11947-012-0937-z"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.jfoodeng.2011.05.026",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1006976747"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.ifset.2004.01.004",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1007366657"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.foodcont.2009.02.010",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1008649162"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.lwt.2012.09.001",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1009281624"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.ifset.2015.03.005",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1010654522"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.foodchem.2009.04.118",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1016604568"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.lwt.2015.04.013",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1017782300"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1046/j.1365-2672.2002.01488.x",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1021056518"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.jfca.2011.01.008",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1023844177"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1111/1541-4337.12214",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1027795549"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/s0308-8146(03)00180-8",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1029596933"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/s0308-8146(03)00180-8",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1029596933"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1111/j.1750-3841.2009.01507.x",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1029937771"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1111/j.1750-3841.2009.01507.x",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1029937771"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1111/j.1365-2621.1999.tb15106.x",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1030398700"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1111/j.1365-2621.1999.tb15106.x",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1030398700"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.talanta.2012.05.002",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1031757229"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.ifset.2014.05.008",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1032233018"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1111/j.1751-1097.1997.tb03172.x",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1033357559"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.jfoodeng.2004.08.006",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1037837361"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.ifset.2012.11.010",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1040299531"
],
"type": "CreativeWork"
},
{
"id": "sg:pub.10.1007/s11947-012-0781-1",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1040969475",
"https://doi.org/10.1007/s11947-012-0781-1"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.fm.2014.08.011",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1041110901"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.jfoodeng.2012.07.018",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1042471000"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.ifset.2004.08.002",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1047723709"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.ifset.2013.05.005",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1049073431"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.lwt.2016.11.012",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1052201198"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.foodchem.2012.03.111",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1052781416"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1021/jf201000x",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1055909701"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1021/jf201000x",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1055909701"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.4315/0362-028x-68.1.49",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1072509008"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/j.lwt.2017.05.008",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1085454594"
],
"type": "CreativeWork"
}
],
"datePublished": "2019-04",
"datePublishedReg": "2019-04-01",
"description": "The efficacy of combined UV-C radiation (39.6 J/L) and mild heat (65.0 \u00b1 3.0 \u00b0C) on the inactivation of aerobic mesophilic and yeast/molds in grapefruit juice (GFJ) (pH 3.12, \u00b0Brix 9.6, 2500 NTU, absorption coefficient 42.9 cm\u22121) using a flow continuous reactor was investigated. Changes in microbial load, ascorbic acid, and total phenols content, antioxidant capacity, pH, acidity, \u00b0Brix, and color were evaluated during 28 days at 4.0 \u00b1 1.0 \u00b0C. 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\u2022 = 19% and ABTS\u2022+ = 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.",
"genre": "research_article",
"id": "sg:pub.10.1007/s11947-019-2239-1",
"inLanguage": [
"en"
],
"isAccessibleForFree": false,
"isPartOf": [
{
"id": "sg:journal.1045464",
"issn": [
"1935-5130",
"1935-5149"
],
"name": "Food and Bioprocess Technology",
"type": "Periodical"
},
{
"issueNumber": "4",
"type": "PublicationIssue"
},
{
"type": "PublicationVolume",
"volumeNumber": "12"
}
],
"name": "Combined Effect of UV-C Light and Mild Heat on Microbial Quality and Antioxidant Capacity of Grapefruit Juice by Flow Continuous Reactor",
"pagination": "645-653",
"productId": [
{
"name": "readcube_id",
"type": "PropertyValue",
"value": [
"1559b50e9d31021332e24bbda01276fdfd869390a8a3bd41fd6fad7f4c4d98d4"
]
},
{
"name": "doi",
"type": "PropertyValue",
"value": [
"10.1007/s11947-019-2239-1"
]
},
{
"name": "dimensions_id",
"type": "PropertyValue",
"value": [
"pub.1111580148"
]
}
],
"sameAs": [
"https://doi.org/10.1007/s11947-019-2239-1",
"https://app.dimensions.ai/details/publication/pub.1111580148"
],
"sdDataset": "articles",
"sdDatePublished": "2019-04-11T13:25",
"sdLicense": "https://scigraph.springernature.com/explorer/license/",
"sdPublisher": {
"name": "Springer Nature - SN SciGraph project",
"type": "Organization"
},
"sdSource": "s3://com-uberresearch-data-dimensions-target-20181106-alternative/cleanup/v134/2549eaecd7973599484d7c17b260dba0a4ecb94b/merge/v9/a6c9fde33151104705d4d7ff012ea9563521a3ce/jats-lookup/v90/0000000369_0000000369/records_68980_00000001.jsonl",
"type": "ScholarlyArticle",
"url": "https://link.springer.com/10.1007%2Fs11947-019-2239-1"
}
]Download the RDF metadata as: json-ld nt turtle xml License info
JSON-LD is a popular format for linked data which is fully compatible with JSON.
curl -H 'Accept: application/ld+json' 'https://scigraph.springernature.com/pub.10.1007/s11947-019-2239-1'
N-Triples is a line-based linked data format ideal for batch operations.
curl -H 'Accept: application/n-triples' 'https://scigraph.springernature.com/pub.10.1007/s11947-019-2239-1'
Turtle is a human-readable linked data format.
curl -H 'Accept: text/turtle' 'https://scigraph.springernature.com/pub.10.1007/s11947-019-2239-1'
RDF/XML is a standard XML format for linked data.
curl -H 'Accept: application/rdf+xml' 'https://scigraph.springernature.com/pub.10.1007/s11947-019-2239-1'
This table displays all metadata directly associated to this object as RDF triples.
169 TRIPLES
21 PREDICATES
60 URIs
19 LITERALS
7 BLANK NODES