Liquid foods might present interferences in their optical properties that can reduce the effectiveness of short-wave ultraviolet radiation (UV-C) treatments used for sterilization purposes. The effect turbidity as UV-C interference factor against inactivation bacterial spores was analysed by using phosphate-buffered saline solutions (PBS) different values (2000, 2500, and 3000 NTU) which were a...

Current methods for the production of natural vanilla extract are long and tedious, efficiency vanillin extraction is usually conditioned by different factors during traditional curing process (temperatures weather conditions). As an important fraction present in form glucovanillin green beans, endogenous β-glucosidases contribute to its hydrolysis; however, these enzymes lose process. The use ...

Spore-forming bacteria are a great concern for fruit juice processors as they can resist the thermal pasteurization and high hydrostatic pressure treatments that juices receive during their processing, thus reducing microbiological quality safety. In this context, our objective was to evaluate efficacy of Ultraviolet-C (UV-C) light at 254 nm on bacterial spores Alicyclobacillus acidoterrestris,...