Ultraviolet radiation as a potential non-thermal preservation method for sugarcane juice microbial safety, quality retention, and shelf-life extension
Main Article Content
Keywords
Microbial safety; Non-thermal processing; Preservation; Shelf life extension; Sugarcane juice
Abstract
This study explored ultraviolet (UV) treatment effects on sugarcane juice at doses of 0.00–149.76 J/cm². The most effective dose (149.76 J/cm²) was selected for balancing microbial reduction (2.32 ± 0.31 log for total plate count; 0.70 ± 0.38 log for yeast and mold) with quality attribute of preservation and compared to pasteurized and untreated samples. A first-order kinetic model accurately described microbial reduction (R² = 0.9039–0.9057; k = 0.0093–0.0442 day–1). Physicochemical properties showed no significant differences (P > 0.05) between treatments. UV treatment enhanced total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity (2,2-diphenyl-1-picrylhydrazyl [DPPH] and ferric reducing antioxidant power [FRAP] assays), compared to pasteurization (P ≤ 0.05). During refrigerated storage (4°C), pH, total soluble solids, L*, TPC, TFC, DPPH, and FRAP decreased, while titratable acidity, a*, and microbial counts increased, particularly in untreated juice samples. UV-treated juice achieved 6 days shelf life versus 4 days for controls, based on microbial limits (5 log CFU/ mL total plate count; 4 log CFU/mL yeast and mold). Pasteurized juice showed no microbial growth over 12 days. Compared with pasteurization, UV-C irradiation better preserved bioactive compounds, although limited penetration in turbid juice samples requires further study.
References
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Kijpatanasilp, I., Shiekh, K.A., Jafari, S., Worobo, R.W. and Assatarakul, K. 2023b. Microbial inhibition by UV radiation combined with nisin and shelf-life extension of tangerine juice during refrigerated storage. Foods 12(14):2725. https://doi.org/10.3390/foods12142725
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Pravallika, K., Shaik, L. and Chakraborty, S. 2023. Changes in the quality attributes of pulsed light and thermally pasteurized pomegranate (Punica granatum) juice stored at refrigerated condition (4°C). Journal of Food Measurement and Characterization 17(6):6620–6638. https://doi.org/10.1007/s11694-023-02132-y
Shamsudin, R., Adzahan, N.M., Yee, Y.P. and Mansor, A. 2014. Effect of repetitive ultraviolet irradiation on the physico-chemical properties and microbial stability of pineapple juice. Innovative Food Science & Emerging Technologies 23:114–120. https://doi.org/10.1016/j.ifset.2014.02.005
Shiekh, K. A., Uaphua, N., Fikry, M., Jafari, S., Kijpatanasilp, I., Mir, N., ... & Assatarakul, K. (2026). Modeling Storage Stability and Shelf-Life of Mulberry Juice: Impact of Ultraviolet and Thermal Pasteurization on Quality During Refrigerated Storage. Food Control, 111985. https://doi.org/10.1016/j.foodcont.2026.111985
Tiwari, B.K., O'donnell, C.P. and Cullen, P.J. 2009. Effect of non-thermal processing technologies on the anthocyanin content of fruit juices. Trends in Food Science & Technology 20(3–4):137–145. https://doi.org/10.1016/j.tifs.2009.01.058
Unluturk, S. and Atilgan, M.R. 2015. Microbial safety and shelf life of UV‐C treated freshly squeezed white grape juice. Journal of Food Science 80(8):M1831–M1841. https://doi.org/10.1111/1750-3841.12952
Visuthiwan, S. and Assatarakul, K. 2021. Kinetic modeling of microbial degradation and antioxidant reduction in lychee juice subjected to UV radiation and shelf life during cold storage. Food Control 123:107770. https://doi.org/10.1016/j.foodcont.2020.107770
Wai, H.H., Shiekh, K.A., Jafari, S., Kijpatanasilp, I. and Assatarakul, K. 2024. Ultraviolet irradiation as alternative non-thermal cold pasteurization to improve quality and microbiological parameters of mango juice during cold storage. International Journal of Food Microbiology 415:110632. https://doi.org/10.1016/j.ijfoodmicro.2024.110632
Weber, C., Marchat, L.A., Guillen, N. and López-Camarillo, C. 2009. Effects of DNA damage induced by UV irradiation on gene expression in the protozoan parasite Entamoebahistolytica. Molecular and Biochemical Parasitology 164(2):165–169. https://doi.org/10.1016/j.molbiopara.2008.12.005
Yingkamhaeng, N. and Vanichsriratana, W. 2024. Current situation and trends in Thailand's sugarcane sector. Sugar Technology 26(4):1088–1095. https://doi.org/10.1007/s12355-024-01457-2
Aguilar-Rosas, S.F., Ballinas-Casarrubias, M.L., Nevarez-Moorillon, G.V., Martin-Belloso, O. and Ortega-Rivas, E. 2007. Thermal and pulsed electric fields pasteurization of apple juice: effects on physicochemical properties and flavour compounds. Journal of Food Engineering 83(1):41–46. https://doi.org/10.1016/j.jfoodeng.2006.12.011
Arif, S., Batool, A., Nazir, W., Khan, R.S. and Khalid, N. 2019. Physiochemical characteristics nutritional properties and health benefits of sugarcane juice. In: Non-Alcoholic Beverages. Woodhead Publishing, Cambridge, UK, pp. 227–257. https://doi.org/10.1016/B978-0-12-815270-6.00008-6
Assatarakul, K., Churey, J.J., Manns, D.C. and Worobo, R.W. 2012. Patulin reduction in apple juice from concentrate by UV radiation and comparison of kinetic degradation models between apple juice and apple cider. Journal of Food Protection 75(4):717–724. https://doi.org/10.4315/0362-028X.JFP-11-429
Bhat, R. 2016. Impact of ultraviolet radiation treatments on the quality of freshly prepared tomato (Solanum lycopersicum) juice. Food Chemistry 213:635–640. https://doi.org/10.1016/j.foodchem.2016.06.096
Bhat, R. and Stamminger, R. 2015. Impact of ultraviolet radiation treatments on the physicochemical properties, antioxidants, enzyme activity and microbial load in freshly prepared hand pressed strawberry juice. Food Science and Technology International 21(5):354–363. https://doi.org/10.1177/1082013214536708
Caminiti, I.M., Palgan, I., Muñoz, A., Noci, F., Whyte, P., Morgan, D.J. and Lyng, J.G. 2012. The effect of ultraviolet light on microbial inactivation and quality attributes of apple juice. Food and Bioprocess Technology 5:680–686. https://doi.org/10.1007/s11947-010-0365-x
Ceballos, M.W., Jafari, S., Fikry, M., Shiekh, K.A., Kijpatanasilp, I. and Assatarakul, K. 2025. Changes in quality attributes of coconut water treated with UV-radiation and nisin during cold storage: kinetics modelling and shelf-life prediction. Food Control 167:110801. https://doi.org/10.1016/j.foodcont.2024.110801
Chakraborty, S. and Shaik, L. 2023. Influence of matrix pH on batch thermal pasteurization of sweet lime juice: global kinetic models for Saccharomyces cerevisiae and polyphenol oxidase inactivation and degradation of vitamin C. Journal of Food Process Engineering 46(12):e14437. https://doi.org/10.1111/jfpe.14437
Chutia, H. and Mahanta, C.L. 2021. Influence of cold plasma voltage and time on quality attributes of tender coconut water (Cocos nucifera L.) and degradation kinetics of its blended beverage. Journal of Food Processing and Preservation 45(4):e15372. https://doi.org/10.1111/jfpp.15372
Cruz-Cansino, N., Ramírez-Moreno, E., León-Rivera, J.E., Delgado-Olivares, L., Alanís-García, E., Ariza-Ortega, J.A. and Jaramillo-Bustos, D.P. 2015. Shelf life, physicochemical, microbiological and antioxidant properties of purple cactus pear (Opuntiaficus indica) juice after thermo-ultrasound treatment. Ultrasonics Sonochemistry 27:277–286. https://doi.org/10.1016/j.ultsonch.2015.05.040
Dhenge, R., Langialonga, P., Alinovi, M., Lolli, V., Aldini, A. and Rinaldi, M. 2022. Evaluation of quality parameters of orange juice stabilized by two thermal treatments (helical heat exchanger and ohmic heating) and non-thermal (high-pressure processing). Food Control 141:109150. https://doi.org/10.1016/j.foodcont.2022.109150
Feng, M., Chitrakar, B., Chen, J., Islam, M.N., Wei, B., Wang, B. and Xu, B. 2022. Effect of multi-mode thermosonication on the microbial inhibition and quality retention of strawberry clear juice during storage at varied temperatures. Foods 11(17):2593. https://doi.org/10.3390/foods11172593
Fikry, M., Yusof, Y.A., Al-Awaadh, A.M., Baroyi, S.A.H.M., Ghazali, N.S.M., Kadota, K. and Al-Ghamdi, S. 2023. Assessment of physical and sensory attributes of date-based energy drink treated with ultrasonication: modelling changes during storage and predicting shelf life. Processes 11(5):1399. https://doi.org/10.3390/pr11051399
Food and Agriculture Organization (FAO). 2023. World Food and Agriculture – Statistical Yearbook 2023. FAO, Rome, Italy. https://doi.org/10.4060/cc8166en
Gayán, E., Condón, S. and Álvarez, I. 2014. Biological aspects in food preservation by ultraviolet light: a review. Food and Bioprocess Technology 7:1–20. https://doi.org/10.1007/s11947-013-1168-7
Jafari, S., Shiekh, K.A., Jambrak, A.R., Worobo, R.W., Bekhit, A.A., Maqsood, S., Kijpatanasilp, I., Ebrahimi, M. and Assatarakul, K. 2024. Hurdle technologies using ultraviolet irradiation as preservation strategies in fruit juices: effects on microbial, physicochemical, and sensorial qualities. Food and Bioprocess Technology. https://doi.org/10.1007/s11947-024-03385-1
Jafari, S., Thongmat, K., Kijpatanasilp, I., Kerdsup, P., Naknaen, P., Taweechotipatr, M. and Assatarakul, K. 2022. Phenolic compound profile of probiotic (Lacticaseibacillus rhamnosus LR5) fortified vegetable tablet and probiotic survival in the simulated gastrointestinal tract. Scientific Reports 12(1):1014. https://doi.org/10.1038/s41598-022-04874-z
Kaavya, R., Pandiselvam, R., Kothakota, A., BanuuPriya, E.P., and Arun Prasath, V. 2019. Sugarcane juice preservation: a critical review of the state of the art and way forward. Sugar Technology 21:9–19. https://doi.org/10.1007/s12355-018-0622-2
Kaya, Z., Yıldız, S. and Ünlütürk, S. 2015. Effect of UV-C irradiation and heat treatment on the shelf life stability of a lemon–melon juice blend: multivariate statistical approach. Innovative Food Science & Emerging Technologies 29:230–239. https://doi.org/10.1016/j.ifset.2015.03.005
Kijpatanasilp, I., Narumonlittikrai, P., Sheikh, K.A., Jafari, S., Worobo, R.W. and Assatarakul, K. 2023a. Microbial inhibition and shelf-life extension of longan (Dimocarpuslongan) juice by UV radiation. Food Control 149:109694. https://doi.org/10.1016/j.foodcont.2023.109694
Kijpatanasilp, I., Shiekh, K.A., Jafari, S., Worobo, R.W. and Assatarakul, K. 2023b. Microbial inhibition by UV radiation combined with nisin and shelf-life extension of tangerine juice during refrigerated storage. Foods 12(14):2725. https://doi.org/10.3390/foods12142725
Kohli, G., Jain, G., Bisht, A., Upadhyay, A., Kumar, A. and Dabir, S. 2019. Effect of non-thermal hurdles in shelf life enhancement of sugarcane juice. Food Science and Technology (LWT). 112:108233. https://doi.org/10.1016/j.lwt.2019.05.131
Koutchma, T. 2022. Validation of light-based processes. In: Validation of Food Preservation Processes Based on Novel Technologies. Academic Press, London, pp. 113–167. https://doi.org/10.1016/B978-0-12-815888-3.00005-1
La Cava, E.L. and Sgroppo, S.C. 2015. Evolution during refrigerated storage of bioactive compounds and quality characteristics of grapefruit [Citrus paradisi (Macf.)] juice treated with UV-C light. Food Science and Technology (LWT). 63(2):1325–1333. https://doi.org/10.1016/j.lwt.2015.04.013
Mansur, A.R., Lee, H. S. and Lee, C.J. 2023. A review of the efficacy of ultraviolet-C irradiation for decontamination of pathogenic and spoilage microorganisms in fruit juices. Journal of Microbiology and Biotechnology 33(4):419. https://doi.org/10.4014/jmb.2212.12022
Nasri, A.H., Kazemzadeh, P., Khorram, S., Moslemi, M. and Mahmoudzadeh, M. 2023. A kinetic study on carrot juice treated by dielectric barrier discharge (DBD) cold plasma during storage. Food Science and Technology (LWT). 190:115563. https://doi.org/10.1016/j.lwt.2023.115563
Ochoa-Velasco, C.E. and Beltrán, J.Á.G. 2013. Short-wave ultraviolet-C light effect on pitaya (Stenocereus griseus) juice inoculated with Zygosaccharomyces bailii. Journal of Food Engineering 117(1):34–41. https://doi.org/10.1016/j.jfoodeng.2013.01.020
Pravallika, K., Shaik, L. and Chakraborty, S. 2023. Changes in the quality attributes of pulsed light and thermally pasteurized pomegranate (Punica granatum) juice stored at refrigerated condition (4°C). Journal of Food Measurement and Characterization 17(6):6620–6638. https://doi.org/10.1007/s11694-023-02132-y
Shamsudin, R., Adzahan, N.M., Yee, Y.P. and Mansor, A. 2014. Effect of repetitive ultraviolet irradiation on the physico-chemical properties and microbial stability of pineapple juice. Innovative Food Science & Emerging Technologies 23:114–120. https://doi.org/10.1016/j.ifset.2014.02.005
Shiekh, K. A., Uaphua, N., Fikry, M., Jafari, S., Kijpatanasilp, I., Mir, N., ... & Assatarakul, K. (2026). Modeling Storage Stability and Shelf-Life of Mulberry Juice: Impact of Ultraviolet and Thermal Pasteurization on Quality During Refrigerated Storage. Food Control, 111985. https://doi.org/10.1016/j.foodcont.2026.111985
Tiwari, B.K., O'donnell, C.P. and Cullen, P.J. 2009. Effect of non-thermal processing technologies on the anthocyanin content of fruit juices. Trends in Food Science & Technology 20(3–4):137–145. https://doi.org/10.1016/j.tifs.2009.01.058
Unluturk, S. and Atilgan, M.R. 2015. Microbial safety and shelf life of UV‐C treated freshly squeezed white grape juice. Journal of Food Science 80(8):M1831–M1841. https://doi.org/10.1111/1750-3841.12952
Visuthiwan, S. and Assatarakul, K. 2021. Kinetic modeling of microbial degradation and antioxidant reduction in lychee juice subjected to UV radiation and shelf life during cold storage. Food Control 123:107770. https://doi.org/10.1016/j.foodcont.2020.107770
Wai, H.H., Shiekh, K.A., Jafari, S., Kijpatanasilp, I. and Assatarakul, K. 2024. Ultraviolet irradiation as alternative non-thermal cold pasteurization to improve quality and microbiological parameters of mango juice during cold storage. International Journal of Food Microbiology 415:110632. https://doi.org/10.1016/j.ijfoodmicro.2024.110632
Weber, C., Marchat, L.A., Guillen, N. and López-Camarillo, C. 2009. Effects of DNA damage induced by UV irradiation on gene expression in the protozoan parasite Entamoebahistolytica. Molecular and Biochemical Parasitology 164(2):165–169. https://doi.org/10.1016/j.molbiopara.2008.12.005
Yingkamhaeng, N. and Vanichsriratana, W. 2024. Current situation and trends in Thailand's sugarcane sector. Sugar Technology 26(4):1088–1095. https://doi.org/10.1007/s12355-024-01457-2
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