Effect of ultraviolet-C light and mild thermal treatment on the storage life of orange juice

This study aimed to evaluate the effect of low-dosage treatment with ultraviolet-C light (19.75 J L^–1 for 5 min), mild thermal treatment (40 °C for 5 min), or their combination on the native microflora (mesophiles and moulds plus yeast) and consumer acceptance of orange juice at the beginning and after storage (5 or 22 °C). Results indicated that UV-C light and mild thermal treatments reduce 0.19 ± 0.03 and 0.25 ± 0.02 log cycles (both kinds of microorganisms), respectively. The combination of treatments displays an additive effect against mesophiles (0.47 ± 0.01 log) and moulds plus yeasts (0.42 ± 0.02 log). After 9 days of storage at 5 °C, combined treatment did not present any microbial increases (P > 0.05), while consumer acceptance was similar (P > 0.05) to the fresh orange juice. Although several studies about the use of hurdle technology using UV-C light in orange juice have to be conducted, the results obtained in this study are promising, and they can be used for further studies.

Preservation of Seafoods by Hurdle Technology

Fish and seafoods are a highly perishable product due to the biochemical composition and the high microbial load on the skin and gills of fish. The natural microflora that is more adopted to low temperatures results in lower thermal bacterial shock at the storage temperature. The development of new fish processing techniques is required because the demand for fish or seafood with minimum changes in sensory Biochemical and nutritional quality. This has led to the advent of hurdle technology in the field of seafood technology. Hurdle technology is the combined use of several preservation methods to make a product shelf-stable, to improve quality and to provide additional safety. This technology is used in many countries of the world, including India. The factors used for food preservation is called as hurdles. A combination of hurdle such as high temperature, refrigeration, irradiation, drying and smoking etc. are applied to eliminate the growth of microorganism. The application of several hurdle may reduce the rate of fish spoilage caused by spoilage microbe. The objective of this book chapters is focus on the preservative effect of hurdles technology on the quality and shelf-life fish and fishery products with recent, combined updated information.

A Study on Different Hurdle Factors of Nano Metal Vitamin Complex for the Prevention of Microbial Spoilage in Seafood

Hurdles that have a positive effect by inhibiting microorganisms may have a negative one on other parameters such as nutritional properties or sensory quality, depending on their intensity. In order to lower the preservative level, the hurdle technology concept has been developed, consisting in using combined hurdles to establish an additive antimicrobial effect, and even sometimes a synergetic one, thus improving the safety and the sensory quality of food. The antibacterial and anti-oxidant potential of copper oxide nano particles coupled with vitamin-E (CuONPs+VE) was investigated by applying the novel hurdle factors against seafood pathogens and by studying the cell viability using MTT assays. The hurdle method is proposed to explain the significance of combined use of different preservation factors as synergistic effects instead of using a large-intensity preservation factor. Effect of CuONPs+VE and chilling temperatures (-18°C and +4°C); and Effect of CuONPs+VE and brine salts at various concentrations (5%, 10%,) were evaluated. CuONPs+VE with different chilling temperatures and brine salt concentration showed significant results on compared to control temperatures. Thus CuONPs+VE due to their bacteriostatic activity can be efficiently used in hurdle technology which reduces the food spoiling organisms. Thus CuONPs+VE in combined with hurdle technology can be used as alternatives for chemical preservatives in preservation techniques.

HURDLE TECHNOLOGY: PRINCIPLES AND RECENT APPLICATIONS IN FOODS

The application of hurdle technology in food preservation is progressing. The technology is becoming more acceptable among researchers in the field of food preservation due to its effectiveness at mild levels. The effects of conventional preservation techniques are minimized by hurdle technology through a smart combination of preservatives at less severe levels. Considerable advancement in the application of hurdle technology is realized in both developed and developing nations. Nutritional and sensory qualities were protected through the smart use of combined preservation. The safety and stability of foods were ensured using this technology, and many perishable foods are now ambient stable. This article reviewed the principles of hurdle technology and reported the recent applications of the technology in the preservation of foods from plant and animal origins.