Functional Quality and Microbiological Stability of Grape Juice During Processing by UV-C Light Compared to Mild Heat Treatment and Evolution of the Parameters During Cold Storage

Functional Quality and Microbiological Stability of Grape Juice During Processing by UV-C Light Compared to Mild Heat Treatment and Evolution of the Parameters During Cold Storage

The effect of UV-C was assessed on microbiological stability, functional compounds, and quality factors of white grape juice compared to mild thermal treatment (MTT). The inactivation kinetics of <i>Escherichia coli</i> (target microorganism) and <i>Saccharomyces cerevisiae</i&g...

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Bibliographic Details
Main Authors: Cielo Char, Carla Vegas, Nalda Romero, Luis Puente-Diaz, Jaime Ortiz-Viedma, Marcos Flores
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Foods
Subjects:
grape juice
ultraviolet light
food safety
antioxidants
polyphenols
minimal processing
Online Access:https://www.mdpi.com/2304-8158/14/12/2056
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