The objectives of this research were to study the effect of UV irradiation on quality characteristics of mango juice during cold storage. Mango juice exposed to UV radiation was also used to determine zero-order and first-order kinetic models of microbial (total plate count, yeast and mold count, and ) reduction. According to the microbiological results, UV light at 120 J/cm caused a 5.19 log reduction. It was found that microbial inactivation of all tested microorganisms followed first-order kinetic model. The treatments did not differ significantly in terms of the quality metrics. L*, b*, pH, total soluble solid, total phenolic compound, total flavonoid content, and antioxidant activity as measured by the DPPH and FRAP assay all tended to decline during storage at 4 °C, whereas a*, ∆E, titratable acidity, total plate count, yeast and mold count, as well as the total plate count, had an increasing trend. During storage at 4 °C, UV irradiation increased the shelf life of mango juice by about 14 days compared to the control sample. In conclusion, this study demonstrated the potential of UV treatment as an alternative to thermal pasteurization for preserving mango juice quality and safety while also prolonging shelf life.

中文翻译：

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紫外线照射替代非热冷巴氏灭菌以改善芒果汁冷藏期间的质量和微生物参数

本研究的目的是研究紫外线照射对冷藏期间芒果汁品质特性的影响。暴露于紫外线辐射的芒果汁也用于确定微生物（总平板计数、酵母和霉菌计数等）减少的零级和一级动力学模型。根据微生物学结果，120 J/cm 的紫外线导致 5.19 log 减少。结果发现，所有测试微生物的微生物灭活均遵循一级动力学模型。这些处理在质量指标方面没有显着差异。L*、b*、pH、总可溶性固形物、总酚类化合物、总黄酮含量以及通过 DPPH 和 FRAP 测定法测得的抗氧化活性在 4 °C 储存期间均趋于下降，而 a*、ΔE、可滴定值酸度、菌落总数、酵母和霉菌计数以及菌落总数均呈增加趋势。在 4°C 储存期间，与对照样品相比，紫外线照射使芒果汁的保质期延长了约 14 天。总之，这项研究证明了紫外线处理作为热巴氏灭菌的替代方案的潜力，可以保持芒果汁的质量和安全，同时延长保质期。