Scholarlink

<p>Thermal processes such as pasteurization and sterilization usually result in nutrient and quality losses in foods. Therefore, non-thermal alternatives like UV-C light treatment have been explored for microbial inactivation in liquid foods like egg products. This method effectively reduces <i>Salmonella</i> Typhimurium but may degrade egg yolk components such as carotenoids and fatty acids. In this study, a continuous flow UV-C light reactor was developed to inactivate <i>S.</i> Typhimurium in egg yolk samples at varying treatment durations (0 to 120&#xa0;min), and its effect on lutein, zeaxanthin, canthaxanthin, fatty acids, and yolk color was determined. UV-C light treatment for 120&#xa0;min resulted in a significant reduction (1.71 log) in <i>S.</i> Typhimurium (<i>p</i> &lt; 0.05), and the lutein content of egg yolk decreased from 232.10&#xa0;µg/g dm to 148.66&#xa0;µg/g dm (<i>p</i> &lt; 0.05). While the zeaxanthin content reduced from 49.77&#xa0;µg/g dm to 33.40&#xa0;µg/g dm, the canthaxanthin content decreased from 11.05&#xa0;µg/g dm to 3.87&#xa0;µg/g dm. Changes in fatty acid composition were found statistically insignificant (<i>p</i> &gt; 0.05). <i>a</i>* Color value was not influenced (<i>p</i> &gt; 0.05), but a decrease in <i>b</i>* values and an increase in <i>L</i>* values were found after 120&#xa0;min (<i>p</i> &lt; 0.05). Overall, UV-C light treatment exhibited limited but statistically significant microbial inactivation against <i>S</i>. Typhimurium but degraded major carotenoids in egg yolk, suggesting that future studies should focus on its dual impact on nutrient conservation and microbial inactivation efficacy.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Effect of continuous UV-C light treatment on Salmonella typhimurium reduction, carotenoid content and fatty acid composition of egg yolk

  • 期刊论文

  • 发表日期：

    2025年9月5日

查看全文
  • Damla Bayana,
  • Ozge Gokce,
  • Oguz Gursoy,
  • Yusuf Yilmaz

摘要

Thermal processes such as pasteurization and sterilization usually result in nutrient and quality losses in foods. Therefore, non-thermal alternatives like UV-C light treatment have been explored for microbial inactivation in liquid foods like egg products. This method effectively reduces Salmonella Typhimurium but may degrade egg yolk components such as carotenoids and fatty acids. In this study, a continuous flow UV-C light reactor was developed to inactivate S. Typhimurium in egg yolk samples at varying treatment durations (0 to 120 min), and its effect on lutein, zeaxanthin, canthaxanthin, fatty acids, and yolk color was determined. UV-C light treatment for 120 min resulted in a significant reduction (1.71 log) in S. Typhimurium (p < 0.05), and the lutein content of egg yolk decreased from 232.10 µg/g dm to 148.66 µg/g dm (p < 0.05). While the zeaxanthin content reduced from 49.77 µg/g dm to 33.40 µg/g dm, the canthaxanthin content decreased from 11.05 µg/g dm to 3.87 µg/g dm. Changes in fatty acid composition were found statistically insignificant (p > 0.05). a* Color value was not influenced (p > 0.05), but a decrease in b* values and an increase in L* values were found after 120 min (p < 0.05). Overall, UV-C light treatment exhibited limited but statistically significant microbial inactivation against S. Typhimurium but degraded major carotenoids in egg yolk, suggesting that future studies should focus on its dual impact on nutrient conservation and microbial inactivation efficacy.