Fundo, Joana F.Miller, Fátima A.Mandro, Gabriela F.Tremarin, AndréiaBrandão, Teresa R. S.Silva, Cristina L. M.2019-01-312019-01-312019Fundo, J. F., Miller, F. A., Mandro, G. F., Tremarin, A., Brandão, T. R. S., & Silva, C. L. M. (2019). UV-C light processing of Cantaloupe melon juice: Evaluation of the impact on microbiological, and some quality characteristics, during refrigerated storage. LWT, 103, 247–252. https://doi.org/10.1016/j.lwt.2019.01.0250023-6438http://hdl.handle.net/10400.14/26789UV-C light is a non-thermal technology with potential application in food industries. The objective was to assess UV-C radiation effect (13.44 W/m2) on microbiological decontamination and some quality characteristics of Cantaloupe melon juice, during refrigerated storage. Juice was inoculated with Listeria innocua (non-pathogenic surrogate of L. monocytogenes) and Alicyclobacillus acidoterrestris spores (spoilage indicators) used as indicators of the UV-C treatment efficacy. Total mesophylls and yeasts and molds were also enumerated. Results demonstrated that 5 min of exposure allowed 3.7 ± 0.3 log10 cycles reduction of L. innocua, while for A. acidoterrestris, 20 min were required to decrease 4.7 ± 0.1 log10 cycles. At the end of refrigerated storage for 13 days, UV-C treated juices retained color, total phenolics content and antioxidant activity, and yeast and molds did not grow. Since UV-C process was effective on microbial inactivation and allowed juice quality maintenance, it can be considered as a promising alternative to thermal pasteurization.engMelon juiceUV-C radiationL. innocuaA. acidoterrestrisStoragejournal article10.1016/j.lwt.2019.01.0251096-112785060280200000459363400032