Novel Technologies for Preserving Ricotta Cheese: Effects of Ultraviolet and Near-Ultraviolet-Visible Light

Ricotta cheese is a potential growth medium for a wide range of microorganisms. The aim of the current study was to investigate the efficacy of ultraviolet (UV-C) and near-ultraviolet-visible light (NUV-vis) in microbial decontamination of ricotta artificially inoculated with . Cheese samples were s...

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Published inFoods Vol. 9; no. 5; p. 580
Main Authors Ricciardi, Emilio Francesco, Pedros-Garrido, Selene, Papoutsis, Kostas, Lyng, James G, Conte, Amalia, Del Nobile, Matteo A
Format Journal Article
LanguageEnglish
Published Switzerland MDPI AG 05.05.2020
MDPI
Subjects
Cheese
Dairy products
Decontamination
Food
Food science
irradiation treatments
Light emitting diodes
microbial inactivation
Microorganisms
non-thermal technology
NUV–vis light
Pseudomonas fluorescens
ricotta cheese
Sensory evaluation
Sensory properties
Shelf life
Ultraviolet radiation
UV-C
United Kingdom > UK
United States > US
Germany
UV-C
ricotta cheese
irradiation treatments
microbial inactivation
non-thermal technology
NUV–vis light
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Abstract Ricotta cheese is a potential growth medium for a wide range of microorganisms. The aim of the current study was to investigate the efficacy of ultraviolet (UV-C) and near-ultraviolet-visible light (NUV-vis) in microbial decontamination of ricotta artificially inoculated with . Cheese samples were stored at 4 °C, and microbiological and sensory analyses were performed for 9 days. From the microbiological point of view, control samples became unacceptable after less than 5 days, whereas ricotta treated by both UV-C and NUV-vis light remained acceptable for more than 6 days. Similar effects of UV-C and NUV-vis light were also recorded in terms of sensory quality. The shelf life of the samples subjected to the treatments was thus extended by 50%, suggesting the potential application of UV-C and NUV-vis light for cheese decontamination.
AbstractList Ricotta cheese is a potential growth medium for a wide range of microorganisms. The aim of the current study was to investigate the efficacy of ultraviolet (UV-C) and near-ultraviolet–visible light (NUV–vis) in microbial decontamination of ricotta artificially inoculated with Pseudomonas fluorescens . Cheese samples were stored at 4 °C, and microbiological and sensory analyses were performed for 9 days. From the microbiological point of view, control samples became unacceptable after less than 5 days, whereas ricotta treated by both UV-C and NUV–vis light remained acceptable for more than 6 days. Similar effects of UV-C and NUV–vis light were also recorded in terms of sensory quality. The shelf life of the samples subjected to the treatments was thus extended by 50%, suggesting the potential application of UV-C and NUV–vis light for cheese decontamination.
Ricotta cheese is a potential growth medium for a wide range of microorganisms. The aim of the current study was to investigate the efficacy of ultraviolet (UV-C) and near-ultraviolet-visible light (NUV-vis) in microbial decontamination of ricotta artificially inoculated with . Cheese samples were stored at 4 °C, and microbiological and sensory analyses were performed for 9 days. From the microbiological point of view, control samples became unacceptable after less than 5 days, whereas ricotta treated by both UV-C and NUV-vis light remained acceptable for more than 6 days. Similar effects of UV-C and NUV-vis light were also recorded in terms of sensory quality. The shelf life of the samples subjected to the treatments was thus extended by 50%, suggesting the potential application of UV-C and NUV-vis light for cheese decontamination.
Ricotta cheese is a potential growth medium for a wide range of microorganisms. The aim of the current study was to investigate the efficacy of ultraviolet (UV-C) and near-ultraviolet–visible light (NUV–vis) in microbial decontamination of ricotta artificially inoculated with Pseudomonas fluorescens. Cheese samples were stored at 4 °C, and microbiological and sensory analyses were performed for 9 days. From the microbiological point of view, control samples became unacceptable after less than 5 days, whereas ricotta treated by both UV-C and NUV–vis light remained acceptable for more than 6 days. Similar effects of UV-C and NUV–vis light were also recorded in terms of sensory quality. The shelf life of the samples subjected to the treatments was thus extended by 50%, suggesting the potential application of UV-C and NUV–vis light for cheese decontamination.
Author Lyng, James G
Del Nobile, Matteo A
Pedros-Garrido, Selene
Ricciardi, Emilio Francesco
Conte, Amalia
Papoutsis, Kostas
AuthorAffiliation 2 School of Agriculture and Food Science, University College Dublin, Belfield, 4 Dublin, Ireland; selene.pedros-garrido@ucd.ie (S.P.-G.); kostas.papoutsis@ucd.ie (K.P.); james.lyng@ucd.ie (J.G.L.)
1 Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25-71122 Foggia, Italy; ricciardifrancesco84@gmail.com (E.F.R.); matteo.delnobile@unifg.it (M.A.D.N.)
AuthorAffiliation_xml – name: 2 School of Agriculture and Food Science, University College Dublin, Belfield, 4 Dublin, Ireland; selene.pedros-garrido@ucd.ie (S.P.-G.); kostas.papoutsis@ucd.ie (K.P.); james.lyng@ucd.ie (J.G.L.)
– name: 1 Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25-71122 Foggia, Italy; ricciardifrancesco84@gmail.com (E.F.R.); matteo.delnobile@unifg.it (M.A.D.N.)
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  surname: Del Nobile
  fullname: Del Nobile, Matteo A
  organization: Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25-71122 Foggia, Italy
BackLink https://www.ncbi.nlm.nih.gov/pubmed/32380636$$D View this record in MEDLINE/PubMed
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Issue 5
Keywords UV-C
ricotta cheese
irradiation treatments
microbial inactivation
non-thermal technology
NUV–vis light
Language English
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Snippet Ricotta cheese is a potential growth medium for a wide range of microorganisms. The aim of the current study was to investigate the efficacy of ultraviolet...
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SubjectTerms Cheese
Dairy products
Decontamination
Food
Food science
irradiation treatments
Light emitting diodes
microbial inactivation
Microorganisms
non-thermal technology
NUV–vis light
Pseudomonas fluorescens
ricotta cheese
Sensory evaluation
Sensory properties
Shelf life
Ultraviolet radiation
UV-C
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Title Novel Technologies for Preserving Ricotta Cheese: Effects of Ultraviolet and Near-Ultraviolet-Visible Light
URI https://www.ncbi.nlm.nih.gov/pubmed/32380636
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