Optimizing UV-C irradiation for microbial safety and quality of Kinnow fruit juice

Sustainable Food Technology 2026 Open access

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Authors: Vimal Challana, Ankita Naykodi, Shivanand Shirkole, Alpana Sahoo
DOI: 10.1039/d5fb00788g
Cited by: 1
References: 40

Abstract

The study analyzed UV-C irradiation as a non-thermal preservation method for Kinnow fruit juice (KFJ), aiming to reduce microbial contamination while preserving vitamin C content.

Fields of Study & Subjects

Listeria monocytogenes in Food Safety Microbial Inactivation Methods Radiation Effects and Dosimetry

Publication details

Journal / source
Sustainable Food Technology
Publisher
Royal Society of Chemistry (RSC)
Volume
4
Issue
4
Pages
4171–4182
Publication date
1 January 2026
Language
EN