研究目的
Investigating the therapeutic effects of UV-C irradiation on microbial inactivation, cytotoxicity, and sensory properties in cranberry-flavored water.
研究成果
UV-C irradiation effectively inactivates pathogenic bacteria in cranberry-flavored water without generating cytotoxic compounds and retains sensory attributes up to a certain fluence level, making it a promising alternative to traditional pasteurization methods.
研究不足
The study focused on specific bacterial strains and may not cover all potential pathogens. The sensory evaluation was limited to a specific panel size and may not represent all consumer preferences.
1：Experimental Design and Method Selection:
The study utilized a continuous flow-through UV-C system for microbial inactivation, cytotoxicity, and sensory evaluation.
2：Sample Selection and Data Sources:
Cranberry-flavored water was formulated in-house, and bacterial strains were obtained from ATCC.
3：List of Experimental Equipment and Materials:
A continuous flow-through UV-C system, UV-Visible Spectrophotometer, and various bacterial culture media were used.
4：Experimental Procedures and Operational Workflow:
CFW was exposed to UV-C light at different fluence levels, followed by microbial enumeration, cytotoxicity assay, and sensory evaluation.
5：Data Analysis Methods:
Log-linear regression models were used for microbial inactivation data, and statistical analysis was performed using SAS.
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