The aim of this study was to evaluate a hurdle strategy for orange-tangerine (OT) and orange-banana-mango-kiwi-strawberry (OBMKS) juices processing based on UV-C treatment assisted or not by mild heat and the addition of natural antimicrobials. Vanillin and citral emulsions were successfully encapsulated using maltodextrin and HI-CAP (5,18,3) and characterized. The susceptibility of Lactobacillus plantarum ATCC 8014, Escherichia coli ATCC 25922, and Saccharomyces cerevisiae KE 162 to binary mixtures of the encapsulated agents was examined in culture media according to the Berenbaum experimental design. The boundary between growth and non-growth as a function of vanillin and citral concentrations was predicted by means of the probabilistic model using logistic regression. Microbial inactivation achieved by pilot-scale UV-C light (0–390 mJ/cm²) on its own, assisted by mild heat (50 °C, UV-C/H) and combined with antimicrobials (1000 ppm vanillin plus 100 ppm citral) addition (UV-C + A/UV-C/H + A) was assessed in OT and OBMKS. Yeast induced damage in a model solution treated by UV-C + A was studied by flow cytometry (FC). All the antimicrobial mixtures resulted in additive effects (FIC_index = 1), thus offering through the probabilistic models a range of formulation possibilities with antimicrobial capacity encompassing lower vanillin and citral concentrations compared to those required when used alone (V_range = 0–1875 ppm plus C_range = 392–0 ppm). UV-C led up to 3.7–3.8, 2.4–3.6 and 1.5–1.6 log-reductions of E. coli, L. plantarum and S. cerevisiae in OT and OBMKS, respectively. A significant increase of 1.7–2.2, 2.1–2.7 and 4.1–5.3 log cycles in microbial inactivation was observed after UV-C/H treatment. Additional inactivation of 0.7–3.1 and 0.5–2.7 log reductions were observed for E. coli and S. cerevisiae, respectively, when UV-C + A and UV-C/H + A were applied in both juices. Therefore, the addition of antimicrobials to the UV-C treated juices, showed additive to synergistic effects on E. coli and S. cerevisiae, respectively along refrigerated storage. A shift from yeast cells with intact membrane and esterase activity in control samples to cells with permeabilized membrane in C + A, UV-C and UV-C + A samples were determined by FC. The shift was more noticeable in UV-C + A samples. Sublethally damaged cells were only detected in C + A and UV-C samples. This study demonstrates that combining a pilot-scale UV-C treatment with the addition of chosen binary mixtures of vanillin and citral, can ensure more than 5 log-reductions of E. coli, L. plantarum and S. cerevisiae in OT and OBKMS juice blends.

这项研究的目的是评估基于温和加热辅助或不辅助使用UV-C的橘子-橘子（OT）和橘子-香蕉-芒果-奇异果-草莓（OBMKS）果汁加工的障碍策略抗菌药物。使用麦芽糖糊精和HI-CAP（5,18,3）成功封装了香兰素和柠檬醛乳剂并进行了表征。植物乳杆菌ATCC 8014，大肠杆菌ATCC 25922和啤酒酵母的敏感性根据Berenbaum实验设计，在培养基中检查了KE 162与包封剂的二元混合物。通过概率模型使用逻辑回归预测了香草醛和柠檬醛浓度的增长和非增长之间的界限。单独通过中试规模的UV-C光（0–390 mJ / cm ²），在温和的热量（50°C，UV-C / H）的辅助下，与抗菌剂（1000 ppm香兰素加100 ppm结合使用）可以实现微生物灭活。在OT和OBMKS中评估了柠檬醛的添加量（UV-C + A / UV-C / H + A）。通过流式细胞术（FC）研究了在UV-C + A处理的模型溶液中酵母诱导的损伤。所有抗菌混合物均产生加和效应（FIC_指数= 1），因此通过概率模型提供了一系列具有抗菌能力的制剂可能性，与单独使用时相比，其香草醛和柠檬醛浓度更低（V_范围 = 0–1875 ppm加C_范围 = 392–0 ppm）。UV-C在OT和OBMKS中分别导致大肠杆菌，植物乳杆菌和酿酒酵母的对数减少分别达到3.7-3.8、2.4-3.6和1.5-1.6 。UV-C / H处理后，微生物灭活的对数周期显着增加了1.7-2.2、2.1-2.7和4.1-5.3。大肠杆菌和酿酒酵母的灭活分别降低了0.7–3.1和0.5–2.7对数分别在两种汁液中分别使用UV-C + A和UV-C / H + A时。因此，将抗微生物剂添加到经UV-C处理的果汁中，分别沿冷藏存储显示对大肠杆菌和酿酒酵母具有协同增效作用。通过FC测定了从对照样品中具有完整膜和酯酶活性的酵母细胞到C + A，UV-C和UV-C + A样品中具有透化膜的细胞的转变。在UV-C + A样品中，这种变化更为明显。仅在C + A和UV-C样品中检测到亚致死细胞。这项研究表明，将中试规模的UV-C处理与所选择的香兰素和柠檬醛的二元混合物相结合，可以确保大肠杆菌的对数减少超过5 ，OT和OBKMS果汁混合物中的L. plantarum和S. cerevisiae。