UV-C RADIATION AS A PRESERVATION STRATEGY FOR GOURMET BRIGADEIRO DURING STORAGE.

Gourmet brigadeiro has been adapted to meet the demand for confectionery products with differentiated formulations, including alternatives intended for consumers with specific dietary requirements. The product evaluated in this study was formulated without lactose, gluten, or added sugar, characteristics that distinguish it from conventional brigadeiro formulations. Considering the importance of maintaining the microbiological quality of ready-to-eat creamy desserts during storage, this study evaluated ultraviolet C (UV-C) radiation as a preservation strategy for gourmet brigadeiro. Samples obtained from a producer located in João Pessoa, Paraíba, Brazil, were divided into two experimental groups: untreated control and UV-C-treated samples. Irradiation was performed in an adapted experimental chamber equipped with an HNS 15 W germicidal lamp operating at 254 nm, with samples exposed for 30 min. After treatment, all samples were stored at 25 ± 2 °C and analyzed on days 0, 7, 14, 21, and 28. Microbiological analyses included Staphylococcus aureus, Escherichia coli, Salmonella spp., molds, and yeasts. Analysis of variance was used to compare storage periods at a 5% significance level. In untreated samples, S. aureus was detected from day 14 (<7.0 × 10¹ CFU/g), increasing to 6.76 × 10³ ± 0.11 CFU/g on day 21 and 2.24 × 10⁴ ± 0.26 CFU/g on day 28. In contrast, S. aureus was not detected in UV-C-treated samples throughout the 28-day storage period, indicating greater microbiological stability regarding this microorganism under the evaluated conditions. Molds and yeasts were detected in both groups from day 14. Control samples presented counts of 1.35 × 10⁵ ± 0.37, 1.09 × 10⁵ ± 0.33, and 8.61 × 10⁴ ± 0.35 CFU/g on days 14, 21, and 28, respectively, whereas UV-C-treated samples showed 7.44 × 10⁴ ± 0.66, 7.88 × 10³ ± 0.45, and 8.27 × 10⁴ ± 0.68 CFU/g at the same storage periods. The lower counts observed in irradiated samples at some storage times indicate a partial inhibitory effect of UV-C on fungal growth; however, its persistence throughout storage demonstrates limitations of the treatment when applied alone. Escherichia coli and Salmonella spp. were not detected in either experimental group. Therefore, UV-C radiation at 254 nm can contribute to the microbiological preservation of gourmet brigadeiro, particularly regarding the control of S. aureus, although its association with complementary preservation strategies should be considered for improved control of molds and yeasts.