Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection

Permanent URI for this collectionhttps://hdl.handle.net/11147/7148

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Institution Author: search.filters.institutionAuthor.Uzuner, SibelSubject: search.filters.subject.Optimization

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  • Article
    Citation - WoS: 3
    Citation - Scopus: 3
    Shelf-Life Extension of Traditional Licorice Root “sherbet” With a Novel Pulsed Electric Field Processing
    (Frontiers Media S.A., 2023) Akdemir Evrendilek, Gulsun; Demir, Irem; Uzuner, Sibel
    Pulsed electric field (PEF) processing of licorice root "sherbet" (LRS) by various electric field strengths (7.00, 15.50, and 24.10 kV/cm), treatment times (108, 432, and 756 mu sec), and processing temperatures (6, 18, and 30 degrees C) according to the Box-Behnken design were performed. The samples were analyzed for pH, titratable acidity, conductivity, turbidity, total reducing sugar, color (L*, a*, and b*), hue, chroma, total color difference, color intensity, color tone (yellow, red, and blue color tones), total antioxidant capacity, total phenolic substance content, and sensory properties. Results revealed that PEF processing did not adversely affect most of the physical, chemical, and sensory properties of LRS, with a maximum of 2.48, 4.04, 1.78, and 1.20 log reductions on the initial total mesophilic aerobic bacteria, total mold and yeast, Bacillus circulans, and Candida tropicalis. The response variable modeled for the PEF was found to be conductivity, with the optimum processing conditions of 6.90 kV/cm, 756.00 mu s, and 7.48 degrees C. After that, the samples were stored at 4 degrees C and 22 degrees C for shelf-life studies. Control samples at 4 degrees C and 22 degrees C were spoiled on the fifth and second days, whereas PEF-treated samples stored at 4 degrees C began to deteriorate after the 40th day and the samples stored at 22 degrees C after the 30th day, respectively. It was revealed that PEF is a suitable process to extend the shelf-life of licorice "sherbet" with preservation of physicochemical and sensory properties.
  • Article
    Citation - WoS: 2
    Citation - Scopus: 3
    High-Pressure Processing of Traditional Hardaliye Drink: Effect on Quality and Shelf-Life Extension
    (MDPI, 2023) Atmaca, Bahar; Demiray, Merve; Akdemir Evrendilek, Gülsün; Bulut, Nurullah; Uzuner, Sibel
    Hardaliye, as one of the oldest and lesser known traditional beverages, is produced using red grape pomace from wine production. This drink production is achieved through lactic acid fermentation, with the addition of sour cherry leaves and mustard seeds-either heat-treated, grinded, or whole-in various concentrations. Hardaliye has a very short shelf life; thus, efforts have recently been made to process hardaliye with novel processing technologies in order to achieve shelf-life extension. Therefore, the high-hydrostatic-pressure (HHP) processing of hardaliye was performed to determine its impact on important properties, including in microbial inactivation and shelf-life extension, with respect to a Box-Behnken experimental design. Maximum log reductions of 5.38 & PLUSMN; 0.6, 5.10 & PLUSMN; 0.0, 5.05 & PLUSMN; 0.2, and 4.21 & PLUSMN; 0.0 with HHP were obtained for Brettanomyces bruxellensis, total mesophilic aerobic bacteria, Lactobacillus brevis, and total mold and yeast, respectively. The processing parameters of 490 MPa and 29 & DEG;C for 15 min were found as the optimal conditions, with the response variables of an optical density at 520 nm and the inactivation of L. brevis. The samples processed at the optimal conditions were stored at both 4 and 22 & DEG;C for 228 d. While the non-treated control samples at 4 and 22 & DEG;C were spoiled at 15 and 3 d, the HHP-treated samples were spoiled after 228 and 108 d at 4 and 22 & DEG;C, respectively.