Food Engineering / Gıda Mühendisliği

Permanent URI for this collectionhttps://hdl.handle.net/11147/12

Browse

Filters

20232

Settings

Author: search.filters.author.Uzuner, SibelPublisher: search.filters.publisher.MDPI

Search Results

Now showing 1 - 2 of 2
  • 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.
  • Review
    Citation - WoS: 7
    Citation - Scopus: 7
    Ultrasonication Effects on Quality of Tea-Based Beverages
    (MDPI, 2023) Uzuner, Sibel
    Tea is the most popular consumed drink after water. Teas and tea-based beverages have grown in popularity due to bioactive compounds. Tea-based beverages have started to take their place in the market. Extraction is a crucial step for the production of functional tea-based beverages. Compared to conventional methods, ultrasound is attractive due to its lower energy requirements, and shorter extraction time. This review aimed to discuss recent marketing aspects of tea-based beverages as well as the potential and challenges of a novel infusion technique. This review describes the health benefits and technological aspects of tea-based beverages in relation to how to best solve nutritional and microbial concerns. Current and future challenges and opportunities of the novel infusion technique and its scaling-up for the extraction of bioactive compounds are also covered in the present review.