Food Engineering / Gıda Mühendisliği

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

Browse

Filters

2019 - 201912020 - 20241

Settings

COAR Access Rights: search.filters.coarAccessRights.open accessSubject: search.filters.subject.Ultrasound

Search Results

Now showing 1 - 2 of 2
  • Article
    Citation - WoS: 10
    Citation - Scopus: 10
    An Efficient Method of Improving Essential Oil Retention and Sustained Release of Chitosan Films: Ultrasound-Assisted Preparation of Chitosan Composites With Surface Active Chickpea Proteins
    (Elsevier, 2024) Barış Kavur, Pelin; Yemenicioğlu, Ahmet
    This work aimed at preparing chitosan (CHI) composites with surface active chickpea protein (CP) showing better eugenol (EUG) retention and sustained release capacity than pristine CHI films. For this purpose, ionic complexation of CHI with CP (CHI:CP ratio = 2:1, w/w) in the presence of EUG at pH 5.0 was achieved using mechanical homogenization alone (HM) or in combination with ultrasonic homogenization (HM-HUS). The HM-HUS treatment provided better solubility of CP (4.4-fold), increased emulsified EUG in film-forming solutions, and denser films than HM treatment. The composite films obtained using HM-HUS (FLMCHI-CP-EUG/HM-HUS) retained 1.2–1.4-fold higher EUG after drying, and showed almost 2-fold slower EUG release in air at room temperature than composite films prepared by HM, and control CHI films prepared by HM (FLMCHI-EUG/HM) or HM-HUS (FLMCHI-EUG/HM-HUS). The FLMCHI-CP-EUG/HM-HUS films also showed better moisture barrier and mechanical properties than other films. The developed films were proved in a challenging coating application with onions. Escherichia coli and Listeria innocua counts of inoculated and FLMCHI-CP-EUG/HM-HUS (average coating thickness = 4.5 ± 1.3 μm) coated onions were significantly lower than those of uncoated (2.8 and 3.8 log) and FLMCHI/HM-HUS (1.4 and 1.3 log) coated onions after 5-days at room temperature. FLMCHI-CP-EUG/HM-HUS coating also reduced percentage of sprouted onions from 30 to 10% during storage. EUG odor of coated onions could not have been detected by 80% of panelists after 4 weeks. Compositing with CP boosts the performance of essential oil loaded CHI films by enabling use of film matrix as an encapsulant. © 2024 Elsevier Ltd
  • Article
    Citation - WoS: 52
    Citation - Scopus: 69
    Identification of Equivalent Processing Conditions for Pasteurization of Strawberry Juice by High Pressure, Ultrasound, and Pulsed Electric Fields Processing
    (Elsevier, 2019) Yıldız, Semanur; Pokhrel, Prashant Raj; Ünlütürk, Sevcan; Barbosa-Canovas, Gustavo, V
    The objective of this study was to evaluate the effectiveness of high pressure processing (HPP), ultrasound (US) and pulsed electric fields (PEF) for the pasteurization of strawberry juice (SJ). Acid-adapted Escherichia coli was used to inoculate SJ prior to treatment with HPP, US, and PEF. HPP was applied at several pressures (200-400 MPa) up to 2 min while US (120 mu m, 24 kHz) was conducted at 25, 40, and 55 degrees C up to 10 min in continuous pulsing mode. In order to avoid excessive use of SJ, PEF was performed using a model solution (MS) basically composed of citric acid (8 g/L), fructose (35 g/L), glucose (35 g/L), Na2HPO4 (0.2 M) and NaCl (5%) to simulate the SJ electrical conductivity, pH, and total soluble solid (TSS). A face-centered composite design was conducted for PEF processing at different electric field intensities (EFI) (25-35 kV/cm) and treatment times (5-27 mu s). Processing conditions were selected that resulted in 5-log CFU/mL inactivation of E. coli. HPP at 300 MPa for 1 min, and US at 55 degrees C (thermosonication) for 3 min reduced E. coli in SJ by 5.75 +/- 0.52 and 5.69 +/- 0.61 log CFU/mL, respectively. PEF treatment at 35 kV/cm, 27 mu s treatment time, 350 mL/min flow rate, and 2 mu s pulse width in monopolar mode resulted in 5.53 +/- 0.00 log reduction of E. coli in MS. Likewise, E. coli population in SJ was also reduced by 5.16 +/- 0.15 log after applying the same PEF conditions to SJ. No E. coli was detected in SJ subjected to conventional thermal pasteurization at 72 degrees C for 15 s. All technologies reduced the natural microbiota below 2 log CFU/mL in terms of the total aerobic bacteria and yeast-mold counts. Thus, this study identified the equivalent conditions for the SJ pasteurization by three nonthermal processing technologies. Industrial relevance: Consumers have an increasing interest towards fresh-like food products with desirable nutritional and sensorial attributes. High pressure, ultrasound and pulsed electric field are three relevant novel nonthermal technologies as alternatives to conventional thermal treatments. This study identified the processing conditions of these three nonthermal technologies for the pasteurization of strawberry juice based on equivalent inactivation of acid-adapted E. coli. From an industrial point of view, the established processing conditions are useful references for the development of novel berry juices. In addition to microbiological safety, this study on equivalent processing allows direct efficacy and quality comparisons of a given juice pasteurized by the three nonthermal technologies under consideration.