Food Engineering / Gıda Mühendisliği
Permanent URI for this collectionhttps://hdl.handle.net/11147/12
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Article Citation - WoS: 21Citation - Scopus: 28Effectiveness of Pulsed Light Treatments Assisted by Mild Heat on Saccharomyces Cerevisiae Inactivation in Verjuice and Evaluation of Its Quality During Storage(Elsevier, 2020) Martin Belloso, Olga; Soliva Fortuny, Robert; Kaya, Zehra; Ünlütürk, SevcanThe effects of pulsed light (PL) processing parameters such as depth of juice layer (1, 3, 5 mm), distance from the lamp (5, 10 cm) and number of pulses (0-50 pulses) on the inactivation of Saccharomyces cerevisiae in verjuice, a clarified beverage obtained from freshly-squeezed unripe grapes, were investigated. A reduction of 0.96 +/- 0.27 log CFU/mL was achieved by applying a dose of 34 J/cm(2) (1-mm layer depth, 5-cm distance, 50 pulses). PL was combined with mild heating (MH) at 43, 45 and 47 degrees C to increase its inactivation efficacy. Pasteurization was achieved by applying 17 J/cm(2) at 45 degrees C (PLMH45-3) and 6.12 J/cm(2) at 47 degrees C (PLMH47-3) to a 3-mm juice layer with S. cerevisiae reductions of 5.10 +/- 0.24 and 5.06 +/- 0.08 log CFU/mL, respectively. Quality properties of PLMH47-3-pasteurized verjuice were monitored during 6 weeks of storage at refrigerated (5 degrees C) and room temperature (25 degrees C), The results were compared to those of untreated and thermally pasteurized (72 degrees C/18 s) samples. Untreated juice spoiled within 2 weeks at 25 degrees C. No growth was detected in other conditions for 6 weeks. Among quality characteristics, only optical properties changed slightly during storage. It was concluded that mild MH-assisted pulsed light treatments have potential for verjuice pasteurization compared to conventional thermal pasteurization due to the better preservation of its fresh-like characteristics.Article Citation - WoS: 42Citation - Scopus: 53Effects of Ultraviolet-Light Emitting Diodes (uv-Leds) on Microbial Inactivation and Quality Attributes of Mixed Beverage Made From Blend of Carrot, Carob, Ginger, Grape and Lemon Juice(Elsevier Ltd., 2021) Baykuş, Gökçen; Pelvan Akgün, Merve; Ünlütürk, SevcanEfficacy of ultraviolet light-emitting diodes (UV-LEDs) with peak and coupled emissions at 280, 365 and 280/365 nm on inactivation of E. coli K12 in mixed beverage (MB) was investigated. MB comprised of 31.6% carrot, 44.3% carob, 8.7% grape, 10.2% ginger, and 5.2% lemon juice. The impact of UV-LEDs on some physicochemical and phytochemical properties of MB was compared to that of heat treatment (70 °C, 120 s). While, UV-LED irradiation using coupled 280/365 nm for 40 min resulted in the highest inactivation of E. coli K12 (>4 log) out of tested wavelengths, the number of mesophilic bacteria (TAC), and yeast and molds (YM) in mixed beverage were reduced by 2.59 log CFU/mL (from 5.69 log CFU/mL of initial load), and 0.17 log CFU/mL (from 3.28 log CFU/mL of the initial load), respectively. Although, the color parameters slightly changed after irradiation, the color of MB did not show visual difference (?E = 0.94) compared to untreated samples. UV-LED treatment caused a significant increase in total phenolic compound (1.75-fold) and antioxidant capacity (4.60 fold) compared to heat-treated samples (p < 0.05). UV-LED treatment caused a decrease in carotenoid content (71.3%) lower than that of heat-treated samples (88.9%), indicating that UV-LED irradiation preserved the total carotenoid content better than the heat treatment. Industrial relevance: Light-emitting diodes (LEDs) are new sources of ultraviolet light utilized for non-thermal processing of foods. In this study, a static bench top unit was designed to investigate the efficacy of UV-LEDs with different treatment times and peak emissions by considering the inactivation of E. coli K12 in newly formulated mixed drink (MB). UV-LED irradiation of MB using coupled 280/365 nm for 40 min provided the highest microbial inactivation and preserved bioactive compounds better than the heat treatment. It can be proposed as an effective method for the processing of fruit juices which is rich in bioactive constituents. © 2020 Elsevier Ltd