Impact of UV-C and thermal pasteurization on bioactive compounds, sensory characteristics and aroma profile of traditionally produced koruk vinegar

dc.contributor.authorGök, Sila Barut
dc.contributor.authorYıkmış, Seydi
dc.contributor.authorLevent, Okan
dc.contributor.authorKarataş, Selen
dc.date.accessioned2023-05-06T17:19:36Z
dc.date.available2023-05-06T17:19:36Z
dc.date.issued2022
dc.departmentFakülteler, Ziraat Fakültesi, Tarımsal Biyoteknoloji Bölümü
dc.departmentYüksekokullar, Sağlık Yüksekokulu, Beslenme ve Diyetetik Bölümü
dc.description.abstractThe aim of the study was to examine the effects of UV-C light applied by a designed reactor on bioactive components of traditionally produced koruk vinegar. Furthermore, microbial load, 5-HMF content, the volatile compounds, sensorial attributes and colour of vinegar were assessed. A reduction of 1.29-log CFUmL(-1) was achieved in total aerobic bacteria by applying a dose of 262.4 mJcm(-2). A total of 22 volatile compounds were determined in the traditionally produced vinegar. Among bioactive compounds, only total phenolic content changed significantly during UV-C treatment while antioxidant activity, total flavonoid and ascorbic acid content was not affected. Although the characteristic pungent sensation, aromatic intensity and richness in aroma of pasteurized vinegar significantly decreased, a non-significant difference in the sensorial properties was determined in all UV-C irradiated vinegar. UV-C treatment has potential for non-thermal pasteurization of koruk vinegar compared to thermal one due to the more preservative of its fresh-like characteristics.
dc.identifier.doi10.53194/0003-925X-73-158
dc.identifier.endpage167
dc.identifier.issn0003-925X
dc.identifier.issue5en_US
dc.identifier.startpage158
dc.identifier.urihttps://doi.org/10.53194/0003-925X-73-158
dc.identifier.urihttps://hdl.handle.net/20.500.11776/11881
dc.identifier.volume73
dc.identifier.wosWOS:000928477000004
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.institutionauthorGök, Sila Barut
dc.institutionauthorYıkmış, Seydi
dc.institutionauthorKarataş, Selen
dc.language.isoen
dc.publisherM H Schaper Gmbh Co Kg
dc.relation.ispartofJournal Of Food Safety And Food Quality-Archiv Fur Lebensmittelhygiene
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectKoruk vinegar
dc.subjectUV-C light
dc.subjectbioactive component
dc.subjectaroma profile
dc.subjectsensory attributes
dc.subjectPolyphenol Oxidase Activity
dc.subjectFructose Corn Syrup
dc.subjectAntioxidant Capacity
dc.subjectEscherichia-Coli
dc.subjectHeat-Treatment
dc.subjectApple Juice
dc.subjectShelf-Life
dc.subjectVitamin-C
dc.subjectUltraviolet
dc.subjectIrradiation
dc.titleImpact of UV-C and thermal pasteurization on bioactive compounds, sensory characteristics and aroma profile of traditionally produced koruk vinegar
dc.typeArticle

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