Impact of UV-C and thermal pasteurization on bioactive compounds, sensory characteristics and aroma profile of traditionally produced koruk vinegar
dc.contributor.author | Gök, Sila Barut | |
dc.contributor.author | Yıkmış, Seydi | |
dc.contributor.author | Levent, Okan | |
dc.contributor.author | Karataş, Selen | |
dc.date.accessioned | 2023-05-06T17:19:36Z | |
dc.date.available | 2023-05-06T17:19:36Z | |
dc.date.issued | 2022 | |
dc.department | Fakülteler, Ziraat Fakültesi, Tarımsal Biyoteknoloji Bölümü | |
dc.department | Yüksekokullar, Sağlık Yüksekokulu, Beslenme ve Diyetetik Bölümü | |
dc.description.abstract | The 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.doi | 10.53194/0003-925X-73-158 | |
dc.identifier.endpage | 167 | |
dc.identifier.issn | 0003-925X | |
dc.identifier.issue | 5 | en_US |
dc.identifier.startpage | 158 | |
dc.identifier.uri | https://doi.org/10.53194/0003-925X-73-158 | |
dc.identifier.uri | https://hdl.handle.net/20.500.11776/11881 | |
dc.identifier.volume | 73 | |
dc.identifier.wos | WOS:000928477000004 | |
dc.identifier.wosquality | Q4 | |
dc.indekslendigikaynak | Web of Science | |
dc.institutionauthor | Gök, Sila Barut | |
dc.institutionauthor | Yıkmış, Seydi | |
dc.institutionauthor | Karataş, Selen | |
dc.language.iso | en | |
dc.publisher | M H Schaper Gmbh Co Kg | |
dc.relation.ispartof | Journal Of Food Safety And Food Quality-Archiv Fur Lebensmittelhygiene | |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
dc.rights | info:eu-repo/semantics/closedAccess | |
dc.subject | Koruk vinegar | |
dc.subject | UV-C light | |
dc.subject | bioactive component | |
dc.subject | aroma profile | |
dc.subject | sensory attributes | |
dc.subject | Polyphenol Oxidase Activity | |
dc.subject | Fructose Corn Syrup | |
dc.subject | Antioxidant Capacity | |
dc.subject | Escherichia-Coli | |
dc.subject | Heat-Treatment | |
dc.subject | Apple Juice | |
dc.subject | Shelf-Life | |
dc.subject | Vitamin-C | |
dc.subject | Ultraviolet | |
dc.subject | Irradiation | |
dc.title | Impact of UV-C and thermal pasteurization on bioactive compounds, sensory characteristics and aroma profile of traditionally produced koruk vinegar | |
dc.type | Article |