UV-C Treatment of Apple and Grape Juices by Modified UV-C Reactor Based on Dean Vortex Technology: Microbial, Physicochemical and Sensorial Parameters Evaluation

Basit Öğe Kaydı
dc.authorscopusid57212506709
dc.contributor.authorBarut Gök, Sıla
dc.date.accessioned2022-05-11T14:07:19Z
dc.date.available2022-05-11T14:07:19Z
dc.date.issued2021
dc.departmentMeslek Yüksekokulları, Çorlu Meslek Yüksekokulu, Gıda İşleme Bölümü
dc.description.abstractA laboratory-scale ultraviolet (UV-C) reactor based on Dean vortex technology was designed and tested for its capability to inactivate microorganisms in apple and red grape juices in relatively low doses of UV-C. Experiments were carried out with freshly squeezed apple juice (AJ) and freshly squeezed grape juice (GJ) inoculated with Lactobacillus plantarum NRIC1749 and Saccharomyces cerevisiae NCIB4932. Furthermore, physicochemical properties, antioxidant activity, total phenolic content, 5-HMF and colour analysis were performed in freshly squeezed apple (AJ) and grape juices (GJ). A UV-C treatment with 1668 mJ cm?2 led to an approximately 4.07-log inactivation of Lactobacillus plantarum NRIC1749 and 1.79-log inactivation of Saccharomyces cerevisiae NCIB4932 in AJ. A 0.69-log and 0.46-log reduction could be achieved for the inactivation of L. plantarum and S. cerevisiae in GJ at 1232 mJ cm?2, respectively. DPPH radical scavenging activity and total phenolic content of UV-C treated apple juice significantly increased, whereas total phenolic content remained constant in GJ. However, UV-C treatment had no significant effect on 5-HMF content of both juices. An effect of the treatment on the colour of both juices was observed. No significant change in the quality attributes (appearance, colour, odour, taste) was determined in the both UV-C treated juices. © 2021, The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.
dc.description.sponsorshipAR.13.25, NKUBAP.00.24
dc.description.sponsorshipThis study was supported by the Scientific Research Foundation, Tekirdağ Namık Kemal University, Turkey (Project No: NKUBAP.00.24.AR.13.25). The authors gratefully acknowledge all this support given for the project.
dc.identifier.doi10.1007/s11947-021-02624-z
dc.identifier.endpage1066
dc.identifier.issn1935-5130
dc.identifier.issue6en_US
dc.identifier.scopus2-s2.0-85103164437
dc.identifier.scopusqualityQ1
dc.identifier.startpage1055
dc.identifier.urihttps://doi.org/10.1007/s11947-021-02624-z
dc.identifier.urihttps://hdl.handle.net/20.500.11776/5058
dc.identifier.volume14
dc.identifier.wosWOS:000630856200001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorBarut Gök, Sıla
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofFood and Bioprocess Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectAntioxidant activity
dc.subjectColour
dc.subjectFruit juice
dc.subjectMicrobial inactivation
dc.subjectSensory evaluation
dc.subjectUV-C light
dc.subjectBacilli
dc.subjectColor
dc.subjectFruits
dc.subjectPhysicochemical properties
dc.subjectVortex flow
dc.subjectYeast
dc.subjectAnti-oxidant activities
dc.subjectDPPH radical scavenging activities
dc.subjectL. plantarum
dc.subjectLactobacillus plantarum
dc.subjectLog reductions
dc.subjectQuality attributes
dc.subjectS.cerevisiae
dc.subjectTotal phenolic content
dc.subjectFruit juices
dc.titleUV-C Treatment of Apple and Grape Juices by Modified UV-C Reactor Based on Dean Vortex Technology: Microbial, Physicochemical and Sensorial Parameters Evaluation
dc.typeArticle

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
Küçük Resim Yok
İsim:
5058.pdf
Boyut:
517.45 KB
Biçim:
Adobe Portable Document Format
Açıklama:
Tam Metin / Full Text
İndir

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu
Çorlu Meslek Yüksekokulu Koleksiyonu