Effect of treatments with UV-C light and electrolysed oxidizing water on decontamination and the quality of Gemlik black olives

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dc.authorscopusid57212506709
dc.authorscopusid23968205700
dc.contributor.authorBarut Gök, Sıla
dc.contributor.authorPazır, F.
dc.date.accessioned2022-05-11T14:46:48Z
dc.date.available2022-05-11T14:46:48Z
dc.date.issued2020
dc.departmentMeslek Yüksekokulları, Çorlu Meslek Yüksekokulu, Gıda İşleme Bölümü
dc.description.abstractThe efficacy of ultraviolet-C (UV-C), electrolysed oxidizing water (EOW) and sodium hypochlorite (NaOCl) solution was investigated as non-thermal processes for the surface decontamination of olives. Olives were irradiated at different UV-C doses (0–4770 mJ/cm2) and washed with EOW and NaOCl solutions at different free chlorine concentrations (15, 30, 50, and 80 mg/L). The maximum reduction in microbial load was obtained at 80 mg/L concentration and 4770 mJ/cm2 for washing and irradiation treatments, respectively. L* (lightness), a* (redness) and b* (yellowness) values as well as sensorial attributes were not affected by the UV-C treatments. Our results emphasize that UV-C radiation is effective in reducing surface initial microbial load without any sensorial changes for all doses applied. Nevertheless, with increasing UV-doses, the reduction rate increased. All chlorine concentrations of EOW and NaOCl solutions were effective in reducing surface microbial load compared to control. However, in terms of microbial reduction there was no significant difference among chlorine concentrations except for the yeast and mould count. © 2019, Bundesamt für Verbraucherschutz und Lebensmittelsicherheit (BVL).
dc.description.sponsorship09-MUH-029; Canon Foundation for Scientific Research, CFSR
dc.description.sponsorshipThis study was supported by the Scientific Research Foundation, Ege University Turkey (Project No: 09-MUH-029). The authors gratefully acknowledge all this support given for the project.
dc.description.sponsorshipThis study was supported by the Scientific Research Foundation, Ege University Turkey (Project No: 09-MUH-029). The authors gratefully acknowledge all this support given for the project. Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
dc.identifier.doi10.1007/s00003-019-01263-z
dc.identifier.endpage179
dc.identifier.issn1661-5751
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-85076918601
dc.identifier.scopusqualityQ2
dc.identifier.startpage171
dc.identifier.urihttps://doi.org/10.1007/s00003-019-01263-z
dc.identifier.urihttps://hdl.handle.net/20.500.11776/10369
dc.identifier.volume15
dc.indekslendigikaynakScopus
dc.institutionauthorBarut Gök, Sıla
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofJournal fur Verbraucherschutz und Lebensmittelsicherheit
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectColour
dc.subjectElectrolysed water
dc.subjectMicrobial load
dc.subjectOlea europaea L
dc.subjectSensory attributes
dc.subjectUltraviolet
dc.titleEffect of treatments with UV-C light and electrolysed oxidizing water on decontamination and the quality of Gemlik black olives
dc.typeArticle

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