Combined Effect of Ultrasound and Microwave Power in Tangerine Juice Processing: Bioactive Compounds, Amino Acids, Minerals, and Pathogens
Yükleniyor...
Dosyalar
Tarih
2022
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Mdpi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The inhibition of Escherichia coli ATCC 25922 (E. coli), Staphylococcus aureus ATCC6538 (S. aureus), Salmonella Enteritidis ATCC 13076 (S. Enteritidis), and Listeria monocytogenes DSM12464 (L. monocytogenes) is one of the main aims of the food industry. This study was the first in which the use of ultrasound and microwave power were applied to optimize the values of the bioactive components, amino acids, and mineral compositions of tangerine juice and to inhibit Escherichia coli, Staphylococcus aureus, Salmonella Enteritidis, and Listeria monocytogenes. The response surface methodology (RSM) was used to describe the inactivation kinetics, and the effects of ultrasound treatment time (X-1: 12-20 min), ultrasound amplitude (X-2:60-100%), microwave treatment time (X-3: 30-40 s), and microwave power (X-4:200-700 W). The optimum parameters applied to a 5-log reduction in E. coli were determined as ultrasound (12 min, 60%) and microwave (34 s, 700 W). The optimum condition ultrasound-microwave treatment was highly effective in tangerine juice, achieving up to 5.27, 5.12, and 7.19 log reductions for S. aureus, S. Enteritidis, and L. monocytogenes, respectively. Ultrasound-microwave treatment increased the total phenolic compounds and total amino acids. While Cu, K, Mg, and Na contents were increased, Fe and Ca contents were lower in the UM-TJ (ultrasound-microwave-treated tangerine juice) sample. In this case, significant differences were detected in the color values of ultrasound-microwave-treated tangerine juice (UM-TJ) (p < 0.05). The results of this study showed that ultrasound-microwave treatment is a potential alternative processing and preservation technique for tangerine juice, resulting in no significant quality depreciation.
Açıklama
Anahtar Kelimeler
tangerine juice, bioactive compounds, Escherichia coli, ultrasound, microwave, Escherichia-Coli O157h7, Listeria-Monocytogenes, Orange Juice, Salmonella-Typhimurium, Antioxidant Activity, Quality Parameters, High-Pressure, Apple Juice, Inactivation, Thermosonication
Kaynak
Processes
WoS Q Değeri
Q2
Scopus Q Değeri
Q2
Cilt
10
Sayı
10
