Combined Effect of Ultrasound and Microwave Power in Tangerine Juice Processing: Bioactive Compounds, Amino Acids, Minerals, and Pathogens

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dc.authoridTOKATLI DEMIROK, NAZAN/0000-0003-1936-9337
dc.authoridYıkmış, Seydi/0000-0001-8694-0658
dc.contributor.authorDemirok, Nazan Tokatlı
dc.contributor.authorYıkmış, Seydi
dc.date.accessioned2023-05-06T17:19:35Z
dc.date.available2023-05-06T17:19:35Z
dc.date.issued2022
dc.departmentYüksekokullar, Sağlık Yüksekokulu, Beslenme ve Diyetetik Bölümü
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractThe 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.
dc.identifier.doi10.3390/pr10102100
dc.identifier.issn2227-9717
dc.identifier.issue10en_US
dc.identifier.scopus2-s2.0-85140833422
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.3390/pr10102100
dc.identifier.urihttps://hdl.handle.net/20.500.11776/11867
dc.identifier.volume10
dc.identifier.wosWOS:000873400100001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorDemirok, Nazan Tokath
dc.institutionauthorYıkmış, Seydi
dc.language.isoen
dc.publisherMdpi
dc.relation.ispartofProcesses
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjecttangerine juice
dc.subjectbioactive compounds
dc.subjectEscherichia coli
dc.subjectultrasound
dc.subjectmicrowave
dc.subjectEscherichia-Coli O157h7
dc.subjectListeria-Monocytogenes
dc.subjectOrange Juice
dc.subjectSalmonella-Typhimurium
dc.subjectAntioxidant Activity
dc.subjectQuality Parameters
dc.subjectHigh-Pressure
dc.subjectApple Juice
dc.subjectInactivation
dc.subjectThermosonication
dc.titleCombined Effect of Ultrasound and Microwave Power in Tangerine Juice Processing: Bioactive Compounds, Amino Acids, Minerals, and Pathogens
dc.typeArticle

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