Effects of natamycin and ultrasound treatments on red grape juice
No Thumbnail Available
Date
2020
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Parlar Scientific Publications
Access Rights
info:eu-repo/semantics/closedAccess
Abstract
In this study, the effect of different combinations of Botrytis cinerea inactivation in red grape juice was investigated. Some effects on quality parameters were investigated during storage. The best results were achieved at the end of storage with a reduction of 2.4 log (CFU/ml) in combination with natamycin (12.5 ppm) and ultrasound (5 min, 80 W, 26 kHz and 60 amplitude). During the storage period, there were no significant changes in pH, titration acidity, brix, total color value changes and sensory values. Total monomeric anthocyanin, total phenolics, flavonoid amounts and total antioxidant substance (TEAC) decreased during the storage time. Increases in the amount of HMF were observed during storage. Natamycin and ultrasound applications were found to be successful against Botrytis cinerea and some quality parameters. © 2020 Parlar Scientific Publications. All rights reserved.
Description
Keywords
Antioxidant, Botrytis cinereal, Phenolic compound, Red grape juice, Ultrasound, antibiotics, antioxidant, color, food quality, food storage, fruit, phenolic compound, phytochemistry, secondary metabolite, ultrasonics, Botryotinia fuckeliana, Botrytis, Vitaceae
Journal or Series
Fresenius Environmental Bulletin
WoS Q Value
Scopus Q Value
N/A
Volume
29
Issue
2
