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Öğe Assessing edible composite film polymer from potato industry effluent under high hydrostatic pressure and its antimicrobial properties(Wiley, 2022) Evrendilek, Gülsün Akdemir; Bulut, Nurullah; Uzuner, SibelDevelopment of edible film from potato industry effluent having antimicrobial properties against Salmonella enteritidis and Escherichia coli O157:H7 by addition of Citrus sinensis volatile oil (VO), and changes of its textural properties under high hydrostatic pressure (HHP) are investigated. The optimum operational conditions are determined as 500 MPa pressure, 36.97 mu L VO, and 15 min processing time with the minimum force value of 372.33 x g. Textural properties are also modeled through empirical modeling, best fit Box-Behnken design, and artificial neuron network. Inhibition zones for Salmonella enteritidis and E. coli O157:H7 at the optimum HHP conditions are 1.50 +/- 0.11 and 2.18 +/- 0.07 cm, respectively. Textural properties of force and elongation at break of the HHP-processed films range from 2.27 +/- 0.52 to 5.23 +/- 0.38 N, and from 8.57 +/- 1.31 to 13.36 +/- 1.36 mm, respectively. Thermal transition of the edible film is observed at 87.42 degrees C for 7.36 min. Addition of C. sinensis VO improves the antimicrobial properties, whereas HHP improves the textural properties of the film. It is suggested that the developed film has potential to be used as an edible food packaging material.Öğe Biochemical characterization and stability of bacillus subtilis polygalacturonase produced using hazelnut shells by submerged fermentation(Taylor & Francis Ltd, 2020) Uzuner, Sibel; Çekmecelioğlu, DenizBiochemical and bio-catalytic properties of an enzyme are essential to evaluate its potential industrial applications in food, pharmaceutical, textile, paper and pulp. More specifically, identifying optimal pH and temperature, and their effects on the residual enzyme activity are of high priority in biochemical characterisation. Therefore, in this study, polygalacturonase (PGase) produced as an extracellular enzyme in an earlier study growing Bacillus subtilis on hazelnut shell hydrolysate was evaluated under varying pH and temperature for its stability. The optimal pH and temperature values of the enzyme were found as 7.0, and 50 degrees C, respectively. The enzyme K-m and V-max values were identified as 0.52 mg/mL and 3.27 mu mol/min. The enzyme retained about 93 and 78% of its initial activity at 50 and 60 degrees C after 7 h, respectively. SDS-PAGE revealed a single activity band with molecular weight of 50 kDa. The half-life of PGase at 50 and 60 degrees C were 57.8 and 23 h, respectively. Thus, the results prove the potential of the B. subtilis pectinase produced using hazelnut shells in food processing e.g. extraction and clarification processes or treatment of pectic waste water.Öğe Cmc-guar gam polimer ağı için burger modeline ait parametrelerin modellenmesi(2017) Tezel, Güler Bengüsu; Uzuner, Sibel; Çakmak, Neşe KeklikcioğluKarboksimetil selüloz (CMC)-guar gam (GG) karıflımlarının sünme-geri dönüfl ölçümlerine dayananBurger model parametreleri farklı gam konsantrasyonları (%1.5, 2.0, 2.5) ve hacimsel gam karıflımoranları (25:75, 50:50, 75:25), farklı sıcaklıklarda (15, 25, 35 °C) yanıt yüzey yaklaflımı kullanılarakanaliz edilmifltir. Dört bileflenli burger model ve deneysel sünme-geri dönüfl özelliklerinden yaralanarak(J0, J1, t1, ?0, Jr0, Jr1ve tr1) gam karıflımlarının viskoelastikiyeti karakterize edilmifltir ve gam karıflımlarınınsünme-geri dönüfl özelliklerinin belirlenmesinde bu model (R2= 0.82-0.99) tatmin edici bulunmufltur.Özellikle düflük sıcaklıklarda, yüksek GG içeren konsantre gam karıflımları CMC ile karflılafltırıldığızaman karıflımın elastisitesini ve mukavemetini arttırmıfltır. Öte yandan, yüksek sıcaklıkta karıflımınviskoz özelliği baskındır. Burger model regresyon parametrelerinin hacimsel CMC-GG karıflım oranı vekonsantrasyonuna kıyasla daha çok sıcaklığa bağlı olduğu bulunmuflturÖğe Comparison of artificial neural networks (ANN) and adaptive neuro-fuzzy inference system (ANFIS) models in simulating polygalacturonase production(North Carolina State Univ Dept Wood & Paper Sci, 2016) Uzuner, Sibel; Çekmecelioğlu, DenizThe artificial neural network (ANN) method was used in comparison with the adaptive neuro-fuzzy inference system (ANFIS) to describe polygalacturonase (PG) production by Bacillus subtilis in submerged fermentation. ANN was evaluated with five neurons in the input layer, one hidden layer with 7 neurons, and one neuron in the output layer. Five fermentation variables (pH, temperature, time, yeast extract concentration, and K2HPO4 concentration) served as the input of the ANN and ANFIS models, and the polygalacturonase activity was the output. Coefficient of determination (R-2) and root mean square values (RMSE) were calculated as 0.978 and 0.060, respectively for the best ANFIS structure obtained in this study. The R-2 and RMSE values were computed as 1.00 and 0.030, respectively for the best ANN model. The results showed that the ANN and ANFIS models performed similarly in terms of prediction accuracy.Öğe Comparison of Artificial Neural Networks (ANN) and Adaptive Neuro-Fuzzy Inference System (ANFIS) Models in Simulating Polygalacturonase Production(North Carolina State University, 2016) Uzuner, Sibel; Cekmecelioglu, DenizThe artificial neural network (ANN) method was used in comparison with the adaptive neuro-fuzzy inference system (ANFIS) to describe polygalacturonase (PG) production by Bacillus subtilis in submerged fermentation. ANN was evaluated with five neurons in the input layer, one hidden layer with 7 neurons, and one neuron in the output layer. Five fermentation variables (pH, temperature, time, yeast extract concentration, and K2HPO4 concentration) served as the input of the ANN and ANFIS models, and the polygalacturonase activity was the output. Coefficient of determination (R2) and root mean square values (RMSE) were calculated as 0.978 and 0.060, respectively for the best ANFIS structure obtained in this study. The R2 and RMSE values were computed as 1.00 and 0.030, respectively for the best ANN model. The results showed that the ANN and ANFIS models performed similarly in terms of prediction accuracy. © 2016. All Rights Reserved.Öğe Corn processing by pulsed electric fields with respect to microbial inactivation and improvement of seed vigour(Elsevier Sci Ltd, 2024) Evrendilek, Gulsun Akdemir; Atmaca, Bahar; Uzuner, SibelPulsed electric field (PEF) treatment of corn grains to improve seed vigour and inactivation of endogenous microflora by energies ranging from 1.20 to 28.8 J were applied to determine effectiveness of applied energies on germination rate (GR), normal seedling rate (NSR), electrical conductivity (EC), ability to germinate under salt (100- and 200 mM salt) and cold (at 10 degrees C for 7 days and at 25 degrees C for 5 days) stresses. Moreover, the effect of PEF treatments was further investigated for the inactivation of total aerobic mesophilic bacteria (TAMB), total mold and yeast (TMY), and inactivation rate (%) of Aspergillus parasiticus. Increased energy provided 11.10 % increase in GR, 21.22 % increase in NSR, 95.50 % increase in germination at 10 degrees C for 7 days. Germination under stress conditions revealed 32.53 %, 68.35 %, and 76 % increase in germination at 25 degrees C for 5 days, under 100 mM- and 200 mM NaCI salt stresses. Inactivation on the mean initial TAMB and TMY were approximately 9.25 and 7.93 log, respectively, with 63.33 +/- 0.22 % reduction in A. parasiticus culture. PEF treated corn seedlings had stronger and taller body formation with stronger roots. The most optimal processing parameters were detected as 300 Hz, 28.80 J, and 19.78 sec. PEF treatment carries a high potential to improve corn vigour with inactivation of surface microflora.Öğe Design and effectiveness of pulsed electric fields towards seed disinfection(Wiley, 2019) Evrendilek, Gülsün Akdemir; Karataş, Berna; Uzuner, Sibel; Tanasov, IgorBACKGROUNDSeeds harbor different microorganisms on their surfaces that degrade seed quality, thus causing an economic loss. Even though different approaches are available for the disinfection of seed surfaces, there is a need to develop environmentally friendly and sustainable technologies. A bench-scale pulsed electric field (PEF) unit was designed to inactivate microflora of eight seeds after which the resultant vigor of the treated seeds was determined. RESULTSSignificant reductions were obtained in endogenous natural and inoculated pathogenic (Alternaria brassica and Xanthomonas campestris pv. campestris, Drechslera graminea and Fusarium graminearum) microflora of seeds. The survival ratios of total aerobic mesophilic bacteria and of total mold and yeast decreased significantly for winter wheat and barley, parsley, onion, lettuce, tomato, and garden rocket with the PEF treatments of 240 and 960J. A significant increase in germination ratio was observed for winter wheat and barley, lettuce, and tomato with 960J. Germination energy increased for parsley with 240J and for winter wheat and barley, lettuce, tomato, and garden rocket with 960J. A better root development and seedling were found for winter barley. CONCLUSIONPEFs are a viable option to both disinfect seed surfaces and improve seed vigor. (c) 2019 Society of Chemical IndustryÖğe Development of pulsed electric fields treatment unit to treat wheat grains: Improvement of seed vigour and stress tolerance(Elsevier B.V., 2021) Akdemir Evrendilek, Gulsun; Atmaca, Bahar; Bulut, Nurullah; Uzuner, SibelPulsed electric field (PEF) treatment may pose a potential to be an alternative to chemical use for seed surface disinfection and seed vigour improvement. In order to test effectiveness of PEF treatment, a new pilot-scale PEF treatment unit was designed and used to treat wheat grains with the energy range of 1.07–17.28 J. Compared to the control samples, all PEF treatments significantly increased germination and seedling rates by 10 and 28%, respectively. Electrical conductivity was significantly affected by the delayed measurement time rather than PEF treatment. PEF-treated seed samples had significantly higher tolerance to cold and salt stresses. Endogenous microflora of total aerobic mesophilic bacteria and total mold and yeast were significantly reduced by the applied energy. Salt stress on day 8 (100 mM NaCI) exhibited the highest predictive power of 98.43% in modellıng studies. The multi-objective optimization of the 19 responses pointed to 161.8 Hz, 6.1 J, and 19.5 s as the optimal settings (D = 0.52). It was concluded that PEF processing of the wheat seeds improved vigor, promote cold and salt stress tolerance, and inactivated surface microflora. © 2021Öğe Edible Film Production from Effluents of Potato Industry Incorporated with Origanum onites Volatile Oils and Changes Its Textural Behaviors under High Hydrostatic Pressure(2021) Evrendilek, Gülsün Akdemir; Bulut, Nurullah; Uzuner, SibelDevelopment and characterization of edible film incorporated with Origanum onites volatile oil from the effluents of potato industry, determination of changes on its textural properties of force and elongation at break (EAB) under high hydrostatic pressure (HHP) in addition to its antimicrobial effect against Escherichia coli O157:H7 and Salmonella Enteritis were prompted. The optimum operational conditions under HHP for maximum force and EAB were achieved with 350 MPa pressure, 8 min operational time, and addition of 45 ?L O. onites volatile oil concentration (VOC). Inhibition zones for S. Enteritis and E. coli O157:H7 at the optimum conditions were 1.7 ± 0.109 and 2.386 ± 0.07 cm, respectively. Textural properties of force and EAB of the HHP-processed films ranged from 2.27 ± 0.52 to 5.23 ± 0.79 N, and from 7.47 ± 1.68 to 15.71 ± 0.65 mm, respectively. Thermal transition of the edible film was observed at 86.77°C for 7.19 min. The microscopic observation of the film surfaces shoowed homogenous and translucent structure. The improved textural properties with HHP and VOC revealed that it carries a potential to be used as a food packaging material.Öğe Effect of crude pectinase on apple juice quality characteristics by desirability approach(2018) Uzuner, SibelThe present study analyzed the efficiency of crude pectinase produced from Bacillus subtilis using hazelnut shell hydrolysate during clarification of apple juice. Response surface methodology (RSM) based desirability analysis was carried out to optimize the enzyme load, temperature, and time with respect to lightness, turbidity and clarity. The apple juice clarification was performed at different enzyme loads (0.3-0.7%), pH (4-7), temperature (30-50 oC) and time (2-6 h). The RSM results revealed optimum clarification conditions of 0.3% (w/v) enzyme load, 45.8 oC temperature, and 2 h of time resulting in 70.40 lightness, 49.44 turbidity and 88.33% clarity. To confirm the validity of RSM models, RMSE values of L value, turbidity and clarity were calculated as 4.65, 5.28 and 9.15, respectively. As a conclusion, maximum clarity at a low enzyme load and time makes the enzyme useful for juice industry.Öğe Effect of temperature, gum concentration and gum ratio on creep-recovery behaviour of carboxymethyl cellulose-guar gum mixtures: modeling with rsm and ann(Chiriotti Editori, 2016) Uzuner, Sibel; Tezel, Güler Bengüsu; Çakmak, Neşe KeklikcioğluIn the present study, the effects of temperature (15, 25, 35 degrees C), gum concentration (1.5, 2.0 and 2.5 %) and gum ratio (25:75, 50:50, 75:25) on the creep-recovery rheological properties of carboxymethyl cellulose (CMC)-guar gum (GG) mixtures were investigated. Within the studied range of experimental design, recovery index (Delta J) value of CMC-GG gum solution was analyzed based on the design factors. Experimental recovery index responses were modelled using RSM (R-2=0.9711) and ANN (R-2=0.9829).Öğe Effects of cold storage on the total phenolic content and antioxidant activity of pomegranate juice(2011) Uzuner, Sibel; Onsekizoğlu, Pelin; Acar, JalePomegranate juice has become more popular because of attribution of antioxidant action and phenolic compounds. As there is an increasing concern about potential health benefits of ellagic acid, it is of great interest to evaluate effects of different processing techniques on ellagic acid contents of pomegranate juices. The aim of the present work is to study the effect of storage to obtain different pomegranate juices on phenolic acids such as ellagic acid, total phenolic compounds and antioxidant activity. Pomegranate juices were prepared by three different processing techniques which are called cloudy raw, clear and concentrated pomegranate juice. All pomegranate juice samples were stored at +4°C for 150 days in amber glass bottles. Significant changes in amount of phenolic compounds were observed in each juice during storage. Total phenolic substances of cloudy, clear and concentrated pomegranate juice, respectively 2.2%, 5.3% and 6.1% reduction have been identified but cloudy and clear pomegranate juice samples in the amount of ellagic acid have been determined respectively 49.1% and 103.6% increase. Cloudy and clear pomegranate juice samples in the amount of total antioxidant activity have been determined respectively 13.7% and 12.2% reduction. Samples which had high amount of total phenolic compounds at the same time exhibiting the highest antioxidant activity determined. Variations were more significant in clear juice compared to the increase in cloudy pomegranate juice. Besides, a slight decrease observed in clear pomegranate juice from concentrate. These may be due to the contribution of free ellagic acid to development of insoluble sediments in pomegranate juice during storage.Öğe Enhanced pectinase production by optimizing fermentation conditions of Bacillus subtilis growing on hazelnut shell hydrolyzate(Elsevier, 2015) Uzuner, Sibel; Çekmecelioğlu, DenizThis study describes optimization of polygalacturonase (PG) production using Bacillus subtilis in submerged fermentation by Plackett-Burman (PB) design and response surface methodology (RSM). Five variables (pH, time, temperature, yeast extract concentration and K2HPO4), which were determined to be significant by the PB analysis, were further optimized using Box-Behnken response surface method. The optimization results indicated that a maximal PG activity of 5.60 U mL(-1) was achieved at pH 7.0, 72 h, and 30 degrees C using 0.5% (w/v) yeast extract and 0.02% (w/v) K2HPO4 in the fermentation medium. The results implied a 2.7-fold increase in PG activity of B. subtilis under the optimized conditions. Thus, it was concluded that hazelnut shell hydrolyzate have remarkable potential for low cost commercial PG production. (C) 2015 Elsevier B.V. All rights reserved.Öğe Enhanced reducing sugar production and extraction for Chlorella vulgaris in mixotrophic cultivation using high hydrostatic pressure processing and ultrasound(Taylor & Francis Ltd, 2024) Uzuner, Sibel; Kurhan, Şebnem; Evrendilek, Gülsün AkdemirAlthough extraction of polysaccharides to convert reducing sugars (RS) from microalgae by acid or alkali pretreatments and enzymatic hydrolysis has been extensively studied, few reports exploring the use of high hydrostatic pressure processing (HHP) and ultrasonication (US) as emerging technologies for the extraction of sugars from microalgae biomass exist. Thus, the present study was conducted to determine the effects of mixotrophic growth and stress conditions (NaNO3 and CO2 concentration and light intensity) on RS and protein accumulation in the unicellular green alga Chlorella vulgaris in addition to optimization of the effectiveness of the sequential applications of HHP and US with dilute acid as well as simultaneous enzymatic saccharification on the production of RS from microalga cells. High light intensity, high CO2 concentration and limited nitrogen concentration promoted RS production. The maximum protein content (0.0683 mg g(-1)) was achieved at 0.3 g l(-1) NaNO3 concentration, 7000 mu mol photons m(-2) s(-1) and 6 l min(-1) CO2 concentration. The highest RS content of C. vulgaris after 48 h enzymatic saccharification (583.86 +/- 13.23 mg g(-1)) was obtained at 1% (w/w) acid concentration and 80% amplitude for 30 min with 79.4% RS yield. Combined US-assisted dilute acid pretreatment and enzymatic hydrolysis were also found to be more effective than HHP assisted dilute acid pretreatment and enzymatic saccharification. Therefore, microalgal biomass can be considered a suitable renewable feedstock used in fermentation. Highlights center dot The cultivation period of Chlorella vulgaris was reduced from 25 days to 14 days using mixotrophic growing conditions.center dot Mixotrophic conditions enhanced reducing sugar productivity.center dot Novel extraction techniques enhanced the extraction of reducing sugar from microalgae.Öğe Enzymes in the beverage industry(Elsevier, 2018) Uzuner, Sibel; Çekmecelioğlu, DenizEnzymes are novel alternatives to chemical or mechanical methods for improving yield and quality in the beverage industry. Pectinases, amylases, cellulases, and xylanases are typical enzymes used in the extraction and clarification of fruit juices. Pectinases hold a 25% share in global food enzyme sales and industrial demands are still growing. Extraction yield increases up to 100% with synergy of other enzymes such as amylases and cellulases. This chapter aims to provide an updated review on uses of enzymatic methods in the beverage industry such as in the manufacture of fruit juices, coffee, and tea drinks. The role and action of mechanism, source, and advantages of enzyme use will be presented along with a brief description of beverage production, while the economy and suggestions for further improvement will be discussed at the end of the chapter. © 2019 Elsevier Inc. All rights reserved.Öğe Functional responses of cold brewed white tea to high pressure processing(Wiley, 2019) Uzuner, Sibel; Evrendilek, Gülsün AkdemirChanges in functional characteristics of cold brewed white tea were quantified in response to high pressure processing (HPP). The multiple functional responses of total phenolic content (TPC), total antioxidant activity (TAA), and total caffeine content (TCC) were optimized using Box-Behnken design. Operational HPP conditions involved the ranges of pressure (300-500 MPa), solid (tea leaves)/liquid (water) ratio (SLR; 1-3%), and brewing time (120-600 s). Tea leaves/water ratio was determined as the most important factor with the highest rate of change per 1% increase in SLR for TPC (645.8 mg/L), TCC (11.48%), and TAA (5.09%). The optimum conditions were achieved using 300 MPa, 2.2% SLR, and 600 s brewing time and resulted in 91.9% TAA, 1949.2 mg/L TPC, and 17.5% TCC. APP appeared to be a promising alternative novel technique to minimize TCC and maximize TAA and TPC of cold brewed white tea simultaneously. Practical applications The present study quantifies the multiple health-related responses of cold brewed white tea to high pressure processing (HPP). The HPP approach adopted in the study provides cold brewed white tea with good quality and is cost-effective in terms of small-to-large scale food industries. Joint optimization results can be used to improve the operational conditions of cold brewed white tea by related food processors.Öğe Gel strength estimation and optimizing textural behavior of mixed gelatin-carboxymethylcellulose hydrogel(Wiley, 2019) Tezel, Güler Bengüsu; Uzuner, Sibel; Evrendilek, Gülsün AkdemirRheological and textural behavior of mixed hydrolgels gelatin-carboxymethylcellulose (CMC) were examined to evaluate the influence of hydrogel concentration (0.5, 0.75, and 1.0%), hydrogel mixed ratio (1:2, 1:1, and 2:1), temperature (4, 12, and 20 degrees C) and pH (3, 5, and 7.0) on gel strength. Depending on the experimental design, chemical weak and physical mixed gelatin-CMC hydrogels were obtained according to small amplitude oscillation (SAOS) test. The most effective factor was found as pH followed by hydrogel mixed ratio and hydrogel concentration for gel strength according to design model. The optimum textural conditions for mixed hydrogels were also determined to be 1.0% of hydrogel concentration, 2:1 of hydrogel mixed ratio, 4 degrees C of temperature, and pH of 7.0 with texture of 1.30 N. It is concluded that gel strength is more sensitive to temperature from rheological measurement than from getting textural measurements.Öğe High pressure processing of licorice drink with respect to quality characteristics, microbial inactivation, and shelf-life extension(WILEY, 2021) Evrendilek, Gülsün Akdemir; Bakay, Şahin; Uzuner, SibelHigh hydrostatic pressure (HHP) processing of traditional licorice drink with 200-500 MPa, 3-15 min, and 4 degrees C-40 degrees C revealed optimum operational conditions of 500-MPa pressure, 9.90 min and 18.5 degrees C. Shelf-life studies with the optimum HHP settings were conducted for a 25-day storage at 4 degrees C and 22 degrees C. Control samples at 22 degrees C and 4 degrees C were deteriorated on Days 2 and 7, whereas the HHP-processed samples had a shelf life of 25 days. Initial pH, L*, a*, b*, and C* values and glabridin concentration significantly decreased, but conductivity and turbidity values, total mesophilic aerobic count and total mold and yeast count significantly increased, and no significant change was observed for the initial h, titratable acidity (TA), glycyrrhizin concentration, and sensory properties for the HHP-processed samples during shelf-life studies. Except for vanillic, caffeic, and acetic acids and miristein, no significant change was observed on phenolic compounds and organic acids. Practical applications Due to perishable nature, licorice drink has very short shelf life, and this situation restricts large-scale production and marketing. Heat processing causes degradation on physical and sensory properties of licorice drink. HHP can achieve shelf life extension of licorice drink up to 1 month without a significant adverse impact on most of the quality parameters enabling large-scale production.Öğe High-pressure processing of shalgam with respect to quality characteristics, microbial inactivation, and shelflife extension(WILEY, 2021) Ateş, Ceren; Evrendilek, Gülsün Akdemir; Uzuner, SibelHigh hydrostatic pressure (HHP) processing of traditional fermented turnip juice (shalgam) was studied with respect to quality attributes, microbial inactivation, and shelflife extension. According to Box-Behnken design, shalgam samples were processed using 3-15 min, 4-40 degrees C, and 200-500 MPa. The optimum processing conditions involved 34.23 degrees C, 15 min, and 500 MPa for the color intensity and tone of 3.43 and 0.69 and the numbers of viable total mold and yeast, Lactococcus lactis subsp. cremoris, and Lactobacillus paracasei of 3.09, 2.51, and 2.68 log cfu/ml, respectively. Shalgam samples processed under the optimum conditions were stored at 4 and 22 degrees C for 90 days. The control samples at 4 and 22 degrees C were spoiled at 60 and 45th days, respectively. The storage time rather than the HHP processing affected physical properties, organic acids, phenolic compounds, and anthocyanins of shalgam. The treatment samples had significantly lower microbial growth during the storage time.Öğe High-pressure processing of traditional hardaliye drink: Effect on quality and shelf-life extension(MDPI, 2023) Atmaca, Bahar; Demiray, Merve; Evrendilek, Gülsün Akdemir; Bulut, Nurullah; Uzuner, SibelHardaliye, as one of the oldest and lesser known traditional beverages, is produced using red grape pomace from wine production. This drink production is achieved through lactic acid fermentation, with the addition of sour cherry leaves and mustard seeds-either heat-treated, grinded, or whole-in various concentrations. Hardaliye has a very short shelf life; thus, efforts have recently been made to process hardaliye with novel processing technologies in order to achieve shelf-life extension. Therefore, the high-hydrostatic-pressure (HHP) processing of hardaliye was performed to determine its impact on important properties, including in microbial inactivation and shelf-life extension, with respect to a Box-Behnken experimental design. Maximum log reductions of 5.38 & PLUSMN; 0.6, 5.10 & PLUSMN; 0.0, 5.05 & PLUSMN; 0.2, and 4.21 & PLUSMN; 0.0 with HHP were obtained for Brettanomyces bruxellensis, total mesophilic aerobic bacteria, Lactobacillus brevis, and total mold and yeast, respectively. The processing parameters of 490 MPa and 29 & DEG;C for 15 min were found as the optimal conditions, with the response variables of an optical density at 520 nm and the inactivation of L. brevis. The samples processed at the optimal conditions were stored at both 4 and 22 & DEG;C for 228 d. While the non-treated control samples at 4 and 22 & DEG;C were spoiled at 15 and 3 d, the HHP-treated samples were spoiled after 228 and 108 d at 4 and 22 & DEG;C, respectively.
