Processing and preservation of apple juice by pulsed electric fields combined with cinnamon essential oils: Exploring the effect of synergism
Yükleniyor...
Tarih
2023
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Apple juice samples were treated by pulsed electric field (PEF) alone and in combination with cinnamon essential oils (CEO) at 0.0005, 0.003, and 0.06 & mu;L mL-1 concentrations as a function of treatment time. Results revealed 11 different compounds with the highest concentrations of 44.79% 3-propenal 3-phenyl, 34.98% trans-cinnamaldehyde, and 10.18% 4-propenal 3-phenyl in CEO. pH and total soluble solids of the apple juice samples significantly decreased; whereas total phenolic substance content of the samples significantly increased by added CEO. The same process parameters caused 3.26 & PLUSMN; 0.19 and 3.83 & PLUSMN; 0.16 log reductions on TAMB and TMY, revealing no detectable numbers after PEF treatment. Similarly, maximum 5.13 and 3.87 log reductions on Escherichia coli O157:H7 and Listeria monocytogenes were obtained on 0.06 & mu;L mL-1 CEO added samples treated after 604 & mu;s. Moreover, increased CEO concentration, when treatment time was constant, caused significantly more microbial inactivation. Increase in treatment time resulted in an incline on & UDelta;H of the samples. Response optimization revealed that 604 & mu;s treatment time and 0.06 & mu;L mL-1 concentration were the optimal treatment parameters with 0.63 composite desirability. Processing of apple juice supplemented with cinnamon essential oils in three different concentrations and processed by pulsed electric field by increased treatment time provided inactivation of endogenous and pathogenic bacteria without adversely affecting the physical, and bioactive properties with an increase in & UDelta;H in thermal properties.image
Açıklama
TUBITAK, Grant/Award Number: 104O585
Anahtar Kelimeler
Plant Essential Oils, Antioxidant, Temperature, Components, Time, PEF
Kaynak
Journal of Food Safety
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
Sayı
Künye
Akdemir Evrendilek, G., & Karaoğuz Turgut, B. (2023). Processing and preservation of apple juice by pulsed electric fields combined with cinnamon essential oils: Exploring the effect of synergism. Journal of Food Safety, 43(6), e13083.
