Processing and preservation of apple juice by pulsed electric fields combined with cinnamon essential oils: Exploring the effect of synergism

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dc.authorid0000-0001-5064-4195en_US
dc.contributor.authorEvrendilek, Gülsün Akdemir
dc.contributor.authorTurgut, Bengi Karaoğuz
dc.date.accessioned2024-07-03T12:33:59Z
dc.date.available2024-07-03T12:33:59Z
dc.date.issued2023en_US
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.descriptionTUBITAK, Grant/Award Number: 104O585en_US
dc.description.abstractApple 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.imageen_US
dc.description.sponsorshipFinancial support is provided by TUBITAK (Project no: 104O585) and apple juice concentrates were kindly provided by Dimes Gida San ve Tic A.S. (Tokat, Tuuml;rkiye).; TUBITAK [104O585]en_US
dc.identifier.citationAkdemir 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.en_US
dc.identifier.doi10.1111/jfs.13083
dc.identifier.endpage11en_US
dc.identifier.issn0149-6085
dc.identifier.issn1745-4565
dc.identifier.scopus2-s2.0-85169818035en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage1en_US
dc.identifier.urihttp://dx.doi.org/10.1111/jfs.13083
dc.identifier.urihttps://hdl.handle.net/20.500.12491/12237
dc.identifier.wosWOS:001058805700001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorEvrendilek, Gülsün Akdemir
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal of Food Safetyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.relation.tubitak104O585
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectPlant Essential Oilsen_US
dc.subjectAntioxidanten_US
dc.subjectTemperatureen_US
dc.subjectComponentsen_US
dc.subjectTimeen_US
dc.subjectPEFen_US
dc.titleProcessing and preservation of apple juice by pulsed electric fields combined with cinnamon essential oils: Exploring the effect of synergismen_US
dc.typeArticleen_US

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