Interaction and multi-objective effects of multiple non-thermal treatments of sour cherry juice: Pesticide removal, microbial inactivation, and quality preservation

Basit Öğe Kaydı
dc.authorid0000-0001-5064-4195en_US
dc.contributor.authorEvrendilek, Gülsün Akdemir
dc.contributor.authorKeskin, Eda
dc.contributor.authorGölge, Özgür
dc.date.accessioned2021-06-23T19:54:26Z
dc.date.available2021-06-23T19:54:26Z
dc.date.issued2020
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractBACKGROUND: The consumption of pesticide-contaminated sour cherries as fruit or juice has become a major health concern, and so the search for alternative processing technologies, such as pulsed electric fields (PEF), ozone (O), and ultrasonication (US) has intensified. The objectives of this experimental study of sour cherry juice were fourfold: (1) to quantify the removal efficiency of newprocessing technologies (PEF, O, US), and their combinations, for the pesticides chlorpyrifos ethyl,pi-fluvalinate, cyprodinil, pyraclostrobin, and malathion; (2) to detect their impact on physical, bioactive, and sensory properties; (3) to determine their microbial inactivation levels for Escherichia coli O157:H7, Bacillus cereus, Pseudomonas syringae subs. Syringae, and Penicillum expansum; and (4) to jointly optimize multiple responses of physical, quality, and sensory properties, pesticides, andmicrobial inactivation. RESULTS: Except for all the O treatments, the physical, bioactive and sensory properties of sour cherry juice were not adversely affected by the treatments. The joint optimization suggested PEF1 (24.7 kV cm(-1) for 327 mu s), PEF2 (24.7 kV cm(-1) for 655 mu s), PEF2+ O+ US, US, and PEF2+ O as the five best treatments. PEF2+ O+ US best achieved both pesticide removal andmicrobial inactivation. CONCLUSION: PEF2+ O+ US provided promising reductions in pesticide andmicrobial loads. (C) 2019 Society of Chemical Industry.en_US
dc.identifier.doi10.1002/jsfa.10178
dc.identifier.endpage1661en_US
dc.identifier.issn0022-5142
dc.identifier.issn1097-0010
dc.identifier.issue4en_US
dc.identifier.pmid31802493en_US
dc.identifier.scopus2-s2.0-85077886595en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1653en_US
dc.identifier.urihttps://doi.org/10.1002/jsfa.10178
dc.identifier.urihttps://hdl.handle.net/20.500.12491/10542
dc.identifier.volume100en_US
dc.identifier.wosWOS:000534057000030en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorEvrendilek, Gülsün Akdemir
dc.institutionauthorKeskin, Eda
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal Of The Science Of Food And Agricultureen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectSour Cherry Juiceen_US
dc.subjectPesticide Removalen_US
dc.subjectPulsed Electric Fieldsen_US
dc.subjectBioactive Compoundsen_US
dc.subjectPhysical Propertiesen_US
dc.subjectMicrobial Inactivationen_US
dc.titleInteraction and multi-objective effects of multiple non-thermal treatments of sour cherry juice: Pesticide removal, microbial inactivation, and quality preservationen_US
dc.typeArticleen_US

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
Küçük Resim Yok
İsim:
gulsun-akdemir-evrendilek.pdf
Boyut:
153.01 KB
Biçim:
Adobe Portable Document Format
Açıklama:
Tam Metin/Full Text
İndir

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Fen Bilimleri Enstitüsü/Diğer Yayınlar Koleksiyonu
Gıda Mühendisliği Bölümü Koleksiyonu
PubMed İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu