Inactivation of Listeria monocytogenes and Listeria innocua in yogurt drink applying combination of high pressure processing and mint essential oils

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dc.authorid0000-0002-1540-4273en_US
dc.authorid0000-0001-5064-4195
dc.contributor.authorEvrendilek, Gülsün Akdemir
dc.contributor.authorBalasubramaniam, V. M.
dc.date.accessioned2021-06-23T19:27:52Z
dc.date.available2021-06-23T19:27:52Z
dc.date.issued2011
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractInfluences of high pressure processing (HPP) on some physical properties and on inactivation of Listeria monocytogenes and Listeria innocua in a yogurt drink (ayran) were quantified with or without addition of mint essential oil. Pressure treatment alone or combined with mint essential oil did not cause significant changes in pH, water activity, color and serum protein separation (p > 0.05). HPP of ayran samples at 600 MPa for treatment time of 300 s reduced L monocytogenes and L innocua by more than 5-log units (p <= 0.05) at ambient temperature. Addition of mint essential oil further enhanced inactivation of both bacteria by more than 1 log cfu mL(-1). Combination of mint essential oil with HPP provided a reduction in pressure treatment severity by 100-300 MPa or by 210 s to achieve the same amount of inactivation relative to HPP alone. Both Weibull distribution and log-logistic models were fitted to survival data. High pressure-processing combined with mint essential oil appeared to be a promising technique for preserving microbiologically-safe ayran with no significant impacts to product quality. (C) 2011 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.foodcont.2011.03.005
dc.identifier.endpage1441en_US
dc.identifier.issn0956-7135
dc.identifier.issn1873-7129
dc.identifier.issue8en_US
dc.identifier.scopus2-s2.0-79953768305en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1435en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodcont.2011.03.005
dc.identifier.urihttps://hdl.handle.net/20.500.12491/6908
dc.identifier.volume22en_US
dc.identifier.wosWOS:000290505700047en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorEvrendilek, Gülsün Akdemir
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Controlen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectHigh pressure processingen_US
dc.subjectL. Innocuaen_US
dc.subjectL. Monocytogenesen_US
dc.subjectMint Essential Oilen_US
dc.subjectYogurt Drink (ayran)en_US
dc.titleInactivation of Listeria monocytogenes and Listeria innocua in yogurt drink applying combination of high pressure processing and mint essential oilsen_US
dc.typeArticleen_US

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