High pressure processing of licorice drink with respect to quality characteristics, microbial inactivation, and shelf-life extension
Yükleniyor...
Tarih
2021
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
WILEY
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
High 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.
Açıklama
Republic of Turkey Ministry of Development Government Planning Agency, Grant/Award Number: 2009 DPT K 120140; Republic of Turkey Ministry of Agriculture and Forestry General Directorate of Agricultural Research and Policies, Grant/Award Number: TAGEM/16/AR-GE/35
Anahtar Kelimeler
High Hydrostatic-Pressure, Listeria-Monocytogenes, Antioxidant Activity, Sensory Properties, Acid
Kaynak
Journal of Food Processing and Preservation
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
45
Sayı
5
Künye
Akdemir Evrendilek, G., Bakay, S., & Uzuner, S. (2021). High pressure processing of licorice drink with respect to quality characteristics, microbial inactivation, and shelf‐life extension. Journal of food processing and preservation, 45(5), e15465.
