High pressure processing of licorice drink with respect to quality characteristics, microbial inactivation, and shelf-life extension

dc.authorid0000-0001-5064-4195en_US
dc.authorid0000-0003-1050-8206en_US
dc.contributor.authorEvrendilek, Gülsün Akdemir
dc.contributor.authorBakay, Şahin
dc.contributor.authorUzuner, Sibel
dc.date.accessioned2023-07-06T05:31:17Z
dc.date.available2023-07-06T05:31:17Z
dc.date.issued2021en_US
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.descriptionRepublic 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/35en_US
dc.description.abstractHigh 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.en_US
dc.description.sponsorshipRepublic of Turkey Ministry of Development Government Planning Agency [2009 DPT K 120140]; Republic of Turkey Ministry of Agriculture and Forestry General Directorate of Agricultural Research and Policies [TAGEM/16/AR-GE/35]en_US
dc.identifier.citationAkdemir 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.en_US
dc.identifier.doi10.1111/jfpp.15465
dc.identifier.endpage17en_US
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue5en_US
dc.identifier.scopus2-s2.0-85103535762en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage1en_US
dc.identifier.urihttp://dx.doi.org/10.1111/jfpp.15465
dc.identifier.urihttps://hdl.handle.net/20.500.12491/11247
dc.identifier.volume45en_US
dc.identifier.wosWOS:000636374600001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorEvrendilek, Gülsün Akdemir
dc.institutionauthorBakay, Şahin
dc.institutionauthorUzuner, Sibel
dc.language.isoenen_US
dc.publisherWILEYen_US
dc.relation.ispartofJournal of Food Processing and Preservationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectHigh Hydrostatic-Pressureen_US
dc.subjectListeria-Monocytogenesen_US
dc.subjectAntioxidant Activityen_US
dc.subjectSensory Propertiesen_US
dc.subjectAciden_US
dc.titleHigh pressure processing of licorice drink with respect to quality characteristics, microbial inactivation, and shelf-life extensionen_US
dc.typeArticleen_US

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