High-pressure processing of shalgam with respect to quality characteristics, microbial inactivation, and shelflife extension

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dc.authorid0000-0001-5064-4195en_US
dc.authorid0000-0003-1050-8206en_US
dc.contributor.authorAteş, Ceren
dc.contributor.authorEvrendilek, Gülsün Akdemir
dc.contributor.authorUzuner, Sibel
dc.date.accessioned2023-06-08T10:38:31Z
dc.date.available2023-06-08T10:38:31Z
dc.date.issued2021en_US
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.descriptionThe authors would like to thank Republic of Turkey Ministry of Agriculture and Forestry General Directorate of Agricultural Research and Policies (project no: TAGEM/16/AR-GE/35) and Republic of Turkey Ministry of Development Government Planning Agency (Project no: 2009 DPT K 120140) for financial support and Innovative Food Technologies Development Application and Research Center (YENIGIDAM) for HPLC analyses.en_US
dc.description.abstractHigh hydrostatic pressure (HHP) processing of traditional fermented turnip juice (shalgam) was studied with respect to quality attributes, microbial inactivation, and shelflife extension. According to Box-Behnken design, shalgam samples were processed using 3-15 min, 4-40 degrees C, and 200-500 MPa. The optimum processing conditions involved 34.23 degrees C, 15 min, and 500 MPa for the color intensity and tone of 3.43 and 0.69 and the numbers of viable total mold and yeast, Lactococcus lactis subsp. cremoris, and Lactobacillus paracasei of 3.09, 2.51, and 2.68 log cfu/ml, respectively. Shalgam samples processed under the optimum conditions were stored at 4 and 22 degrees C for 90 days. The control samples at 4 and 22 degrees C were spoiled at 60 and 45th days, respectively. The storage time rather than the HHP processing affected physical properties, organic acids, phenolic compounds, and anthocyanins of shalgam. The treatment samples had significantly lower microbial growth during the storage time.en_US
dc.description.sponsorshipRepublic of Turkey Ministry of Agriculture and Forestry General Directorate of Agricultural Research and Policies [TAGEM/16/AR-GE/35]; Republic of Turkey Ministry of Development Government Planning Agency [2009 DPT K 120140]en_US
dc.identifier.citationAtes C, Akdemir Evrendilek G,Uzuner S. High-pressure processing of shalgam with respect to quality characteristics, microbial inactivation, and shelflife extension. J Food Process Preserv. 2021;45:e15598. h t t p s : //doi.org/10.1111/jfpp.15598en_US
dc.identifier.doi10.1111/jfpp.15598
dc.identifier.endpage19en_US
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue7en_US
dc.identifier.scopus2-s2.0-85106336773en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage1en_US
dc.identifier.urihttp://dx.doi.org/10.1111/jfpp.15598
dc.identifier.urihttps://hdl.handle.net/20.500.12491/11081
dc.identifier.volume45en_US
dc.identifier.wosWOS:000652643000001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorEvrendilek, Gülsün Akdemir
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.subjectAntioxidant Activityen_US
dc.subjectPhysicochemical Propertiesen_US
dc.subjectBioactive Compoundsen_US
dc.subjectPhenolic-Compoundsen_US
dc.subjectPomegranate Juiceen_US
dc.titleHigh-pressure processing of shalgam with respect to quality characteristics, microbial inactivation, and shelflife extensionen_US
dc.typeArticleen_US

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