Impacts of pulsed electric field and heat treatment on quality and sensory properties and microbial inactivation of pomegranate juice

dc.authorid0000-0001-5064-4195
dc.contributor.authorEvrendilek, Gülsün Akdemir
dc.date.accessioned2021-06-23T19:45:03Z
dc.date.available2021-06-23T19:45:03Z
dc.date.issued2017
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractSynergistic effects of pulsed electric field+mild heat on quality properties of pomegranate juice were modeled using the best-fit multiple (non-) linear regression models with inactivation kinetics parameters of Escherichia coli O157:H7 and Staphylococcus aureus. No significant difference was detected between the control and the treated samples in terms of pH; degrees Brix; total antioxidant capacity; total monomeric anthocyanin content; total ascorbic acid concentration; and the sensory properties of flavor, taste, aftertaste, and overall acceptance (p>0.05). An exposure of 65.3 J and 40? caused an increase on conductivity; titratable acidity; L*, a*, and b* values; and a decrease of browning index, total phenolic content, total antioxidant capacity, total monomeric anthocyanin content, total ascorbic acid concentration, and in the sensory properties of color and sourness in pomegranate juice. The goodness-of-fit for the best-fit multiple (non-) linear regression models in descending order belonged to E. coli O157:H7 (92.98%), S. aureus (84.06%), color a* (83.9%), titratable acidity (81.3%), color L* (78.5%), color b* (78.3%), conductivity (74.8%), total phenolic content (74.1%), and total ascorbic acid concentration (64.74%), respectively. D-e and z(e) values for E. coli O157:H7 and S. aureus ranged from 105.64 to 1093.25 and from 79.18 to 1057.73 mu s with 27.39 and 30.80 J, consequently.en_US
dc.identifier.doi10.1177/1082013217715369
dc.identifier.endpage680en_US
dc.identifier.issn1082-0132
dc.identifier.issn1532-1738
dc.identifier.issue8en_US
dc.identifier.pmid28610446en_US
dc.identifier.scopus2-s2.0-85036613787en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage668en_US
dc.identifier.urihttps://doi.org/10.1177/1082013217715369
dc.identifier.urihttps://hdl.handle.net/20.500.12491/9090
dc.identifier.volume23en_US
dc.identifier.wosWOS:000416815100002en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorEvrendilek, Gülsün Akdemir
dc.language.isoenen_US
dc.publisherSage Publications Ltden_US
dc.relation.ispartofFood Science And Technology Internationalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectPulsed Electric Fielden_US
dc.subjectPomegranate Juiceen_US
dc.subjectE. coli O157:H7en_US
dc.subjectS. aureusen_US
dc.subjectInactivation Kineticsen_US
dc.subjectMultiple (Non-) Linear Regressionen_US
dc.titleImpacts of pulsed electric field and heat treatment on quality and sensory properties and microbial inactivation of pomegranate juiceen_US
dc.typeArticleen_US

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