High-pressure processing of traditional hardaliye drink: Effect on quality and shelf-life extension

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dc.authorid0000-0002-8142-1151
dc.authorid0000-0003-1050-8206
dc.contributor.authorAtmaca, Bahar
dc.contributor.authorDemiray, Merve
dc.contributor.authorEvrendilek, Gülsün Akdemir
dc.contributor.authorBulut, Nurullah
dc.contributor.authorUzuner, Sibel
dc.date.accessioned2024-09-25T19:58:36Z
dc.date.available2024-09-25T19:58:36Z
dc.date.issued2023
dc.departmentAbant İzzet Baysal Üniversitesien_US
dc.description.abstractHardaliye, as one of the oldest and lesser known traditional beverages, is produced using red grape pomace from wine production. This drink production is achieved through lactic acid fermentation, with the addition of sour cherry leaves and mustard seeds-either heat-treated, grinded, or whole-in various concentrations. Hardaliye has a very short shelf life; thus, efforts have recently been made to process hardaliye with novel processing technologies in order to achieve shelf-life extension. Therefore, the high-hydrostatic-pressure (HHP) processing of hardaliye was performed to determine its impact on important properties, including in microbial inactivation and shelf-life extension, with respect to a Box-Behnken experimental design. Maximum log reductions of 5.38 & PLUSMN; 0.6, 5.10 & PLUSMN; 0.0, 5.05 & PLUSMN; 0.2, and 4.21 & PLUSMN; 0.0 with HHP were obtained for Brettanomyces bruxellensis, total mesophilic aerobic bacteria, Lactobacillus brevis, and total mold and yeast, respectively. The processing parameters of 490 MPa and 29 & DEG;C for 15 min were found as the optimal conditions, with the response variables of an optical density at 520 nm and the inactivation of L. brevis. The samples processed at the optimal conditions were stored at both 4 and 22 & DEG;C for 228 d. While the non-treated control samples at 4 and 22 & DEG;C were spoiled at 15 and 3 d, the HHP-treated samples were spoiled after 228 and 108 d at 4 and 22 & DEG;C, respectively.en_US
dc.description.sponsorshipTurkish Republic of Ministry of Agriculture and Forestry General Directorate of Agricultural Research and Policies [TAGEM/16/AR-GE/35]; Turkish Republic of Ministry of Development Government Planning Agency [2009 DPT K 120140]en_US
dc.description.sponsorshipThe study was supported by the Turkish Republic of Ministry of Agriculture and Forestry General Directorate of Agricultural Research and Policies (Project No.: TAGEM/16/AR-GE/35). HHP equipment was provided by the project (No.: 2009 DPT K 120140) supported by the Turkish Republic of Ministry of Development Government Planning Agency.en_US
dc.identifier.doi10.3390/foods12152876
dc.identifier.endpage19
dc.identifier.issn2304-8158
dc.identifier.issue15en_US
dc.identifier.pmid37569147en_US
dc.identifier.scopus2-s2.0-85167564641en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1
dc.identifier.urihttps://doi.org/10.3390/foods12152876
dc.identifier.urihttps://hdl.handle.net/20.500.12491/13655
dc.identifier.volume12en_US
dc.identifier.wosWOS:001046153500001en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorDemiray, Merve
dc.institutionauthorEvrendilek, Gülsün Akdemir
dc.institutionauthorBulut, Nurullah
dc.institutionauthorid0000-0001-5064-4195
dc.language.isoenen_US
dc.publisherMDPIen_US
dc.relation.ispartofFoodsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.snmzYK_20240925en_US
dc.subjectHardaliye Drinken_US
dc.subjectHigh Hydrostatic Pressureen_US
dc.subjectOptimizationen_US
dc.subjectBox-Behnken Designen_US
dc.subjectShelf-Life extensionen_US
dc.titleHigh-pressure processing of traditional hardaliye drink: Effect on quality and shelf-life extensionen_US
dc.typeArticleen_US

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