Degradation kinetics of anthocyanin and physicochemical changes in fermented turnip juice exposed to pulsed UV light

Karaoglan, Hatice Aybuke; Keklik, Nene Meltem; Işıklı, Nursel Develi

doi:10.1007/s13197-018-3434-1

Cited by 26 publications

(13 citation statements)

References 33 publications

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“…Although a decrease in the color values with the storage time was evidenced in the present study, the maximum ΔE was 6.50 ± 0.66 at the end of the shelflife studies which was slightly higher than that of the distinct ΔE value given by Ohta and Roberstson (2007). No significant changes in color tone, color in- distance (Karaoglan et al, 2019). UV-processed shalgam showed comparable results to heat processing in terms of the microbiological and bioactive properties and higher sensory scores for the six-month storage.…”

Section: Lactococcus Lactis Subsp Cremorismentioning

confidence: 87%

“…The previous studies reported pulsed ultraviolet light (PUV) processing of shalgam with respect to inactivation of Candida inconspicua (Karaoglan et al, 2017), the degradation kinetics of anthocyanins (Karaoglan et al, 2019), UV processing with microbial inactivation, the estimation of changes in bioactive properties, and shelflife extension (Dogan, 2017), and ultrasonication (US) processing relative to the heat treatment (Irkilmez, 2017). Thus far, the HHP processing the HHP treatment of shalgam, preliminary studies were performed to determine the HHP treatment parameters.…”

Section: Introductionmentioning

confidence: 99%

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

Ateş

Evrendilek

Uzuner

2021

J. Food Process. Preserv.

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High 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°C, and 200-500 MPa. The optimum processing conditions involved 34.23°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°C for 90 days. The control samples at 4 and 22°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. Practical applicationsDue to the deteriorated color, bioactive, and sensory properties, the traditional heat processing of shalgam with the addition of antimicrobial agents (such as sodium benzoate) to extend its shelflife is not desirable by consumers. Alternative processing technologies are needed to extend its shelflife with no significant changes in its important properties. Its HHP treatment appeared as a practical option that preserved its quality parameters and extended its shelflife. of shalgam has not been explored with respect to the quantification of changes in physical, and bioactive properties, microbial inactivation, and shelflife extension. The objectives of this study were to:(1) process shalgam juice using Box-Benhken design-estimated HHP parameters; (2) determine their effects on its physical, and bioactive properties; (3) inactivate endogenous microflora and spoilage bacteria; (4) optimize and validate the HHP parameters for shelflife, and (5) extent its shelflife at 4 and 22°C. | MATERIAL S AND ME THODS | Shalgam samplesShalgam samples produced by the traditional method (Incedayi et al., 2008) were kindly provided by Kemal Kükrer Gıda ve İhtiyac Maddeleri Pazarlama San. ve Tic. A.Ş. (Adana, Turkey). The samples were transferred at refrigeration temperature on the same day and processed immediately upon their receipt. | Lactic acid bacteriaLactobacillus paracasei and Lactococcus lactis subsp. cremoris cultures isolated from shalgam samples were obtained from Çukurova University Food Engineering Department (Adana, Turkey) in MRS (Fluka, Seelze, Germany) and M17 (Fluka, Seelze, Germany) slants, respectively. Cultures were activated transferring them into MRS (Fluka, Seelze, Germany) and M17 (Fluka, Seelze, Germany) broth, following the anaerobic incubation at 30 ± 2°C for 2 days. Cultures were harvested collecting pellets after centrifugation at 400× g for 5 min. The cell pellets were washed multiple times and inoculated into the control samples at the level of 10 5 -10 6 cfu/ml (Yan et al., 2008). | High hydrostatic pressureA pilot...

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Section: Lactococcus Lactis Subsp Cremorismentioning

confidence: 87%

Section: Introductionmentioning

confidence: 99%

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

Ateş

Evrendilek

Uzuner

2021

J. Food Process. Preserv.

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“…The PL‐based degradation of monomeric anthocyanins in fermented vegetable (turnip) juice was also attempted by the log‐linear model ( R 2 = .91 to .99) by Karaoglan et al. (2019), although it was not the best fit.…”

Section: Kinetic Models Applied In Fruit Juices During Pltmentioning

confidence: 99%

Pasteurization of fruit juices by pulsed light treatment: A review on the microbial safety, enzymatic stability, and kinetic approach to process design

Dhar

Basak

Chakraborty

2021

Comp Rev Food Sci Food Safe

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Pulsed light (PL) is a polychromatic radiation‐based technology, among many other non‐thermal processing techniques. The microbiological lethality of the PL technique has been explored in different food matrices along with their associated mechanisms. Pasteurization of fruit juice requires a 5‐log cycle reduction in the resistant pathogen in the product. The manufacturers look toward achieving the microbial safety and stability of the juice, while consumers demand high‐quality juice. Enzymatic spoilage in fruit juice is also a crucial factor that needs attention. The retailers want the processed juice to be stable, which can be achieved by inactivating the spoilage enzymes and native microflora inside it. The present review argued about the potential of PL technology to produce a microbiologically safe and enzymatically stable fruit juice with a minimal loss in bioactive compounds in the product. Concise information of factors affecting the PL treatment (PLT), primary inactivation mechanism associated with microorganisms, enzymes, the effect of PLT on various quality attributes (microorganisms, spoilage enzymes, bioactive components, sensory properties, color), and shelf life of fruit juices has been put forward. The potential of PL integrated with other non‐thermal and mild thermal technologies on the microbial safety and stability of fruit juices has been corroborated. The review also provides suggestions to the readers for designing, modeling, and optimizing the PLT and discusses the use of various primary, secondary kinetic models in detail that have been utilized for different quality parameters in juices. Finally, the challenges and future need associated with PL technology has been summarized.

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“…It contains black carrots, bulgur flour, turnip, Baker's yeast and rock salt. This beverage is purplish-red color due to black carrot content [16]. It is produced by lactic acid fermentation.…”

Section: Introductionmentioning

confidence: 99%

Carbon Dots from Turnip Juice: Synthesis, Characterization and Investigation of pH-Dependent Optical Properties

Eskalen

Çeşme

2021

Bilecik Şeyh Edebali Üniversitesi Fen Bilimleri Dergisi

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In this study, carbon dots (CDs) were synthesized using a simple one-pot hydrothermal method by using turnip juice as carbon source. The water-soluble nontoxic carbon dots were obtained after reaction. The structural and optical properties of as synthesized CDs were elucidated by X-ray diffraction (XRD), Raman, Fourier Transmission Infrared (FTIR), UV-Vis absorption and Photoluminescence (PL) spectroscopy. A contour plot of the excitation dependent PL spectra of the turnip juice derived CDs and PL emission spectra in 3D color map were plotted. The maximum PL emission was found at 434 nm when excited at 364. The pH dependent luminescence properties of the CDs were investigated from pH 2-12 range in phosphate buffer solution (PBS). The resulting CDs can be evaluated in a variety of application areas, from anti-counterfeiting to bioimaging.

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Degradation kinetics of anthocyanin and physicochemical changes in fermented turnip juice exposed to pulsed UV light

Cited by 26 publications

References 33 publications

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

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

Pasteurization of fruit juices by pulsed light treatment: A review on the microbial safety, enzymatic stability, and kinetic approach to process design

Carbon Dots from Turnip Juice: Synthesis, Characterization and Investigation of pH-Dependent Optical Properties

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