Effect of treatments with UV-C light and electrolysed oxidizing water on decontamination and the quality of Gemlik black olives

Gök, Sıla Barut; Pazır, Fikret

doi:10.1007/s00003-019-01263-z

Cited by 5 publications

(5 citation statements)

References 22 publications

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“…Most of the works have been reporting the benefits of UV‐C light to maintain post‐harvest firmness (Pinheiro, Alegria, Abreu, Goncalves, & Silva, 2015). However, Pinheiro et al (2015) and Barut Gök and Pazır (2020) reported a decrease in firmness of fresh whole tomatoes and black olives after UV‐C treatment.…”

Section: Rheological Propertiesmentioning

confidence: 99%

Evaluation of the impact of UV radiation on rheological and textural properties of food

Pandiselvam

Gök

Yüksel

et al. 2022

Journal of Texture Studies

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Demand for healthy, safe, and high‐quality foods and disadvantages of thermal processing methods such as quality losses supported the improvement of the novel, affordable, and quick nonthermal food preservation techniques such as UV light. UV‐C light (200–280 nm) radiation is an emerging technology for the disinfection of pathogen microorganisms, increasing the shelf life of foods, and used for pasteurization, surface sterilization, cleaning of equipment and water, and so on. Sensory perceptions of foods are effective on the consumer choice, acceptability, and consumption of foods. Rheology term, which also includes texture and mouthfeel, is primarily important for sensory perception, processing of foods, and shelf stability. Therefore, the determination of the effect of different processing methods on the textural and rheological properties of the food products is important. Rheological and textural changes generally occur in the surface of UV‐C‐irradiated samples due to the low penetration of UV‐C light. The UV light treatment may cause internal disruption of cell membranes, which in turn cause loss of turgidity, weaken the cell walls, and contraction of tissues, which are related to the changes in the textural and rheological properties of foods. The present review focuses on the effect of UV‐C radiation on the rheology and textural properties of food products.

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Section: Rheological Propertiesmentioning

confidence: 99%

Evaluation of the impact of UV radiation on rheological and textural properties of food

Pandiselvam

Gök

Yüksel

et al. 2022

Journal of Texture Studies

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“…In the last decade, different novel technologies have been applied to olives to extend their shelf life [18,39] with few or no negative effects on the product's quality and nutritional value [17,39]. Table 3 summarizes the most relevant studies that have applied novel methods to preserve table olives from spoilage yeasts.…”

Section: Novel Technologies To Preserve Fermented Vegetable Products ...mentioning

confidence: 99%

“…Finally, UV-C irradiation is an approved disinfection technique for surface treatment of foods [18], such as minimally fresh processed or ready-to-eat fruits and vegetables, water, and food processing surface. As far as we know, only one study regarding the use of UV-C light and electrolyzed oxidizing water on table olives is available on the literature [18]. Olives were exposed to UV-C radiation at several intensity levels (2.65, 2.11 and 1.52 mW/cm 2 ) and different UV-C radiation doses (0-4770 mJ/cm 2 ).…”

Section: Novel Technologies To Preserve Fermented Vegetable Products ...mentioning

confidence: 99%

“…Finally, different novel technologies have been developed and used to improve the security of fermented products, leading to the manufacture of foods with high quality and safe from a microbiological point of view. The most relevant novel technologies employed in fermented vegetables, such as table olives, fermented pickles, and sauerkraut, are non-thermal treatments, the combination of the non-thermal treatments with natural antimicrobials, and the application of antifungals [17,18].…”

Section: Introductionmentioning

confidence: 99%

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Spoilage yeasts in fermented vegetables: conventional and novel control strategies

Ballester

Ribes

Baviera

et al. 2021

Eur Food Res Technol

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Fermented vegetables are produced by the growth of different microorganisms present in raw products. Yeasts are essential in food fermentations, but they are also potential spoilage agents that can cause several alterations to the final product. This review provides an overview of the most relevant spoilage yeasts present in fermented vegetables, like table olives, fermented pickles, and sauerkraut, and the strategies that can be followed to prevent their presence in the final product by extending their shelf life. Conventional treatments have been applied for years to fermented products to reduce or control microbial contamination. In this group, although the application of thermal treatments and the use of chemical additives are remarkable, these technologies have some drawbacks. Nowadays, the food industry seeks techniques that are lethal to spoilage microorganisms, but have no adverse effects on the nutritional value, organoleptic characteristics, and beneficial product microbiota. Non-thermal technologies, such as high hydrostatic pressure, UV-C light, and electrolyzed oxidizing water treatments, applied alone or combined, are effective alternatives to conventional preservation treatments to achieve secure fermented vegetables with a high-quality.

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“…UV-C light has been used in the food industry for disinfection and decontamination treatments including water sterilization and waste water disinfection, decontamination of air in the meat and vegetable processing, surface and food packaging industry, reduction of pathogen microorganisms in red meat, poultry and fish processing (Unluturk et al, 2008). UV-C light in the wavelength of 253.7 nm could be efficiently absorbed by the DNA (Hoyer, 1998), and inactivates most of the microorganisms (Allende et al, 2006), such as bacteria, moulds, yeasts and viruses (Price, 1965;Unluturk et al, 2008;Gabriel and Nakano, 2009;Barut Gök and Pazır, 2020).…”

Section: Introductionmentioning

confidence: 99%

Effect of Uv-C Treatment on Microbial Population and Bioactive Compounds of Orange Juice Using Modified Reactor Based on Dean Vortex Flow

Gök

2021

Gıda

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The aim of the present study was to investigate the effectiveness of UV-C treatment using a modified UV-C reactor based on Dean vortex flow. Parameters taken into account were total aerobic bacteria count and yeast and mould counts, antioxidant capacity, total phenolic content, 5-HMF content, furan formation and sensory attributes. A UV-C treatment with 68.75 mJ/cm 2 led to 2.21-log CFU/ml and 1.13-log CFU/ml reduction of TMAB and YM count, respectively. DPPH radical scavenging activity and total phenolic content of UV-C treated orange juice significantly decreased. However, UV-C induced reduction of HMF was observed. UV-C treatment would be a beneficial method to eliminate or decrease the HMF content if HMF were present in the juice as a consequences of obtained results. pH and °Brix remained constant after UV-C treatment. No furan formation was detected and no significant change observed in the quality attributes in regards to appearance and colour.

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Effect of treatments with UV-C light and electrolysed oxidizing water on decontamination and the quality of Gemlik black olives

Cited by 5 publications

References 22 publications

Evaluation of the impact of UV radiation on rheological and textural properties of food

Evaluation of the impact of UV radiation on rheological and textural properties of food

Spoilage yeasts in fermented vegetables: conventional and novel control strategies

Effect of Uv-C Treatment on Microbial Population and Bioactive Compounds of Orange Juice Using Modified Reactor Based on Dean Vortex Flow

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