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dc.contributor.authorPelvan Akgün, Merve
dc.contributor.authorÜnlütürk, Sevcan
dc.date.accessioned2018-01-26T06:56:48Z
dc.date.available2018-01-26T06:56:48Z
dc.date.issued2017-11
dc.identifier.citationPelvan Akgün, M., and Ünlütürk, S. (2017). Effects of ultraviolet light emitting diodes (LEDs) on microbial and enzyme inactivation of apple juice. International Journal of Food Microbiology, 260, 65-74. doi:10.1016/j.ijfoodmicro.2017.08.007en_US
dc.identifier.issn0168-1605
dc.identifier.urihttp://doi.org/10.1016/j.ijfoodmicro.2017.08.007
dc.identifier.urihttp://hdl.handle.net/11147/6754
dc.description.abstractIn this study, the effects of Ultraviolet light-emitting diodes (UV-LEDs) on the inactivation of E. coli K12 (ATCC 25253), an indicator organism of E. coli O157:H7, and polyphneoloxidase (PPO) in cloudy apple juice (CAJ) were investigated. The clear (AJ) and cloudy apple juice were exposed to UV rays for 40 min by using a UV device composed of four UV-LEDs with peak emissions at 254 and 280 nm and coupled emissions as follows: 254/365, 254/405, 280/365, 280/405 and 254/280/365/405 nm. UV-LEDs at 254 nm achieved 1.6 ± 0.1 log10 CFU/mL inactivation of E. coli K12 at UV dose of 707.2 mJ/cm2. The highest inactivation of E. coli K12 (2.0 ± 0.1 log10 CFU/mL and 2.0 ± 0.4 log10 CFU/mL) was achieved when the cloudy apple juice was treated with both 280 nm and 280/365 nm UV-LEDs. For clear apple juice the highest inactivation 4.4 log10 CFU/mL obtained for E. coli K12 was achieved using 4 lamps emitting light at 280 nm for 40 min exposure time. For the same treatment time, the experiments using a combination of lamps emitting light at 280 and 365 nm (2lamp/2lamp) were resulted in 3.9 ± 0.2 log10 CFU/mL reductions. UV-A and UV-C rays in combination showed a better inactivation effect on PPO than UV-C rays used separately. Residual activity of PPO in CAJ was reduced to 32.58% when treated with UV-LED in combination of UV-C (280 nm) and UV-A (365 nm) rays. Additionally, the total color change (ΔE) of CAJ subjected to combined UV-LED irradiation at 280/365 nm was the lowest compared to other studied processing conditions. This study provides key implications for the future application of UV-LEDs to fruit juice pasteurization.en_US
dc.description.sponsorshipScientific and Technical Research Council of Turkey (TUBITAK TOVAG-113O200)en_US
dc.language.isoengen_US
dc.publisherElsevieren_US
dc.relationinfo:eu-repo/grantAgreement/TUBITAK/TOVAG/113O200en_US
dc.relation.isversionof10.1016/j.ijfoodmicro.2017.08.007en_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectBacterial inactivationen_US
dc.subjectEnzyme inactivationen_US
dc.subjectPolyphenoloxidaseen_US
dc.subjectEscherichia colien_US
dc.subjectCloudy apple juiceen_US
dc.titleEffects of ultraviolet light emitting diodes (LEDs) on microbial and enzyme inactivation of apple juiceen_US
dc.typearticleen_US
dc.contributor.authorIDTR44047en_US
dc.contributor.iztechauthorPelvan Akgün, Merve
dc.contributor.iztechauthorÜnlütürk, Sevcan
dc.relation.journalInternational Journal of Food Microbiologyen_US
dc.contributor.departmentİYTE, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.identifier.volume260en_US
dc.identifier.startpage65en_US
dc.identifier.endpage74en_US
dc.identifier.wosWOS:000412608800009
dc.identifier.scopusSCOPUS:2-s2.0-85028767387
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


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