Show simple item record

dc.contributor.authorKaya, Zehra
dc.contributor.authorÜnlütürk, Sevcan
dc.date.accessioned2020-07-25T22:17:41Z
dc.date.available2020-07-25T22:17:41Z
dc.date.issued2019
dc.identifier.issn0145-8876
dc.identifier.issn1745-4530
dc.identifier.urihttps://doi.org/10.1111/jfpe.13131
dc.identifier.urihttps://hdl.handle.net/11147/9570
dc.description.abstractVerjuice is a highly acidic juice and more prone to yeast spoilage. In this study, the efficacy of individual and combination processes of UV-C irradiation (UV) and mild heat treatment (MH) for pasteurization of verjuice were assessed. Saccharomyces cerevisiae (NRRL Y-139) was selected as the target microorganism and kinetic parameters for MH, UV, and combined UV + MH inactivation treatments were determined. The UV treatment alone at a UV dose of 0.57 J/cm(2) (energy of 2.30 J/mL), provided only 0.54 +/- 0.02 log CFU/mL reduction of S. cerevisiae. In contrast, the combined treatment (UV + MH2) substantially reduced the number of S. cerevisiae in verjuice, 5.16 +/- 0.24 log CFU/mL reduction was achieved at 0.25 J/cm(2) UV dose (energy of 1.01 J/mL) and 51.25 +/- 1.47 degrees C. The percentage of synergism for the UV + MH inactivation of S. cerevisiae in verjuice was maximized at 51.25 degrees C (50.79% of synergistic effect). Inactivation kinetics of S. cerevisiae was best described by Weibull model with the smallest RMSE and AIC values. D value was decreased from 13.66 to 1.94 min when UV was combined with mild heating. The results showed that UV-C light assisted by mild heat treatment can be a potential alternative to thermal pasteurization of verjuice. Practical applications Fruit juices are prone to spoilage by yeasts, molds, and some acid-tolerant bacteria. Saccharomyces cerevisiae is a heat resistant spoilage microorganism and found in some spoiled juices. Thermal pasteurization is widely used for the preservation of fruit juices but results in losses of essential nutrients and changes in physicochemical and organoleptic properties. This study illustrated that the combined UV-C light assisted by mild heat treatment can deliver the required microbial reduction in verjuice. The synergistic effect of two processing methods is suggested for controlling the growth of spoilage microflora of fruit juices.en_US
dc.language.isoengen_US
dc.publisherWileyen_US
dc.relation.isversionof10.1111/jfpe.13131en_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.titlePasteurization of verjuice by UV-C irradiation and mild heat treatmenten_US
dc.typearticleen_US
dc.contributor.authorID0000-0002-0501-4714
dc.contributor.institutionauthorKaya, Zehra
dc.contributor.institutionauthorÜnlütürk, Sevcan
dc.relation.journalJournal of Food Process Engineeringen_US
dc.contributor.departmentIzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume42en_US
dc.identifier.issue5en_US
dc.identifier.wosWOS:000480235800026
dc.identifier.scopusSCOPUS:2-s2.0-85067415015
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record