In this study, bioactive compounds (phenolic and carotenoid) and some quality parameters (color, browning index and hydroxymethylfurfural (HMF)) of natural cloudy lemon juice, pasteurized (90°C/15 s) and storage stability of concentrated lemon juice (−25°C/180 days) were carried out. Fifteen phenolic compounds were determined in the lemon juice and the most abounded phenolic compounds were hesperidin, eriocitrin, chlorogenic acid and neoeriocitrin. In generally, phenolic compound concentrations of lemon juice samples increased after the pasteurization treatment. Four carotenoid compounds (β-carotene, β-cryptoxanthin, lutein and zeaxanthin) were detected in natural cloudy lemon juice. Lutein and β-cryptoxanthin were the most abounded carotenoid compounds in the lemon juice. Color values of the lemon juices were not affected by processing and storage periods. HMF and browning index of the lemon juices increased with concentration and storage. According to the results, storing at −25°C was considered as sufficient for acceptable quality limits of natural cloudy lemon juice.
Bu çal›flmada, limon ekflisi aç›k kazanda ve vakum alt›nda olmak üzere iki farkl› yöntemle üretilmifl, limon ekflilerinin baz› fiziksel ve kimyasal özellikleri incelenmifltir. Limon suyunun, limon ekflisine ifllenmesiyle pH de¤erlerinde yaklafl›k %50 azalma, titrasyon asitli¤inde ise yaklafl›k 8-10 kat art›fl belirlenmifltir. Aç›k kazanda üretilen limon ekflisi örneklerinde askorbik asit içeri¤i kayb›n›n, vakumda üretilenlere göre %48.36 daha fazla oldu¤u belirlenmifltir. Limon ekflisi örneklerinde en yüksek toplam fenolik ve karotenoid madde içeri¤i aç›k kazanda üretilenlerde tespit edilmifltir. Her iki yöntem ile üretilen örneklerin L* ve Hue o de¤erlerinde azal›fllar, a*, b* ve Croma* de¤erlerinde ise art›fllar olmufltur. En yüksek esmerleflme indeksi ve HMF (hidroksimetilfurfural) miktar›, aç›k kazanda üretilen örneklerde, en yüksek antioksidan aktivite de¤eri ise vakumda alt›nda üretilen örneklerde tespit edilmifltir. Limon ekflisi örneklerinde tartarik, kuinik, okzalik, malik, sitrik ve süksinik olmak üzere 6 adet organik asit belirlenmifltir. Organik asit içerikleri en fazla vakum alt›nda üretilen limon ekflisi örneklerinde belirlenmifltir.
Lemon juice obtained from Interdonato variety was treated with different enzymes at specific concentrations as depectinization processes to produce clear lemon juice and its concentrates. In addition, the best condition obtained from laboratory treatments was carried out in the local fruit juice plant. Effects of the processing steps on some quality parameters were investigated during the lemon juice production and the obtained concentrates were stored at −25°C for 180 days. The results showed that Novozym 33095 had the best depectinization effectiveness. Total pectin content of lemon juices decreased rapidly following the enzyme treatment and could not be detected following the filtration. Viscosity values decreased after pulp separation and the largest reduction was observed with the filtration. At the end of filtration in 40 μL/100 mL concentrations of each of the three enzymes, values of residual pectinmethylesterase (PME) activity were found to be in the lowest amounts.
Yenilebilir filmlerin sağlık açısından güvenilir olması, basit teknoloji gerektirmesi, üretim maliyetlerinin düşük olması ve çevreyi kirletici etkilerinin olmaması en önemli avantajlarıdır. Gıdanın raf ömrünü uzatan ve paketleme materyalinin ekonomik verimliliğini artıran yenilebilir filmler için kullanılan en yeni materyallerden biri kitosandır. Kitosan, yengeç, karides, istakoz gibi eklembacaklıların kabuklarında, bazı bakteri ve mantarların hücre duvarlarında bulunan ve doğada selülozdan sonra en yaygın olarak bulunan bir polimer olan kitinin deasetilasyonu sonucu elde edilmektedir. Kitosan hemostatik, bakteriyostatik, fungistatik, spermisidal, antikanserojen, antikolesteremik, antiasid, antiülser, yara ve kemik iyileşmesini hızlandırıcı, immün sistem stimülan gibi önemli biyoaktif özelliklere sahiptir. Bu özelliklerinin yanı sıra film oluşturabilme ve bariyer özellikleri kitosanı antimikrobiyal özellikte yenilebilir film ve kaplamalar için ideal bir materyal haline getirmektedir. Özellikle sebze ve meyvelerin kalitelerinin korunması ve depolama sürelerinin artırılmasında kitosanın kullanım potansiyeli ortaya konulmuştur. Gıdaların kitosan film ile kaplanması ambalaj içindeki kısmi oksijen basıncını azaltmakta, gıda ile çevresi arasındaki nem transferi ile sıcaklığı kontrol altında tutmakta; su kaybını azaltmakta, meyvelerde enzimatik kahverengileşmeyi geciktirmekte ve solunumu kontrol etmektedir. Bunlara ilave olarak doğal aromanın arttırılması, tekstürün ayarlanması, emülsifiye edici etkinin artırılması, rengin stabilizasyonu ve deasidifikasyon gibi konularda da kitosandan yararlanılmaktadır. Requirement simple technology, low production costs, lack of polluting effects and reliability in terms of health of it is the most important advantages of edible films. Chitosan that extend the shelf life of food and increase the economic efficiency of packaging materials is one of the new materials used for edible films. Chitosan was obtained by deacetylation of chitin which is the most commonly occurred polymer after cellulose in nature, in shells of arthropods such as crab, shrimp, lobster and in cell walls of some bacteria and fungi. Chitosan has the important bioactive properties such as hemostatic, bacteriostatic, fungistatic, spermicidal, anticarcinogenic, anticholesteremic, antacids, antiulcer, wound and bone healing accelerator and stimulating the immune system. As well as these features, the film forming and barrier properties of its, chitosan is made the ideal material for edible films and coatings in antimicrobial characters. Especially, in the protection of qualities and the improving storage times of fruits and vegetables, have been revealed the potential use of chitosan. The coating food with chitosan films reduces the oxygen partial pressure in the package, maintains temperature with moisture transfer between food and its environment, declines dehydration, delays enzymatic browning in fruits and controls respiration. In addition to, chitosan are also used on issues such as the increasing the natural f...
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