High pressure processing of licorice drink with respect to quality characteristics, microbial inactivation, and shelf‐life extension

Abstract

Liquorice (Glycyrrhiza glabra) is one of the oldest and well known plants in ancient China, Egypt, and Rome and have been used in medical, food, and cosmetic industries owing to its saponins, flavanones, flavonoids, amines, glucose, sucrose, amino acids, gums, essential oils, and starch present in its roots (Liu, Chen, et al., 2016).Glycyrrhizic acid up to 50 times as much sweet as sucrose consisting of one molecule of glycyrrhetinic acid, and two molecules of glucuronic acid is the major compound in licorice root (You et al., 2016).Licorice drink (sherbet) is one of the popular traditional drinks consumed especially in summer in Turkey and some Middle Eastern countries. Licorice drink is prepared via the water extraction of the dried shredded licorice roots for at least 12 hr at room temperature, the removal of roots from liquid part, and its cooling for several hours.It has refreshing sweet taste and gold yellowish color. Although licorice drink is very popular, its consumption is very limited due to the microbial spoilage (Al-Balawnih et al., 2017). Because efforts to extend its shelf life through the heat processing have deteriorated its physical and sensory properties, alternative technologies are being sought to process licorice drink with the purpose of preserving its physical and sensory properties. Such previous studies involved pulsed electric field (PEF) treatment, combination of mild heat and PEF (Uzuner &Evrendilek, 2017) and ultrasonication (Bakay, 2019).High hydrostatic pressure (HHP) is nonthermal processing technology that successfully applied to different food samples. Mango

Development of Ultrasound-Processed Poppy (Papaver rhoeas L.) Sherbet Enriched with Bee Bread Using Response Surface Methodology: Changes in Shelf Life

“…Ergün et al reported that the sugar amounts of blueberry and mulberry sherbets decreased significantly after 60 days of storage . Evrendilek et al did not determine a significant change in organic acid values (acetic, formic, and fumaric acid) as a result of the 25-day storage of licorice beverages with hydrostatic pressure …”

“… 56 Evrendilek et al did not determine a significant change in organic acid values (acetic, formic, and fumaric acid) as a result of the 25-day storage of licorice beverages with hydrostatic pressure. 57 …”

High-Pressure Processing of Traditional Hardaliye Drink: Effect on Quality and Shelf-Life Extension

“…Shelf-life studies conducted with the optimum HHP conditions resulted in a 25-d storage compared with the 2-to-7-d shelf life of the control samples at 4 and 22 • C [17].…”

“…They evaluated the samples for appearance (cloudiness-clarity, color intensity, dullness-shininess, and particle distribution) and then for flavor-aroma. Finally, the panelists tasted the samples in order to measure changes in important sensory attributes, such as a sour taste, bitter taste, sweetness, hardaliye taste, and aftertaste [17]. Hardaliye has a very attractive dark red color, which fades away, revealing an unpleasant brownish color with an extended storage and increased temperature.…”

Nonthermal food processing: A step towards a circular economy to meet the sustainable development goals

“…NTP may be integrated with antimicrobial compounds or moderate heating to achieve the desired results (H. Lee, Choi, Kim, Kim, Lee, & Lee, 2021 ). HPP and PEF have been extensively studied and effectively marketed for the non-thermal inactivation of micro-organisms ( Akdemir Evrendilek et al, 2021 , Soltanzadeh et al, 2020 ).…”