High‐pressure processing of shalgam with respect to quality characteristics, microbial inactivation, and shelflife extension

Ateş, Ceren; Evrendilek, Gülsün Akdemir; Uzuner, Sibel

doi:10.1111/jfpp.15598

Cited by 8 publications

(14 citation statements)

References 39 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…cremoris and Lactobacillus paracasei at 500 MPa–34.23 °C–15 min/363.6 MPa–40 °C–15 min conditions. Parallel to our observation, the inactivation effect of HHP indicated an increasing trend only for application time and pressure significantly …”

Section: Resultssupporting

confidence: 89%

Effect of the High Hydrostatic Pressure Process on the Microbial and Physicochemical Quality of Shalgam

Ozturk,

Alpas,

Arici

2024

ACS Omega

View full text Add to dashboard Cite

The processing of shalgam requires the use of an appropriate processing technique due to yeast overgrowth. With advancements in processing technology, high hydrostatic pressure (HHP) as nonthermal and nonchemical preservation has gained attention for its potential. Response surface methodology with the Box−Behnken experimental design was used to make sense of the effects of HHP parameters, namely, pressure (100−500 MPa), temperature (20−40 °C), and time (5−15 min), on microbial and physicochemical factors (pH, total soluble solids, titratable acidity, bioactive compounds, color values). The reduction in the counts of total mesophilic aerobic bacteria, lactic acid bacteria, and yeast-mold increased proportionally with the increase of all pressure levels, application temperatures, and pressurization times (p < 0.05). Stability was maintained in pH, total solubility, and some color parameters such as L*, a*, ΔE, yellow color tone, and red color tone. All findings of the bioactive components (phenolic content, flavonoid content, antioxidant activity, and monomeric anthocyanin content) in the RSM design showed a significant change only in proportion to the square of time (p < 0.05). The optimum pressurization parameter combination of shalgam was determined as a pressure of 367 MPa, temperature of 31.9 °C, and process time of 10.5 min. Under these conditions, values of yeast and mold (Y&M) reduction, total flavonoid content (TFC), total monomeric anthocyanin contents (TMACs), titratable acidity (TA), and reducing sugar content (RSC) were obtained as 4.30 log cfu/mL, 192.89 mg QE/100 mL, 11.88 mg/100 mL, 2.41 g lactic acid /L, and 6.78 mg/100 mL, respectively. In particular, the findings in the basic color parameters proved that there was no significant change in the saturated red color of the shalgam. Gallic acid, caffeic acid, chlorogenic acid, catechin, cyanidin-3-O-glucoside, malvidin-3-Oglucoside, and peonidin-3-O-glucoside derivatives are dominant phenolic and anthocyanin compounds, which are frequently found in turnip plants. No important losses in bioactive components were observed, despite changes in pressure and temperature parameters. The HHP method can be suggested to have great potential in the processing of shalgam (fermented turnip beverage) in terms of its ability to maintain the flavors, colors, and nutrients, in addition to ensuring microbiological safety when compared to other preservation methods.

show abstract

Section: Resultssupporting

confidence: 89%

Effect of the High Hydrostatic Pressure Process on the Microbial and Physicochemical Quality of Shalgam

Ozturk,

Alpas,

Arici

2024

ACS Omega

View full text Add to dashboard Cite

show abstract

“…Therefore, the growth of Y&M could be effectively inhibited by TP and HHP treatment during storage. Similar to many studies that Y&M are not detected during storage after both treatments (Pei et al, 2018;Ates et al, 2021).…”

Section: Microbiological Analysissupporting

confidence: 90%

Comparison of high hydrostatic pressure and thermal processing on microorganisms and quality of anthocyanin-rich fruit puree

Yang

Ding

Luo

et al. 2022

Front. Food. Sci. Technol.

View full text Add to dashboard Cite

High hydrostatic pressure (HHP, 400 MPa/10 min and 500 MPa/8 min) and thermal processing (TP, 90°C/2 min) were comparatively evaluated by examining their impacts on microorganisms, physicochemical characteristics (TSS, pH, color, ascorbic acid, total phenols, total anthocyanins, and particle size distribution), antioxidant activity, endogenous enzyme activity, and sensory quality of the anthocyanin-rich fruit puree during 20 days of storage at 4°C. The count of total aerobic bacteria (TAB) in HHP treated samples was less than 2.02 log10CFU/mL, and yeasts and molds (Y&M) were not detected during storage. Compared with TP treated samples, the total anthocyanins, total phenols, ascorbic acid, antioxidant capacity, and color of HHP treated ones were better maintained. Principal component analysis (PCA) also proved that the original quality of puree could be better preserved by HHP after treatment and during storage. However, the activity of polyphenol oxidase (PPO) and pectin meth esterase (PME) in HHP treated samples were not inactivated totally. In sum, better quality parameters were observed in HHP treated samples, so HHP was a potential way to be applied to fruit puree.

show abstract

“…Although the legal regulation permits heat treatment on the shalgam juice to make it resistant, it is not preferred due to the negative effects on taste and color of the product. Different methods should be considered to minimize the negative effects on the sensory properties of shalgam juice resulting from heat treatment (Ates et al, 2021). Novel technologies that can extend the shelf life of foods and protect the product quality have been focused on for years.…”

Section: Introductionmentioning

confidence: 99%

Application of ultrasound to extend the shelf life of shalgam juice: Changes in various physicochemical, nutritional, and microbiological properties

Ulucan

Çoklar

Akbulut

2022

Food Processing Preservation

View full text Add to dashboard Cite

Shalgam juice is a traditional lactic acid fermented beverage, which has intense red color and sourish taste. This study aimed to determine various physicochemical and microbiological changes in shalgam juice after ultrasound application to extend the shelf life of the juice. Ultrasound was applied to the samples at different amplitudes, temperatures, and times in combination. Analyses were performed on the samples at five different stages throughout the storage. The lactic acid amount, lactic acid bacteria count, color values, except a*, were higher in the samples that were treated with ultrasound, whereas the amounts of ethyl alcohol, acetic acid, propionic acid, and the pH values were lower compared to the control at the end of the storage. Ultrasound application had no significant changes in anthocyanins, antioxidant activity, and color of the samples. It can be said that ultrasound application to shalgam juice can be an alternative method to improve its shelf life. Novelty impact statement Shelf life of shalgam juice is limited to 3 months and it can be extended to 1–2 years by adding preservatives or pasteurization. However, pasteurization has negative effects on the sensory properties of the product and chemical preservatives are being replaced by alternative methods in recent years due to consumer sensitivity. In this study, ultrasound was applied to shalgam juice to extend the shelf life of the product.

show abstract

High‐pressure processing of shalgam with respect to quality characteristics, microbial inactivation, and shelflife extension

Cited by 8 publications

References 39 publications

Effect of the High Hydrostatic Pressure Process on the Microbial and Physicochemical Quality of Shalgam

Effect of the High Hydrostatic Pressure Process on the Microbial and Physicochemical Quality of Shalgam

Comparison of high hydrostatic pressure and thermal processing on microorganisms and quality of anthocyanin-rich fruit puree

Application of ultrasound to extend the shelf life of shalgam juice: Changes in various physicochemical, nutritional, and microbiological properties

Contact Info

Product

Resources

About