Storage quality and microbiological safety of high pressure pasteurized liquorice root sherbet

Aday, Serpil; Pala, Çiğdem; Çam, Belgizar Ayana; Bulut, Sami

doi:10.1016/j.lwt.2018.01.013

Cited by 5 publications

(13 citation statements)

References 45 publications

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“…Our results supported the idea of HHP being ineffective on small molecules because no significant decrease was observed on TPSC and TAC. In parallel to our results, Aday et al (2018) reported that HHP of licorice drink at 450 MPa for 5 min revealed no significant differences between the control and the treated samples in pH, TSS, TPSC, total flavonoids, TAC, and glycyrrhizic acid content. Moreover, sensory analyses for flavor and appearance revealed no significant difference between the (1)…”

Section: Effect Of Hhp On Licorice Drink Propertiessupporting

confidence: 91%

“…(2) CV = ‼ X 100 control and treatment samples under the same processing conditions (Aday et al, 2018).…”

Section: Effect Of Hhp On Licorice Drink Propertiesmentioning

confidence: 99%

“…Level of inactivation on both endogenous microflora as well as inoculated bacteria in licorice drink processed by HHP in previous studies, on the other hand, were higher than that of the present study. Processing of licorice drink fully inactivated TMY and total coliforms with 250, 355, and 450 MPa for 1 and 5 min, and achieved more than five log reductions in the inoculated E. coli and S. typhimurium with 450 MPa for 5 min (Aday et al, 2018). A complete inactivation on the mean initial total mesophilic aerobic spore (TMAS) of 2.53 ± 0.64 log cfu/ml in licorice drink was obtained with mid-range temperatures (20°C-30°C) under 450 MPa for 5-, 15-, and 30-min treatment time.…”

Section: Effect Of Hhp On Licorice Drink Propertiesmentioning

confidence: 99%

“…juice (Liu et al, 2014), Lonicera caerulea berries (Liu, Xu, et al, 2016), Granny Smith (GS) apple purée (Landl et al, 2010), clear and cloudy Se-enriched kiwifruit juices (Xu et al, 2018) and kimchi (Park et al, 2017) are some of the food samples processed by HHP for the preservation of physicochemical and sensory properties, retention of bioactive compounds, microbial inactivation, and shelf life extension. There exist a few studies such as Aday et al (2018) and Genis (2016) about the HHP processing of licorice drink with inactivation of Escherichia coli, Salmonella typhimurium, and Geobacillus stearothermophilus. Even though HHP processing of licorice drink is reported in the literature, effect of processing parameters on quality attributes with process optimization and shelf life extension are not reported.…”

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confidence: 99%

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

Evrendilek

Bakay

Uzuner

2021

J Food Process Preserv

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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

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Section: Effect Of Hhp On Licorice Drink Propertiessupporting

confidence: 91%

“…(2) CV = ‼ X 100 control and treatment samples under the same processing conditions (Aday et al, 2018).…”

Section: Effect Of Hhp On Licorice Drink Propertiesmentioning

confidence: 99%

Section: Effect Of Hhp On Licorice Drink Propertiesmentioning

confidence: 99%

mentioning

confidence: 99%

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

Evrendilek

Bakay

Uzuner

2021

J Food Process Preserv

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“…Liquorice root extract (LRE) as a traditional beverage is consumed widely in the summer in the southeast of Turkey. However, shelf life of LRE is only one day, as it has suitable conditions for growing microorganisms because of its low acidity and high water activity (ADAY et al, 2018). Therefore, some studies have been made in order to stabilize it.…”

mentioning

confidence: 99%

Liquorice (Glycyrrhiza glabra L.) root sherbet (extract): Microencapsulation and storage stability

Başyi̇ği̇t

Hayoğlu

2019

Acta Alimentaria

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The objectives of this study were to produce microencapsulated liquorice root extract (LRE) and determine storage stability of the product obtained. Maltodextrin (MD) and gum arabic (GA) as wall material were used to produce microencapsulated LRE by spray drying technology. Ratio of MD to GA was determined by response surface methodology. Three parameters: microencapsulation yield (MY), microencapsulation effi ciency (ME), and Carr index as response were evaluated for optimization. MD emulsion was best for microencapsulation of LRE. Control emulsion was prepared without using any wall material. MD and control emulsions were stored for 6 months. Both preserved their bioactive and physical properties during storage. Total phenolic content (TPC) and antioxidant activity (AA) of MD and control emulsions ranged from 8.

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Combined effects of acidification and high-pressure processing on microbial inactivation, bioactive compounds and antioxidant activity of liquorice root sherbet

Aday

Pala

Çam³

et al. 2021

International Journal of Agriculture Environment and Food Sciences

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High Hydrostatic Pressure Processing (HPP) has gained more attention in the fruit and vegetable industry in recent years. In this study, the optimal acidification parameters (citric acid alone and combination with ascorbic acid at the pH range 3.0 to 4.5) were determined and the effect of HPP conditions (pressures 250-450 MPa and exposure times 1-5 min) on acidified liquorice root sherbet (ALRS) were investigated. Results showed that acidification of LRS by only citric acid had higher aroma and flavor scores. HP treatments were effective to reduce the yeast and mold (YM) count, total coliforms (TC), and inoculated pathogens (Escherichia coli ATCC 25922 and Salmonella Typhimurium ATCC 14028) in ALRS. Although acidification of LRS achieved a significant reduction in glycyrrhizic acid (GA) content, further treatment by HPP did not affect pH, the contents of total phenolic, total soluble solids, flavonoid, and GA or the antioxidant capacity of ALRS. Our results suggest that acidification and HPP treatments could be used to increase consumer acceptability and extend the shelf life of LRS.

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Storage quality and microbiological safety of high pressure pasteurized liquorice root sherbet

Cited by 5 publications

References 45 publications

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

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

Liquorice (Glycyrrhiza glabra L.) root sherbet (extract): Microencapsulation and storage stability

Combined effects of acidification and high-pressure processing on microbial inactivation, bioactive compounds and antioxidant activity of liquorice root sherbet

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