Pulsed electric field for shalgam juice: effects on fermentation, shelf-life, and sensory quality
Küçük Resim Yok
Tarih
2023
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
BACKGROUND: Pulsed electric field (PEF) has become a reality in the food industry as a non-thermal application. PEF is used due to its benefits such as increasing the extraction of anthocyanin or other bioactive substances, shortening the fermentation time, and reducing the microbiological load by electroporation. This study aimed to determine the effect of PEF pretreatment on the fermentation, chemical, microbiological, and sensory properties of shalgam juice. For this purpose, PEF with 1 kV cm(-1) of field strength was used as a pretreatment for shalgam juice and changes in control and PEF-treated samples were monitored during fermentation and 70 days of cold storage (4 degrees C). RESULTS: The pH and lactic acid content during fermentation were similar for both samples. The effect of PEF on pH (3.15-3.39), titratable acidity (4.35-5.49 g L-1 ), total phenolic content (279-766 mg mL(-1) GAE) and antioxidant activity (694-2091 mu mol Trolox mL(-1) ) during storage was insignificant. PEF-treated samples had lower total aerobic mesophilic bacteria (similar to 9%) and lactic acid bacteria (similar to 3%) counts than the control samples at the end of 70 days. Sensory analyses performed at 30th and 60th days of storage with 74 panelists revealed that the color, taste, sourness, saltiness, bitterness, and general acceptability were not inversely affected by PEF. CONCLUSION: Our results could be a basis to produce shalgam juice commercially by PEF treatment. Although more studies with new experimental designs should be carried out, preliminary results indicated that the use of PEF might have a potential for fermented products such as shalgam juices. (c) 2023 Society of Chemical Industry.
Açıklama
Anahtar Kelimeler
Fermentation, Black Carrot, Turnip, Non-Thermal Treatment, Shelf-Life
Kaynak
Journal Of The Science Of Food And Agriculture
WoS Q Değeri
Scopus Q Değeri
Q1
