Pulsed electric field for shalgam juice: effects on fermentation, shelf-life, and sensory quality

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dc.contributor.authorOzturk, Hale Inci
dc.contributor.authorBuzrul, Sencer
dc.contributor.authorBilge, Gonca
dc.contributor.authorYurdakul, Merve
dc.date.accessioned2024-02-23T12:20:14Z
dc.date.available2024-02-23T12:20:14Z
dc.date.issued2023
dc.departmentNEÜen_US
dc.description.abstractBACKGROUND: 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.en_US
dc.identifier.doi10.1002/jsfa.13066
dc.identifier.issn0022-5142
dc.identifier.issn1097-0010
dc.identifier.pmid37862233en_US
dc.identifier.scopus2-s2.0-85176091537en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1002/jsfa.13066
dc.identifier.urihttps://hdl.handle.net/20.500.12452/10596
dc.identifier.wosWOS:001099817900001en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal Of The Science Of Food And Agricultureen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectFermentationen_US
dc.subjectBlack Carroten_US
dc.subjectTurnipen_US
dc.subjectNon-Thermal Treatmenten_US
dc.subjectShelf-Lifeen_US
dc.titlePulsed electric field for shalgam juice: effects on fermentation, shelf-life, and sensory qualityen_US
dc.typeArticleen_US

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