Ultrason uygulamalarının portakal-havuç suyu karışımının kalite özellikleri üzerine etkilerinin araştırılması
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Dosyalar
Tarih
2023
Yazarlar
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Yayıncı
Bursa Teknik Üniversitesi, Lisansüstü Eğitim Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada 60:40 oranında hazırlanan portakal-havuç suyu karışımı, geleneksel pastörizasyon (PST) (90 °C, 1 dakika), ultrasonikasyon (US) (30 dakika) ve 40 °C, 50 °C ve 60 °C sıcaklıkta termosonikasyon (US+°C) işlemlerine tabi tutulmuştur. Uygulanan işlemler sonrasında elde edilen portakal-havuç suyu karışımı örnekleri buzdolabı (4±0,5 ºC) ve oda sıcaklığı (25±0,5 ºC) şartlarında 28 gün boyunca depolanmıştır. Kontrol (işlem uygulanmamış), PST, US, US+40 ºC, US+50 ºC ve US+60 ºC örneklerinin 0., 14., ve 28. gün örneklerine belirlenen kalite ve mikrobiyolojik analizleri yapılmıştır. Farklı işlemler uygulanan portakal-havuç suyu örneklerinin buzdolabı (4±0,5 ºC) ve oda sıcaklığı (25±0,5 ºC) şartlarında 28 gün boyunca depolanması sonucunda PST, US+50 ºC ve US+60 ºC örneklerinin mikrobiyolojik raf ömürlerinin devam ettiği ve tüketilebilir durumda oldukları belirlenmiştir. Sonikasyon uygulamaları ile örneklerin titrasyon asitliği değerleri kontrole kıyasla önemli bir değişiklik göstermezken (p>0,05), °briks değerleri ise kontrole göre düşmüştür (p<0,05). Uygulamalar sonucunda işlenmiş örneklerin (US hariç) pH değerlerinde kontrol örneğine kıyasla artış meydana gelmiştir. 28 gün depolama sonunda ise PST ve US+60 ºC örneklerinin pH değerleri arasında önemli bir fark gözlemlenmemiştir (p>0,05). Toplam fenolik madde miktarında kontrol örneğine göre azalma olmuştur (p<0,05). En yüksek toplam fenolik madde miktarı US+40 ºC örneğinde belirlenirken en düşük toplam fenolik madde PST örneğinde tespit edilmiştir. Sonikasyon uygulanmış örneklerden US+50 ºC ve US+60 ºC örneklerinin antioksidan kapasite değerleri kontrol örneğine göre artış göstermiştir (p<0,05). 28 gün depolama sonrasında ise genel olarak antioksidan kapasite değerlerinde azalma meydana gelmiştir. Toplam karotenoid madde miktarı en düşük US+60 ºC örneğinde tespit edilmiştir. US ve US+40 ºC örneklerinin karotenoid madde miktarının ise kontrol örneği ile arasında önemli fark bulunmamıştır. 28 gün depolama sonunda 4 °C'de depolanan örneklerin toplam karotenoid madde miktarının arttığı belirlenmiştir (p<0,05). Askorbik asit miktarında kontrol örneğine kıyasla sonikasyon uygulanan tüm örneklerin değerlerinde önemli bir değişiklik belirlenmemiştir (p>0,05). PST örneğinin askorbik asit miktarında ise kontrol örneğine kıyasla azalma olduğu saptanmıştır (p<0,05). Hidroksimetil furfural (HMF) miktarında en yüksek değer US+50 ºC ve US+60 ºC örneklerinde tespit edilirken sonikasyon uygulamalarında sıcaklık arttıkça HMF miktarının da arttığı belirlenmiştir (p<0,05). 28 gün depolama sonrasında ise genel olarak HMF miktarında artış olduğu gözlemlenmiştir. Esmerleşme indeksi değerlerinde yalnızca US+50 ºC ve US+60 ºC örneklerinde kontrol örneğine göre artış belirlenmiştir (p<0,05). Uygulamalar sonrası örneklerin L*, a* ve b* değerlerinin kontrole göre farklılık (p<0,05) gösterdiği gözlemlenmiştir. Depolama süresince örneklerin L* ve b* değerlerinin azaldığı, a* değerinin ise arttığı belirlenmiştir. US ve US+40 ºC örneklerinin toplam renk değişimlerinin PST uygulamasına kıyasla daha az olduğu tespit edilmiştir. PST, US+50 °C ve US+60 °C işlemlerini takiben kontrol örneği ile karşılaştırıldığında 0. gün örneklerinde bakteri ve maya-küf gözlenmemiş ve önemli düzeyde inaktivasyon sağlandığı belirlenmiştir. Duyusal analiz sonucunda ise sonikasyon uygulamalarının genel beğeni açısından örnekler arasında bir farka neden olmadığı tespit edilmiştir (p>0,05).
In current study, the mixture of orange and carrot juice prepared at a ratio of 60:40 was processed with traditional pasteurization (PST) at 90 °C for a min, ultrason (US) for a 30 min and thermosonication (US+heat) at 40 °C, 50 °C and 60 °C for 30 min. The obtained orange-carrot juice mixture were stored at both room temperature (25±0.5 ºC) and cold storage (4±0.5 ºC) for 28 days. the selected quality and microbiological analyses of control (untreated), PST, US, US+40 ºC, US+50 ºC and US+60 ºC samples were performed on days 0, 14, and 28. It was determined that PST, US+50 ºC and US+60 °C samples pursued their microbiological shelf life and consumable properties at the end of 28 days of cold storage (4±0.5 ºC) and room temperature (25±0.5 ºC). While the titratable acidity values of the samples did not show a significant change compared to the control (p>0.05), the °brix values were shown a decrease compared to the control (p<0.05) by US treatments. There was an increase in the pH values of treated samples (except US) compared to the control sample (p>0.05). After 28 days of storage, no significant difference was observed between the pH values of the PST and US+60 ºC samples (p>0.05). The total phenolic compounds of samples exposed to US were shown a significant decrease compared to the control sample (p<0.05). While the highest total phenolic content was determined for the US+40 ºC sample, the lowest total phenolic content was determined for the PST sample. The antioxidant capacity of the US+50 ºC and US+60 ºC samples shown a significant increase compared to the control sample (p<0.05). A general decrease in antioxidant capacity of all samples was observed at the end of 28 days of storage. The lowest amount of total carotenoids were determined in the US+60 ºC sample. There was no significant difference in the amount of total carotenoids in the US and US+40 ºC samples with the control sample. It was determined that the total amount of carotenoids were shown a significant increase in the samples stored at 4 °C (p<0.05) at the end of 28 days of storage. There was no significant change in the ascorbic acid content of all sonicated samples compared to the control sample (p>0.05). PST sample showed a decrease in the ascorbic acid content compared to the control sample (p<0.05). While the highest HMF values were observed for US+50 ºC ve US+60 ºC samples, it was determined that the HMF values increased with the higher temperature in sonication process. After 28 days of storage, a general increase was observed in the amount of HMF values. There was an increase in browning index only in the US+50 ºC and US+60 ºC samples compared to the control sample (p<0.05). L*, a* and b* values of treated samples showed a significant difference compared to the control samples (p<0.05). While the L* and b* values of the samples were decreased at the storage, the a* value was increased. It was determined that the color changes of US and US+40 ºC samples were lower compared to PST. With the application of PST, US+50 °C and US+60 °C treatments, bacteria and yeast-mold were not observed in the samples on day 0. A significant level of inactivation was achieved. No significant differences were observed between sonicated samples and control (p>0.05) for sensory evaluation of orange-carrot juice samples.
In current study, the mixture of orange and carrot juice prepared at a ratio of 60:40 was processed with traditional pasteurization (PST) at 90 °C for a min, ultrason (US) for a 30 min and thermosonication (US+heat) at 40 °C, 50 °C and 60 °C for 30 min. The obtained orange-carrot juice mixture were stored at both room temperature (25±0.5 ºC) and cold storage (4±0.5 ºC) for 28 days. the selected quality and microbiological analyses of control (untreated), PST, US, US+40 ºC, US+50 ºC and US+60 ºC samples were performed on days 0, 14, and 28. It was determined that PST, US+50 ºC and US+60 °C samples pursued their microbiological shelf life and consumable properties at the end of 28 days of cold storage (4±0.5 ºC) and room temperature (25±0.5 ºC). While the titratable acidity values of the samples did not show a significant change compared to the control (p>0.05), the °brix values were shown a decrease compared to the control (p<0.05) by US treatments. There was an increase in the pH values of treated samples (except US) compared to the control sample (p>0.05). After 28 days of storage, no significant difference was observed between the pH values of the PST and US+60 ºC samples (p>0.05). The total phenolic compounds of samples exposed to US were shown a significant decrease compared to the control sample (p<0.05). While the highest total phenolic content was determined for the US+40 ºC sample, the lowest total phenolic content was determined for the PST sample. The antioxidant capacity of the US+50 ºC and US+60 ºC samples shown a significant increase compared to the control sample (p<0.05). A general decrease in antioxidant capacity of all samples was observed at the end of 28 days of storage. The lowest amount of total carotenoids were determined in the US+60 ºC sample. There was no significant difference in the amount of total carotenoids in the US and US+40 ºC samples with the control sample. It was determined that the total amount of carotenoids were shown a significant increase in the samples stored at 4 °C (p<0.05) at the end of 28 days of storage. There was no significant change in the ascorbic acid content of all sonicated samples compared to the control sample (p>0.05). PST sample showed a decrease in the ascorbic acid content compared to the control sample (p<0.05). While the highest HMF values were observed for US+50 ºC ve US+60 ºC samples, it was determined that the HMF values increased with the higher temperature in sonication process. After 28 days of storage, a general increase was observed in the amount of HMF values. There was an increase in browning index only in the US+50 ºC and US+60 ºC samples compared to the control sample (p<0.05). L*, a* and b* values of treated samples showed a significant difference compared to the control samples (p<0.05). While the L* and b* values of the samples were decreased at the storage, the a* value was increased. It was determined that the color changes of US and US+40 ºC samples were lower compared to PST. With the application of PST, US+50 °C and US+60 °C treatments, bacteria and yeast-mold were not observed in the samples on day 0. A significant level of inactivation was achieved. No significant differences were observed between sonicated samples and control (p>0.05) for sensory evaluation of orange-carrot juice samples.
Açıklama
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
