Effects of pulsed electric field processing on the quality and microbial inactivation of sour cherry juice

Altuntas J., Evrendilek G. A., SANGÜN M. K., Zhang H. Q.

International Journal of Food Science and Technology, cilt.45, sa.5, ss.899-905, 2010 (SCI-Expanded, Scopus) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 45 Sayı: 5
  • Basım Tarihi: 2010
  • Doi Numarası: 10.1111/j.1365-2621.2010.02213.x
  • Dergi Adı: International Journal of Food Science and Technology
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.899-905
  • Anahtar Kelimeler: Microbial inactivation, Physical properties, Pulsed electric fields, Sour cherry juice
  • Hatay Mustafa Kemal Üniversitesi Adresli: Evet

Özet

Pulsed electric fields (PEF) processing of sour cherry juice with the measurement of pH, °Brix, titratable acidity, conductivity, colour (L*, a* and b*), nonenzymatic browning index, metal ion concentration, total ascorbic acid and total antocyanin content as well as microbial inactivation were searched in the study. Applied PEF treatment parameters did not cause any significant difference on measured properties of sour cherry juice (P > 0.05). On the other hand, inactivation of Escherichia coli O157:H7, Staphylococcus aureus, Listeria monocytogenes, Erwinia carotowora, Pseudomonas syringae subs. syringae, Botrytis cinerea and Penicillum expansum significantly increased with increased electric field strength and treatment time (P ≤ 0.05). It was revealed that PEF is a viable option to process sour cherry juice with significant amount of microbial inactivation and without adversely affecting important physical and quality parameters. © 2010 The Authors. Journal compilation © 2010 Institute of Food Science and Technology.