Kısa Süreli Depolamada Üzüm Suyunun Stabilitesine Farklı Uygulamaların Etkilerinin Değerlendirilmesi

Öz

Üzüm, dünyada üretilen en önemli mahsullerden biridir. Yüksek miktarlarda üretilmesine rağmen depolama sırasında yaşanan bazı problemler nedeniyle meyve suyu fazla tüketilmemektedir. Asitleşme, ana sorunlardan biridir. Bu çalışmada üzüm suyunun kısa süreli (20 gün) buzdolabında saklandıktan sonra stabilitesi açısından farklı işlemler ve işleme süreleri incelenmiştir. Kırmızı ve beyaz olmak üzere iki tür üzüm suyu, bazı ana kalite kriterlerindeki değişikliklere göre değerlendirilmiştir. Sonuçlar, farklı konsantrasyon ve sürelerde UV-C (Ultraviyole-C) ve ultrason uygulamalarının üzüm suyunun stabilitesini önemli ölçüde etkilediğini göstermiştir. Kontrol uygulaması bazı özelliklerde daha yüksek miktarlar göstermesine rağmen, miktarlar kararsızdı ve çok büyük aralıklarda değiştiği görüldü. Aksine, uygulamalar yüksek stabilite sağlamıştır. Tüm bu bilgiler ışığında UV-C ve Ultrason uygualamlarının güvenilir saklama koşulları sağlaması açısından çok önemli olduğu değerlendirilmiştir.

Anahtar Kelimeler

• UV-C
• Ultrason
• Üzüm suyu
• kalite
• raf ömrü

Evaluation of the Effects of Different Treatments on Stability of Grape Juice in Short-term Storage

Abstract

Grape is one of the most important crops propagated in the world. Although it is produced in high amounts, the juice is not consumed much due to some problems during storage. Acidification is one of the main problems. In this study, different treatments and durations were studied in terms of the stability of grape juice after short-term (20 days) refrigerator storage. Two types of grape juice, red and white, were evaluated according to changes in some main quality criteria. The results showed the treatments of UV-C (Ultraviolet-C) and ultrasound in different concentrations and durations significantly affected the stability of grape juice. Although control showed mostly higher amounts in some traits, the amounts were unstable and changed very large intervals. On the contrary, treatments provided very high stability. In light of all this information, the UV-C and Ultrasound treatments were considered crucial in terms of providing much reliable storage conditions.

Keywords

• UV-C
• Ultrasound
• Grape juice
• quality
• shelf-life

References

1. Allaire J 2012. RStudio: integrated development environment for R. Boston, MA, 770, 394.
2. Barba FJ, Brianceau S, Turk M, Boussetta N, Vorobiev E 2015. Effect of alternative physical treatments (ultrasounds, pulsed electric fields, and high-voltage electrical discharges) on selective recovery of bio-compounds from fermented grape pomace. Food and Bioprocess Technology, 8(5): 1139-1148.
3. Bhargava N, Mor RS, Kumar K, Sharanagat VS 2020. Advances in treatment of ultrasound in food processing: A review. Ultrasonics Sonochemistry, 105293.
4. Bhat R, Ameran SB, Voon HC, Karim AA, Tze LM 2011. Quality attributes of starfruit (Averrhoa carambola L.) juice treated with ultraviolet radiation. Food Chemistry, 127(2): 641-644.
5. Brasili E, Chaves DFS, Xavier AAO, Mercadante AZ, Hassimotto NM, Lajolo FM 2017. Effect of pasteurization on flavonoids and carotenoids in Citrus sinensis (L.) Osbeck cv.‘Cara Cara’and ‘Bahia’juices. Journal of agricultural and food chemistry, 65(7): 1371-1377.
6. Caminiti IM, Noci F, Muñoz A, Whyte P, Morgan DJ, Cronin DA, Lyng JG 2011. Impact of selected combinations of non-thermal processing technologies on the quality of an apple and cranberry juice blend. Food Chemistry, 124(4): 1387-1392.
7. Cao X, Cai C, Wang Y, Zheng X 2019. Effects of ultrasound processing on physicochemical parameters, antioxidants, and color quality of bayberry juice. Journal of Food Quality.
8. Celotti E, Stante S, Ferraretto P, Román T, Nicolini G, Natolino A 2020. High Power Ultrasound Treatments of Red Young Wines: Effect on Anthocyanins and Phenolic Stability Indices. Foods, 9(10): 1344.

9. Cemeroğlu BS (ed). 2013. Gıda Analizleri. Bizim Grup Basımevi Ajans Tan. Org. Yay. Da¤.San. Tic. Ltd. Şti. Ankara, Türkiye, 475sy.
10. Cervantes-Elizarrarás A, Piloni-Martini J, Ramírez-Moreno E, Alanís-García E, Güemes-Vera N, Gómez-Aldapa CA, del Socorro Cruz-Cansino N 2017. Enzymatic inactivation and antioxidant properties of blackberry juice after thermoultrasound: Optimization using response surface methodology. Ultrasonics sonochemistry, (34): 371-379.
11. Darias-Martı́n J, Carrillo M, Dı́az E, Boulton RB 2001. Enhancement of red wine colour by pre-fermentation addition of copigments. Food Chemistry, 73(2): 217-220.
12. Dell'Agli M, Buscialà A, Bosisio E 2004. Vascular effects of wine polyphenols. Cardiovascular Research, 63(4): 593-602.
13. Diesler K, Golombek P, Kromm L, Scharfenberger-Schmeer M, Durner D, Schmarr HG, Fischer, U 2019. UV-C treatment of grape must: Microbial inactivation, toxicological considerations and influence on chemical and sensory properties of white wine. Innovative Food Science & Emerging Technologies, (52): 291-304.
14. Fenoglio D, Ferrario M, Schenk M, Guerrero S 2020. Effect of pilot-scale UV-C light treatment assisted by mild heat on E. coli, L. plantarum and S. cerevisiae inactivation in clear and turbid fruit juices. Storage study of surviving populations. International Journal of Food Microbiology, (332): 108767.
15. Güler E, Canan İ, Gündoğdu M, Karadeniz T 2020. Sultani Çekirdeksiz Üzüm Çeşidinin Raf Ömrü Üzerine UV-C, Ultrason ve Map Uygulamalarının Etkisinin Belirlenmesi. Bahçe, 49 (1): 247-250.
16. Keevil JG, Osman HE, Reed JD, Folts JD 2000. Grape juice, but not orange juice or grapefruit juice, inhibits human platelet aggregation. The Journal of nutrition, 130(1), 53-56.
17. Lieu LN, Le VVM 2010. Treatment of ultrasound in grape mash treatment in juice processing. Ultrasonics-Sonochemistry, 17(1): 273-279.
18. Liu HF, Wu BH, Fan PG, Li SH, Li LS 2006. Sugar and acid concentrations in 98 grape cultivars analyzed by principal component analysis. Journal of the Science of Food and Agriculture, 86(10): 1526-1536.
19. Margean A, Lupu MI, Alexa E, Padureanu V, Canja CM, Cocan I, Poiana MA 2020. An overview of effects induced by pasteurization and high-power ultrasound treatment on the quality of red grape juice. Molecules, 25(7): 1669.
20. Nadeem M, Ubaid N, Qureshi TM, Munir M, Mehmood A 2018. Effect of ultrasound and chemical treatment on total phenol, flavonoids and antioxidant properties on carrot-grape juice blend during storage. Ultrasonics sonochemistry, (45): 1-6.
21. Nigro F, Ippolito A, Lima G 1998. Use of UV-C light to reduce Botrytis storage rot of table grapes. Postharvest Biology and Technology, 13(3): 171-181.
22. Pala ÇU, Toklucu AK 2011. Effect of UV-C light on anthocyanin content and other quality parameters of pomegranate juice. Journal of Food Composition and Analysis, 24(6), 790-795.
23. Pirie A, Mullins MG 1977. Interrelationships of sugars, anthocyanins, total phenols and dry weight in the skin of grape berries during ripening. American Journal of Enology and viticulture, 28(4): 204-209.
24. Sheng K, Zheng H, Shui S, Yan L, Liu C, Zheng L 2018. Comparison of postharvest UV-B and UV-C treatments on table grape: Changes in phenolic compounds and their transcription of biosynthetic genes during storage. Postharvest Biology and Technology, (138): 74-81.
25. Soyer Y, Koca N, Karadeniz F 2003. Organic acid profile of Turkish white grapes and grape juices. Journal of food composition and analysis, 16(5): 629-636.
26. Unluturk S, Atilgan MR 2015. Microbial safety and shelf life of UV‐C treated freshly squeezed white grape juice. Journal of Food Science, 80(8): 1831-1841.
27. Zou Y, Hou X 2017. Sonication enhances quality and antioxidant activity of blueberry juice. Food Science and Technology, 37(4): 599-603.