UV-C IŞIĞININ ELMA SUYUNDAKİ ZYGOSACCHAROMYCES ROUXII'NİN İNAKTIVASYONUNA ETKİSİ: FENOLİK VE ANTİOKSİDAN İÇERİKLERİNİN DEĞERLENDİRİLMESİ

Year 2025, Volume: 50 Issue: 4, 479 - 490, 10.08.2025

Ahsen Rayman Ergün

https://doi.org/10.15237/gida.GD25015

Abstract

Meyve sularında kalite ve güvenlik, termal olmayan bir yöntem olan UV-C ışığı ile artırılabilir. Zygosaccharomyces rouxii, şekerli gıdalarda, meyve sularında ve konsantrelerde bozulmaya neden olan bir mikroorganizmadır. Bu araştırmada, farklı dozlarda (4, 8, 12 J/cm²) uygulanan UV-C ışığının elma suyundaki Z. rouxii’nin inaktivasyonu üzerindeki etkisi incelenmiş ve ayrıca renk, toplam fenolik madde içeriği ve antioksidan kapasite gibi bazı kalite özellikleri değerlendirilmiştir. Sonuçlar, 4 J/cm² ışınlamanın en yüksek fenolik ve antioksidan içerik değerlerini sırasıyla 229.89±2.19 mg GAE/mL ve 0.032±0.05 EC50 (µg/mL) olarak sağladığını göstermiştir. Renk değerleri, ışınlama dozlarının artışıyla belirgin şekilde değişmiştir (P< 0.05).UV-C ışığına maruz bırakılan Z. rouxii’nin azalması sırasıyla 4 J/cm² için 1.45 log CFU/mL, 8 J/cm² için 2.09 log CFU/mL, 12 J/cm² için 1.94 log CFU/mL olarak saptanmıştır. Bu bulgular, düşük dozda UV-C ışığı uygulamasının bozulmaya neden olan mikroorganizmaları etkili bir şekilde inaktive ederken elma suyunun kalite özelliklerini koruyabileceğini göstermektedir.

Keywords

Elma suyu , Ultraviyole ışık , ışınlama , Zygosaccharomyces rouxii , fenolik içerik , kalite.

EFFECT OF UV-C LIGHT ON THE INACTIVATION OF ZYGOSACCHAROMYCES ROUXII IN APPLE JUICE: EVALUATION OF PHENOLIC AND ANTIOXIDANT CONTENTS

Abstract

Improved quality and safety can be achieved by UV-C light which is a non-thermal method for fruit juices. Zygosaccharomyces rouxii causes spoilage problems in sugar foods, fruit juices and concentrates. In this research, the effect of UV-C light in different doses (4, 8, 12 J/cm2) was investigated for inactivation of Z.rouxii in apple juice and also some quality properties were evaluated such as color, total phenolic and antioxidant contents. As a result, applying 4 J/cm2 irradiation gave the highest phenolic and antioxidant contents as 229.89±2.19 (mgGAE. mL-1) and 0.032±0.05 (EC50, µg/mL) respectively. Color values significantly affected from the increase in doses of irradiation (P<0.05), The reduction UV-C exposure in Zygosaccharomyces rouxii was achieved as 1.45 log CFU ml-1 for 4 J/cm2 ; 2.09 log CFU ml-1 for 8 J/cm2 and lastly, 1.94 CFU/ml for 12 J/cm2 treatment. These findings indicate that low doses of UV-C irradiation can effectively inactivate organisms while preserving quality characteristics of apple juice.

Keywords

Apple juice , Ultraviolet light , irradiation , Zygosaccharomyces rouxii , phenolic content , quality.

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