DEAN GİRDABI AKIŞINA DAYALI REAKTÖR TASARIMI İLE UV-C UYGULAMASININ PORTAKAL SUYUNUN MİKROBİYAL YÜKÜ VE BİYOAKTİF BİLEŞENLERİNE ETKİSİ

Year 2021, Volume: 46 Issue: 3, 634 - 646, 15.05.2021

Sıla Barut Gök

https://doi.org/10.15237/gida.GD21042

Cited By: 3

https://izlik.org/JA47GZ76JM

Abstract

Bu çalışmanın amacı, Dean girdabı akışına dayalı tasarlanan UV-C reaktör ile UV-C ışınlama işleminin etkinliğinin araştırılmasıdır. Çalışmada kullanılacak parametreler toplam aerobik bakteri sayısı ile maya ve küf sayısı, antioksidan kapasite, toplam fenolik madde miktarı, 5-HMF içeriği ile furan oluşumu ve duyusal özellikler olarak belirlenmiştir. 68,75 mJ/cm2 UV-C ışın uygulaması toplam mezofilik aerobik bakteri ve küf-maya sayısında sırasıyla 2,21-log CFU/ml ve 1,13-log CFU/ml azalmaya neden olmuştur. UV-C ile muamele edilmiş portakal suyunun DPPH radikal temizleme aktivitesi ve toplam fenolik içeriği önemli ölçüde azalmıştır. Bununla birlikte, UV-C ışınlama ile HMF miktarında azalma saptanmıştır. Elde edilen sonuca göre, HMF içeren meyve sularında UV-C uygulaması, HMF içeriğini ortadan kaldırmak veya azaltmak için faydalı bir yöntem olacaktır. pH ve °Brix değerleri, UV-C işleminden sonra değişmemiştir. İşlem sonrasında, furan oluşumu tespit edilmemiş, görünüş ve renk açısından kalite özelliklerinde önemli bir değişiklik saptanmamıştır.

Keywords

Ultraviyole (UV) ışın , dean akışı , biyoaktif bileşenler , mikrobiyal inaktivasyon , antioksidan aktivite , 5-HMF , duyusal değerlendirme

EFFECT OF UV-C TREATMENT ON MICROBIAL POPULATION AND BIOACTIVE COMPOUNDS OF ORANGE JUICE USING MODIFIED REACTOR BASED ON DEAN VORTEX FLOW

https://izlik.org/JA47GZ76JM

Abstract

The aim of the present study was to investigate the effectiveness of UV-C treatment using a modified UV-C reactor based on Dean vortex flow. Parameters taken into account were total aerobic bacteria count and yeast and mould counts, antioxidant capacity, total phenolic content, 5-HMF content, furan formation and sensory attributes. A UV-C treatment with 68.75 mJ/cm2 led to 2.21-log CFU/ml and 1.13-log CFU/ml reduction of TMAB and YM count, respectively. DPPH radical scavenging activity and total phenolic content of UV-C treated orange juice significantly decreased. However, UV-C induced reduction of HMF was observed. UV-C treatment would be a beneficial method to eliminate or decrease the HMF content if HMF were present in the juice as a consequences of obtained results. pH and °Brix remained constant after UV-C treatment. No furan formation was detected and no significant change observed in the quality attributes in regards to appearance and colour.

Keywords

Ultraviolet (UV) radiation , dean flow , microbial inactivation , antioxidant activity , sensory evaluation , bioactive compounds

References

• Abdul Karim Shah, N.N.; Shamsudin, R.; Abdul Rahman, R.; Adzahan, N.M. (2016). Fruit juice production using ultraviolet pasteurization: a review. Beverages 2(3): 1-20.
• Aguilar, K., Garvin, A., Ibarz, A. (2016). Effect of the concentration on the kinetic model of the photo-degradation of 5-hydroxymethylfurfural by UV irradiation. J Food Eng, 191: 67-76.
• Allende, A., Tomas-Barberan, F.A., Gil, M.I. (2006). Minimal processing of healthy traditional foods. Trends Food Sci Technol, 17:513–519.
• Alothman, M., Bhat, R., Karim, A.A. (2009). Effects of radiation processing on phytochemicals and antioxidants in plant produce. Trends Food Sci Technol, 20(5): 201-212.
• Altug, T. Elmacı, Y. (2005). Gıdalarda Duyusal Değerlendirme. Izmir: Meta Press, Turkey.
• Anonymous (2001). Bacteriological analytical manual chapter 18 yeasts, molds and mycotoxins.
• Barut Gök, S., Gräf, V., Stahl, M.R. (2021). Engineering Aspects of UV-C Processing for Liquid Foods, Editor(s): Kai Knoerzer, Kasiviswanathan Muthukumarappan, Innovative Food Processing Technologies, Elsevier, 2021, Pages 171-181, ISBN 9780128157824, https://doi.org/10.1016/B978-0-08-100596-5.23000-X.
• Barut Gök, S., Pazır, F. (2020). Effect of treatments with UV-C light and electrolysed oxidizing water on decontamination and the quality of Gemlik black olives. J Consum Prot Food Saf, 15: 171–179. https://doi.org/10.1007/s00003-019-01263-z.
• Barut Gök, S.B., (2018). Usage of gamma irradiation (γ) and ultraviolet (UV) radiaton in inactivation of the microorganisms of grape juice and the effects of operations on the quality of product. PhD Thesis. Namık Kemal University Natural and Applied Science, Department of Food Engineering, Turkey, 255 p.
• Başkaya Sezer, D., Erdoğan Tokatlı, K. Demirdöven, A. (2016). Bullace and Yonuz Plum Marmalades. JAFAG, 33 (1): 125-131.
• Bhat, R., Ameran, S. B., Voon, H. C., Karim, A. A., Tze, L. M. (2011). Quality attributes of starfruit (Averrhoa carambola L.) juice treated with ultraviolet radiation. Food Chem, 127(2): 641-644. doi:10.1016/j.foodchem.2011.01.042.
• Bule, MV., Desai, KM., Parisi, B., Parulekar, SJ, Slade, P., Singhal, RS, Rodriguez, A. (2010). Furan formation during UV-treatment of fruit juices, Food Chem,122 (2010) 937-942.
• Brand-Williams, W., Cuvelier, M. E., Berset, C. (1995). Use of a Free-Radical Method to Evaluate Antioxidant Activity. LWT-FOOD SCI TECHNOL, 28(1): 25-30.
• Caminiti, I. M., Noci, F., Munoz, A., Whyte, P., Morgan, D. J., Cronin, D. A., et al. (2011). Impact of selected combinations of non-thermal processing technologies on the quality of an apple and cranberry juice blend. Food Chem, 124(4): 1387-1392.
• Cilliers, F. P., Gouws, P. A., Koutchma, T., Engelbrecht, Y., Adriaanse, C., Swart, P. (2014). A microbiological, biochemical and sensory characterisation of bovine milk treated by heat and ultraviolet (UV) light for manufacturing Cheddar cheese. IFSET, 23: 94-106.
• Choi, L.H., Nielsen, S.S. (2005). The effect of thermal and non-thermal processing methods on apple cider quality and consumer acceptability. J. Food Qual, 28: 13−29. Dean, W.R. (1927). Motion of fluid in a curved pipe. Philos Mag, p. 15.
• Falguera, V., Pagan, J., Ibarz, A., (2011). Effect of UV irradiation on enzymatic activities and physicochemical properties of apple juices from different varieties. LWT-FOOD SCI TECHNOL, 44: 115-119.
• Fan, X., (2005). Antioxidant capacity of fresh-cut vegetables exposed to ionizing radiation. J Sci Food Agric, 85(6): 995-1000.
• Fan, X., Geveke, D. J., (2007). Furan formation in sugar solution and apple cider upon ultraviolet treatment. J Agric Food Chem, 55(19): 7816-7821.
• Feng M., Ghafoor, K., Seo, B., Yang, K., Park, J., (2013). Effects of ultraviolet-C treatment in Teflon®-coil on microbial populations and physico-chemical characteristics of watermelon juice. IFSET, 19: 133–139.
• Franke, S. I. R., Ckless, K., Silveira, J. D., Rubensam, G., Brendel, M., Erdtmann, B., et al. (2004). Study of antioxidant and mutagenic activity of different orange juices. Food Chem, 88(1), 45-55. doi:10.1016/j.foodchem.2004.01.021.
• Franz, C.M.A.P., Specht, I., Gyu-Sung, C., Graef, V., Stahl, M.R., (2009). UV-C inactivation of microorganisms in naturally cloudy apple juice using novel inactivation equipment based on Dean vortex technology. Food Control, 20: 1103–1107.
• Food and Drug Administration (2004). Exploratory data on furan in food data. US Food and Drug Administration.
• Formica-Oliveira, A.C., Martinez-Hernandez, G. B., Diaz-Lopez, V., Artes, F., Artes-Hernandez, F., (2017). Effects of UV-B and UV-C combination on phenolic compounds biosynthesis in fresh-cut carrots. POSTHARVEST BIOL TEC, 127: 99–104.
• Gabriel, A.A., Nakano, H., (2009). Inactivation of Salmonella, E. coli and Listeria monocytogenes in phosphate-buffered saline and apple juice by ultraviolet and heat treatments. Food Control 20: 443–446
• Geankoplis, C.J. (2003). Transport processes and Unit OperationsTransport processes and Unit Operations. New Jersey: Prentice Hall.
• Guerrouj, K. Sanchez-Rubio, M., Taboada-Rodriguez, A., Cava-Rolla, R.M., Marin-Iniesta, F., (2016). Sonication at mild temperatures enhances bioactive compounds and microbiological quality of orange juice FOOD BIOPROD PROCESS, 99: 20-28, 10.1016/j.fbp.2016.03.007.
• Harrigan, W.F., McCance, M.E., (1976). Laboratory methods in food and dairy microbiology. Academic Press, London.
• Hoyer, O., (1998). Testing performance and monitoring of UV systems for drinking water disinfection. Water Supply, 16(1/2): 419-442.
• IARC, International Agency for Research on Cancer (1995). Dry cleaning, some chlorinated solvents and other industrial chemicals. IARC Monographs on the Evaluation of Carcinogenic Risks to Humans, 63: 393–407.
• IFFJP (1985). International federation of fruit juice producers (IFFJP) methods. Analysen-analysis. Zug. Switzerland: Fruit-Union Suisse Assoc. Suizzera Frutta.
• Islam, M.S., Patras, A., Pokharel, B., Wu, Y., Vergne, M.J., Shade, L., Xiao, H., Sasges, M., (2016). UV-C irradiation as an alternative disinfection technique: Study of its effect on polyphenols and antioxidant activity of apple juice. IFSET, 34: 344–351.
• Jo, C., Lee, K.H., (2012). Comparison of the efficacy of gamma and UV irradiation in sanitization of fresh carrot juice. Radiat Phys. Chem, 81: 1079–1081.
• Keyser, M., Müller, I.A., Cilliers, F.P., Nel, W., Gouws, P.A., (2008).Ultraviolet radiation as a non-thermal treatment for the inactivation of microorganisms in fruit juice, IFSET, 9: 348–354.
• Kimball, D. A., (1991). Citrus processing quality control and technology (pp. 117-126, 227-235). New York: Van Nostrand Reinhold.
• Kimball, D. (1996). Oranges and tangerines. In L. P. Somogyi, D. M. Barrett, Y. H. Hui (Eds.), Processing Fruits: Science and Technology, major processed products, vol. 2 (pp. 265 – 304). USA, Western Hemisphere Technomic Publishing Company.
• Ko, T. H., Ting, K. (2006). Optimal Reynolds number for the fully developed laminar forced convection in a helical coiled tube. Energy, 31(12), 2142-2152. doi:10.1016/j.energy.2005.09.001.
• Koutchma, T., Popovic, V., Ros-Polski, V., Popielarz, A., (2016). Effects of Ultraviolet Light and High-Pressure Processing on Quality and Health-Related Constituents of Fresh Juice Products. COMPR REV FOOD SCI F, 15:844-867.
• Koutchma, T., Paris, B., Patazca, E., (2007). Validation of UV coiled tube reactor for fresh juices. J ENVIRON ENG SCI, 6(3):319-328. doi:10.1139/S06-058.
• Liang, Z.W., Cheng, Z., Mittal, G.S., (2006). Inactivation of spoilage microorganisms in apple cider using a continuous flow pulsed electric field system. LWT-FOOD SCI TECHNOL, 39(4):351-357. doi:10.1016/j.lwt.2005.02.019.
• Lopez-Rubira, V., Conesa, A., Allende, A., Artes, F., (2005). Shelf life and overall quality of minimally processed pomegranate arils modified atmosphere packaged and treated with UV-C. POSTHARVEST BIOL TEC, 37:174–185.
• Manzocco, L., Quarta, B., Dri, A., (2009). Polyphenoloxidase inactivation by light exposure in model systems and apple derivatives. IFSET, 10:506–11.
• Matak, K.E., Sumner, S.S., Duncan, S.E., Hoving, E., Worobo, R. W., Hackney, C.R., Pierson, M.D., (2007). Effects of ultraviolet irradiation on chemical and sensory properties of goat milk. J Dairy Sci, 90(7): 3178-3186.
• Müller, A., Noack, L., Greiner, R., Stahl, M. R., Posten, C., (2014). Effect of UV-C and UV-B treatment on polyphenol oxidase activity and shelf life of apple and grape juices. IFSET, 26:498–504.
• Nnam, N.M., Njoku, I.E., (2005). Production and evaluation ofnutrient and sensory properties of juices made from citrusfruits. Nig J Nutr Sci, 26(2): 62–66.
• Noci, F., Riener, J., Walking-Ribeiro, M., Cronin, D. A., Morgan, D. J., Lyng, J.G., (2008). Ultraviolet irradiation and pulsed electric fields (PEF) in a hurdle strategy for the preservation of fresh apple juice. J Food Eng, 85:141–146.
• Oras, A., Akagic, A., Gasi, F., Spaho, N., Kurtovic, M., Meland, M., (2017). Sensory evaluation of blended cloudy apple juices. Works of the Faculty of Agriculture and Food Sciences, University of Sarajevo, 67: 493-504.
• Pala, C.U., Toklucu, A.K., (2013). Microbial, physicochemical and sensory properties of UV-C processed orange juice and its microbial stability during refrigerated storage. LWT-FOOD SCI TECHNOL, 50(2): 426-431.
• Pinto, E.P., Perin, E. C., Schott, I. B., Rodrigues, R.S., Lucchetta, L., Manfroi, V., Rombaldi, C. V., (2016). The effect of postharvest application of UV-C radiation on the phenolic compounds of conventional and organic grapes (Vitis labrusca cv. Concord). POSTHARVEST BIOL TEC, 120: 84–91.
• Price, W.C., (1965). Inactivation of southern bean mosaic virus by ultraviolet light. Virol J, 25:1–8.
• Riganakos, K. A., Karabagias, I. K., Gertzou, I., Stahl, M., (2017). Comparison of UV-C and thermal treatments for the preservation of carrot juice. IFSET, 42: 165–172.
• Ros-Polski, V., Popovic, V., Koutchma, T., (2016). Effect of ultraviolet-C light treatment on Hydroxymethylfurfural (5-HMF) content in high fructose corn syrup (HFCS) and model syrups. J Food Eng, 179: 78-87.
• Sadler G., Parish M., Davis J. (1990). Diacetyl Measurement in Orange Juice Using Differential Pulse Polarography, J Food Sci, (55)4: 1164 – 1165.
• Singleton, V.L., (1985). Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents, The Curr Cont Agr Biol Envir Sci, 48: 18-18.
• Splittstoesser, DF., (1982). Microorganisms Involved in the Spoilage of Fermented Fruit Juices. J Food Prot, 45(9):874-877. doi: 10.4315/0362-028X-45.9.874.
• Tran, M.T.T., Farid, M., (2004). Ultraviolet treatment of orange juice, IFSET, 5: 495– 502.
• Trifirò, A, Saccani, G, Gherardi, S, Vicini, E, Spotti, E, Previdi, MP, Ndagijimana, M, Cavalli S, Reschiotto C., (1997). Use of ion chromatography for monitoring microbial spoilage in the fruit juice industry. J Chromatogr A, 770:243–252.
• Unluturk, S., Atilgan, M. R., Baysal, A. H., Tari, C., (2008). Use of UV-C radiation as a non-thermal process for liquid egg products (LEP). J Food Eng, 85(4): 561-568. doi:10.1016/j.jfoodeng.2007.08.017.
• Watts, B., (1989). Basic sensory methods for food evaluation, International Development Research Centre, Canada.
• VdF (1987). RSK-Values. The Complete Manual.Verband der deutschen Fruchtsaffindustrie e.v. Bonn, Germany.
• Zerdin, K., Rooney, M.L., Vermue, J., (2003). The vitamin C content of orange juice packed in an oxygen scavenger material. Food Chem, 82: 387–395.