Soğuk plazma uygulamasının karışık meyve suyunun kalite ve antioksidan özelliklerine etkileri

Year 2024, Volume: 28 Issue: 4, 711 - 719, 15.12.2024

Ecre Şahinoğlu , Celale Kırkın Gözükırmızı

https://doi.org/10.29050/harranziraat.1405216

Abstract

Bu çalışmada, soğuk plazma uygulamasının karışık meyve suyunun bazı kalite antioksidan özelliklerine etkilerinin araştırılması amaçlanmıştır. Taze karışık meyve suyu elma, siyah havuç ve çilek suyu kullanılarak hazırlanmış ve 10 (CP10) veya 20 dk (CP20) boyunca dielektrik bariyer boşaltım soğuk plazma (DBDCP) (40 kV) veya 95 °C'de 2 dk ısıl işlem (HT) uygulanmıştır. DBDCP veya ısıl işleme tabi tutulmayan örnekler kontrol olarak kullanılmıştır. Uygulanan işlemlerin ardından örneklerin titre edilebilir asitlik, pH, toplam çözünür katı madde, renk, mikrobiyal yük, toplam fenolik içerik (TPC) ve antioksidan aktivitesinde meydana gelen değişiklikler incelenmiştir. DBDCP işlemi titrasyon asitliği, pH, toplam çözünebilir katı madde içeriği ve TPC'de önemli bir farka neden olmazken, ısıl işlem sonucunda titrasyon asitliği ve TPC'de azalma görülmüştür. Ayrıca, toplam renk değişimi ısıl işlem uygulanmış örneklerde daha yüksek bulunmuştur. HT örneklerinin diğer örneklere göre daha düşük L* ve daha yüksek a*, b* ve C* değerlerine sahip olduğu görülmüştür. Ek olarak, DBDCP uygulanan örneklerin bakır iyonu indirgeyici antioksidan kapasitesinde (CUPRAC) bir değişiklik olmazken, 2,2-difenil-1-pikrilhidrazil (DPPH) radikal süpürücü aktivitesi CP20'de kontrol ve CP10’a göre daha düşük bulunmuştur. Dahası, HT örneklerinin kontrol ve DBDCP uygulanmış örneklerden daha düşük antioksidan aktivitesine sahip olduğu görülmüştür. Öte yandan, DBDCP maya-küf sayımında bir değişime neden olmazken ısıl işlem uygulanan örneklerde tespit limitinin altına düştüğü görülmüştür. Bu nedenle DBDCP uygulamasının karışık meyve sularında antioksidan aktiviteyi artırmada kullanılabileceği söylenebilir ancak mikrobiyal güvenliğin garanti altına alınması için daha fazla çalışmaya ihtiyaç vardır.

Keywords

soğuk plazma, meyve suyu, antioksidan aktivite, kalite

Project Number

MYL-2021-43319

Quality and antioxidant properties of mixed fruit juice as affected by cold plasma treatment

Abstract

This study aimed to assess the effects of cold plasma treatment on some quality and antioxidant properties of mixed fruit juices. Fresh mixed juice of apple, black carrot, and strawberry was subjected to dielectric barrier discharge cold plasma (DBDCP) treatment (40 kV) for 10 (CP10), or 20 min (CP20) or heat treated (HT) at 95 °C for 2 min. The samples which were not DBDCP- or heat-treated were used as the control. The changes in the titratable acidity, pH, total soluble solids, color, natural microbial load, total phenolic content (TPC), and antioxidant activity upon the treatments were evaluated. The DBDCP treatment did not cause any significant differences in the titratable acidity, pH, total soluble solids content and TPC, while the heat treatment led to a decrease in the titratable acidity and TPC. Also, the total color difference was higher upon the heat treatment than the DBDCP treatment. The HT samples demonstrated lower L* value and higher a*, b*, and C* values than the other samples. Furthermore, there was no change in the cupric ion-reducing antioxidant capacity (CUPRAC) of DBDCP-treated samples, but the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity was lower in CP20 than that was in the control and CP10. On the other hand, HT samples demonstrated lower antioxidant activity than the control and DBDCP-treated samples. On the other hand, the yeast-mold count was not changed by the DBDCP treatment but reduced to below the detection limit upon the heat treatment. Thus, it can be said that DBDCP treatment of mixed fruit juice can be used to enhance the antioxidant activity, but more studies are required to guarantee microbial safety.

Keywords

cold plasma, fruit juice, antioxidant activity, quality

Supporting Institution

Istanbul Technical University

Project Number

MYL-2021-43319

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