Combined effects of acidification and high-pressure processing on microbial inactivation, bioactive compounds and antioxidant activity of liquorice root sherbet

Serpil Aday; Çiğdem U Pala; Belgizar Ayana Çam; Sami Bulut

doi:10.31015/jaefs.2021.3.16

EN

Combined effects of acidification and high-pressure processing on microbial inactivation, bioactive compounds and antioxidant activity of liquorice root sherbet

Abstract

High Hydrostatic Pressure Processing (HPP) has gained more attention in the fruit and vegetable industry in recent years. In this study, the optimal acidification parameters (citric acid alone and combination with ascorbic acid at the pH range 3.0 to 4.5) were determined and the effect of HPP conditions (pressures 250- 450 MPa and exposure times 1-5 min) on acidified liquorice root sherbet (ALRS) were investigated. Results showed that acidification of LRS by only citric acid had higher aroma and flavor scores. HP treatments were effective to reduce the yeast and mould (YM) count, total coliforms (TC), and inoculated pathogens (Escherichia coli ATCC 25922 and Salmonella Typhimurium ATCC 14028) in ALRS. Although acidification of LRS achieved a significant reduction in glycyrrhizic acid (GA) content, further treatment by HPP did not affect pH, the contents of total phenolic, total soluble solids, flavonoid, and GA or the antioxidant capacity of ALRS. Our results suggests that acidification and HPP treatments could be used to increase the consumer acceptability and extend the shelf life of LRS.

Keywords

Liquorice root sherbet, acidification, high pressure, quality characteristics

Supporting Institution

Scientific and Technological Research Council of Turkey (TUBITAK)

Project Number

114O087

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Details

Primary Language

English

Subjects

Food Engineering

Journal Section

Research Article

Authors

Serpil Aday
0000-0002-2896-1191
Türkiye

Çiğdem U Pala ^*
0000-0003-1784-9134
Türkiye

Belgizar Ayana Çam This is me
0000-0003-0881-0019
Türkiye

Sami Bulut
0000-0002-6677-1612
Türkiye

Publication Date

September 15, 2021

Submission Date

March 10, 2021

Acceptance Date

July 12, 2021

Published in Issue

Year 2021 Volume: 5 Number: 3

DOI

https://doi.org/10.31015/jaefs.2021.3.16

IZ

https://izlik.org/JA53EK75BT

APA

Aday, S., U Pala, Ç., Ayana Çam, B., & Bulut, S. (2021). Combined effects of acidification and high-pressure processing on microbial inactivation, bioactive compounds and antioxidant activity of liquorice root sherbet. International Journal of Agriculture Environment and Food Sciences, 5(3), 374-384. https://doi.org/10.31015/jaefs.2021.3.16

AMA

1.Aday S, U Pala Ç, Ayana Çam B, Bulut S. Combined effects of acidification and high-pressure processing on microbial inactivation, bioactive compounds and antioxidant activity of liquorice root sherbet. int. j. agric. environ. food sci. 2021;5(3):374-384. doi:10.31015/jaefs.2021.3.16

Chicago

Aday, Serpil, Çiğdem U Pala, Belgizar Ayana Çam, and Sami Bulut. 2021. “Combined Effects of Acidification and High-Pressure Processing on Microbial Inactivation, Bioactive Compounds and Antioxidant Activity of Liquorice Root Sherbet”. International Journal of Agriculture Environment and Food Sciences 5 (3): 374-84. https://doi.org/10.31015/jaefs.2021.3.16.

EndNote

Aday S, U Pala Ç, Ayana Çam B, Bulut S (September 1, 2021) Combined effects of acidification and high-pressure processing on microbial inactivation, bioactive compounds and antioxidant activity of liquorice root sherbet. International Journal of Agriculture Environment and Food Sciences 5 3 374–384.

IEEE

[1]S. Aday, Ç. U Pala, B. Ayana Çam, and S. Bulut, “Combined effects of acidification and high-pressure processing on microbial inactivation, bioactive compounds and antioxidant activity of liquorice root sherbet”, int. j. agric. environ. food sci., vol. 5, no. 3, pp. 374–384, Sept. 2021, doi: 10.31015/jaefs.2021.3.16.

ISNAD

Aday, Serpil - U Pala, Çiğdem - Ayana Çam, Belgizar - Bulut, Sami. “Combined Effects of Acidification and High-Pressure Processing on Microbial Inactivation, Bioactive Compounds and Antioxidant Activity of Liquorice Root Sherbet”. International Journal of Agriculture Environment and Food Sciences 5/3 (September 1, 2021): 374-384. https://doi.org/10.31015/jaefs.2021.3.16.

JAMA

1.Aday S, U Pala Ç, Ayana Çam B, Bulut S. Combined effects of acidification and high-pressure processing on microbial inactivation, bioactive compounds and antioxidant activity of liquorice root sherbet. int. j. agric. environ. food sci. 2021;5:374–384.

MLA

Aday, Serpil, et al. “Combined Effects of Acidification and High-Pressure Processing on Microbial Inactivation, Bioactive Compounds and Antioxidant Activity of Liquorice Root Sherbet”. International Journal of Agriculture Environment and Food Sciences, vol. 5, no. 3, Sept. 2021, pp. 374-8, doi:10.31015/jaefs.2021.3.16.

Vancouver

1.Serpil Aday, Çiğdem U Pala, Belgizar Ayana Çam, Sami Bulut. Combined effects of acidification and high-pressure processing on microbial inactivation, bioactive compounds and antioxidant activity of liquorice root sherbet. int. j. agric. environ. food sci. 2021 Sep. 1;5(3):374-8. doi:10.31015/jaefs.2021.3.16

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Abstract

Combined effects of acidification and high-pressure processing on microbial inactivation, bioactive compounds and antioxidant activity of liquorice root sherbet

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Cited By

Shelf-life extension of traditional licorice root “sherbet” with a novel pulsed electric field processing

Toxic Element Exposure and Bioactivity of Herbalist-Sourced Salvia officinalis: Comprehensive Health Risk Assessment from Eastern Türkiye

Non-thermal innovations in solid food processing: Eco-friendly alternatives to thermal methods

Killer Yeast as a Novel Tool in Biotechnology: Advances in Targeted Antimicrobial Strategies

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