Laktik Asit Bazlı Propolis İlavesinin Taze Çilek Suyunun Raf Ömrüne Etkisi

Year 2022, , 788 - 797, 23.12.2022

Merve Gözde Albaş , Başak Gürbüz , Esra Bölük , Didem Sözeri Atik , Murat Velioglu , İbrahim Palabıyık

https://doi.org/10.33462/jotaf.1078584

Cited By: 3

Abstract

Çilek antosiyaninler, karotenoidler, vitaminler, flavonoidler, aroma uçucuları ve fenolik madde içeriği yüksek doğal bir antioksidan ve diğer biyoaktif fitokimyasalları içermektedir. Çilek çabuk bozulan bir meyvedir ve depolama süresince antioksidan kaybı, insan sağlığına olan faydalarını azaltmaktadır. Günümüzde çilek, meyve suyu olarak da çokça tercih edilmekte ancak raf ömrünün kısa olması önemli bir sorun teşkil etmektedir. Meyve suyu işleme teknolojisi ve kullanılan kimyasal maddeler, ürünün besin içeriğine olumsuz etkisi olabilir. Bu çalışmada, çilek suyuna doğal bir koruyucu madde olarak laktik asit bazlı propolis ekstraktı farklı oranlarda (%0, %0.4, %0.7 ve %1) ilave edilmiştir. Çalışmada propolis solüsyonunun koruyucu etkisi 14 güne kadar test edilmiştir. Elde edilen örneklerde pH, toplam aerobik mezofilik bakteri (TMAB), küf-maya, renk, toplam fenolik madde ve duyusal analizleri gerçekleştirilmiştir. Depolama sonunda en düşük pH değeri %1 propolis ekstraktı ilaveli örnekte 2.20 olarak ölçülmüştür. Örneklerin küf ve maya sayıları 4.86-7.36 log kob/mL arasında değişiklik göstermiştir. Çilek suyuna eklenen propolis konsantrasyonu arttıkça örneklerin küf-maya sayılarında azalmalar tespit edilmiştir. Depolamanın 14. günü en düşük TMAB sayısı %0.7 propolis ektraktı ilaveli örnekte 2.90 log kob/mL olarak ölçülmüştür. Çilek sularına ilave edilen propolis ekstraktı oranı arttıkça örneklerin TMAB sayılarında azalmalar olduğu belirlenmiştir. Çilek sularının fenolik madde içerikleri 512.85 GAE mg kg-1 ile 2896.19 GAE mg kg-1 arasında belirlenmiş ve çilek sularına ilave edilen propolis ekstraktı oranı arttıkça toplam fenolik madde içeriklerinin arttığı saptanmıştır (p<0.05). Optimum olarak %0.7 propolis solüsyonu ilaveli çilek suyu örneği tercih edilmiştir. Bulgulara göre, laktik asit bazlı propolis ekstraktının çilek suyu ve potansiyel olarak diğer meyve sularında doğal bir koruyucu olarak kullanılabileceği tespit edilmiştir.

Keywords

Çilek suyu, Propolis, Fenolikler, Fonksiyonel gıdalar, Doğal koruyucular

The Effect of Lactic Acid Based Propolis Addition on The Shelf Life of Fresh Strawberry Juice

Abstract

Anthocyanins, carotenoids, vitamins, flavonoids, aroma volatiles, and phenolics are among the natural antioxidants and other bioactive phytochemicals found in strawberries. Strawberry and strawberry juice is a perishable fruit, and as a result of the loss of antioxidants during storage, its health advantages to humans are diminished. It is now frequently used as strawberry fruit juice. The technique employed in juice processing, as well as the chemicals utilized, may have a negative impact on the nutritional content of the product. In this study, propolis extraction, lactic acid-based propolis extract was added to strawberry juice at varied rates (%0, %0,4, %0,7 ve %1), which has a high solvent effect and is not detrimental to health. The preservation effect of propolis emulsion on strawberry juice was tested in this study for up to 14 days. Strawberry juice was added with lactic acid-based propolis extract, which is non-toxic to humans, at various rates (%0, %0.4, %0.7 and %1). In the samples obtained, pH, total viable, mold-yeast, color, total phenolic substance and sensory analyzes performed. At the end of storage, the lowest pH value was measured as 2.20 in the sample with 1% propolis extract. The mold and yeast levels ranged from 4.86-7.36 log cfu/mL in the samples. As the concentration of propolis added to the strawberry juice increased, it was determined that the number of mold yeasts in the samples decreased. The sample with 0.7% propolis extract had the lowest total number of organisms on the 14th day of storage, with 2.90 log cfu/mL. It was determined that as the ratio of propolis extract added to strawberry juices increased, there was a decrease in the total number of viable samples. The phenolic content of strawberry juices was determined between 512.85 GAE mg kg-1 and 2896.19 GAE mg kg-1, and it was determined that the total phenolic content increased as the ratio of propolis extract added to the strawberry juices increased (p<0.05). Strawberry juice with 0,7% propolis solution is prefered as optimum. Propolis can be utilized as a natural preservative in strawberry juice or other fruit juices instead of chemical preservatives, according to the findings.

Keywords

Strawberry juice, Propolis, Phenolics, Functional foods, Natural preservatives

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