Effect of Microfiltration, Storage Time and Temperature on Properties of Shalgam Juices

Yıl 2023, , 211 - 219, 30.10.2023

Hasan Tangüler , Hüseyin Erten

https://doi.org/10.24323/akademik-gida.1382914

Öz

This study aimed to investigate the effect of microfiltration, storage temperature and time on some quality characteristics of shalgam juices. Shalgam juice samples produced by fermentation with Lactiplantibacillus plantarum were filtered through a 0.45µm diameter filter and stored at 4°C and 20°C temperatures for six months. Significant decreases in the microbial population of beverages were found by microfiltration, and logaritmic reductions were between 3.60 and 4.96 log cuf/mL in shalgam samples. It was found that microfiltration could be used in the production of shalgam juice to reduce the population of microorganisms before storage, and microbial growth could be inhibited by storing micro-filtered juices at 4°C during storage. During storage at 4°C, micro-filtered shalgam juices were preferred over other shalgam samples. Sensory properties of shalgam juices stored at 4°C were preserved better than those of shalgam samples stored at 20°C. Results indicated that microfiltration treatment and/or cold-storage at 4°C could increase the shelf-life and improve sensory properties of shalgam juices, and this combination of treatments could be recommended as an alternative to thermal pasteurization, which might be unfavoured by many consumers.

Anahtar Kelimeler

Consumer preference, Lactiplantibacillus plantarum, Logarithmic reduction value, Microfiltration, Shalgam (salgam) juice, Storage temperature

Destekleyen Kurum

THE SCIENTIFIC AND TECHNOLOGICAL RESEARCH COUNCIL OF TÜRKİYE (TUBITAK)

Proje Numarası

106O670

Teşekkür

This study is a part of Hasan Tanguler’s dissertation, and authors thank the Scientific and Technological Research Council of Türkiye (TUBITAK, Number: 106O670) for funding and Icenbilir Hacinin Shalgami Company (Adana) for supplying raw materials.

Şalgam Sularının Özellikleri Üzerine Mikrofiltrasyon ile Depolama Sıcaklık ve Süresinin Etkisi

Öz

Bu çalışmada mikrofiltrasyon, depolama sıcaklık ve süresinin şalgam suyu kalitesi üzerine etkilerinin araştırılması amaçlamıştır. Lactiplantibacillus plantarum fermantasyonu ile üretilen şalgam suyu, 0.45µm gözenek çaplı filtreden süzülmüş ve hem 4°C hem de 20°C'de altı ay süreyle depolanmıştır. Mikrofiltrasyon işlemi ile mikroorganizma sayılarında önemli azalmalar meydana gelmiş ve logaritmik azalma değerleri 3.60-4.96 kob/mL arasında belirlenmiştir. Bu nedenle, şalgam suyu üretiminde mikrofiltrasyon, depolamadan önce ve depolama sırasında mikroorganizma popülasyonunu azaltmak için kullanılabilir ve ürünler 4°C'de tutularak mikrobiyal büyüme yavaşlatılabilir. Uzayan depolama süresine bağlı olarak, panelistler mikrofiltrasyon işlemi uygulanmış ve 4°C'de depolanmış şalgam sularını diğer örneklere tercih etmişlerdir. Ayrıca, 4°C'de saklanan numunelerin duyusal özellikleri, 20°C'de saklanan numunelere kıyasla korunmuştur. Mevcut çalışmaya göre şalgamların raf ömrünü uzatmak ve duyusal özelliklerini daha iyi hale getirmek için mikrofiltrasyon işlemi ve/veya 4°C'de depolama, birçok tüketici tarafından tercih edilmeyen termal pastörizasyona alternatif bir işlem olarak önerilebilir.

Anahtar Kelimeler

Tüketici tercihi, Lactiplantibacillus plantarum, Logaritmik azalma değeri, Mikrofiltrasyon, Şalgam suyu, Depolama sıcaklığı

Proje Numarası

106O670

Kaynakça

• [1] Erten, H., Tanguler, H., Canbas, A. (2008). A traditional Turkish lactic acid fermented beverage: Shalgam (Salgam). Food Reviews International, 24, 352-359.
• [2] Toktas, B., Bildik, F., Ozcelik, B. (2018). Effect of fermentation on anthocyanin stability and in vitro bioaccessibility during shalgam (şalgam) beverage production. Journal of the Science of Food and Agriculture, 98, 3066–3075.
• [3] Tanriseven, D., Kadiroglu, P., Selli, S., Kelebek, H. (2020). LC-DAD-ESI-MS/MS-assisted elucidation of the phenolic compounds in shalgams: Comparison of traditional and direct methods. Food Chemistry, 305, 125505.
• [4] Tanguler H., Agirman B. (2020). Şalgam suyu üretimi. In Fermente ürünler teknolojisi ve mikrobiyolojisi, Edited by O. Erkmen, H. Erten, H. Saglam, Nobel Academic Publishing, Ankara, p. 511-530.
• [5] Demir N., Bahçeci K.S., Acar J. (2006). The effects of different initial Lactobacillus plantarum concentrations on some properties of fermented carrot juice. Journal of Food Processing and Preservation, 30, 352-363.
• [6] Purkayastha, M.D., Kalita, D., Mahnot, N.K., Mahanta, C.L., Mandal, M., Chaudhuri, M.K. (2012). Effect of L-ascorbic acid addition on the quality attributes of micro-filtered coconut water stored at 4°C. Innovative Food Science & Emerging Technologies, 16, 69-79.
• [7] Hatti-Kaul, R., Mattiasson, B. (2001). Downstream processing in biotechnology. In Basic Biotechnology, Edited by C. Ratledge, B. Christiansen, Cambridge University Press. p. 187-211.
• [8] Czekaj, P., Lopez, F., Guell, C. (2001). Membrane fouling by turbidity constituents of beer and wine: characterization and prevention by means of infrasonic pulsing. Journal of Food Engineering, 49, 25-36.
• [9] Harrigan, W.F., McCance, M.E. (1990). Laboratory Methods in Food and Dairy Microbiology. London, USA: Academic Press.
• [10] Halkman, A.K. (2005). Food Microbiology Applications. Ankara, Turkey: MERCK.
• [11] Asano, S., Suzuki, K., Iijima, K., Motoyama, Y., Kuriyama, H., Kitagawa, Y. (2007). Effects of morphological changes in beer-spoilage lactic acid bacteria on membrane filtration in breweries. Journal of Bioscience and Bioengineering, 104(4), 334-338.
• [12] AOAC, (1990). Official Methods of Analysis of the Association of Official Analytical Chemists. (K. HENRICH, editor), Vol: 1 and 2, 15th edn, Arlington, Virginia, USA.
• [13] TS 11149 Shalgam Standard (2003). Turkish Standards Institute, TSE, Ankara, Turkey.
• [14] Barillere, J.M., Benard, P. (1986). Examples d'interpretation de resultats de degustation. Connaiss Vigne Vin, 20, 137-154.
• [15] Kirlangic, O., Ilgaz, C., Kadiroglu, P. (2021). Influence of pasteurization and storage conditions on microbiological quality and aroma profiles of shalgam. Food Bioscence, 44(A), 101350.
• [16] Hahn, M.W. (2004). Broad diversity of viable bacteria in ‘sterile’ (0.2 μm) filtered water. Research in Microbiology, 155, 688-691.
• [17] Renouf, V., Perello, M., Revel, G., Lonvaud-Funel, A. (2007). Survival of wine microorganisms in the bottle during storage. American Journal of Enology and Viticulture, 58(3), 379-386.
• [18] Voon, Y.Y., Hamid, N.S.A., Rusul, G., Osman, A., Quek, S.Y. (2006). Physicochemical, microbial and sensory changes of minimally processed durian (Durio zibethinus cv. D24) during storage at 4 and 28°C. Postharvest Biology and Technology, 42, 168–175.
• [19] Peñas, E., Frias, J., Sidro, B., Vidal-Valverde, C. (2010). Impact of fermentation conditions and refrigerated storage on microbial quality and biogenic amine content of sauerkraut. Food Chemistry,123, 143–150.
• [20] Iyicinar, H. (2007). The effect of different formulations on shalgam juice production in controlled conditions. Master Thesis, Selcuk University, Konya, Turkey.
• [21] Avci, S. (2008). Inactivation of Candida inconspicua in the shalgam juice by heat and sonication. Master Thesis, Yuzuncu Yil University, Van, Turkey.
• [22] Ates, C., Evrendilek, G.A., Uzuner, S. (2021). High-pressure processing of shalgam with respect to quality characteristics, microbial inactivation, and shelf life extension. Journal of Food Processing and Preservation, 45, e15598.
• [23] Ulu, G. (2019). Use of ultraviolet technology for the pasteurization and shelf-life extension of fermented salgham drink. Master Thesis, Bolu Abant Izzet Baysal University, Bolu, Turkey.
• [24] Urkiaga, A., Fuentes, L.D.L., Acilu, M., Uriarte, J. (2002). Membrane comparison for wine clarification by microfiltration. Desalination, 148(1–3), 115-120.
• [25] Wang, Y.J., Sheen, L.Y., Chou, C.C. (2010). Storage effects on the content of anthocyanin, mutagenicity and antimutagenicity of black soybean koji. LWT-Food Science and Technology, 43(4), 702-707.
• [26] Tanguler, H., Dinc, S.O., Ekenel, G., Aytekin, D.A., Simsek, C., Ataklı, H. (2022). Effect of production method and temperature on quality characteristics of shalgam beverages during storage. Akademik Gıda, 20(1), 20-29.