Meyve Suyunda Yüksek Basınç Teknolojisinin Uygulanması

Öz

Geleneksel olarak, meyve suları pastörizasyon ve sterilizasyon gibi ısıl işlemlerle korunmakta olup, bu prosesler bozulmayı önleyebilse de; ısıl işlem sonrasında ve müteakip depolama sırasında organoleptik ve besinsel özelliklerden sorumlu bileşiklerin kaybı gerçekleşmektedir. Termal olmayan işlemler bu nedenle geleneksel ısıl işlemlere alternatif olarak geliştirilmektedir. Bu yöntemlerden bir tanesi olan yüksek basınçla işleme (YBİ) teknolojisi, gıda güvenliğini sağlamak ve çeşitli ısıya duyarlı besinleri ve biyoaktif bileşikleri korumak için geliştirilen bir teknoloji olarak ortaya çıkmıştır. Yüksek basınç işlemi sonrasında ürünler sağlıklı, lezzetli, daha doğal ve uzun raf ömürlü olma gibi özellikleri içermektedir. Bu derleme; yüksek basınç teknolojisinin meyve sularındaki biyoaktif bileşenler, enzimler ve mikroorganizmalar üzerindeki etkilerini tartışmaya ek olarak, bu teknolojide dikkat edilmesi gereken kritik faktörleri, tüketicinin bakış açısını, maliyet unsurlarını ve küresel mevzuata uygunluğunu kapsamaktadır.

Anahtar Kelimeler

• Yüksek basınç işleme
• Meyve suyu
• Raf ömrü
• Isıl olmayan yöntem

Application of High-Pressure Technology in the Fruit Juice

Abstract

Traditionally, fruit juices are preserved by heat treatments such as pasteurization and sterilization, although these processes can prevent spoilage, the loss of compounds responsible for organoleptic and nutritional properties occurs after heat treatment and during subsequent storage. Non-thermal processes are therefore being developed as an alternative to traditional thermal methods. One of these methods, high-pressure processing, has emerged as a technology developed to ensure food safety and protect various heat-sensitive nutrients and bioactive compounds. After the high pressure treatment, the products contain features such as being healthy, tasty, more natural and long shelf life. In addition to discussing the effects of high pressure on bioactive components, enzymes and microorganisms in fruit juices, this review covers the critical factors that need to be considered to apply this technology, consumer's perspective, cost elements and compliance with global legislation.

Keywords

• High pressure processing
• Fruit juice
• Shelf life
• Non-Thermal Method

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