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Effects of UV-C and Ultrasound Pre-Treatments on the Quality of Strawberry (Turkish with English Abstract)

Yıl 2009, Cilt: 34 Sayı: 5, 279 - 285, 01.10.2009

Öz

Physicochemical and biological reactions occurring as a result of deterioration of strawberries lead to losses in texture, colour, aroma, flavour and vitamins. For this reason, various pre-treatments are applied to strawberries in order to increase their shelf life. In this study, effects of ultrasound (32 kHz; 20; 50 and 65 ºC) and UV-C (12.36 W/m2) treatments on quality properties of strawberry samples were investigated. Total mesophilic microorganisms count was used to determine microbial effectiveness of each method. UV-C was the most effective alternative method to maintain quality attributes of strawberries such as colour, texture, pH and anthocyanin amount, however it was identified that sufficient microbial inactivation could not be ensured using this technique. Although thermal ultrasonication was effective in microbial inactivation, it was observed that the technique caused colour denaturation and softening in the texture. It was determined that combined use of ultrasonic and thermal treatment, especially at 65 ºC, provided ultrasonic effect in addition to thermal effect on the microbial inactivation. In order to adapt an alternative technology to a commercial application the primary purpose is to ensure the highest degree of safety and to minimize changes in the desirable sensory qualities and nutritional value of the product. Combination of alternative methods may be an option to find the most suitable technique to be used at industrial scale.

Kaynakça

  • 1.Pérez AG, Sanz C, Olías R, Ríos JJ, Olías JM. 1999. Effects of Ozone Treatment on Postharvest Strawberry Quality J Agric Food Chem, 47: 1652-1656.
  • 2. Atmaca NS. 1985. Diasnostik Ultrasonografi, Grafikevi Matbaacılık, 247s, Ankara.
  • 3. Piyasena P, Mohareb E, McKellar RC. 2003. Inactivation of microbes using ultrason: A review. Int J Food Microbiol, 87: 207-216.
  • 4. Vercet A, Lopez P, Burgos J. 1997. Inactivation of heat resistant lipase and protease from Pseudomonas fluorescens by manothermosonication. J Dairy Res, 80: 29-36.
  • 5. Vercet A, Burgos J, Crelier S, Lopez P. 2001. Inactivation of proteases and lipases by ultrason. Innov Food Sci Emerg Technol, 2: 139-150.
  • 6. Butz , Tauscher B. 2002. Emerging Technologies: chemical aspects. Food Res Int, 35: 279-284.
  • 7. Chemat F, Hoarau N. 2004. Hazard analyses and critical control point (HACCP) for an ultrasound food processing operation. Ultrason Sonochem, 11: 257-260.
  • 8. Bintsis T, Litopoulou-Tzanetaki E, Robinson RK. 2000. Existing and poetntial applications of ultraviolet light in the food industry. J Food Sci Agri, 80: 637-645.
  • 9. Cruz RMS, Vieira M, Silva CLM. 2007. Modelling kinetics of watercress (Nasturtium officinale) changes due to heat and thermosonication treatments. Innov Food Sci Emerg Technol, 8; 244-252.
  • 10. Giusti MM, Rodriguez-Saona LE, Wrolstad RE. 1999. Molar Absorptivity and Colour Characteristics of Acylated and Non-Acylated Pelargonidin-Based Anthocyanins, J Agric Food Chem, 47: 4631-463.
  • 11. Wrolstad RE. 1976. Colour and Pigment Analyses in Fruit Products. Oregon State University Agriccultural Experiment Station Bulletin 624:1-17.
  • 12. Kramer A, Twigg BA. 1970. Quality Control for the Food Industry. 3rd Ed. The AVI Publishing Company, Westport. p. 560,
  • 13. Özkan M, 2006. Berrak siyah havuç suyu konsantresi üretimi ve antosiyaninlerin ısıl stabilitesi, Ankara Üniversitesi Bilimsel Araştırma Projesi Kesin Raporu, Proje no: 20020711065, Ankara, 36 s.
  • 14. Ben-Yehoshua S, Rodov V, Kim JJ, Carmeli S. 1992. Preformed and induced antifungal materials of citrus fruits in relation to the enhancement of decay resistance by heat and ultraviolet treatment. J Agric Food Chem, 40: 1217-1221.
  • 15. Marquenie D, Michiels CW, Geeraerd AH, Schenk A, Soontjens C, Van Impe JF, Nicolai BM. 2002. Using survival analysis to investigate the effect of UV-C and heat treatment on storage rot of strawberry and sweet cherry. Int J Food Microbiol, 73 (2-3) 187-196.
  • 16. Chen F, Sun Y, Zhao G, Liao X, Hu X, Wu J, Wang Z. 2007. Optimization of ultrason-assisted extraction of anthocyanins in red raspberries and identification of anthocyanins in extract using high-performance liquid chromatography–mass spectrometry. Ultrasound Sonochem, 14: 767-778.
  • 17. Perkins-Veazie P, Collins JK, Howard. 2007. Blueberry fruit response to postharvest application of ultraviolet radiation, Postharvest Biol Tec, inpress.
  • 18. Pan J, Vicente AR, Martínez AG, Chaves AR, Civello PM. 2004.Combined use of UV-C irradiation and heat treatment to improve postharvest life of strawberry fruit, J Sci Food Agric, 84: 1831-1838.
  • 19. Barka EA, Kalantari S, Makhlouf J, Arul J. 2000. Impact of UV-C irradiation on the cell wall-degrading enzymes during ripening of tomato (Lycopersicon esculentum L) fruit. J Agric Food Chem, 48: 667-671.
  • 20. Knorr D, Zerker M, Heinz V, Lee D. 2004.Application and potential use ultrasonic in food processing. Trends Food Sci Tech, 15: 261-266.
  • 21. Pagan R, Manas P, Roso J, Condon S. 1999 Bacterial resistance to ultrasonic waves under pressure at nonlethal (manosonication) and lethal (manothermosonication) temperatures. Apr Environ Microb, 65: 297-300.
  • 22. Fundo J, Brandão TRS, Quintas M, Silva CLM. 2004. Study of the effect of freezing on the visco-elastic properties of strawberries proceeding of: Encontro Ibérico de Reologia, IBEREO’04, Beja, 9 to 11 September, Portug

UV-C ve Ultrason Önişlemlerinin Çilek Kalitesi Üzetine Etkileri

Yıl 2009, Cilt: 34 Sayı: 5, 279 - 285, 01.10.2009

Öz

Çilekte bozunma sonucu meydana gelen fizikokimyasal ve biyolojik reaksiyonlar doku, renk, aroma, tat ve vitamin kaybına neden olmaktadır. Bu nedenle çileklerin raf ömrünü arttırmak için çeşitli ön işlemler uygulanmaktadır. Bu çalışmada; çilek örneklerine uygulanan ultrason (32 kHz’de 20; 50 ve 65 ºC) ve UV-C (12.36 W/m2) uygulamalarının, çilek kalitesi üzerine etkileri araştırılmıştır. Uygulanan işlemlerin mikrobiyal açıdan etkinliğini saptamak için ise toplam mezofil mikroorganizmaların sayımına bakılmıştır. UV-C uygulamasının renk, doku, pH, antosiyanin miktarı gibi kalite özelliklerinin korunması açısından en etkili alternatif yöntem olduğu, ancak bu tekniğin mikrobiyal açıdan yeterli inaktivasyon sağlayamadığı belirlenmiştir. Isı uygulanarak yapılan ultrason işleminin ise mikrobiyal etkinliğe sahip olmasına rağmen renkte bozulma ve dokuda yumuşamaya neden olduğu gözlenmiştir. Isıtma ve ultrasonun birlikte kullanıldığı işlemin özellikle 65 °C’de, mikrobiyal inaktivasyon üzerine ısıl etkisinin yanı sıra ultrasonik etkisinin de olduğu saptanmıştır. Alternatif bir teknolojinin ticari kullanıma adapte edilebilmesi için temel amaç hem yüksek derecede güvenilirliğe sahip olması hem de duyusal ve besin içeriği açısından daha az değişime neden olmasıdır. Alternatif metotların kombinasyonları endüstriyel ölçekte en uygun tekniğin uygulanmasına olanak sağlayabilir.

Kaynakça

  • 1.Pérez AG, Sanz C, Olías R, Ríos JJ, Olías JM. 1999. Effects of Ozone Treatment on Postharvest Strawberry Quality J Agric Food Chem, 47: 1652-1656.
  • 2. Atmaca NS. 1985. Diasnostik Ultrasonografi, Grafikevi Matbaacılık, 247s, Ankara.
  • 3. Piyasena P, Mohareb E, McKellar RC. 2003. Inactivation of microbes using ultrason: A review. Int J Food Microbiol, 87: 207-216.
  • 4. Vercet A, Lopez P, Burgos J. 1997. Inactivation of heat resistant lipase and protease from Pseudomonas fluorescens by manothermosonication. J Dairy Res, 80: 29-36.
  • 5. Vercet A, Burgos J, Crelier S, Lopez P. 2001. Inactivation of proteases and lipases by ultrason. Innov Food Sci Emerg Technol, 2: 139-150.
  • 6. Butz , Tauscher B. 2002. Emerging Technologies: chemical aspects. Food Res Int, 35: 279-284.
  • 7. Chemat F, Hoarau N. 2004. Hazard analyses and critical control point (HACCP) for an ultrasound food processing operation. Ultrason Sonochem, 11: 257-260.
  • 8. Bintsis T, Litopoulou-Tzanetaki E, Robinson RK. 2000. Existing and poetntial applications of ultraviolet light in the food industry. J Food Sci Agri, 80: 637-645.
  • 9. Cruz RMS, Vieira M, Silva CLM. 2007. Modelling kinetics of watercress (Nasturtium officinale) changes due to heat and thermosonication treatments. Innov Food Sci Emerg Technol, 8; 244-252.
  • 10. Giusti MM, Rodriguez-Saona LE, Wrolstad RE. 1999. Molar Absorptivity and Colour Characteristics of Acylated and Non-Acylated Pelargonidin-Based Anthocyanins, J Agric Food Chem, 47: 4631-463.
  • 11. Wrolstad RE. 1976. Colour and Pigment Analyses in Fruit Products. Oregon State University Agriccultural Experiment Station Bulletin 624:1-17.
  • 12. Kramer A, Twigg BA. 1970. Quality Control for the Food Industry. 3rd Ed. The AVI Publishing Company, Westport. p. 560,
  • 13. Özkan M, 2006. Berrak siyah havuç suyu konsantresi üretimi ve antosiyaninlerin ısıl stabilitesi, Ankara Üniversitesi Bilimsel Araştırma Projesi Kesin Raporu, Proje no: 20020711065, Ankara, 36 s.
  • 14. Ben-Yehoshua S, Rodov V, Kim JJ, Carmeli S. 1992. Preformed and induced antifungal materials of citrus fruits in relation to the enhancement of decay resistance by heat and ultraviolet treatment. J Agric Food Chem, 40: 1217-1221.
  • 15. Marquenie D, Michiels CW, Geeraerd AH, Schenk A, Soontjens C, Van Impe JF, Nicolai BM. 2002. Using survival analysis to investigate the effect of UV-C and heat treatment on storage rot of strawberry and sweet cherry. Int J Food Microbiol, 73 (2-3) 187-196.
  • 16. Chen F, Sun Y, Zhao G, Liao X, Hu X, Wu J, Wang Z. 2007. Optimization of ultrason-assisted extraction of anthocyanins in red raspberries and identification of anthocyanins in extract using high-performance liquid chromatography–mass spectrometry. Ultrasound Sonochem, 14: 767-778.
  • 17. Perkins-Veazie P, Collins JK, Howard. 2007. Blueberry fruit response to postharvest application of ultraviolet radiation, Postharvest Biol Tec, inpress.
  • 18. Pan J, Vicente AR, Martínez AG, Chaves AR, Civello PM. 2004.Combined use of UV-C irradiation and heat treatment to improve postharvest life of strawberry fruit, J Sci Food Agric, 84: 1831-1838.
  • 19. Barka EA, Kalantari S, Makhlouf J, Arul J. 2000. Impact of UV-C irradiation on the cell wall-degrading enzymes during ripening of tomato (Lycopersicon esculentum L) fruit. J Agric Food Chem, 48: 667-671.
  • 20. Knorr D, Zerker M, Heinz V, Lee D. 2004.Application and potential use ultrasonic in food processing. Trends Food Sci Tech, 15: 261-266.
  • 21. Pagan R, Manas P, Roso J, Condon S. 1999 Bacterial resistance to ultrasonic waves under pressure at nonlethal (manosonication) and lethal (manothermosonication) temperatures. Apr Environ Microb, 65: 297-300.
  • 22. Fundo J, Brandão TRS, Quintas M, Silva CLM. 2004. Study of the effect of freezing on the visco-elastic properties of strawberries proceeding of: Encontro Ibérico de Reologia, IBEREO’04, Beja, 9 to 11 September, Portug
Toplam 22 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Makaleler
Yazarlar

Hayriye Bozkurt Bu kişi benim

Filiz İçier Bu kişi benim

Yayımlanma Tarihi 1 Ekim 2009
Yayımlandığı Sayı Yıl 2009 Cilt: 34 Sayı: 5

Kaynak Göster

APA Bozkurt, H. ., & İçier, F. . (2009). UV-C ve Ultrason Önişlemlerinin Çilek Kalitesi Üzetine Etkileri. Gıda, 34(5), 279-285.
AMA Bozkurt H, İçier F. UV-C ve Ultrason Önişlemlerinin Çilek Kalitesi Üzetine Etkileri. GIDA. Ekim 2009;34(5):279-285.
Chicago Bozkurt, Hayriye, ve Filiz İçier. “UV-C Ve Ultrason Önişlemlerinin Çilek Kalitesi Üzetine Etkileri”. Gıda 34, sy. 5 (Ekim 2009): 279-85.
EndNote Bozkurt H, İçier F (01 Ekim 2009) UV-C ve Ultrason Önişlemlerinin Çilek Kalitesi Üzetine Etkileri. Gıda 34 5 279–285.
IEEE H. . Bozkurt ve F. . İçier, “UV-C ve Ultrason Önişlemlerinin Çilek Kalitesi Üzetine Etkileri”, GIDA, c. 34, sy. 5, ss. 279–285, 2009.
ISNAD Bozkurt, Hayriye - İçier, Filiz. “UV-C Ve Ultrason Önişlemlerinin Çilek Kalitesi Üzetine Etkileri”. Gıda 34/5 (Ekim 2009), 279-285.
JAMA Bozkurt H, İçier F. UV-C ve Ultrason Önişlemlerinin Çilek Kalitesi Üzetine Etkileri. GIDA. 2009;34:279–285.
MLA Bozkurt, Hayriye ve Filiz İçier. “UV-C Ve Ultrason Önişlemlerinin Çilek Kalitesi Üzetine Etkileri”. Gıda, c. 34, sy. 5, 2009, ss. 279-85.
Vancouver Bozkurt H, İçier F. UV-C ve Ultrason Önişlemlerinin Çilek Kalitesi Üzetine Etkileri. GIDA. 2009;34(5):279-85.

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