Effects of Electrical Pre-Treatment Applications on Yield and Quality of Grape Juice (in English)

Yıl 2011, Cilt: 36 Sayı: 3, 145 - 152, 01.06.2011

Taner Baysal Aslıhan Demirdöven Ahsen Rayman

Öz

Foça Karası (Izmir-Turkey) variety red grapes are used as raw material and grape mash subjected to ohmic heating, microwave heating and conventional thermal treatment before pressing and pressed. Then grape juice samples were pasteurized at 90 °C for 1.5 minutes. After production of red grape juices; effects of ohmic heating and microwave heating treatment on the yield of grape juice were calculated. In addition anthocyanin contents, total phenolics, color (L, a, b, ∆E, ∆C) values, viscosity, pH, obrix and total acidity were analyzed before and after pasteurization. The results showed that highest yield were determined for microwave and ohmic heating applied samples; the increasing of yield was found 10% for ohmic heated samples and 15% for microwave heated samples. Microwave and ohmic heating applications before pressing step also increased anthocyanin and total phenolic compounds of grape juice comparing the control samples (P<0.05).

Anahtar Kelimeler

Microwave heating, ohmic heating, thermal heating, mash, grape juice

Üzüm Suyu Üretiminde Elektriksel Ön İşlem Uygulamalarının Verim ve Kalite Üzerine Etkileri (İngilizce)

Öz

Araştırmada hammadde olarak Foça Karası (Izmir-Türkiye) kırmızı üzüm çeşidi kullanılmıştır. Üzüm mayşesine presleme öncesinde ohmik ısıtma, mikrodalga ısıtma ve geleneksel ısıtma uygulamaları yapılmış ve preslenmiştir. Elde edilen üzüm suları 90 °C'de 1.5 dakika süreyle pastörize edilmiştir. Üretimler sonrasında ohmik ve mikrodalga ısıtma uygularının üzüm suyu verimleri hesaplanmıştır. Ek olarak pastörizasyon öncesi ve sonrasında ki toplam antosiyanin ve fenolik madde içerikleri ile renk (L, a, b, ∆E, ∆C), viskozite, pH, obriks ve toplam asitlik değerleri belirlenmiştir. Sonuçlara göre en yüksek meyve suyu verimi mikrodalga ve ohmik ısıtma uygulanan örneklerde saptanmıştır; mikrodalga uygulaması ile %15; ohmik ısıtma uygulaması ile %10 verim artışı sağlanmıştır. Aynı zamanda ön işlem mikrodalga ve ohmik ısıtma uygulamalarıyla antosiyanin ve toplam fenolik madde içeriklerinde de kontrol grubu örneklere göre artış olduğu belirlenmiştir (P² 0.05).

Anahtar Kelimeler

Mikrodalga ısıtma, ohmik ısıtma, termal ısıtma, mayşe, üzüm suyu.

Kaynakça

• Faostat-FAO Statistical Database 2008. Food and Agriculture Organization of the United Nations, Statistics Division: Rome, Italy. Available from: http://www.fao.org. (Accessed July 1, 2009).
• Threlfall RT, Morris JR., Howard LR, Brownmiller C, Walker TL. 2005. Pressing Effects On Yield, Quality, And Nutraceutical Content Of Juice, Seeds, And Skins From Black Beauty And Sunbelt Grapes. J Food Sci, 70: 3, 167-171.
• Ames JM, Hofmann TF. 2001. Selected natural colorants in foods and beverages. In: Ames JM, Hofmann T.F., editors. Chemistry And Physiology Of Selected Food Colorants. Washington, D.C.: Am Chem Soc, p 1–20.
• Middleton E, Kandaswami C. 1994. The impact of plant flavonoids on mammalian biology: Implications for immunity, inflammation and cancer. In: Harborne JB, editor. The Flavonoids: Advances In Research Since 1986. London: Chapman & Hall., 619–652.
• Decker EA. 1995. The role of phenolics, conjugate linoleic acid, carinosine, and pyrrologlunolinc quinone as nonessential antioxidants. Nutr Rev, 53(3), 49–58.
• Gerard KA, Roberts JS. 2004. Microwave Heating of Apple Mash to Improve Juice Yield and Quality, Lebensm-Wiss Technol, 37, 551-557.
• Skrede G, Wrolstad RE. 1998. Flavonoids from berries and grapes. In: Shi J, Mazza G, Maguer ML, editors. Functional Foods: Biochemical And Processing Aspects. Vol.2. Boca Raton, Fla.: CRC Press. p 71–133.
• Rapport L, Lockwood B. 2002. Proanthocyanidins and grape products. In: Rapport L, Lockwood B. editors. Nutraceuticals. London: Pharmaceutical Press. p 43–61.
• Ju ZY, Howard LR. 2003. Effects of solvent and temperature on pressurized liquid extraction of anthocyanins and total phenolics from dried red grape skin. J Agric Food Chem, 51, 5207–5213.
• Baysal T. 1994. Bazi Sebzelerin Kalitesine Mikrodalga ve Di¤er Hafllama Yöntemlerinin Etkileri Üzerine Arafltirmalar, Ege Üniversitesi, Fen Bil. Enst., (Doktora Tezi) Bornova, Izmir/TURKEY.
• Leizerson S, Shimoni E. 2005. Effect of ultrahigh temperature continuous ohmic heating treatment on fresh orange juice. J Agric Food Chem, 53, 3519–3524.
• Icier F, Yildiz H, Baysal T. 2005. The effect of ohmic heating on enzyme activity. In Proceedings of 2nd international conference of the food industries and nutrition division on future trends in food science and nutrition (pp. 55–60), 27–29 November, Cairo, Egypt.
• Wang W, Sastry SK. 2002. Effects of moderate electrothermal treatments on juice yield from cellular Tissue. Inno Food Sci Emer Tech, 3,371–377.
• Yildiz H. 2004. Domates Salçasi Üretiminde Elektroplazmoliz Uygulamasinin, Salça Kalitesi Ve Verimi Üzerine Etkilerinin Arafltirilmasi" Ege Üniversitesi, Fen Bil. Enst., (Doktora Tezi) Bornova, Izmir/TURKEY.
• Baysal T, Demirdöven A, Icier F, Yildiz H. 2009. Yield and Quality Effects of Ohmic heating Applications on Sour cherry and Pomegranate juice production. Ege University Scientific Research Projects Fund, EBILTEM Project no 2007/Bil-027, Turkey (unpublished).
• Yildiz H, Baysal T. 2006. Effects of alternative current heating treatment on Aspergillus niger, pectin pethylesterase and pectin content in tomato. J Food Eng, 75:327–332.
• Glassgen WE, Wray V, Dieter S, Metzger JW, Seitz HU. 1992. Anthocyanins from cell suspension cultures of daucus carota, Pyhtochemistry, 13-5, 1593-1601.
• Franke S, Chless K, Silveria JD, Robensam G, et al. 2004. Study of Antioxidant and Mutajenic activity of different Orange Juice, Food Chem, 88 (2004) 45- 55.
• Anon. 1995. AOAC. Official methods of analysis of AOAC international (16th ed.).
• Anon. 1990. AOAC. In: (15th ed.), Official Methods of Analysis, Association of Official Analytical Chemists, Arlington, VA.
• Haight KG, Gump BH. 1994. The Use of Macerating Enzymes in Grape Juice Processing, Am J Enol Vitic, 45:1,113-116.
• Bates RP, Mills D, Mortensen JA, Cornell JA. 1980. Prefermentation treatments affecting the quality of muscadine grape wines. Am J Enol Vitic, 31(2), 136–143.
• Okilov fi. 1995. Klasik ve Elektroplazmoliz Yöntemleri ile elde edilen Golden Delicious elmalarinin pres Suyuna ifllenmesi Sirasinda Kimi Özelliklerine etki Eden Faktörlerin Arafltirilmasi. Y. L. Tezi. (Master thesis). Ege Üni. Fen Bil. Ens. Gida Müh. Anabilim Dali. Izmir. 69s.
• Netzel M, Strass G, Bitsch I, Könitz R, Christmann M, Bitsch R. 2003. Effect of grape processing on selected antioxidant phenolics in red wine, J Food Eng, 56, 223–228.
• Shcheglov YA, Rudkovskaya GV, Rozhko VS. 1983. Use of ohmic heating in the manufacture of Tomato paste. Konservnaya i Ovashchesushil'naya Promyshlennost. (5).8-10.
• Demirdöven A. 2009. Portakal Suyu Üretiminde Bazi Elektriksel Yöntemlerin Verim Ve Kalite Üzerine Etkileri, Doktora Tez (PhD thesis), Ege Üni., Fen Bil. Enst., Gida Müh. Anabilim Dali. Izmir/TURKEY.
• McLellan MR., Kime RL, Lind LR. 1991. Ohmic heating And Other Treatment To Improve Apple Juice Yield. J Sci Food Agric, 57, 303-306.
• Sistrunk WA, Morris JR. 1982. Influence of cultivar, extraction, storage temperature, and time on quality of muscadine grape juice, J Am Soc Hortic Sci, 107:1110–1113.
• Rathburn IM, Morris JR. 1990. Evaluation of varietal grape juice-Influence of processing method, sugar acid adjustment and carbonation, J Food Quality, 13:6, 395–409.
• Choi MH, Kim GH, Lee HS. 2002. Effects of Ascorbic Acid Retention on Juice Color and Pigment Stability in Blood Orange (Citrus sinensis) Juice During Refrigerated Storage, Food Res Int, 35(8), 753–759.
• Francis FJ, Clydesdale FM. 1975. Food Colorimetry: Theory and Applications, Westport: AVI Publishing Company.
• Fazaeli, M., Yousefi, S., Djomeh Z. E. 2011. Investigation on the effects of microwave and conventional heating methods on the phytochemicals of pomegranate (Punica granatum L.) Food Res Int (2011), doi:10.1016/j.foodres. 2011.03.043.