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Journals / Gıda / 2021 / Cilt: 46 - Sayı: 3

EFFECT OF UV-C TREATMENT ON MICROBIAL POPULATION AND BIOACTIVE COMPOUNDS OF ORANGE JUICE USING MODIFIED REACTOR BASED ON DEAN VORTEX FLOW

DEAN GİRDABI AKIŞINA DAYALI REAKTÖR TASARIMI İLE UV-C UYGULAMASININ PORTAKAL SUYUNUN MİKROBİYAL YÜKÜ VE BİYOAKTİF BİLEŞENLERİNE ETKİSİ

Sıla BARUT GÖK
Journal
Gıda
Pages
634–646
Publication Date
2021-05-15
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

No furan formation was detected and no significant change observed in the quality attributes in regards to appearance and colour.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The aim of the present study was to investigate the effectiveness of UV-C treatment using a modified UV-C reactor based on Dean vortex flow.
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Key Findings & Data:Parameters taken into account were total aerobic bacteria count and yeast and mould counts, antioxidant capacity, total phenolic content, 5-HMF content, furan formation and sensory attributes.
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Conclusion & Impact:No furan formation was detected and no significant change observed in the quality attributes in regards to appearance and colour.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Ultraviyole (UV) ışın · dean akışı · biyoaktif bileşenler

Abstract

The aim of the present study was to investigate the effectiveness of UV-C treatment using a modified UV-C reactor based on Dean vortex flow. Parameters taken into account were total aerobic bacteria count and yeast and mould counts, antioxidant capacity, total phenolic content, 5-HMF content, furan formation and sensory attributes. A UV-C treatment with 68.75 mJ/cm2 led to 2.21-log CFU/ml and 1.13-log CFU/ml reduction of TMAB and YM count, respectively. DPPH radical scavenging activity and total phenolic content of UV-C treated orange juice significantly decreased. However, UV-C induced reduction of HMF was observed. UV-C treatment would be a beneficial method to eliminate or decrease the HMF content if HMF were present in the juice as a consequences of obtained results. pH and °Brix remained constant after UV-C treatment. No furan formation was detected and no significant change observed in the quality attributes in regards to appearance and colour.

Özet

Bu çalışmanın amacı, Dean girdabı akışına dayalı tasarlanan UV-C reaktör ile UV-C ışınlama işleminin etkinliğinin araştırılmasıdır. Çalışmada kullanılacak parametreler toplam aerobik bakteri sayısı ile maya ve küf sayısı, antioksidan kapasite, toplam fenolik madde miktarı, 5-HMF içeriği ile furan oluşumu ve duyusal özellikler olarak belirlenmiştir. 68,75 mJ/cm2 UV-C ışın uygulaması toplam mezofilik aerobik bakteri ve küf-maya sayısında sırasıyla 2,21-log CFU/ml ve 1,13-log CFU/ml azalmaya neden olmuştur. UV-C ile muamele edilmiş portakal suyunun DPPH radikal temizleme aktivitesi ve toplam fenolik içeriği önemli ölçüde azalmıştır. Bununla birlikte, UV-C ışınlama ile HMF miktarında azalma saptanmıştır. Elde edilen sonuca göre, HMF içeren meyve sularında UV-C uygulaması, HMF içeriğini ortadan kaldırmak veya azaltmak için faydalı bir yöntem olacaktır. pH ve °Brix değerleri, UV-C işleminden sonra değişmemiştir. İşlem sonrasında, furan oluşumu tespit edilmemiş, görünüş ve renk açısından kalite özelliklerinde önemli bir değişiklik saptanmamıştır.

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Cite This Article

GÖK, S. B. (2021). EFFECT OF UV-C TREATMENT ON MICROBIAL POPULATION AND BIOACTIVE COMPOUNDS OF ORANGE JUICE USING MODIFIED REACTOR BASED ON DEAN VORTEX FLOW. Gıda, Cilt: 46 - Sayı: 3, 634–646. https://ajindex.com/articles/161870

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