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    Öğe
    Combined effects of acidification and high-pressure processing on microbial inactivation, bioactive compounds and antioxidant activity of liquorice root sherbet
    (2021) Aday, Serpil; Pala, Cigdem Uysal; Cam, Belgizar Ayana; Bulut, Sami
    High Hydrostatic Pressure Processing (HPP) has gained more attention in the fruit and vegetable industry in recent years. In this study, the optimal acidification parameters (citric acid alone and combination with ascorbic acid at the pH range 3.0 to 4.5) were determined and the effect of HPP conditions (pressures 250- 450 MPa and exposure times 1-5 min) on acidified liquorice root sherbet (ALRS) were investigated. Results showed that acidification of LRS by only citric acid had higher aroma and flavor scores. HP treatments were effective to reduce the yeast and mould (YM) count, total coliforms (TC), and inoculated pathogens (Escherichia coli ATCC 25922 and Salmonella Typhimurium ATCC 14028) in ALRS. Although acidification of LRS achieved a significant reduction in glycyrrhizic acid (GA) content, further treatment by HPP did not affect pH, the contents of total phenolic, total soluble solids, flavonoid, and GA or the antioxidant capacity of ALRS. Our results suggests that acidification and HPP treatments could be used to increase the consumer acceptability and extend the shelf life of LRS.
  • [ X ]
    Öğe
    Storage quality and microbiological safety of high pressure pasteurized liquorice root sherbet
    (Elsevier, 2018) Aday, Serpil; Pala, Cigdem Uysal; Cam, Belgizar Ayana; Bulut, Sami
    In this study, the effect of high pressure processing (HPP) on wide-range quality characteristics (microbial, physicochemical, bioactive compounds and sensory properties) of liquorice root sherbet (LRS) were investigated. Pressure levels of 250, 355 and 450 MPa for holding times of 1 min and 5 min were applied to LRS. Full inactivation of yeast and mold count (YMC) and total coliforms (TCs) were observed at pressure-time combinations more severe than 355 MPa-1m and 250 MPa-5m, respectively. More than 6 log reduction in inoculated E. coli ATCC 25922 and Salmonella Typhimurium ATCC 14028 were achieved when the inoculated samples were treated at 450 MPa for 5 m. Even 450 MPa of pressure for 5 m applied, there was a persisting resistant total aerobic count, total decrease about 2.7 log. No significant differences were observed between HPP-treated and control samples regarding their pH, soluble solids, total phenolics, total flavonoids, antioxidant activity and glycyrrhizic acid content (P > .05). Consumer acceptability test showed that no differences were found between 450 MPa and 5m HPP-treated and control LRS in terms of their flavor and appearance. As a result, HPP could be used to extend the shelf life of liquorice sherbet without changing its physicochemical composition.