Combined effects of acidification and high-pressure processing on microbial inactivation, bioactive compounds and antioxidant activity of liquorice root sherbet

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dc.contributor.authorAday, Serpil
dc.contributor.authorPala, Cigdem Uysal
dc.contributor.authorCam, Belgizar Ayana
dc.contributor.authorBulut, Sami
dc.date.accessioned2025-01-27T19:30:46Z
dc.date.available2025-01-27T19:30:46Z
dc.date.issued2021
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractHigh 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.
dc.identifier.doi10.31015/jaefs.2021.3.16
dc.identifier.endpage384
dc.identifier.issn2602-246X
dc.identifier.issn2618-5946
dc.identifier.issue3
dc.identifier.startpage374
dc.identifier.trdizinid1229504
dc.identifier.urihttps://doi.org/10.31015/jaefs.2021.3.16
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1229504
dc.identifier.urihttps://hdl.handle.net/20.500.12428/16246
dc.identifier.volume5
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofInternational Journal of Agriculture, Environment and Food Sciences
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_TRD_20250125
dc.subjectBeslenme ve Diyetetik
dc.subjectGıda Bilimi ve Teknolojisi
dc.titleCombined effects of acidification and high-pressure processing on microbial inactivation, bioactive compounds and antioxidant activity of liquorice root sherbet
dc.typeArticle

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