Microbial Inactivation and Physicochemical Properties of Ultrasound Processed Pomegranate Juice

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dc.authoridOZCAN ATES, Gulcin/0000-0002-8467-2378
dc.contributor.authorPala, Cigdem Uysal
dc.contributor.authorZorba, Nukhet Nilufer Demirel
dc.contributor.authorOzcan, Gulcin
dc.date.accessioned2025-01-27T20:29:12Z
dc.date.available2025-01-27T20:29:12Z
dc.date.issued2015
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe effects of ultrasound treatment at various amplitudes (50, 75, and 100%) and times (0, 6, 12, 18, 24, and 30 min) on Escherichia coli ATCC 25922 (a surrogate for E. coli O157:H7) and Saccharomyces cerevisiae ATCC 2366 levels and physicochemical characteristics (monomeric anthocyanins, color values, total phenolics, pH, and soluble solids) were determined in pomegranate juice. More than a 5-log inactivation of E. coli ATCC 25922 and a 1.36-log inactivation of S. cerevisiae ATCC 2366 were achieved after 30 min of ultrasound treatment at 100% amplitude. The log-linear and Weibull models were successfully used to estimate the microbial inactivation as a function of ultrasound treatment time (R-2 > 0.97). No significant changes were observed in total phenolics, pH, and soluble solids of the treated juice (P> 0.05). The ultrasound treatment for up to 30 min resulted in more than 92 and 89% anthocyanin retention at 75 and 100% amplitude, respectively. The redness (a*) of the juice did not change significantly after the ultrasound treatment at amplitudes of 75 and 100% for up to 24 and 12 min, respectively. No significant changes in L* and b* values were observed after ultrasound treatment at all amplitudes and after up to 30 min of treatment for 50 and 75% amplitudes. Small differences in juice color were noted based on total color difference scores.
dc.identifier.doi10.4315/0362-028X.JFP-14-290
dc.identifier.endpage539
dc.identifier.issn0362-028X
dc.identifier.issn1944-9097
dc.identifier.issue3
dc.identifier.pmid25719877
dc.identifier.scopus2-s2.0-84923812930
dc.identifier.scopusqualityQ2
dc.identifier.startpage531
dc.identifier.urihttps://doi.org/10.4315/0362-028X.JFP-14-290
dc.identifier.urihttps://hdl.handle.net/20.500.12428/22863
dc.identifier.volume78
dc.identifier.wosWOS:000350531300008
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherInt Assoc Food Protection
dc.relation.ispartofJournal of Food Protection
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectEscherichia-Coli O157-H7
dc.subjectHigh-Intensity Ultrasound
dc.subjectSaccharomyces-Cerevisiae
dc.subjectThermal Inactivation
dc.subjectAscorbic-Acid
dc.subjectAntioxidant Activity
dc.subjectQuality Parameters
dc.subjectHigh-Pressure
dc.subjectStress
dc.subjectSonication
dc.titleMicrobial Inactivation and Physicochemical Properties of Ultrasound Processed Pomegranate Juice
dc.typeArticle

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