Storage quality and microbiological safety of high pressure pasteurized liquorice root sherbet

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dc.authoridUysal Pala, Cigdem/0000-0003-1784-9134
dc.authoridBulut, Sami/0000-0002-6677-1612
dc.contributor.authorAday, Serpil
dc.contributor.authorPala, Cigdem Uysal
dc.contributor.authorCam, Belgizar Ayana
dc.contributor.authorBulut, Sami
dc.date.accessioned2025-01-27T20:35:12Z
dc.date.available2025-01-27T20:35:12Z
dc.date.issued2018
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractIn 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.
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK) [114O087]
dc.description.sponsorshipSupport was funded by the Scientific and Technological Research Council of Turkey (TUBITAK) under grant #114O087.
dc.identifier.doi10.1016/j.lwt.2018.01.013
dc.identifier.endpage619
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-85040605323
dc.identifier.scopusqualityQ1
dc.identifier.startpage613
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2018.01.013
dc.identifier.urihttps://hdl.handle.net/20.500.12428/23595
dc.identifier.volume90
dc.identifier.wosWOS:000426535600085
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofLwt-Food Science and Technology
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectHigh pressure processing
dc.subjectLiquorice root sherbet
dc.subjectQuality
dc.subjectGlycyrrhizic acid
dc.titleStorage quality and microbiological safety of high pressure pasteurized liquorice root sherbet
dc.typeArticle

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