Effects of pulsed electric field processing on the quality and microbial inactivation of sour cherry juice

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dc.contributor.authorAltuntas, Julide
dc.contributor.authorEvrendilek, Gulsun Akdemir
dc.contributor.authorSangun, Mustafa Kemal
dc.contributor.authorZhang, Howard Q.
dc.date.accessioned2024-09-18T20:32:50Z
dc.date.available2024-09-18T20:32:50Z
dc.date.issued2010
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractP>Pulsed electric fields (PEF) processing of sour cherry juice with the measurement of pH, boolean OR Brix, titratable acidity, conductivity, colour (L*, a* and b*), nonenzymatic browning index, metal ion concentration, total ascorbic acid and total antocyanin content as well as microbial inactivation were searched in the study. Applied PEF treatment parameters did not cause any significant difference on measured properties of sour cherry juice (P > 0.05). On the other hand, inactivation of Escherichia coli O157:H7, Staphylococcus aureus, Listeria monocytogenes, Erwinia carotowora, Pseudomonas syringae subs. syringae, Botrytis cinerea and Penicillum expansum significantly increased with increased electric field strength and treatment time (P < 0.05). It was revealed that PEF is a viable option to process sour cherry juice with significant amount of microbial inactivation and without adversely affecting important physical and quality parameters.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK) [104 O 585]; TR Prime Ministry State Planning Organisation [K 120 410]; Dimes Gida San. ve Tic. Ltden_US
dc.description.sponsorshipThe authors would like to thank The Scientific and Technological Research Council of Turkey (TUBITAK) ( project 104 O 585) and TR Prime Ministry State Planning Organisation ( project K 120 410) for the financial support, and Dimes Gida San. ve Tic. Ltd. Sti. (Tokat, Turkey) for the food samples. The authors appreciate critiques by Dr Xuetong Fan and Dr Lihan Huan.en_US
dc.identifier.doi10.1111/j.1365-2621.2010.02213.x
dc.identifier.endpage905en_US
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.issue5en_US
dc.identifier.scopus2-s2.0-77955568814en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage899en_US
dc.identifier.urihttps://doi.org/10.1111/j.1365-2621.2010.02213.x
dc.identifier.urihttps://hdl.handle.net/20.500.12483/11164
dc.identifier.volume45en_US
dc.identifier.wosWOS:000276606900006en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofInternational Journal of Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectMicrobial inactivationen_US
dc.subjectpulsed electric fieldsen_US
dc.subjectphysical propertiesen_US
dc.subjectsour cherry juiceen_US
dc.titleEffects of pulsed electric field processing on the quality and microbial inactivation of sour cherry juiceen_US
dc.typeArticleen_US

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