Effect of Stand-Alone and Combined Ultraviolet and Ultrasound Treatments on Physicochemical and Microbial Characteristics of Pomegranate Juice
The objective of this study was to determine the combined usage possibilities of ultraviolet (UV) and ultrasonic (US) processes in the pasteurization of pomegranate juice. For this purpose, UV, US, and combined UV+US pasteurization of pomegranate juice were optimized using experimental designs, such...
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MDPI AG
2020-08-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/10/16/5458 |
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| author | Tareq A. M. Alabdali Necattin Cihat Icyer Gulsum Ucak Ozkaya Muhammed Zeki Durak |
| author_facet | Tareq A. M. Alabdali Necattin Cihat Icyer Gulsum Ucak Ozkaya Muhammed Zeki Durak |
| author_sort | Tareq A. M. Alabdali |
| collection | DOAJ |
| description | The objective of this study was to determine the combined usage possibilities of ultraviolet (UV) and ultrasonic (US) processes in the pasteurization of pomegranate juice. For this purpose, UV, US, and combined UV+US pasteurization of pomegranate juice were optimized using experimental designs, such as the Central Composite Design (CCD) and Factorial Design (FD), and compared with the conventional pasteurization process. Total phenolic content (TPC), color a*, water-soluble dry matter (°Brix), turbidity, anthocyanin, DPPH, HPLC TPC, and yeast and mold count were used as quality parameters during all of the processes. The results showed that the application of 50 °C, 3.5 L/min flow rate and 5.1 mW/cm2 UV dose, and 10 min US (200 Watt) together reduced the microbial population below the detection limits. The integration of UV+US processes into the pasteurization process could limit microbial activity at lower temperatures and times than the conventional pasteurization process, thus preserving the existing bioactive compounds. |
| first_indexed | 2024-03-10T17:50:40Z |
| format | Article |
| id | doaj.art-3395364f60414ecd93ec89eba22cfe6e |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-10T17:50:40Z |
| publishDate | 2020-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-3395364f60414ecd93ec89eba22cfe6e2023-11-20T09:22:04ZengMDPI AGApplied Sciences2076-34172020-08-011016545810.3390/app10165458Effect of Stand-Alone and Combined Ultraviolet and Ultrasound Treatments on Physicochemical and Microbial Characteristics of Pomegranate JuiceTareq A. M. Alabdali0Necattin Cihat Icyer1Gulsum Ucak Ozkaya2Muhammed Zeki Durak3Department of Food Engineering, Faculty of Chemical & Metallurgical Engineering, Yildiz Technical University, 34210 Istanbul, TurkeyDepartment of Food Engineering, Faculty of Engineering and Architecture, Mus Alparslan University, 49100 Mus, TurkeyDepartment of Food Engineering, Faculty of Chemical & Metallurgical Engineering, Yildiz Technical University, 34210 Istanbul, TurkeyDepartment of Food Engineering, Faculty of Chemical & Metallurgical Engineering, Yildiz Technical University, 34210 Istanbul, TurkeyThe objective of this study was to determine the combined usage possibilities of ultraviolet (UV) and ultrasonic (US) processes in the pasteurization of pomegranate juice. For this purpose, UV, US, and combined UV+US pasteurization of pomegranate juice were optimized using experimental designs, such as the Central Composite Design (CCD) and Factorial Design (FD), and compared with the conventional pasteurization process. Total phenolic content (TPC), color a*, water-soluble dry matter (°Brix), turbidity, anthocyanin, DPPH, HPLC TPC, and yeast and mold count were used as quality parameters during all of the processes. The results showed that the application of 50 °C, 3.5 L/min flow rate and 5.1 mW/cm2 UV dose, and 10 min US (200 Watt) together reduced the microbial population below the detection limits. The integration of UV+US processes into the pasteurization process could limit microbial activity at lower temperatures and times than the conventional pasteurization process, thus preserving the existing bioactive compounds.https://www.mdpi.com/2076-3417/10/16/5458pasteurizationpomegranate juiceultrasoundultravioletoptimizationexperimental design |
| spellingShingle | Tareq A. M. Alabdali Necattin Cihat Icyer Gulsum Ucak Ozkaya Muhammed Zeki Durak Effect of Stand-Alone and Combined Ultraviolet and Ultrasound Treatments on Physicochemical and Microbial Characteristics of Pomegranate Juice Applied Sciences pasteurization pomegranate juice ultrasound ultraviolet optimization experimental design |
| title | Effect of Stand-Alone and Combined Ultraviolet and Ultrasound Treatments on Physicochemical and Microbial Characteristics of Pomegranate Juice |
| title_full | Effect of Stand-Alone and Combined Ultraviolet and Ultrasound Treatments on Physicochemical and Microbial Characteristics of Pomegranate Juice |
| title_fullStr | Effect of Stand-Alone and Combined Ultraviolet and Ultrasound Treatments on Physicochemical and Microbial Characteristics of Pomegranate Juice |
| title_full_unstemmed | Effect of Stand-Alone and Combined Ultraviolet and Ultrasound Treatments on Physicochemical and Microbial Characteristics of Pomegranate Juice |
| title_short | Effect of Stand-Alone and Combined Ultraviolet and Ultrasound Treatments on Physicochemical and Microbial Characteristics of Pomegranate Juice |
| title_sort | effect of stand alone and combined ultraviolet and ultrasound treatments on physicochemical and microbial characteristics of pomegranate juice |
| topic | pasteurization pomegranate juice ultrasound ultraviolet optimization experimental design |
| url | https://www.mdpi.com/2076-3417/10/16/5458 |
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