Bioactive compound retention and shelf life extension of strawberry juice by selected nonthermal processing technologies
Yıldız, Semanur, author.

Bioactive compound retention and shelf life extension of strawberry juice by selected nonthermal processing technologies

Yıldız, Semanur, author.

Yazar Ek Girişi
Yıldız, Semanur, author.

Fiziksel Tanımlama
xx, 261 leaves: illustrarions, charts;+ 1 computer laser optical disc

Shelf life extension of fruit juices while maintaining quality and functional properties is of great interest. Nonthermal food processing technologies have been emerged as innovative preservation methods alternative to thermal pasteurization of fruit juices. The objectives of this Ph.D. thesis were to (i) ensure microbial safety of strawberry juice (SJ) by thermal and nonthermal technologies, i.e. high pressure processing (HPP), ultrasound (US), pulsed electric field (PEF) and UV-C irradiation; (ii) evaluate physicochemical and phytochemical properties of SJ after processing and during storage; (iii) extend microbial shelf life of SJ without unduly affecting quality. HPP (300 MPa, 1 min), US (120 m, 5.15 J/mL, 55 C, 3 min), PEF (35 kV/cm, 27 s, 155 Hz), and thermal pasteurization (71.7 C, 15 s) conditions were determined based on equivalent inactivation of E.coli (ATCC 11775) in SJ studied at Washington State University. UV-C irradiation (1.01 J/mL, 53.9 C, 6 cycles, 5.8 min) and thermal pasteurization (72 C, 101 s) conditions were determined considering inactivation of E. coli K-12 (ATCC 25253) in SJ studied at IZTECH. Consequently, microbial shelf life of SJ treated by HPP, thermosonication, UVC+mild heating, thermal pasteurization was extended up to 42 days while PEF prolonged up to 35 days at refrigerated storage. Multivariate data analysis revealed that HPP and PEF enhanced phytochemical characteristics of SJ compared to thermosonication and thermal pasteurization. Although UV-C irradiation did not alter physcicochemical properties, total phenolic content, and antioxidant activities of SJ, total anthocyanin content was significantly decreased by UV-C light compared to untreated juice.

Konu Başlığı
Food -- Shelf-life dating.
Fruit juices -- Pasteurization.
Bioactive compounds.

Yazar Ek Girişi
Ünlütürk, Sevcan,

Tüzel Kişi Ek Girişi
İzmir Institute of Technology. Food Engineering.

Tek Biçim Eser Adı
Thesis (Doctoral)--İzmir Institute of Technology: Food Engineering.
İzmir Institute of Technology: Food Engineering--Thesis (Doctoral).

Elektronik Erişim
Access to Electronic Versiyon.

KütüphaneMateryal TürüDemirbaş NumarasıYer NumarasıDurumu/İade Tarihi
IYTETezT001676TP371.44 .Y514 2017Tez Koleksiyonu