QUALITY OF FRUIT AND VEGETABLE JUICES TREATED BY PULSED LIGHT

Year 2022, , 663 - 678, 30.08.2022

Pınar Ankaralıgil , Bengi Hakgüder Taze

https://doi.org/10.15237/gida.GD22029

Abstract

Nowadays, consumers’ tendency has been increased toward fresh-like minimally processed, and healthier products. Since thermal processes which have been applied in food preservation from the past to the present, like pasteurization and sterilization, can cause food quality losses, researchers have focused on non-thermal processing technologies as an alternative to traditional thermal treatments. Recently, the effects of pulsed light, UV-C irradiation, pulsed electric field, ultrasound, high pressure, ohmic heating, and similar applications on food quality have been widely investigated. It was reported that pulsed light treatment among non-thermal processing technologies had many advantages over other treatments, especially in terms of preserving the quality of fruit and vegetable juices. Moreover, it was signified that the process could preserve food microbial quality without compromising the physicochemical and sensory attributes of the product. Therefore, pulsed light treatment has the potential to be used as a non-thermal food preservation technique in fruit and vegetable juices.

Keywords

Pulsed light, fruit juice, vegetable juice, microbial inactivation, quality parameters

VURGULU IŞIK İLE İŞLENEN MEYVE VE SEBZE SULARININ KALİTESİ

Abstract

Günümüzde tazeye en yakın, az işlem görmüş, daha sağlıklı ürün tüketme eğilimi artarak devam etmektedir. Geçmişten günümüze gıda muhafazasında uygulanmakta olan pastörizasyon ve sterilizasyon gibi termal işlemler sağladıkları yararın yanında gıda bileşiminde birtakım kayıplara neden olabildiğinden, araştırmacılar geleneksel termal işlemlere alternatif olarak ısıl olmayan işleme teknolojilerine yoğunlaşmıştır. Son yıllarda vurgulu ışık, UV-C ışınlama, vurgulu elektrik alan, ultrases, yüksek basınç, ohmik ısıtma ve benzeri uygulamaların gıda kalitesi üzerine etkileri geniş çapta araştırılmaktadır. Özellikle meyve ve sebze sularının işlenmesinde termal olmayan teknolojilerden vurgulu ışığın kalitenin korunması üzerine avantajları olduğu yapılan birçok araştırmada tespit edilmiştir. Ayrıca, prosesin, ürünün fizikokimyasal ve duyusal özelliklerinden ödün vermeden gıdanın mikrobiyal kalitesini koruduğu gösterilmiştir. Bundan dolayı, vurgulu ışık uygulamasının ısıl olmayan bir gıda muhafaza yöntemi olarak meyve ve sebze sularında kullanılma potansiyeli vardır.

Keywords

Vurgulu ışık, meyve suyu, sebze suyu, mikrobiyal inaktivasyon, kalite parametreleri

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