Impact of UV-C and thermal pasteurization on bioactive compounds, sensory characteristics and aroma profile of traditionally produced koruk vinegar
Küçük Resim Yok
Tarih
2022
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
M H Schaper Gmbh Co Kg
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The aim of the study was to examine the effects of UV-C light applied by a designed reactor on bioactive components of traditionally produced koruk vinegar. Furthermore, microbial load, 5-HMF content, the volatile compounds, sensorial attributes and colour of vinegar were assessed. A reduction of 1.29-log CFUmL(-1) was achieved in total aerobic bacteria by applying a dose of 262.4 mJcm(-2). A total of 22 volatile compounds were determined in the traditionally produced vinegar. Among bioactive compounds, only total phenolic content changed significantly during UV-C treatment while antioxidant activity, total flavonoid and ascorbic acid content was not affected. Although the characteristic pungent sensation, aromatic intensity and richness in aroma of pasteurized vinegar significantly decreased, a non-significant difference in the sensorial properties was determined in all UV-C irradiated vinegar. UV-C treatment has potential for non-thermal pasteurization of koruk vinegar compared to thermal one due to the more preservative of its fresh-like characteristics.
Açıklama
Anahtar Kelimeler
Koruk vinegar, UV-C light, bioactive component, aroma profile, sensory attributes
Kaynak
Journal of Food Safety and Food Quality-Archiv Fur Lebensmittelhygiene
WoS Q Değeri
Q4
Scopus Q Değeri
Cilt
73
Sayı
5
