Abstract
Çilek antosiyaninler, karotenoidler, vitaminler, flavonoidler, aroma uçucuları ve fenolik madde içeriği yüksek doğal bir antioksidan ve diğer biyoaktif fitokimyasalları içermektedir. Çilek çabuk bozulan bir meyvedir ve depolama süresince antioksidan kaybı, insan sağlığına olan faydalarını azaltmaktadır. Günümüzde çilek, meyve suyu olarak da çokça tercih edilmekte ancak raf ömrünün kısa olması önemli bir sorun teşkil etmektedir. Meyve suyu işleme teknolojisi ve kullanılan kimyasal maddeler, ürünün besin içeriğine olumsuz etkisi olabilir. Bu çalışmada, çilek suyuna doğal bir koruyucu madde olarak laktik asit bazlı propolis ekstraktı farklı oranlarda (%0, %0.4, %0.7 ve %1) ilave edilmiştir. Çalışmada propolis solüsyonunun koruyucu etkisi 14 güne kadar test edilmiştir. Elde edilen örneklerde pH, toplam aerobik mezofilik bakteri (TMAB), küf-maya, renk, toplam fenolik madde ve duyusal analizleri gerçekleştirilmiştir. Depolama sonunda en düşük pH değeri %1 propolis ekstraktı ilaveli örnekte 2.20 olarak ölçülmüştür. Örneklerin küf ve maya sayıları 4.86-7.36 log kob/mL arasında değişiklik göstermiştir. Çilek suyuna eklenen propolis konsantrasyonu arttıkça örneklerin küf-maya sayılarında azalmalar tespit edilmiştir. Depolamanın 14. günü en düşük TMAB sayısı %0.7 propolis ektraktı ilaveli örnekte 2.90 log kob/mL olarak ölçülmüştür. Çilek sularına ilave edilen propolis ekstraktı oranı arttıkça örneklerin TMAB sayılarında azalmalar olduğu belirlenmiştir. Çilek sularının fenolik madde içerikleri 512.85 GAE mg kg-1 ile 2896.19 GAE mg kg-1 arasında belirlenmiş ve çilek sularına ilave edilen propolis ekstraktı oranı arttıkça toplam fenolik madde içeriklerinin arttığı saptanmıştır (p<0.05). Optimum olarak %0.7 propolis solüsyonu ilaveli çilek suyu örneği tercih edilmiştir. Bulgulara göre, laktik asit bazlı propolis ekstraktının çilek suyu ve potansiyel olarak diğer meyve sularında doğal bir koruyucu olarak kullanılabileceği tespit edilmiştir.
References
- Aşkın, B., Öcal, Y., Atılgan, S., Tatlıcı, N., Atılgan, T., Küçüköner, E. (2015). Altın çilek suyunda (Physalis peruviana L.) randıman ile bazı fiziksel ve kimyasal özellikler üzerine mayşe enzimasyonunun etkisi. Gıda, 40(5): 279-286.
- Atik, D.S., Gürbüz, B., Bölük, E., Palabıyık, İ. (2021). Development of vegan kefir fortified with Spirulina platensis. Food Bioscience, 42:101050.
- Avalos-Llano, K.R., Molina, R.S., Sgroppo, S.C. (2020). UV-C Treatment applied alone or combined with orange juice to ımprove the bioactive properties, microbiological, and sensory quality of fresh-cut strawberries. Food and Bioprocess Technology, 13(9): 1528-1543.
- Barkaoui, S., Mankai, M., Miloud, N.B., Kraïem, M., Madureira, J., Verde, S.C., Boudhrioua, N. (2021). Effect of gamma radiation coupled to refrigeration on antioxidant capacity, sensory properties and shelf life of strawberries. LWT-Food Science and Technology, 150: 112088.
- Bates, R.P., Morris, J.R., Crandall, P.G. (2001). Principles and practices of small-and medium-scale fruit juice processing (No. 146). Food & Agriculture Organization.
- Buvé, C., Kebede, B.T., De Batselier, C., Carrillo, C., Pham, H.T., Hendrickx, M., Van Loey, A. (2018). Kinetics of colour changes in pasteurised strawberry juice during storage. Journal of Food Engineering, 216: 42-51.
- Burt, S. (2004). Essential oils: their antibacterial properties and potential applications in foods a review. International journal of food microbiology, 94(3): 223-253.
- Cassani, L., Tomadoni, B., Moreira, M.D.R., Ponce, A., Agüero, M.V. (2017). Optimization of inulin: Oligofructose proportion and non-thermal processing to enhance microbiological and sensory properties of fiber-enriched strawberry juice. LWT-Food Science and Technology, 80: 446-455.
- Cassani, L., Tomadoni, B., Viacava, G., Ponce, A., Moreira, M.D.R. (2016). Enhancing quality attributes of fiber-enriched strawberry juice by application of vanillin or geraniol. LWT-Food Science and Technology,72: 90-98.
- Çağlar, M., Demirci, M. (2017). Üzümsü meyvelerde bulunan fenolik bileşikler ve beslenmedeki önemi. Avrupa Bilim ve Teknoloji Dergisi, 7(11): 18-26.
- Giampieri, F., Tulipani, S., Alvarez-Suarez, J.M., Quiles, J.L., Mezzetti, B., Battino, M. (2012). The strawberry: Composition, nutritional quality, and impact on human health. Nutrition, 28(1): 9-19.
- Guerrouj, K., Sánchez-Rubio, M., Taboada-Rodríguez, A., Cava-Roda, R.M., Marín-Iniesta, F. (2016). Sonication at mild temperatures enhances bioactive compounds and microbiological quality of orange juice. Food and Bioproducts Processing, 99, 20-28.
- Güler, G., Şen, A., Turgud, F.K., Tahtabiçen, E., Ağma Okur, A., Samlı, H.E. (2022). Serbest gezen tavuklardan elde edilen yumurtaların propolis ekstraktı ile kaplanmasının raf ömrü ve kalite parametrelerine etkileri. Tekirdağ Ziraat Fakültesi Dergisi, 19(1): 89-100.
- Gümüş, T., Apaydın, H (2018). Hazır çorbalardan izole edilen Staphylococcus aureus bakterisine karşı propolisin inhibitör etkisi. Tekirdağ Ziraat Fakültesi Dergisi, 15(1): 67-75.
- Isla, M.I., Craig, A., Ordoñez, R., Zampini, C., Savago, J., Bedascarrasbure, E., Maldonado, L. (2011). Physico chemical and bioactive properties of honeys from Northwestern Argentina LWT-Food Science and Technology, 44(9):1922-1930.
- Luis-Villaroya, A., Espina, L., García-Gonzalo, D., Bayarri, S., Pérez, C., Pagán, R. (2015). Bioactive properties of a propolis-based dietary supplement and its use in combination with mild heat for apple juice preservation. International Journal of Food Microbiology, 205: 90-97.
- Muley, A.B., Singhal, R.S. (2020). Extension of postharvest shelf life of strawberries (Fragaria ananassa) using a coating of chitosan-whey protein isolate conjugate. Food Chemistry, 329: 127213.
- Osés, S.M., Pascual-Maté, A., Fernández-Muiño, M.A., López-Díaz, T.M., Sancho, M.T. (2016). Bioactive properties of honey with propolis. Food chemistry, 196: 1215-1223.
- Padula, M.C., Lepore, L., Milella, L., Ovesna, J., Malafronte, N., Martelli, G., de Tommasi, N. (2013). Cultivar based selection and genetic analysis of strawberry fruits with high levels of health promoting compounds. Food chemistry, 140(4): 639-646.
- Peinado, I., Rosa, E., Heredia, A., Andrés, A. (2015). Use of isomaltulose to formulate healthy spreadable strawberry products. Application of response surface methodology. Food Bioscience, 9: 47-59.
- Ponce, A.G., Agüero, M.V., Roura, S.I., Del Valle, C.E., Moreira, M.R. (2008). Dynamics of indigenous microbial populations of butter head lettuce grown in mulch and on bare soil. Journal of Food Science, 73(6): M257-M263.
- Shapla, U.M., Raihan, J., Islam, A., Alam, F., Solayman, N., Gan, S.H., Khalil, I. (2018). Propolis: The future therapy against Helicobacter pylori-mediated gastrointestinal diseases. Journal of Applied Biomedicine, 16(2): 81-99.
- Tyagi, A.K., Gottardi, D., Malik, A., Guerzoni, M.E. (2014). Chemical composition, in vitro anti-yeast activity and fruit juice preservation potential of lemon grass oil. LWT-Food Science and Technology, 57(2): 731-737.
- Yakut, U., Atasever, M. (2021). Doğal ve fonksiyonel bir gıda katkı maddesi: Propolis. Bozok Veterinary Sciences, 2(1): 10-15.
- Yang, W., Wu, Z., Huang, Z.Y., Miao, X. (2017). Preservation of orange juice using propolis. Journal of Food Science and Technology, 54(11): 3375-3383.
- Yildiz, S., Pokhrel, P.R., Unluturk, S., Barbosa-Cánovas, G.V. (2021). Shelf life extension of strawberry juice by equivalent ultrasound, high pressure, and pulsed electric fields processes. Food Research International, 140: 110040.
Abstract
Anthocyanins, carotenoids, vitamins, flavonoids, aroma volatiles, and phenolics are among the natural antioxidants and other bioactive phytochemicals found in strawberries. Strawberry and strawberry juice is a perishable fruit, and as a result of the loss of antioxidants during storage, its health advantages to humans are diminished. It is now frequently used as strawberry fruit juice. The technique employed in juice processing, as well as the chemicals utilized, may have a negative impact on the nutritional content of the product. In this study, propolis extraction, lactic acid-based propolis extract was added to strawberry juice at varied rates (%0, %0,4, %0,7 ve %1), which has a high solvent effect and is not detrimental to health. The preservation effect of propolis emulsion on strawberry juice was tested in this study for up to 14 days. Strawberry juice was added with lactic acid-based propolis extract, which is non-toxic to humans, at various rates (%0, %0.4, %0.7 and %1). In the samples obtained, pH, total viable, mold-yeast, color, total phenolic substance and sensory analyzes performed. At the end of storage, the lowest pH value was measured as 2.20 in the sample with 1% propolis extract. The mold and yeast levels ranged from 4.86-7.36 log cfu/mL in the samples. As the concentration of propolis added to the strawberry juice increased, it was determined that the number of mold yeasts in the samples decreased. The sample with 0.7% propolis extract had the lowest total number of organisms on the 14th day of storage, with 2.90 log cfu/mL. It was determined that as the ratio of propolis extract added to strawberry juices increased, there was a decrease in the total number of viable samples. The phenolic content of strawberry juices was determined between 512.85 GAE mg kg-1 and 2896.19 GAE mg kg-1, and it was determined that the total phenolic content increased as the ratio of propolis extract added to the strawberry juices increased (p<0.05). Strawberry juice with 0,7% propolis solution is prefered as optimum. Propolis can be utilized as a natural preservative in strawberry juice or other fruit juices instead of chemical preservatives, according to the findings.
References
- Aşkın, B., Öcal, Y., Atılgan, S., Tatlıcı, N., Atılgan, T., Küçüköner, E. (2015). Altın çilek suyunda (Physalis peruviana L.) randıman ile bazı fiziksel ve kimyasal özellikler üzerine mayşe enzimasyonunun etkisi. Gıda, 40(5): 279-286.
- Atik, D.S., Gürbüz, B., Bölük, E., Palabıyık, İ. (2021). Development of vegan kefir fortified with Spirulina platensis. Food Bioscience, 42:101050.
- Avalos-Llano, K.R., Molina, R.S., Sgroppo, S.C. (2020). UV-C Treatment applied alone or combined with orange juice to ımprove the bioactive properties, microbiological, and sensory quality of fresh-cut strawberries. Food and Bioprocess Technology, 13(9): 1528-1543.
- Barkaoui, S., Mankai, M., Miloud, N.B., Kraïem, M., Madureira, J., Verde, S.C., Boudhrioua, N. (2021). Effect of gamma radiation coupled to refrigeration on antioxidant capacity, sensory properties and shelf life of strawberries. LWT-Food Science and Technology, 150: 112088.
- Bates, R.P., Morris, J.R., Crandall, P.G. (2001). Principles and practices of small-and medium-scale fruit juice processing (No. 146). Food & Agriculture Organization.
- Buvé, C., Kebede, B.T., De Batselier, C., Carrillo, C., Pham, H.T., Hendrickx, M., Van Loey, A. (2018). Kinetics of colour changes in pasteurised strawberry juice during storage. Journal of Food Engineering, 216: 42-51.
- Burt, S. (2004). Essential oils: their antibacterial properties and potential applications in foods a review. International journal of food microbiology, 94(3): 223-253.
- Cassani, L., Tomadoni, B., Moreira, M.D.R., Ponce, A., Agüero, M.V. (2017). Optimization of inulin: Oligofructose proportion and non-thermal processing to enhance microbiological and sensory properties of fiber-enriched strawberry juice. LWT-Food Science and Technology, 80: 446-455.
- Cassani, L., Tomadoni, B., Viacava, G., Ponce, A., Moreira, M.D.R. (2016). Enhancing quality attributes of fiber-enriched strawberry juice by application of vanillin or geraniol. LWT-Food Science and Technology,72: 90-98.
- Çağlar, M., Demirci, M. (2017). Üzümsü meyvelerde bulunan fenolik bileşikler ve beslenmedeki önemi. Avrupa Bilim ve Teknoloji Dergisi, 7(11): 18-26.
- Giampieri, F., Tulipani, S., Alvarez-Suarez, J.M., Quiles, J.L., Mezzetti, B., Battino, M. (2012). The strawberry: Composition, nutritional quality, and impact on human health. Nutrition, 28(1): 9-19.
- Guerrouj, K., Sánchez-Rubio, M., Taboada-Rodríguez, A., Cava-Roda, R.M., Marín-Iniesta, F. (2016). Sonication at mild temperatures enhances bioactive compounds and microbiological quality of orange juice. Food and Bioproducts Processing, 99, 20-28.
- Güler, G., Şen, A., Turgud, F.K., Tahtabiçen, E., Ağma Okur, A., Samlı, H.E. (2022). Serbest gezen tavuklardan elde edilen yumurtaların propolis ekstraktı ile kaplanmasının raf ömrü ve kalite parametrelerine etkileri. Tekirdağ Ziraat Fakültesi Dergisi, 19(1): 89-100.
- Gümüş, T., Apaydın, H (2018). Hazır çorbalardan izole edilen Staphylococcus aureus bakterisine karşı propolisin inhibitör etkisi. Tekirdağ Ziraat Fakültesi Dergisi, 15(1): 67-75.
- Isla, M.I., Craig, A., Ordoñez, R., Zampini, C., Savago, J., Bedascarrasbure, E., Maldonado, L. (2011). Physico chemical and bioactive properties of honeys from Northwestern Argentina LWT-Food Science and Technology, 44(9):1922-1930.
- Luis-Villaroya, A., Espina, L., García-Gonzalo, D., Bayarri, S., Pérez, C., Pagán, R. (2015). Bioactive properties of a propolis-based dietary supplement and its use in combination with mild heat for apple juice preservation. International Journal of Food Microbiology, 205: 90-97.
- Muley, A.B., Singhal, R.S. (2020). Extension of postharvest shelf life of strawberries (Fragaria ananassa) using a coating of chitosan-whey protein isolate conjugate. Food Chemistry, 329: 127213.
- Osés, S.M., Pascual-Maté, A., Fernández-Muiño, M.A., López-Díaz, T.M., Sancho, M.T. (2016). Bioactive properties of honey with propolis. Food chemistry, 196: 1215-1223.
- Padula, M.C., Lepore, L., Milella, L., Ovesna, J., Malafronte, N., Martelli, G., de Tommasi, N. (2013). Cultivar based selection and genetic analysis of strawberry fruits with high levels of health promoting compounds. Food chemistry, 140(4): 639-646.
- Peinado, I., Rosa, E., Heredia, A., Andrés, A. (2015). Use of isomaltulose to formulate healthy spreadable strawberry products. Application of response surface methodology. Food Bioscience, 9: 47-59.
- Ponce, A.G., Agüero, M.V., Roura, S.I., Del Valle, C.E., Moreira, M.R. (2008). Dynamics of indigenous microbial populations of butter head lettuce grown in mulch and on bare soil. Journal of Food Science, 73(6): M257-M263.
- Shapla, U.M., Raihan, J., Islam, A., Alam, F., Solayman, N., Gan, S.H., Khalil, I. (2018). Propolis: The future therapy against Helicobacter pylori-mediated gastrointestinal diseases. Journal of Applied Biomedicine, 16(2): 81-99.
- Tyagi, A.K., Gottardi, D., Malik, A., Guerzoni, M.E. (2014). Chemical composition, in vitro anti-yeast activity and fruit juice preservation potential of lemon grass oil. LWT-Food Science and Technology, 57(2): 731-737.
- Yakut, U., Atasever, M. (2021). Doğal ve fonksiyonel bir gıda katkı maddesi: Propolis. Bozok Veterinary Sciences, 2(1): 10-15.
- Yang, W., Wu, Z., Huang, Z.Y., Miao, X. (2017). Preservation of orange juice using propolis. Journal of Food Science and Technology, 54(11): 3375-3383.
- Yildiz, S., Pokhrel, P.R., Unluturk, S., Barbosa-Cánovas, G.V. (2021). Shelf life extension of strawberry juice by equivalent ultrasound, high pressure, and pulsed electric fields processes. Food Research International, 140: 110040.
Details
| Primary Language | Turkish |
|---|---|
| Journal Section | Articles |
| Authors | |
| Publication Date | December 23, 2022 |
| Submission Date | February 24, 2022 |
| Acceptance Date | August 1, 2022 |
| Published in Issue | Year 2022 Volume: 19 Issue: 4 |
