Akademik Veri Yönetim Sistemi
Journal of Food Safety and Food Quality-Arch Lebensmittelhyg, cilt.73, ss.158-167, 2022 (SCI-Expanded)
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.