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EFFECT OF UV-C LIGHT ON THE INACTIVATION OF ZYGOSACCHAROMYCES ROUXII IN APPLE JUICE: EVALUATION OF PHENOLIC AND ANTIOXIDANT CONTENTS

Yıl 2025, Cilt: 50 Sayı: 4, 479 - 490, 10.08.2025

Ahsen Rayman Ergün

https://doi.org/10.15237/gida.GD25015

Öz

Improved quality and safety can be achieved by UV-C light which is a non-thermal method for fruit juices. Zygosaccharomyces rouxii causes spoilage problems in sugar foods, fruit juices and concentrates. In this research, the effect of UV-C light in different doses (4, 8, 12 J/cm2) was investigated for inactivation of Z.rouxii in apple juice and also some quality properties were evaluated such as color, total phenolic and antioxidant contents. As a result, applying 4 J/cm2 irradiation gave the highest phenolic and antioxidant contents as 229.89±2.19 (mgGAE. mL-1) and 0.032±0.05 (EC50, µg/mL) respectively. Color values significantly affected from the increase in doses of irradiation (P<0.05), The reduction UV-C exposure in Zygosaccharomyces rouxii was achieved as 1.45 log CFU ml-1 for 4 J/cm2 ; 2.09 log CFU ml-1 for 8 J/cm2 and lastly, 1.94 CFU/ml for 12 J/cm2 treatment. These findings indicate that low doses of UV-C irradiation can effectively inactivate organisms while preserving quality characteristics of apple juice.

Anahtar Kelimeler

Apple juice Ultraviolet light irradiation Zygosaccharomyces rouxii phenolic content quality.

Kaynakça

  • Aguilar-Rosas SF, Ballinas-Casarrubias ML, Nevarez-Moorillon GV, Martin-Belloso O, Ortega-Rivas, E. (2007). Thermal and pulsed electric fields pasteurization of apple juice: Effects on physicochemical properties and flavour compounds. Journal of Food Engineering, 83(1), 41-46.
  • Akwu AS, Patras A, Pendyala B., Kurup A., Chen FC, Vergne, MJ (2022). Effect of germicidal short wave-length ultraviolet light on the polyphenols, vitamins, and microbial inactivation in highly opaque apple juice. bioRxiv, 2022-07.
  • Almeida ETC, Barbosa IM, Tavares JF, Barbosa Filho JM, Magnani M, de Souza, EL (2018), Inactivation of spoilage yeasts by Mentha spicata L. and M.×villosa Huds. essential oils in cashew, guava, mango, and pine apple juices. Frontiers in Microbiology, 9, 1111.
  • Aneja KR, Dhiman R, Aggarwal NK, Aneja, A. (2014). Emerging preservation techniques for controlling spoilage and pathogenic microorganisms in fruit juices. International Journal of Microbiology, 2014, 758942.
  • Akgün, M. P., Ünlütürk, S. (2017). Effects of ultraviolet light emitting diodes (LEDs) on microbial and enzyme inactivation of apple juice. International Journal of Food Microbiology, 260, 65-74.
  • Barut Gök S. (2021). UV-C treatment of apple and grape juices by modified UV-C reactor based on Dean vortex technology: Microbial, physicochemical and sensorial parameters evaluation. Food and Bioprocess Technology, 14, 1055-1066.
  • Baysal AH, Molva C, Unluturk, S. (2013).UV-C light inactivation and modeling kinetics of Alicyclobacillus acidoterrestris spores in white grape and apple juices. International Journal of Food Microbiology, 166(3), 494–498. DOI: 10.1016/j.ijfoodmicro.2013.08.015
  • Bhat, R., Ameran, S. B., Voon, H. C., Karim, A. A.,Tze, L. M. (2011). Quality attributes of starfruit (Averrhoa carambola L.) juice treated with ultraviolet radiation. Food Chemistry, 127(2), 641-644.
  • Bintsis T, Tzanetaki E.L, Robinson R.K, (2000). Existing and potential applications of ultraviolet light in the food industry — A critical review. Journal of Food Science Application 80, 637–645
  • Caminiti, IM., Noci, F., Munoz, A., Whyte, P., Morgan, DJ., Cronin, DA., et al. (2011). Impact of selected combinations of non-thermal processing technologies on the quality of an apple and cranberry juice blend. Food Chemistry, 124(4), 1387–1392.
  • Caminiti IM, Palgan, I, Muňoz A, Noci F, Whyte P, Morgan DJ, Cronin DA, Lyng JG, (2012) The effect of ultraviolet light on microbial inactivation and quality attributes of apple juice. Food Bioprocess Technology, 5, 680–686. Cemeroğlu, B. ( 2018 ). Gıda analizi . Gıda Teknolojisi Derneği Yayınları.
  • Chen C, Tseng CW (1997) Effect of high hydrostatic pressure on the temperature dependence of Saccharomyces cerevisiae and Zygosaccharomyces rouxii. Process Biochemistry, 32(4):337-343 pp
  • Escott C, Fresno, JMD, Loira I. (2018). Zygosaccharomyces rouxii: Control Strategies andApplications in Food and Winemaking. Fermentation, 4(3),69.
  • Falguera V, Pagán J, Ibarz A. (2011). Effect of UV irradiation on enzymatic activities and physicochemical properties of apple juices from different varieties. LWT-Food Science and Technology, 44(1), 115-119.
  • Feliciano RJ, Estilo EEC, Nakano H, Gabriel, AA, (2019), Ultraviolet-C resistance of selected spoilage yeasts in orange juice. Food Microbiology, 78(October 2018), 73–81. DOI: 10.1016/j.fm.2018.10.003
  • Fenoglio D, Ferrario M, Schenk M, Guerrero S. (2020). Effect of pilot-scale UV-C light treatment assisted by mild heat on E. coli, L. plantarum and S. cerevisiae inactivation in clear and turbid fruit juices. Storage study of surviving populations. International Journal of Food Microbiology, 108767. DOI: 10.1016/j.ijfoodmicro.2020.10
  • Franke, SIR (2004) Food Chemistry Study of antioxidant and mutagenic activity of different orange juices. 88, 45–55. DOI: 10.1016/j.foodchem.2004.01.021
  • Gabriel, A. A. (2012). Inactivation of Escherichia coli O157: H7 and spoilage yeasts in germicidal UV-C-irradiated and heat-treated clear apple juice. Food Control, 25(2), 425-432.
  • Gouma M, Gayán E, Raso J, Condón S, Álvarez I (2015) Inactivation of spoilage yeasts in apple juice by UV-C light and in combination with mild heat. Innovative Food Science and Emerging Technologies, 32, 146–155. DOI: 10.1016/j.ifset.2015.09.008
  • Guerrero–Beltrán JA, Barbosa–Cánovas GV, (2004) Review: advantages and limitations on processing foods by UV light. Food Sci. Technol. Int. 10, 137–148.
  • Hakguder Taze B, Unluturk S, Buzrul S, Alpas H. (2015). The impact of UV-C irradiation on spoilage microorganisms and color of orange juice. Journal of Food Science and Technology, 52(2), 1000–1007. DOI: 10.1007/s13197-013-1095-7
  • Hayes JC, Laffey, JG, McNeil B, Rowan, N. J. (2012). Relationship between growth of food‐spoilage yeast in high‐sugar environments and sensitivity to high‐intensity pulsed UV light irradiation. International journal of food science & technology, 47(9), 1925-1934.
  • Hernández, A, Pérez-Nevado F, Ruiz-Moyano S, Serradilla MJ, Villalobos MC, Martín A, Córdoba MG (2018). Spoilage yeasts: What are the sources of contamination of foods and beverages?. International journal of food microbiology, 286, 98-110.
  • Huang Z, Hu H, Shen F, Wu B, Wang X, Zhang B, ... Zhang X. (2018). Relatively high acidity is an important breeding objective for fresh juice-specific apple cultivars. Scientia Horticulturae, 233, 29-37.
  • Hyun TK, Jang KI. (2016). Apple as a source of dietary phytonutrients: an update on the potential health benefits of apple. EXCLI Journal, 15, 565.
  • Islam MS, Patras A, Pokharel B, Wu Y, Vergne MJ, Shade L, ... Sasges, M. (2016). UV-C irradiation as an alternative disinfection technique: Study of its effect on polyphenols and antioxidant activity of apple juice. Innovative Food Science & Emerging Technologies, 34, 344-351.
  • Karaman K, Sagdic O, Yilmaz MT. (2020).Potential of natamycin to control growth of Zygosaccharomyces spp. in apple juice during storage. International Journal of Food Microbiology, 332(February), 108771. DOI: 10.1016/ j.ijfoodmicro.2020.108771
  • Keyser, M., Műller, I. A., Cilliers, F. P., Nel, W., Gouws, P. A. (2008). Ultraviolet radiation as a non-thermal treatment for the inactivation of microorganisms in fruit juice. Innovative food science & emerging technologies, 9(3), 348-354.
  • Koutchma T, Keller S Chirtel S, Parisi, B. (2004).Ultraviolet disinfection of juice products in laminar and turbulent flow reactors. Innovative Food Science and Emerging Technologies, 5, 179–189.
  • La Cava ELM, Sgroppo SC (2019).Combined Effect of UV-C Light and Mild Heat on Microbial Quality and Antioxidant Capacity of Grapefruit Juice by Flow Continuous Reactor. Food and Bioprocess Technology, 12(4), 645–653. DOI: 10.1007/s11947-019-2239-1
  • Legras JL, Merdinoglu D, Cornuet JM, Karst F. (2007).Bread, beer and wine: Saccharomyces cerevisiae diversity reflects human history. Molecular Ecology, 16(10), 2091–2102.
  • Mansor, A., Shamsudin, R., Adzahan, N. M., Hamidon, M. N. (2014). Efficacy of ultraviolet radiation as non-thermal treatment for the inactivation of Salmonella typhimurium TISTR 292 in pineapple fruit juice. Agriculture and Agricultural Science Procedia, 2, 173-180.
  • Marvig CL, Kristiansen RM, Nielsen DS (2015). Growth/no growth models for Zygosaccharomyces rouxii associated with acidic, sweet intermediate moisture food products. International Journal of Food Microbiology, 192, 51–57. DOI: 10.1016/j.ijfoodmicro.2014.09.021
  • Müller WA, Valentina M, Pasin A, Sarkis, JR (2021), International Journal of Food Microbiology Effect of pasteurization on Aspergillus fumigatus in apple juice : Analysis of the thermal and electric effects. International Journal of Food Microbiology, 338(July 2020), 108993. DOI: 10.1016/j.ijfoodmicro.2020.108993.
  • Müller A, Noack L, Greiner R, Stahl MR, Posten C. (2014). Effect of UV-C and UV-B treatment on polyphenol oxidase activity and shelf life of apple and grape juices. Innovative Food Science & Emerging Technologies, 26, 498-504.
  • Nicolau-Lapeña, I., Colás-Medà, P., Vinas, I., Alegre, I. (2022). Inactivation of Escherichia coli, Salmonella enterica and Listeria monocytogenes on apple peel and apple juice by ultraviolet C light treatments with two irradiation devices. International Journal of Food Microbiology, 364, 109535.
  • Noci F, Riener, J, Walkling M, Cronin DA, Morgan DJ, Lying, JG. Ultraviolet irradiation and pulsed electric fields (PEF) in a hurdle strategy for the preservation of fresh apple juice. Journal Food Engineering. 2008, 85, 141–146.
  • Pala ÇU, Toklucu AK (2011). Effect of UV-C light on anthocyanin content and other quality parameters of pomegranate juice. Journal of Food Composition and Analysis, 24(6), 790–795. DOI: 10.1016/j.jfca.2011.01.003
  • Patocka J, Bhardwaj K, Klimova B, Nepovimova E, Wu Q, Landi M, Wu W. (2020). Malus domestica: A review on nutritional features, chemical composition, traditional and medicinal value. Plants, 9(11), 1408.
  • Pavun L, Uskokovic-Markovic, S, Dikanović D, Djurdjevic, P. (2018). Determination of flavonoids and total polyphenol contents in commercial apple juices. Czech Journal of Food Science, 36, 2018 (3): 233–238
  • Pierscianowski J, Popović V, Biancaniello M, Bissonnette S, Zhu Y, Koutchma T. (2021), Continuous-flow UV-C processing of kale juice for the inactivation of E. coli and assessment of quality parameters. Food Research International, 140(May 2020). DOI: 10.1016/ j.foodres.2020.110085
  • Prado DB do, Szczerepa MM dos A, Capeloto OA., Astrath NGC, Santos, N. C. A. dos, Previdelli, I. T. S., Nakamura, C. V., Mikcha, J. M. G., Abreu Filho, B. A. de. (2019). Effect of ultraviolet (UV-C)radiation on spores and biofilms of Alicyclobacillus spp. in industrialized orange juice. International Journal of Food Microbiology, 305(May). DOI: 10.1016/ j.ijfoodmicro.2019.108238
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UV-C IŞIĞININ ELMA SUYUNDAKİ ZYGOSACCHAROMYCES ROUXII'NİN İNAKTIVASYONUNA ETKİSİ: FENOLİK VE ANTİOKSİDAN İÇERİKLERİNİN DEĞERLENDİRİLMESİ

Yıl 2025, Cilt: 50 Sayı: 4, 479 - 490, 10.08.2025

Ahsen Rayman Ergün

https://doi.org/10.15237/gida.GD25015

Öz

Meyve sularında kalite ve güvenlik, termal olmayan bir yöntem olan UV-C ışığı ile artırılabilir. Zygosaccharomyces rouxii, şekerli gıdalarda, meyve sularında ve konsantrelerde bozulmaya neden olan bir mikroorganizmadır. Bu araştırmada, farklı dozlarda (4, 8, 12 J/cm²) uygulanan UV-C ışığının elma suyundaki Z. rouxii’nin inaktivasyonu üzerindeki etkisi incelenmiş ve ayrıca renk, toplam fenolik madde içeriği ve antioksidan kapasite gibi bazı kalite özellikleri değerlendirilmiştir. Sonuçlar, 4 J/cm² ışınlamanın en yüksek fenolik ve antioksidan içerik değerlerini sırasıyla 229.89±2.19 mg GAE/mL ve 0.032±0.05 EC50 (µg/mL) olarak sağladığını göstermiştir. Renk değerleri, ışınlama dozlarının artışıyla belirgin şekilde değişmiştir (P< 0.05).UV-C ışığına maruz bırakılan Z. rouxii’nin azalması sırasıyla 4 J/cm² için 1.45 log CFU/mL, 8 J/cm² için 2.09 log CFU/mL, 12 J/cm² için 1.94 log CFU/mL olarak saptanmıştır. Bu bulgular, düşük dozda UV-C ışığı uygulamasının bozulmaya neden olan mikroorganizmaları etkili bir şekilde inaktive ederken elma suyunun kalite özelliklerini koruyabileceğini göstermektedir.

Anahtar Kelimeler

Elma suyu Ultraviyole ışık ışınlama Zygosaccharomyces rouxii fenolik içerik kalite.

Kaynakça

  • Aguilar-Rosas SF, Ballinas-Casarrubias ML, Nevarez-Moorillon GV, Martin-Belloso O, Ortega-Rivas, E. (2007). Thermal and pulsed electric fields pasteurization of apple juice: Effects on physicochemical properties and flavour compounds. Journal of Food Engineering, 83(1), 41-46.
  • Akwu AS, Patras A, Pendyala B., Kurup A., Chen FC, Vergne, MJ (2022). Effect of germicidal short wave-length ultraviolet light on the polyphenols, vitamins, and microbial inactivation in highly opaque apple juice. bioRxiv, 2022-07.
  • Almeida ETC, Barbosa IM, Tavares JF, Barbosa Filho JM, Magnani M, de Souza, EL (2018), Inactivation of spoilage yeasts by Mentha spicata L. and M.×villosa Huds. essential oils in cashew, guava, mango, and pine apple juices. Frontiers in Microbiology, 9, 1111.
  • Aneja KR, Dhiman R, Aggarwal NK, Aneja, A. (2014). Emerging preservation techniques for controlling spoilage and pathogenic microorganisms in fruit juices. International Journal of Microbiology, 2014, 758942.
  • Akgün, M. P., Ünlütürk, S. (2017). Effects of ultraviolet light emitting diodes (LEDs) on microbial and enzyme inactivation of apple juice. International Journal of Food Microbiology, 260, 65-74.
  • Barut Gök S. (2021). UV-C treatment of apple and grape juices by modified UV-C reactor based on Dean vortex technology: Microbial, physicochemical and sensorial parameters evaluation. Food and Bioprocess Technology, 14, 1055-1066.
  • Baysal AH, Molva C, Unluturk, S. (2013).UV-C light inactivation and modeling kinetics of Alicyclobacillus acidoterrestris spores in white grape and apple juices. International Journal of Food Microbiology, 166(3), 494–498. DOI: 10.1016/j.ijfoodmicro.2013.08.015
  • Bhat, R., Ameran, S. B., Voon, H. C., Karim, A. A.,Tze, L. M. (2011). Quality attributes of starfruit (Averrhoa carambola L.) juice treated with ultraviolet radiation. Food Chemistry, 127(2), 641-644.
  • Bintsis T, Tzanetaki E.L, Robinson R.K, (2000). Existing and potential applications of ultraviolet light in the food industry — A critical review. Journal of Food Science Application 80, 637–645
  • Caminiti, IM., Noci, F., Munoz, A., Whyte, P., Morgan, DJ., Cronin, DA., et al. (2011). Impact of selected combinations of non-thermal processing technologies on the quality of an apple and cranberry juice blend. Food Chemistry, 124(4), 1387–1392.
  • Caminiti IM, Palgan, I, Muňoz A, Noci F, Whyte P, Morgan DJ, Cronin DA, Lyng JG, (2012) The effect of ultraviolet light on microbial inactivation and quality attributes of apple juice. Food Bioprocess Technology, 5, 680–686. Cemeroğlu, B. ( 2018 ). Gıda analizi . Gıda Teknolojisi Derneği Yayınları.
  • Chen C, Tseng CW (1997) Effect of high hydrostatic pressure on the temperature dependence of Saccharomyces cerevisiae and Zygosaccharomyces rouxii. Process Biochemistry, 32(4):337-343 pp
  • Escott C, Fresno, JMD, Loira I. (2018). Zygosaccharomyces rouxii: Control Strategies andApplications in Food and Winemaking. Fermentation, 4(3),69.
  • Falguera V, Pagán J, Ibarz A. (2011). Effect of UV irradiation on enzymatic activities and physicochemical properties of apple juices from different varieties. LWT-Food Science and Technology, 44(1), 115-119.
  • Feliciano RJ, Estilo EEC, Nakano H, Gabriel, AA, (2019), Ultraviolet-C resistance of selected spoilage yeasts in orange juice. Food Microbiology, 78(October 2018), 73–81. DOI: 10.1016/j.fm.2018.10.003
  • Fenoglio D, Ferrario M, Schenk M, Guerrero S. (2020). Effect of pilot-scale UV-C light treatment assisted by mild heat on E. coli, L. plantarum and S. cerevisiae inactivation in clear and turbid fruit juices. Storage study of surviving populations. International Journal of Food Microbiology, 108767. DOI: 10.1016/j.ijfoodmicro.2020.10
  • Franke, SIR (2004) Food Chemistry Study of antioxidant and mutagenic activity of different orange juices. 88, 45–55. DOI: 10.1016/j.foodchem.2004.01.021
  • Gabriel, A. A. (2012). Inactivation of Escherichia coli O157: H7 and spoilage yeasts in germicidal UV-C-irradiated and heat-treated clear apple juice. Food Control, 25(2), 425-432.
  • Gouma M, Gayán E, Raso J, Condón S, Álvarez I (2015) Inactivation of spoilage yeasts in apple juice by UV-C light and in combination with mild heat. Innovative Food Science and Emerging Technologies, 32, 146–155. DOI: 10.1016/j.ifset.2015.09.008
  • Guerrero–Beltrán JA, Barbosa–Cánovas GV, (2004) Review: advantages and limitations on processing foods by UV light. Food Sci. Technol. Int. 10, 137–148.
  • Hakguder Taze B, Unluturk S, Buzrul S, Alpas H. (2015). The impact of UV-C irradiation on spoilage microorganisms and color of orange juice. Journal of Food Science and Technology, 52(2), 1000–1007. DOI: 10.1007/s13197-013-1095-7
  • Hayes JC, Laffey, JG, McNeil B, Rowan, N. J. (2012). Relationship between growth of food‐spoilage yeast in high‐sugar environments and sensitivity to high‐intensity pulsed UV light irradiation. International journal of food science & technology, 47(9), 1925-1934.
  • Hernández, A, Pérez-Nevado F, Ruiz-Moyano S, Serradilla MJ, Villalobos MC, Martín A, Córdoba MG (2018). Spoilage yeasts: What are the sources of contamination of foods and beverages?. International journal of food microbiology, 286, 98-110.
  • Huang Z, Hu H, Shen F, Wu B, Wang X, Zhang B, ... Zhang X. (2018). Relatively high acidity is an important breeding objective for fresh juice-specific apple cultivars. Scientia Horticulturae, 233, 29-37.
  • Hyun TK, Jang KI. (2016). Apple as a source of dietary phytonutrients: an update on the potential health benefits of apple. EXCLI Journal, 15, 565.
  • Islam MS, Patras A, Pokharel B, Wu Y, Vergne MJ, Shade L, ... Sasges, M. (2016). UV-C irradiation as an alternative disinfection technique: Study of its effect on polyphenols and antioxidant activity of apple juice. Innovative Food Science & Emerging Technologies, 34, 344-351.
  • Karaman K, Sagdic O, Yilmaz MT. (2020).Potential of natamycin to control growth of Zygosaccharomyces spp. in apple juice during storage. International Journal of Food Microbiology, 332(February), 108771. DOI: 10.1016/ j.ijfoodmicro.2020.108771
  • Keyser, M., Műller, I. A., Cilliers, F. P., Nel, W., Gouws, P. A. (2008). Ultraviolet radiation as a non-thermal treatment for the inactivation of microorganisms in fruit juice. Innovative food science & emerging technologies, 9(3), 348-354.
  • Koutchma T, Keller S Chirtel S, Parisi, B. (2004).Ultraviolet disinfection of juice products in laminar and turbulent flow reactors. Innovative Food Science and Emerging Technologies, 5, 179–189.
  • La Cava ELM, Sgroppo SC (2019).Combined Effect of UV-C Light and Mild Heat on Microbial Quality and Antioxidant Capacity of Grapefruit Juice by Flow Continuous Reactor. Food and Bioprocess Technology, 12(4), 645–653. DOI: 10.1007/s11947-019-2239-1
  • Legras JL, Merdinoglu D, Cornuet JM, Karst F. (2007).Bread, beer and wine: Saccharomyces cerevisiae diversity reflects human history. Molecular Ecology, 16(10), 2091–2102.
  • Mansor, A., Shamsudin, R., Adzahan, N. M., Hamidon, M. N. (2014). Efficacy of ultraviolet radiation as non-thermal treatment for the inactivation of Salmonella typhimurium TISTR 292 in pineapple fruit juice. Agriculture and Agricultural Science Procedia, 2, 173-180.
  • Marvig CL, Kristiansen RM, Nielsen DS (2015). Growth/no growth models for Zygosaccharomyces rouxii associated with acidic, sweet intermediate moisture food products. International Journal of Food Microbiology, 192, 51–57. DOI: 10.1016/j.ijfoodmicro.2014.09.021
  • Müller WA, Valentina M, Pasin A, Sarkis, JR (2021), International Journal of Food Microbiology Effect of pasteurization on Aspergillus fumigatus in apple juice : Analysis of the thermal and electric effects. International Journal of Food Microbiology, 338(July 2020), 108993. DOI: 10.1016/j.ijfoodmicro.2020.108993.
  • Müller A, Noack L, Greiner R, Stahl MR, Posten C. (2014). Effect of UV-C and UV-B treatment on polyphenol oxidase activity and shelf life of apple and grape juices. Innovative Food Science & Emerging Technologies, 26, 498-504.
  • Nicolau-Lapeña, I., Colás-Medà, P., Vinas, I., Alegre, I. (2022). Inactivation of Escherichia coli, Salmonella enterica and Listeria monocytogenes on apple peel and apple juice by ultraviolet C light treatments with two irradiation devices. International Journal of Food Microbiology, 364, 109535.
  • Noci F, Riener, J, Walkling M, Cronin DA, Morgan DJ, Lying, JG. Ultraviolet irradiation and pulsed electric fields (PEF) in a hurdle strategy for the preservation of fresh apple juice. Journal Food Engineering. 2008, 85, 141–146.
  • Pala ÇU, Toklucu AK (2011). Effect of UV-C light on anthocyanin content and other quality parameters of pomegranate juice. Journal of Food Composition and Analysis, 24(6), 790–795. DOI: 10.1016/j.jfca.2011.01.003
  • Patocka J, Bhardwaj K, Klimova B, Nepovimova E, Wu Q, Landi M, Wu W. (2020). Malus domestica: A review on nutritional features, chemical composition, traditional and medicinal value. Plants, 9(11), 1408.
  • Pavun L, Uskokovic-Markovic, S, Dikanović D, Djurdjevic, P. (2018). Determination of flavonoids and total polyphenol contents in commercial apple juices. Czech Journal of Food Science, 36, 2018 (3): 233–238
  • Pierscianowski J, Popović V, Biancaniello M, Bissonnette S, Zhu Y, Koutchma T. (2021), Continuous-flow UV-C processing of kale juice for the inactivation of E. coli and assessment of quality parameters. Food Research International, 140(May 2020). DOI: 10.1016/ j.foodres.2020.110085
  • Prado DB do, Szczerepa MM dos A, Capeloto OA., Astrath NGC, Santos, N. C. A. dos, Previdelli, I. T. S., Nakamura, C. V., Mikcha, J. M. G., Abreu Filho, B. A. de. (2019). Effect of ultraviolet (UV-C)radiation on spores and biofilms of Alicyclobacillus spp. in industrialized orange juice. International Journal of Food Microbiology, 305(May). DOI: 10.1016/ j.ijfoodmicro.2019.108238
  • Riganakos KA, Karabagias IK, Gertzou I, Stahl M. (2017). Comparison of UV-C and thermal treatments for the preservation of carrot juice. Innovative Food Science and Emerging Technologies, 42(June), 165–172. DOI: 10.1016/ j.ifset.2017.06.015
  • Rojo MC, López FA, Lerena MC, Mercado L, Torres A, Combina M. (2015). Evaluation of different chemical preservatives to control Zygosaccharomyces rouxii growth in high sugar culture media. Food Control, 50, 349-355.
  • Rojo MC, Palazzolo CT, Cuello R, Gonzalez M, Guevara F, Ponsone ML, Combina, M. (2017). Incidence of osmophilic yeasts and Zygosaccharomyces rouxii during the production of concentrate grape juices. Food microbiology, 64, 7-14.
  • Rydzak L, Kobus Z, Nadulski R, Wilczyński K, Pecyna A, Santoro F, Krzywicka, M. (2020) Analysis of selected physicochemical properties of commercial apple juices. Processes, 8(11), 1457.
  • Saloma M. (2018) 16.1 introduction. 291–308. DOI: 10.1016/B978-0-12-802230-6.00016-3
  • Santhirasegaram, V., Razali, Z., George, D. S., Somasundram, C. (2015). Comparison of UV-C treatment and thermal pasteurization on quality of Chokanan mango (Mangifera indica L.) juice. Food and Bioproducts processing, 94, 313-321.
  • Sauceda, G. J. N., Tió-Coma, M., Martinez-Garcia, M., Hernández-Herrero, M. M., Gervilla, R., Roig-Sagués, A. X. (2020). Effect of single and combined UV-C and ultra-high pressure homogenisation treatments on inactivation of Alicyclobacillus acidoterrestris spores in apple juice. Innovative Food Science & Emerging Technologies, 60, 102299.
  • Sperber WH, Doyle, M. P. (2009). Compendium of the Microbiological Spoilage of Foods and Beverages. Spengler, RN. (2019). Origins of the apple: The role of megafaunal mutualism in the domestication of Malus and rosaceous trees. Frontiers in Plant Science 10, 617.
  • Singleton VL, Rossi JA (1965) Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American journal of Enology and Viticulture, 16(3), 144-158.
  • Teja CK, Sanganamoni S, Prabhakar B, Rao, P. S. (2017) Effect of UV–C Light Treatment on Physicochemical and Bioactive Compounds in Apple and Pineapple Juices. International Journal of Current Microbiology and Applied Sciences. 6, 2321-2333.
  • Unluturk S, Atilgan MR (2015). Microbial Safety and Shelf Life of UV-C Treated Freshly Squeezed White Grape Juice. Journal of Food Science, 80(8), M1831–M1841. DOI: 10.1111/1750-3841.1295.
  • Xiang Q, Liu X, Li J, Liu S, Zhang H, Bai, Y. (2018). Effects of dielectric barrier discharge plasma on the inactivation of Zygosaccharomyces rouxii and quality of apple juice. Food Chemistry, 254(136), 201–207. DOI: 10.1016/j.foodchem.2018.02.008
  • Xiang Q, Fan L, Zhang R, Ma Y, Liu S, Bai Y. (2020). Effect of UVC light-emitting diodes on apple juice: Inactivation of Zygosaccharomyces rouxii and determination of quality. Food Control, 111, 107082.
  • Walkling-Ribeiro, M., Noci, F., Cronin, DA., Riener, J., Lyng, JG., Morgan, DJ. (2008). Reduction of Staphylococcus aureus and quality changes in apple juice processed by ultraviolet irradiation, pre- heating and pulsed electric fields. Journal of Food Engineering. 89: 267-273.
Toplam 56 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Makaleler
Yazarlar

Ahsen Rayman Ergün 0000-0003-0943-1950

Yayımlanma Tarihi 10 Ağustos 2025
Gönderilme Tarihi 12 Ocak 2025
Kabul Tarihi 27 Mayıs 2025
Yayımlandığı Sayı Yıl 2025 Cilt: 50 Sayı: 4

Kaynak Göster

APA Rayman Ergün, A. (2025). EFFECT OF UV-C LIGHT ON THE INACTIVATION OF ZYGOSACCHAROMYCES ROUXII IN APPLE JUICE: EVALUATION OF PHENOLIC AND ANTIOXIDANT CONTENTS. Gıda, 50(4), 479-490. https://doi.org/10.15237/gida.GD25015
AMA Rayman Ergün A. EFFECT OF UV-C LIGHT ON THE INACTIVATION OF ZYGOSACCHAROMYCES ROUXII IN APPLE JUICE: EVALUATION OF PHENOLIC AND ANTIOXIDANT CONTENTS. GIDA. Ağustos 2025;50(4):479-490. doi:10.15237/gida.GD25015
Chicago Rayman Ergün, Ahsen. “EFFECT OF UV-C LIGHT ON THE INACTIVATION OF ZYGOSACCHAROMYCES ROUXII IN APPLE JUICE: EVALUATION OF PHENOLIC AND ANTIOXIDANT CONTENTS”. Gıda 50, sy. 4 (Ağustos 2025): 479-90. https://doi.org/10.15237/gida.GD25015.
EndNote Rayman Ergün A (01 Ağustos 2025) EFFECT OF UV-C LIGHT ON THE INACTIVATION OF ZYGOSACCHAROMYCES ROUXII IN APPLE JUICE: EVALUATION OF PHENOLIC AND ANTIOXIDANT CONTENTS. Gıda 50 4 479–490.
IEEE A. Rayman Ergün, “EFFECT OF UV-C LIGHT ON THE INACTIVATION OF ZYGOSACCHAROMYCES ROUXII IN APPLE JUICE: EVALUATION OF PHENOLIC AND ANTIOXIDANT CONTENTS”, GIDA, c. 50, sy. 4, ss. 479–490, 2025, doi: 10.15237/gida.GD25015.
ISNAD Rayman Ergün, Ahsen. “EFFECT OF UV-C LIGHT ON THE INACTIVATION OF ZYGOSACCHAROMYCES ROUXII IN APPLE JUICE: EVALUATION OF PHENOLIC AND ANTIOXIDANT CONTENTS”. Gıda 50/4 (Ağustos 2025), 479-490. https://doi.org/10.15237/gida.GD25015.
JAMA Rayman Ergün A. EFFECT OF UV-C LIGHT ON THE INACTIVATION OF ZYGOSACCHAROMYCES ROUXII IN APPLE JUICE: EVALUATION OF PHENOLIC AND ANTIOXIDANT CONTENTS. GIDA. 2025;50:479–490.
MLA Rayman Ergün, Ahsen. “EFFECT OF UV-C LIGHT ON THE INACTIVATION OF ZYGOSACCHAROMYCES ROUXII IN APPLE JUICE: EVALUATION OF PHENOLIC AND ANTIOXIDANT CONTENTS”. Gıda, c. 50, sy. 4, 2025, ss. 479-90, doi:10.15237/gida.GD25015.
Vancouver Rayman Ergün A. EFFECT OF UV-C LIGHT ON THE INACTIVATION OF ZYGOSACCHAROMYCES ROUXII IN APPLE JUICE: EVALUATION OF PHENOLIC AND ANTIOXIDANT CONTENTS. GIDA. 2025;50(4):479-90.
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