Interaction and multi-objective effects of multiple non-thermal treatments of sour cherry juice: pesticide removal, microbial inactivation, and quality preservation

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dc.contributor.authorEvrendilek, Gülsün Akdemir
dc.contributor.authorKeskin, Eda
dc.contributor.authorGölge, Özgür
dc.date.accessioned2021-02-19T21:16:24Z
dc.date.available2021-02-19T21:16:24Z
dc.date.issued2020
dc.departmentALKÜ
dc.descriptionakdemir evrendilek, gulsun/0000-0001-5064-4195
dc.description.abstractBACKGROUND: The consumption of pesticide-contaminated sour cherries as fruit or juice has become a major health concern, and so the search for alternative processing technologies, such as pulsed electric fields (PEF), ozone (O), and ultrasonication (US) has intensified. The objectives of this experimental study of sour cherry juice were fourfold: (1) to quantify the removal efficiency of newprocessing technologies (PEF, O, US), and their combinations, for the pesticides chlorpyrifos ethyl,pi-fluvalinate, cyprodinil, pyraclostrobin, and malathion; (2) to detect their impact on physical, bioactive, and sensory properties; (3) to determine their microbial inactivation levels for Escherichia coli O157:H7, Bacillus cereus, Pseudomonas syringae subs. Syringae, and Penicillum expansum; and (4) to jointly optimize multiple responses of physical, quality, and sensory properties, pesticides, andmicrobial inactivation. RESULTS: Except for all the O treatments, the physical, bioactive and sensory properties of sour cherry juice were not adversely affected by the treatments. The joint optimization suggested PEF1 (24.7 kV cm(-1) for 327 mu s), PEF2 (24.7 kV cm(-1) for 655 mu s), PEF2+ O+ US, US, and PEF2+ O as the five best treatments. PEF2+ O+ US best achieved both pesticide removal andmicrobial inactivation. CONCLUSION: PEF2+ O+ US provided promising reductions in pesticide andmicrobial loads. (C) 2019 Society of Chemical Industry.
dc.description.sponsorshipRepublic of Turkey Ministry of Development Government Planning Agency [2009 DPT K 120140]; Scientific and Technological Research Council of Turkey (TUBITAK)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [1040585]
dc.description.sponsorshipThis research was funded by the Republic of Turkey Ministry of Development Government Planning Agency (Project no. 2009 DPT K 120140) and the Scientific and Technological Research Council of Turkey (TUBITAK) (Project no. 1040585).
dc.identifier.doi10.1002/jsfa.10178
dc.identifier.endpage1661en_US
dc.identifier.issn0022-5142
dc.identifier.issn1097-0010
dc.identifier.issue4en_US
dc.identifier.pmid31802493
dc.identifier.scopusqualityQ1
dc.identifier.startpage1653en_US
dc.identifier.urihttps://doi.org/10.1002/jsfa.10178
dc.identifier.urihttps://hdl.handle.net/20.500.12868/417
dc.identifier.volume100en_US
dc.identifier.wosWOS:000534057000030
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthor0-belirlenecek
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of the Science of Food And Agriculture
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectsour cherry juice
dc.subjectpesticide removal
dc.subjectpulsed electric fields
dc.subjectbioactive compounds
dc.subjectphysical properties
dc.subjectmicrobial inactivation
dc.titleInteraction and multi-objective effects of multiple non-thermal treatments of sour cherry juice: pesticide removal, microbial inactivation, and quality preservation
dc.typeArticle

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