Combined effects of acidification and high-pressure processing on microbial inactivation, bioactive compounds and antioxidant activity of liquorice root sherbet

Authors : Serpil ADAY, Çiğdem U PALA, Belgizar AYANA ÇAM, Sami BULUT

Pages : 374-384

Doi:10.31015/jaefs.2021.3.16

View : 19 | Download : 11

Publication Date : 2021-09-15

Article Type : Research Paper

Abstract :High Hydrostatic Pressure Processing insert ignore into journalissuearticles values(HPP); has gained more attention in the fruit and vegetable industry in recent years. In this study, the optimal acidification parameters insert ignore into journalissuearticles values(citric acid alone and combination with ascorbic acid at the pH range 3.0 to 4.5); were determined and the effect of HPP conditions insert ignore into journalissuearticles values(pressures 250- 450 MPa and exposure times 1-5 min); on acidified liquorice root sherbet insert ignore into journalissuearticles values(ALRS); were investigated. Results showed that acidification of LRS by only citric acid had higher aroma and flavor scores. HP treatments were effective to reduce the yeast and mould insert ignore into journalissuearticles values(YM); count, total coliforms insert ignore into journalissuearticles values(TC);, and inoculated pathogens insert ignore into journalissuearticles values(Escherichia coli ATCC 25922 and Salmonella Typhimurium ATCC 14028); in ALRS. Although acidification of LRS achieved a significant reduction in glycyrrhizic acid insert ignore into journalissuearticles values(GA); content, further treatment by HPP did not affect pH, the contents of total phenolic, total soluble solids, flavonoid, and GA or the antioxidant capacity of ALRS. Our results suggests that acidification and HPP treatments could be used to increase the consumer acceptability and extend the shelf life of LRS.
Keywords : Liquorice root sherbet, acidification, high pressure, quality characteristics