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Inactivation of Escherichia coli and Quality Changes in Black Mulberry Juice Under Pulsed Sonication and Continuous Thermosonication Treatments
Author(s) -
Dinçer Cüneyt,
Topuz Ayhan
Publication year - 2015
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12406
Subject(s) - pasteurization , sonication , turbidity , food science , chemistry , response surface methodology , titratable acid , shelf life , chromatography , biology , ecology
Abstract Effects of pulsed sonication and continuous thermosonication treatments on E scherichia coli ATCC 25922 inactivation in black mulberry juice were investigated at different acoustic power densities and different temperatures. The inactivation data were evaluated with five selected kinetic models with regard to adjusted correlation coefficient and root mean square error. The inactivation data of all treatments were well fitted with W eibull model followed by biphasic linear and first‐order models. Treatment time for 5 log reduction of the E . coli was estimated in 14.10 min for pulsed sonication at 25 C and 1.63 W/mL and 10.45 min for continuous thermosonication at 50 C . Additionally, some physicochemical properties of black mulberry juices were tested for the treatments. Color and turbidity values increased, whereas monomeric anthocyanin contents decreased by the treatments. However, remarkable changes were not observed in titratable acidity, pH , percent polymeric color and antioxidant activity of black mulberry juice. Practical Applications This study demonstrates that the W eibull was the best model for estimation of ultrasonic pasteurization parameters of the black mulberry juice. Black mulberry juice could be pasteurized by the sonication treatments even at low temperatures. Because it takes a long time at low temperature, the treatment could be assisted by heat treatment at mild temperature to decrease pasteurization time. The ultrasonic treatment which led to increase in turbidity of the juice can be a potential application in juice clarification to reduce the risk of post‐turbidity during storage.