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High-Pressure Processing of Traditional Hardaliye Drink: Effect on Quality and Shelf-Life Extension
Hardaliye, as one of the oldest and lesser known traditional beverages, is produced using red grape pomace from wine production. This drink production is achieved through lactic acid fermentation, with the addition of sour cherry leaves and mustard seeds—either heat-treated, grinded, or whole—in var...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10417461/ https://www.ncbi.nlm.nih.gov/pubmed/37569147 http://dx.doi.org/10.3390/foods12152876 |
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author | Atmaca, Bahar Demiray, Merve Akdemir Evrendilek, Gulsun Bulut, Nurullah Uzuner, Sibel |
author_facet | Atmaca, Bahar Demiray, Merve Akdemir Evrendilek, Gulsun Bulut, Nurullah Uzuner, Sibel |
author_sort | Atmaca, Bahar |
collection | PubMed |
description | Hardaliye, as one of the oldest and lesser known traditional beverages, is produced using red grape pomace from wine production. This drink production is achieved through lactic acid fermentation, with the addition of sour cherry leaves and mustard seeds—either heat-treated, grinded, or whole—in various concentrations. Hardaliye has a very short shelf life; thus, efforts have recently been made to process hardaliye with novel processing technologies in order to achieve shelf-life extension. Therefore, the high-hydrostatic-pressure (HHP) processing of hardaliye was performed to determine its impact on important properties, including in microbial inactivation and shelf-life extension, with respect to a Box–Behnken experimental design. Maximum log reductions of 5.38 ± 0.6, 5.10 ± 0.0, 5.05 ± 0.2, and 4.21 ± 0.0 with HHP were obtained for Brettanomyces bruxellensis, total mesophilic aerobic bacteria, Lactobacillus brevis, and total mold and yeast, respectively. The processing parameters of 490 MPa and 29 °C for 15 min were found as the optimal conditions, with the response variables of an optical density at 520 nm and the inactivation of L. brevis. The samples processed at the optimal conditions were stored at both 4 and 22 °C for 228 d. While the non-treated control samples at 4 and 22 °C were spoiled at 15 and 3 d, the HHP-treated samples were spoiled after 228 and 108 d at 4 and 22 °C, respectively. |
format | Online Article Text |
id | pubmed-10417461 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-104174612023-08-12 High-Pressure Processing of Traditional Hardaliye Drink: Effect on Quality and Shelf-Life Extension Atmaca, Bahar Demiray, Merve Akdemir Evrendilek, Gulsun Bulut, Nurullah Uzuner, Sibel Foods Article Hardaliye, as one of the oldest and lesser known traditional beverages, is produced using red grape pomace from wine production. This drink production is achieved through lactic acid fermentation, with the addition of sour cherry leaves and mustard seeds—either heat-treated, grinded, or whole—in various concentrations. Hardaliye has a very short shelf life; thus, efforts have recently been made to process hardaliye with novel processing technologies in order to achieve shelf-life extension. Therefore, the high-hydrostatic-pressure (HHP) processing of hardaliye was performed to determine its impact on important properties, including in microbial inactivation and shelf-life extension, with respect to a Box–Behnken experimental design. Maximum log reductions of 5.38 ± 0.6, 5.10 ± 0.0, 5.05 ± 0.2, and 4.21 ± 0.0 with HHP were obtained for Brettanomyces bruxellensis, total mesophilic aerobic bacteria, Lactobacillus brevis, and total mold and yeast, respectively. The processing parameters of 490 MPa and 29 °C for 15 min were found as the optimal conditions, with the response variables of an optical density at 520 nm and the inactivation of L. brevis. The samples processed at the optimal conditions were stored at both 4 and 22 °C for 228 d. While the non-treated control samples at 4 and 22 °C were spoiled at 15 and 3 d, the HHP-treated samples were spoiled after 228 and 108 d at 4 and 22 °C, respectively. MDPI 2023-07-28 /pmc/articles/PMC10417461/ /pubmed/37569147 http://dx.doi.org/10.3390/foods12152876 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Atmaca, Bahar Demiray, Merve Akdemir Evrendilek, Gulsun Bulut, Nurullah Uzuner, Sibel High-Pressure Processing of Traditional Hardaliye Drink: Effect on Quality and Shelf-Life Extension |
title | High-Pressure Processing of Traditional Hardaliye Drink: Effect on Quality and Shelf-Life Extension |
title_full | High-Pressure Processing of Traditional Hardaliye Drink: Effect on Quality and Shelf-Life Extension |
title_fullStr | High-Pressure Processing of Traditional Hardaliye Drink: Effect on Quality and Shelf-Life Extension |
title_full_unstemmed | High-Pressure Processing of Traditional Hardaliye Drink: Effect on Quality and Shelf-Life Extension |
title_short | High-Pressure Processing of Traditional Hardaliye Drink: Effect on Quality and Shelf-Life Extension |
title_sort | high-pressure processing of traditional hardaliye drink: effect on quality and shelf-life extension |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10417461/ https://www.ncbi.nlm.nih.gov/pubmed/37569147 http://dx.doi.org/10.3390/foods12152876 |
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