Öztürk Hale İnci, Buzrul Sencer, Bilge Gonca, Yurdakul Merve
Department of Food Engineering, Konya Food and Agriculture University, Konya, Turkey.
Department of Food Engineering, Necmettin Erbakan University, Konya, Turkey.
J Sci Food Agric. 2024 Feb;104(3):1784-1792. doi: 10.1002/jsfa.13066. Epub 2023 Nov 6.
Pulsed electric field (PEF) has become a reality in the food industry as a non-thermal application. PEF is used due to its benefits such as increasing the extraction of anthocyanin or other bioactive substances, shortening the fermentation time, and reducing the microbiological load by electroporation. This study aimed to determine the effect of PEF pretreatment on the fermentation, chemical, microbiological, and sensory properties of shalgam juice. For this purpose, PEF with 1 kV cm of field strength was used as a pretreatment for shalgam juice and changes in control and PEF-treated samples were monitored during fermentation and 70 days of cold storage (4 °C).
The pH and lactic acid content during fermentation were similar for both samples. The effect of PEF on pH (3.15-3.39), titratable acidity (4.35-5.49 g L ), total phenolic content (279-766 mg mL GAE) and antioxidant activity (694-2091 μmol Trolox mL ) during storage was insignificant. PEF-treated samples had lower total aerobic mesophilic bacteria (9%) and lactic acid bacteria (3%) counts than the control samples at the end of 70 days. Sensory analyses performed at 30th and 60th days of storage with 74 panelists revealed that the color, taste, sourness, saltiness, bitterness, and general acceptability were not inversely affected by PEF.
Our results could be a basis to produce shalgam juice commercially by PEF treatment. Although more studies with new experimental designs should be carried out, preliminary results indicated that the use of PEF might have a potential for fermented products such as shalgam juices. © 2023 Society of Chemical Industry.
脉冲电场（PEF）作为一种非热加工技术已在食品工业中得以应用。PEF因其具有诸多优势而被采用，比如能增加花青素或其他生物活性物质的提取量、缩短发酵时间以及通过电穿孔降低微生物负荷。本研究旨在确定PEF预处理对沙尔加姆汁发酵、化学、微生物和感官特性的影响。为此，采用场强为1 kV/cm的PEF对沙尔加姆汁进行预处理，并在发酵过程以及4℃冷藏70天期间监测对照样品和经PEF处理样品的变化情况。
两个样品在发酵过程中的pH值和乳酸含量相似。PEF对冷藏期间的pH值（3.15 - 3.39）、可滴定酸度（4.35 - 5.49 g/L）、总酚含量（279 - 766 mg/mL GAE）和抗氧化活性（694 - 2091 μmol Trolox/mL）的影响不显著。在70天结束时，经PEF处理的样品中总需氧嗜温菌（约9%）和乳酸菌（约3%）的数量低于对照样品。在储存第30天和第60天，由74名评审员进行的感官分析表明，PEF对颜色、味道、酸度、咸度、苦味和总体可接受性没有负面影响。
我们的研究结果可为通过PEF处理商业化生产沙尔加姆汁提供依据。尽管应该采用新的实验设计开展更多研究，但初步结果表明，PEF在沙尔加姆汁等发酵产品中可能具有应用潜力。© 2023化学工业协会。
