DEAN GİRDABI AKIŞINA DAYALI REAKTÖR TASARIMI İLE UV-C UYGULAMASININ PORTAKAL SUYUNUN MİKROBİYAL YÜKÜ VE BİYOAKTİF BİLEŞENLERİNE ETKİSİ

Bu çalışmanın amacı, Dean girdabı akışına dayalı tasarlanan UV-C reaktör ile UV-C ışınlama işleminin etkinliğinin araştırılmasıdır. Çalışmada kullanılacak parametreler toplam aerobik bakteri sayısı ile maya ve küf sayısı, antioksidan kapasite, toplam fenolik madde miktarı, 5-HMF içeriği ile furan oluşumu ve duyusal özellikler olarak belirlenmiştir. 68,75 mJ/cm2 UV-C ışın uygulaması toplam mezofilik aerobik bakteri ve küf-maya sayısında sırasıyla 2,21-log CFU/ml ve 1,13-log CFU/ml azalmaya neden olmuştur. UV-C ile muamele edilmiş portakal suyunun DPPH radikal temizleme aktivitesi ve toplam fenolik içeriği önemli ölçüde azalmıştır. Bununla birlikte, UV-C ışınlama ile HMF miktarında azalma saptanmıştır. Elde edilen sonuca göre, HMF içeren meyve sularında UV-C uygulaması, HMF içeriğini ortadan kaldırmak veya azaltmak için faydalı bir yöntem olacaktır. pH ve °Brix değerleri, UV-C işleminden sonra değişmemiştir. İşlem sonrasında, furan oluşumu tespit edilmemiş, görünüş ve renk açısından kalite özelliklerinde önemli bir değişiklik saptanmamıştır.

Anahtar Kelimeler:

Ultraviyole (UV) ışın, dean akışı, biyoaktif bileşenler, mikrobiyal inaktivasyon, antioksidan aktivite, 5-HMF, duyusal değerlendirme

EFFECT OF UV-C TREATMENT ON MICROBIAL POPULATION AND BIOACTIVE COMPOUNDS OF ORANGE JUICE USING MODIFIED REACTOR BASED ON DEAN VORTEX FLOW

The aim of the present study was to investigate the effectiveness of UV-C treatment using a modified UV-C reactor based on Dean vortex flow. Parameters taken into account were total aerobic bacteria count and yeast and mould counts, antioxidant capacity, total phenolic content, 5-HMF content, furan formation and sensory attributes. A UV-C treatment with 68.75 mJ/cm2 led to 2.21-log CFU/ml and 1.13-log CFU/ml reduction of TMAB and YM count, respectively. DPPH radical scavenging activity and total phenolic content of UV-C treated orange juice significantly decreased. However, UV-C induced reduction of HMF was observed. UV-C treatment would be a beneficial method to eliminate or decrease the HMF content if HMF were present in the juice as a consequences of obtained results. pH and °Brix remained constant after UV-C treatment. No furan formation was detected and no significant change observed in the quality attributes in regards to appearance and colour.

Keywords:

Ultraviolet (UV) radiation, dean flow, microbial inactivation, antioxidant activity, sensory evaluation, bioactive compounds,

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