Ahsen RAYMAN ERGÜN, Taner BAYSAL, Dilber ÇAĞLAR, Hilal TÜFENK, Bekir BATMAZ

Kekik oleoresini katılan domates çorbasında B. coagulans bakterisinin ısıl direncinin incelenmesi

Gıda üreticileri kaliteyi korumak ve raf ömrünü uzatmak amacıyla koruyucu madde kullanımına ve geleneksel ısıl işlemlere alternatif olarak, minimum işlem görmüş gıdaların üretimine yönelmişlerdir. Bu amaçla doğal antimikrobiyal maddelerin kullanımı tercih edilmektedir. Doğal antimikrobiyal bileşenleri içeren oleoeresinler bitkilerden ekstrakte edilen yağ ve reçine karışımıdır. Bu çalışmada domates çorbası kekik oleoresini ile zenginleştirilerek, domates ürünlerinin ısıl işleminde hedef mikroorganizma olan Bacillus coagulans’a karşı oleoresinin minimum inhibisyon konsantrasyon değeri belirlenmiş, ürünün fiziksel ve kimyasal kalite özellikleri üzerine etkileri saptanmıştır. Domates çorbasında B. coagulans için D90 değeri 3.67 dk. olarak saptanırken, kekik oleoresini içeren çorbada bakteriye ait bu değer 2.58 dk. olarak bulunmuştur. Kekik oleoresinli çorbanın likopen ve parlaklık değerlerinin kontrol (oleoresinsiz) grubuna kıyasla daha yüksek olduğu belirlenmiştir.

Anahtar Kelimeler:

Domates çorbası, B. coagulans, Isıl işlem, Kalite, Kekik, Oleoresin

Investigating the thermal resistance of B. coagulans in the thyme oleoresin added tomato soup

Food manufacturers have focused on the production of minimally processed foods as an alternative to the use of preservatives and traditional heat treatments in order to protect quality and extend shelf life. Therefore, the use of natural antimicrobials is preferred. Oleoresins which are rich in natural antimicrobials, are a mixture of essential oil and resin extracted from plants. In this study, the tomato soup was enriched with thyme oleoresin, and the minimum inhibition concentration value of oleoresin on the target microorganism, Bacillus coagulans, at heat treatment of tomato based product was determined. The changes on the physical and chemical quality characteristics of the product were determined. The D90 value of the B. coagulans in tomato soup was found as 3.67 min. while this value was found as 2.58 min. for the bacteria in the soup which contains thyme oleoresin. It was concluded that soup with thyme oleoresin had higher lycopene and brightness values than the control (without oleoresin) group.

Keywords:

Tomato soup, B. coagulans, Heat treatment, Quality, thyme, Oleoresin,

PDF

___

[1] Rodianawati I, Hastuti P, Cahyanto MN. “Nutmeg’s (myristica fragrans houtt) oleoresin: Effect of heating to chemicalcompositions and antifungal properties”. Procedia Food Science, 2015. https://doi.org/10.1016/j.profoo.2015.01.027
[2] Shaikh J, Bhosale R, Singhal R. “Microencapsulation of black pepper oleoresin”. Food Chemistry, 94(1), 105-110, 2006.
[3] Dussault D, Vu KD, Lacroix M. “In vitro evaluation of antimicrobial activities of various commercial essential oils, oleoresin and pure compounds against food pathogens and application in ham”. Meat Science, 96(1), 514-520, 2014.
[4] Scolastici C, Lopes G. A, Barbisan LF, Salvadori DM. “Tomato oleoresin inhibits DNA damage but not diethylnitrosamine-ınduced rat hepatocarcinogenesis”. Experimental and Toxicologic Pathology , 60(1), 59-68, 2008.
[5] Yusop SM, O’Sullivan MG, Preuß M, Weber H, Kerry JF, Kerry JP. “Assessment of nanoparticle paprika oleoresin on marinating performance and sensory acceptance of poultry meat”. Lebensmittel-Wissenschaft & Technologie. Food Science and Technology, 46(1), 349-355, 2012.
[6] Benli M, Yiğit, N. “Ülkemizde yaygın kullanımı olan kekik (Thymus vulgaris) bitkisinin antimikrobiyal aktivitesi”. Orlab On-Line Mikrobiyoloji Dergisi, 3(8), 1-8, 2012.
[7] Grassmann J, Elstner EF. Essential Oils/Properties and Uses. Editors: Benjamin CB, Finglas P, Toldr F. Encyclopaedia of Food Science, Food Technology and Nutrition Elsevier Science Ltd. 2177-2184, 2003.
[8] Ben-Jabeur Maissa, Emna G, Machraoui M. “Thyme essential oil as a defense inducer of tomato against gray mold and Fusarium wilt”. Plant Physiology and Biochemistry. 2015. https://doi.org/10.1016/j.plaph.2015.05.006.
[9] Kılıçkaya Z. Ketçapta Mikrobiyolojik Raf Ömrü. Yüksek Lisans Tezi, Ankara Üniversitesi, Ankara, Türkiye, 2006.
[10] Cemeroğlu B. Gıda Analizleri. 34. Baskı. Ankara, Türkiye, Gıda Teknolojisi Derneği. 2007.
[11] Mallidis CG, Frantzeskakis P, Balatsouras G, Katsabotxakis C. “Thermal treatment of aseptically processed tomato paste”. International Journal of Food Science and Technology, 25, 442-448, 1990.
[12] Cemeroğlu B. Meyve Sebze İşleme Teknolojisi. 2nd ed. Ankara, Türkiye, Nobel Akademik Yayıncılık, 2011.
[13] Cemeroğlu B. Meyve ve Sebze İşlemede Temel Analiz Metotları. Ankara, Türkiye, Biltav Yayınları. 1992.
[14] Ghaw SK, Rowland I, Methven L. “Enhancing Consumer Liking of Low Salt Tomato Soup Over Repeated Exposure By Herb And Spice Seasonings”. Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, UK. 2014.
[15] Apaydın H. Propolisin Hazır Çorbalardan İzole Edilen Staphylococcus aureus Üzerine İnhibisyon Etkisi. Yüksek Lisans Tezi, Namık Kemal Üniversitesi, Tekirdağ, Türkiye, 2015.
[16] Çoksaygılı N, Başoğlu F. “Bursa piyasasında satılan hazır toz çorbaların mikrobiyolojik ve bazı kimyasal özellikleri”. Journal of Agricultural Faculty of Uludag University, 25(1), 87-95, 2011.
[17] Avato P, Tursig F, Vitali C, Miccolis V, Candido V. “Allylsulfide constituents of garlic volatile oil as antimicrobial agents”. Phytomedicine, 7(3), 239-244, 2000.
[18] Tserennadmid R, Takó M, Galgóczy L, Papp T, Pesti M, Vágvölgyi C, Almássy K, Krisch J. “Anti yeast activities of some essential oils in growth medium, fruit juices and milk”. International Journal of Food Microbiology, 144(3), 480-486, 2011.
[19] Rohani SMR, Moradi M, Mehdizadeh T, Saei-Dehkordi, SS, Griffiths MW. “The effect of nisin and garlic (Allium sativum L.) essential oil separately and in combination on the growth of Listeria monocytogenes”. LWT-Food Science and Technology 44(10), 2260- 2265,2011.
[20] Turgis M, Dang VK, Dupont C, Lacroix M. “Combined antimicrobial effect of essential oils and bacteriocins against foodborne pathogens and food spoilage bacteria”. Food Research International, 48(2), 696-702. 2012.
[21] Molva Ç. Resistance Properties and Control of Alicyclobacillus acidoterrestris. Master Thesis. Graduate School of Engineering and Sciences of İzmir Institute of Technology, İzmir, Turkey, 2014.
[22] Palop A, Raso J, Pagan R, Condon S, Sala FJ. “Influence of pH on heat resistance of spores of Bacillus coagulans in buffer and homogenized foods”. International Journal of Food Microbiology, 46(3), 243-249.1999.
[23] Islam MS, Inoue A, Igura N, Shimoda M, Hayakawa L, “Inactivation of Bacillus spores by the combination of moderate heat and low hydrostatic pressure in ketchup and potage”. International Journal of Food Microbiology, 107(2), 124-130, 2006.
[24] Vercammen A, Vivijs B, Lurquin I, Michiels CW. “Germination and Inactivation of Bacillus coagulans and Alicyclobacillus acidoterrestris spores by high hydrostatic pressure treatment in buffer and tomato sauce”. International Journal of Food Microbiology, 152(3), 162-167, 2012.
[25] Haberbeck U, da Silva Riehl CA, Salomão BCM, de Aragão, GMF. “Bacillus coagulans spore ınactivation through the application of oregano essential oil and heat”. LWT-Food Science and Technology, 46(1), 267-273, 2012.
[26] Somavat R, Mohamed HM, Sastry SK. “Inactivation kinetics of Bacillus coagulans spores under ohmic and conventional heating”. LWT-Food Science and Technology, 54(1), 194-198, 2013.
[27] Daryaei H, Balasubramaniam VM. “Kinetics of Bacillus coagulans spore inactivation in tomato juice by combined pressureeheat treatment”. Food Control, 30(1), 168-175, 2013.
[28] Yıldız H, Baysal T. “Color and lycopene content of tomato puree affected by electroplasmolysis” International Journal of Food Properties, 2007. https://doi.org/10.1080/10942910600909063.
[29] Official Methods of Analysis of AOAC International, Arlington, Virginia, 16. 1995.
[30] Official Methods of Analysis of AOAC International Arlington, Virginia, 15, 1990.
[31] Ergün RA. Sterilize Edilebilen Polipropilen Kaplarda Oleoresin İçeren Sos Üretimi. Doktora Tezi, Ege Üniversitesi, İzmir, Türkiye, 2017.
[32] Ait-Ouazzou A, Cherrat l, Espina l, Lorán S, Rota C, Pagán R. “The antimicrobial activity of hydrophobic essential oil constituents acting alone or in combined processes of food preservation”. Innovative Food Science and Emerging Technologies, 12(3), 320-329, 2011.
[33] Omidbeygi M, Barzegar M, Hamidi Z, Naghdibadi H, “Antifungal activity of thyme, summer savory and clove essential oils against Aspergillus flavus in liquid medium and tomato paste”. Food Control, 18(12), 1518-1523, 2007.
[34] Pirone G, Mannino S, Vicini E. “Heat resistance of Bacillus coagulans spores in strained tomatoes”. Industria Conserve, 64, 18-20, 1989.
[35] Zanoni B, Pagliarini E, Giovanelli G, Lavelli V. “Modelling the effects of thermal sterilization on the quality of tomato puree”. Journal of Food Engineering, 56(2-3), 203-206, 2003.
[36] Rodrigo M, Martinez A, Sanchis J, Trama J, Giner, V. “Determination of hot-fill-hold-cool process specifications for crushed tomatoes”. Journal of Food Science, 1990. https://doi.org/10.1111/j.1365- 2621.1990.tb01590.x
[37] Minayo MPG, León A, Reguera JI. “Evaluation and quantification of heat treatments applied to food preserves”. Food Analytical Methods, 5, 774-780, 2012.
[38] Stumbo CR. Thermobacteriology in Food Processing, 2nd ed. New York, USA, Academic Press, 1973.
[39] Brennan JG, Butters JR, Cowell ND, Lilly AEV. Las Operaciones de la Ingeniería de los Alimentos. 3th ed. Acribia, Zaragoza, Spain, LiHey Tercera Edición Editorial, 1998.
[40] Stewart CM, Dunne CP, Sikes A, Hoover DG. “Sensitivity of Spores of Bacillus subtilis and Clostridium sporogenes to Combinations of High Hydrostatic Pressure and Other Processing Parameters”. Innovative FoodScience & Emerging Technologies, 1(1), 49-56, 2000.
[41] Johnson C, Balasubramaniam B. “Inactivation of Bacillus coagulans spores by pressure-assisted thermal processing”. The Journal of Undergraduate Research at Ohio State, 1(1), 35-38, 2010.
[42] Pirone G, Mannino S, Vicini E. “Heat resistance of Bacillus coagulans spores in strained tomatoes”. Industria Conserve, 64, 18-20, 1989.
[43] Okazaki T, Suzuki K. Pressure-Assisted Thermal Processing. Editors: Sun DW. Thermal food processing: New technologies and quality. 527-566. Boca Raton, FL, USA, CRC Press, 2006.
[44] Poojary MM, Passamonti P. “Optimization of extraction of high purity all-trans-lycopene from tomato pulp waste”. Food Chemistry, 188(1), 98-91, 2015.
[45] Ordonez-Santos LE, Vázquez-Odériz L, ArbonesMaciñeira E, Romero-Rodríguez MA. “The influence of storage time on micronutrients in bottled tomato pulp”. Food Chemistry, 112(1)146-149, 2009.
[46] Takeoka GR, Dao L, Flessa S, Gillespie DM, Jewell WT, Huebner B, Bertow D, Ebeler SE. “Comparison of physicochemical, microscopic and sensory characteristics of ecologically and conventionally grown crops of two cultivars of tomato (Lycopersicon esculentum Mill.)”. Journal of Agriculture and Food Chemistry, 49(8), 3713-7725, 2001.
[47] Baysal T, Demirdöven A, Ersus S. “Dondurulmuş domateslerin depolanması sırasında oluşan renk kayıpların belirlenmesi ve önleme yöntemleri”. Türkiye 9. Gıda Kongresi, Bolu, Türkiye, 24-26 Mayıs 2006.
[48] Wawrzyniak A, Marciniak A, Rajewska J. “Lycopene content of selected foods available on the polish market and estimation of its intake”. Polond Jounal Food and Nutritive Science, 55(2), 195-200, 2005.
[49] Motilva MJ, Macià A, Romero MP, Labrador A, Domínguez A, Peiró L. “Optimization and validation of analytical methods for the simultaneous extraction of antioxidants: Application to the analysis of tomato sauces”. Food Chemistry, 2014. https://doi.org/10.1016/j.foodchem.2014.04.096
[50] Aylin OC, Akyıldız A, Ağçam E, Keleş D, Ata A. “Farklı domates çeşitlerinin bazı kalite özellikleri”. Academic Food Journal, 10(3), 26-31, 2012.
[51] Abete I, Perez-Cornago A, Navas-Carretero S, Bondia-Pons I, Zulet MA. and Martinez JA. “A regular lycopene enriched tomato sauce consumption influences antioxidant status of healthy young-subjects: a crossover study”. Journal of functional foods, 5(1), 28-35, 2013.
[52] Bayod E, Willers EP, Torngerg E. “Rheological and structural characterization of tomato paste and its influence on the quality of ketchup”. LWT-Food Science and Technology, 41(7), 1289-1300, 2008.
[53] Akıllıoğlu HG, Bahçeci KS, Gökmen V. “Investigation and kinetic evaluation of furan formation in tomato paste and pulp during heating”. Food Research International. 2015. https://doi.org/10.1016/j.foodres.2015.10.005
[54] Ergün RA, Baysal T. “Effects of thyme, basil and garlic oleoresins on the thermal resistance of Bacillus coagulans in tomato sauce”. Journal of Food Processing and Preservation, 2019. https://doi.org/10.1111/jfpp.14118.
[55] Talens P, Mora L, Bramley, PF, Paul DF. “Antioxidant compounds and their bioaccessibility in tomato fruit and puree obtained from a DETIOLATED-1 (DET-1) downregulated genetically modified genotype”. Food Chemistry, 213(15), 735-741, 2016.
[56] Nakajo M, Moriyama Y. “Effect of pH and water activity on heat resistance of spores of Bacillus coagulans”. Shokuhin Kogyo Gakkaishi, 40(4), 268-271, 1993.
[57] Nasir MU, Hussain S, Jabbar S. “Tomato processing, lycopene and health benefits: A review”. Science Letters, 3(1), 1-5, 2015.
[58] Donnell CPO, Cullen PJ, Kumar TB, Adekunte AO.“Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice”. Food Chemistry, 122(3), 500-507, 2010.