Karvakrol İlavesinin Zygosaccharomyces bailii ile Kontamine Edilmiş Elma Suyunda Bazı Fizikokimyasal ve Biyoaktif Özelliklerin Değişimi Üzerindeki Etkisinin İncelenmesi

Bu çalışmada yüksek şeker konsantrasyonuna, düşük aside, etanole ve pastörizasyon uygulamasına karşı direnç gösterebilen Z. bailii inhibisyonunda kullanılan karvakrolün, elma suyunun depolama süresi boyunca bazı fizikokimyasal ve biyoaktif özellikleri ile maya sayılarındaki değişimine olan etkisi incelenmiştir. Bu amaçla tepki yüzey yöntemi uygulanmış ve proses değişkeni olarak depolama süresi (1-41 gün), depolama sıcaklığı (4-20°C), pozitif kontrol olarak sodyum benzoat miktarı (%0-0,1) ve karvakrol miktarı (0-750 ppm) seçilmiştir. Elma suyu örneklerinde depolama boyunca maya canlılığına bağlı olarak fizikokimyasal özelliklerinde önemli değişiklikler meydana gelmiştir. Karvakrol miktarının artışı maya sayısında yaklaşık 7 log düzeyinde bir azalma meydana getirmiş ve meyve sularının bozulmalarını önlemiş, ancak karvakrol içermeyen örneklerde briks değeri maya faaliyeti sonucu yaklaşık %50 düzeyinde azalma göstermiş ve meyve suyu tüketilemeyecek duruma gelmiştir. Toplam fenolik madde değerleri 136,7-645,7 mg GAE/L aralığında tespit edilmiş olup en düşük toplam fenolik madde miktarı karvakrol içermeyen 11 no’lu örnekte tespit edilmişken en yüksek değer ise en yüksek seviyede karvakrol ihtiva eden elma suyu örneğinde belirlenmiştir. Yapılan optimizasyon işlemi sonucunda örneklerin maksimum düzeyde karvakrol ilavesi ile Z. bailii’nin bozucu faaliyetlerinin büyük ölçüde engellenebileceği görülmüştür.

Investigation of The Effect of Carvacrol Addition on The Change of Some Physicochemical and Bioactive Properties of Apple Juice Contaminated with Zygosaccharomyces bailii

In this study, the effects of carvacrol addition which is a natural preservative to apple juice samples contaminated with Z. bailii which is an osmotolerant yeast and shows resistance against high sugar concentration, low acidity, ethanol content and pasteurization process, were investigated on some physicochemical and bioactive properties and also changes in yeast numbers during storage period. For this purpose, the response surface methodology was applied and storage time (1-41 days), storage temperature (4-20°C), sodium benzoate amount (0-0.1%) and carvacrol amount (0-750 ppm) were selected as processing variables. Significant changes in physicochemical properties were observed due to yeast viability occurred during the storage of apple juice samples. The increase in the amount of carvacrol caused a decrease in the number of yeasts about 7 log level and prevented the spoilage of fruit juices. However, the brix value of the samples without carvacrol showed a decrease of 50% as a result of yeast activity and the fruit juice could not be consumed. Total phenolic content of the sample was in the range of 136.7-645.7 mg GAE/L and the lowest total phenolic content was determined for the run 11 having no carvacrol while the highest total phenolic content was for the sample added with the highest carvacrol level. As a result of the optimization process, it was observed that the deterioration activities of Z. bailii could be prevented to a great extent by the addition of maximum amount of carvacrol.

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