Decontamination of frozen cherries by innovative light-based technologies: Assessment of microbial inactivation and quality changes

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dc.authorscopusid57729693000
dc.authorscopusid56526949300
dc.authorscopusid51664434400
dc.contributor.authorKutlu, Bengunur
dc.contributor.authorTastan, Ozge
dc.contributor.authorBaysal, Taner
dc.date.accessioned2023-01-12T19:54:53Z
dc.date.available2023-01-12T19:54:53Z
dc.date.issued2022
dc.departmentN/A/Departmenten_US
dc.description.abstractFoodborne pathogen L. monocytogenes is a major concern in the frozen food industry. In this study, the decontamination efficiency of UV-C and HIPL for the inactivation of L. monocytogenes on frozen cherries was evaluated for the first time. Frozen cherries were exposed to light treatments at various light doses (3, 6, 9, 12 J/cm(2)) and lamp distances (10 and 20 cm). Moreover, samples were washed with/without chlorine solution (300 ppm) for 60 s as a commercial treatment. The highest reduction of L. innocua was observed as 2.90 log CFU/g by HIPL (9 J/ cm(2)-20 cm). The HIPL inactivation kinetic data of L. innocua were well described using the Log-Linear equation. D value (J/cm(2)) required to reduce the Listeria population by 90% was 5.42 J/cm(2) (at 10 cm). Unlike UV-C, the surface temperature of samples did not exceed 0 degrees C during HIPL at all parameters. The experiments show that HIPL treated cherries had statistically lower total anthocyanin and higher total phenolics than the untreated control.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK 1505 University and Industry Collaboration Supporting Program) [5200023]en_US
dc.description.sponsorshipThis work was supported by the Scientific and Technological Research Council of Turkey (TUBITAK 1505 University and Industry Collaboration Supporting Program, Project Number: 5200023).en_US
dc.identifier.doi10.1016/j.foodcont.2022.109149
dc.identifier.issn0956-7135
dc.identifier.issn1873-7129
dc.identifier.issn0956-7135en_US
dc.identifier.issn1873-7129en_US
dc.identifier.scopus2-s2.0-85131453537en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.urihttps://doi.org/10.1016/j.foodcont.2022.109149
dc.identifier.urihttps://hdl.handle.net/11454/76559
dc.identifier.volume141en_US
dc.identifier.wosWOS:000833391900003en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Controlen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFrozen cherryen_US
dc.subjectHIPLen_US
dc.subjectUV-Cen_US
dc.subjectChlorineen_US
dc.subjectListeria innocuaen_US
dc.subjectQualityen_US
dc.subjectAqueous Chlorine Dioxideen_US
dc.subjectPower Pulsed-Lighten_US
dc.subjectPostharvest Uv-Cen_US
dc.subjectListeria-Monocytogenesen_US
dc.subjectBacterial Inactivationen_US
dc.subjectAntioxidant Capacityen_US
dc.subjectShelf-Lifeen_US
dc.subjectCut Appleen_US
dc.subjectFruiten_US
dc.subjectBlueberriesen_US
dc.titleDecontamination of frozen cherries by innovative light-based technologies: Assessment of microbial inactivation and quality changesen_US
dc.typeArticleen_US

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