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Chemicals used for seed treatments help to increase the agricultural production by preventing pests and pathogens but also cause environmental and health problems. Thus, environmentally-friendly technologies need to be developed for a seed treatment that inactivates surface microflora and improves seed vigor. One such pulsed electric field (PEF) treatment applied to cucumber seeds in the range of 1.07-17.28 Joule (J) significantly enhanced a mean germination rate (MGR) by up to 9%, a normal seedling rate by 25.73%, and a resistance to 100 and 200 mM salt stresses by 96% and 91.67%, respectively, with a stronger and faster growth of roots and seedlings. PEF treatment provided 3.34 and 3.22 log-reductions in the surface microflora of total mold and yeast and total aerobic mesophilic bacteria, respectively. The electrical conductivity (EC) values of the control samples increased over time, from 4 to 24 h. Those of the PEF-treated samples after 4, 12, and 24th hours were also more affected by the measurement time not by the PEF treatment. The joint optimization of 18 responses based on the best-fit Gaussian process model pointed to 19.78 s and 17.28 J as the optimal settings. The PEF treatment appeared to improve seed germination ability and stress resistance with the adequate inactivation of surface microflora.

Due to the growing demand for commercial enzymes derived from renewable and sustainable resources with higher efficacy, algal biomass has gained more attention. Thus, the production of exo-polygalacturonase (PGase) from Bacillus subtilis under submerged fermentation (SmF) using algal feedstocks as a carbon source in fermentation medium and its potential use for the clarification of apple and carrot juices with the optimization of the enzyme loading, pH, and time using Box–Behnken response surface methodology (RSM) were prompted. The maximum PGase activity of 510.61 ± 7.86 U/L was achieved at pH 5.0 after 48 h at 40°C using 0.5% (w/v) pectin, 0.1% (w/v) yeast extract, 0.02% (w/v) MgSO47H2O, 0.02% (w/v) K2HPO4, 0.3% (w/v) glucose, and 0.583% (w/v) microalgae hydrolysate as a fermentation medium. PGase production without glucose was favored by SmF with a shake flask working volume of 100 ml (248.90 ± 4.58 U/L) as compared to a bioreactor with a working volume of 1 L (192.99 ± 0.84) for 48 h. Both carrot and apple juices were treated with the crude PGase (248.9 U/L) at different concentrations (0.1–0.5%), temperature (30–50°C), and time (30–120 min), and the maximal clarification conditions were obtained as 0.3% (w/v) enzyme concentration at 50°C for 30 min exposure time. This study revealed that microalgae-derived PGase in crude form could be effectively used for clarification of the juices.

With the increasing concerns about the safety of chemical synthetic substances being added to food products, companies are beginning to search for natural sources of antimicrobials. Because essential oils were proven to have antimicrobial properties, they can be used as food preservatives. The mixture of essential oils may have a more potent antimicrobial profile compared to any single essential oil. Hence, the purpose of this work was to determine the chemical composition and inhibitory effects of Origanum compactum L. and Mentha piperita L. (Lamiaceae) essential oils alone or in combination against Staphylococcus aureus ATCC 29,213 and Escherichia coli ATCC 25,922. It is the first time reporting a combination of these two essential oils to control foodborne pathogens type Escherichia coli and Staphylococcus aureus. The major constituents of O. compactum essential oil were determined as carvacrol, thymol, p-cymene, and α-terpinene. Regarding M. piperita essential oil, menthofuran, menthol, methyl acetate, 1,8 cineole, and β-pinene were the major compounds. The mixture of essential oils presented a strong synergistic effect against E. coli, decreasing the minimum inhibitory concentration (MIC) of O. compactum from 0.0625% to 0.015625% (v/v) and the MIC of M. piperita from 1% to 0.125% (v/v). It was concluded that a mixture of essential oils provides a better antimicrobial effect against tested bacteria than that of the essential oils alone.

Akdemir Evrendilek, Gülsün; Ardahan Üniversitesi - Mühendislik Fakültesi - Gıda Mühendisliği Bölümü - Makale, Impacts of pulsed electric fields (PEF) on physicochemical properties, bioactive compounds, and furfural and hydroxymethylfurfural (HMF) formations were quantified for sour cherry juice (SCJ). pH, titratable acidity (TA), total soluble solids (TSS), a*, b*, chroma, and total monomeric anthocyanin content (TMAC) were not significantly affected by 0–0.0341 J/L. The initial total antioxidant capacity (TAC) significantly rose with all the PEF treatments but initial citric, malic, fumaric, oxalic, succinic (−)-epicatechin, ferrulic, gallic, luteolin, p-coumaric, and o-coumaric acids, Cy-3-sop, and Cy-3-glu did not significantly degrade with no formations of furfural and HMF. The best-fit regression models explained 60.1, 39.7, and 36.3% of variation in TAC, TMAC, and TSS, respectively. Frequency exerted a greater impact than did electric field strength (EFS) on TA, pH, TSS, total color difference (TCD), hue, chroma, TMAC, TAC, sinapic, oxalic, quinic and tartaric acids, Cy-3-glu-rut, and furfural formation. 350.9 µs, 6.78 kV/cm, and 98 Hz were pointed as optimal settings.

Presence of aflatoxins in agricultural products is a worldwide problem. Because of their high heat stability and resistance to most of the food processing technologies, aflatoxin degradation is still a big challenge. Thus, efficacy of pulsed electric fields (PEF) by energies ranging from 0.97 to 17.28 J was tested to determine changes in quality properties in red pepper flakes, mitigation of aflatoxins, inactivation of aflatoxin producing Aspergillus parasiticus, reduction in aflatoxin mutagenity, and modelling of A. parasiticus inactivation in addition to aflatoxin mitigation. Maximum inactivation rate of 64.37 % with 17.28 J was encountered on the mean initial A. parasiticus count. A 99.88, 99.47, 97.75, and 99.58 % reductions were obtained on the mean initial AfG1, AfG2, AfB1, and AfB2 concentrations. PEF treated samples by 0.97, 1.36, 5.76, and 17.28 J at 1 μg/plate, 0.97, 1.92, 7.78, 10.80 J at 10 μg/plate, and 0.97, 1.92, 2.92, 4.08, 5.76, 4.86, 6.80, 9.60, 10.80, and 10.89 J at 100 μg/plate were not mutagenic. Modelling with gradient boosting regression tree (GBRT), random forest regression (RFR), and artificial neural network (ANN) provided the lowest RMSE and highest R2 value for GBRT model for the predicted inactivation of A. parasiticus, whereas ANN model provided the lowest RMSE and highest R2 for predicted mitigation of AfG1, AfB1, and AfB2. PEF treatment possess a viable alternative for aflatoxin degradation with reduced mutagenity and without adverse effect on quality properties of red pepper flakes.

akdemir evrendilek, gulsun/0000-0001-5064-4195 WOS: 000534057000030 PubMed: 31802493 BACKGROUND: The consumption of pesticide-contaminated sour cherries as fruit or juice has become a major health concern, and so the search for alternative processing technologies, such as pulsed electric fields (PEF), ozone (O), and ultrasonication (US) has intensified. The objectives of this experimental study of sour cherry juice were fourfold: (1) to quantify the removal efficiency of newprocessing technologies (PEF, O, US), and their combinations, for the pesticides chlorpyrifos ethyl,pi-fluvalinate, cyprodinil, pyraclostrobin, and malathion; (2) to detect their impact on physical, bioactive, and sensory properties; (3) to determine their microbial inactivation levels for Escherichia coli O157:H7, Bacillus cereus, Pseudomonas syringae subs. Syringae, and Penicillum expansum; and (4) to jointly optimize multiple responses of physical, quality, and sensory properties, pesticides, andmicrobial inactivation. RESULTS: Except for all the O treatments, the physical, bioactive and sensory properties of sour cherry juice were not adversely affected by the treatments. The joint optimization suggested PEF1 (24.7 kV cm(-1) for 327 mu s), PEF2 (24.7 kV cm(-1) for 655 mu s), PEF2+ O+ US, US, and PEF2+ O as the five best treatments. PEF2+ O+ US best achieved both pesticide removal andmicrobial inactivation. CONCLUSION: PEF2+ O+ US provided promising reductions in pesticide andmicrobial loads. (C) 2019 Society of Chemical Industry. Republic of Turkey Ministry of Development Government Planning Agency [2009 DPT K 120140]; Scientific and Technological Research Council of Turkey (TUBITAK)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [1040585] This research was funded by the Republic of Turkey Ministry of Development Government Planning Agency (Project no. 2009 DPT K 120140) and the Scientific and Technological Research Council of Turkey (TUBITAK) (Project no. 1040585).

Republic of Turkey Ministry of Development Government Planning Agency, Grant/Award Number: 2009 DPT K 120140; Republic of Turkey Ministry of Agriculture and Forestry General Directorate of Agricultural Research and Policies, Grant/Award Number: TAGEM/16/AR-GE/35 High hydrostatic pressure (HHP) processing of traditional licorice drink with 200-500 MPa, 3-15 min, and 4 degrees C-40 degrees C revealed optimum operational conditions of 500-MPa pressure, 9.90 min and 18.5 degrees C. Shelf-life studies with the optimum HHP settings were conducted for a 25-day storage at 4 degrees C and 22 degrees C. Control samples at 22 degrees C and 4 degrees C were deteriorated on Days 2 and 7, whereas the HHP-processed samples had a shelf life of 25 days. Initial pH, L*, a*, b*, and C* values and glabridin concentration significantly decreased, but conductivity and turbidity values, total mesophilic aerobic count and total mold and yeast count significantly increased, and no significant change was observed for the initial h, titratable acidity (TA), glycyrrhizin concentration, and sensory properties for the HHP-processed samples during shelf-life studies. Except for vanillic, caffeic, and acetic acids and miristein, no significant change was observed on phenolic compounds and organic acids. Practical applications Due to perishable nature, licorice drink has very short shelf life, and this situation restricts large-scale production and marketing. Heat processing causes degradation on physical and sensory properties of licorice drink. HHP can achieve shelf life extension of licorice drink up to 1 month without a significant adverse impact on most of the quality parameters enabling large-scale production. Republic of Turkey Ministry of Development Government Planning Agency [2009 DPT K 120140]; Republic of Turkey Ministry of Agriculture and Forestry General Directorate of Agricultural Research and Policies [TAGEM/16/AR-GE/35]

The increased environmental awareness and tighter regulatory standards have prompted various industries to seek appropriate wastewater treatment technologies, in particular, for colored wastewater. This review provides detailed information on dyes, their classification, the environmental impact of water pollution on the national (Morocco) and international scales. Recent studies about the adsorption treatment process for the removal of dyes from the aqueous solution with different adsorbents recognized as a sustainable solution in terms of minimization, recovery, and reuse were evaluated. It is also aimed to synthesize the current literature data concerning low-cost adsorbents by systematically highlighting both their characteristics and capacities. Moreover, the applicability of various kinetic adsorption and isothermal models to the removal of dyes by a wide range of adsorbents is reported in addition to information regarding continuous system adsorption.

The authors would like to thank Republic of Turkey Ministry of Agriculture and Forestry General Directorate of Agricultural Research and Policies (project no: TAGEM/16/AR-GE/35) and Republic of Turkey Ministry of Development Government Planning Agency (Project no: 2009 DPT K 120140) for financial support and Innovative Food Technologies Development Application and Research Center (YENIGIDAM) for HPLC analyses. High hydrostatic pressure (HHP) processing of traditional fermented turnip juice (shalgam) was studied with respect to quality attributes, microbial inactivation, and shelflife extension. According to Box-Behnken design, shalgam samples were processed using 3-15 min, 4-40 degrees C, and 200-500 MPa. The optimum processing conditions involved 34.23 degrees C, 15 min, and 500 MPa for the color intensity and tone of 3.43 and 0.69 and the numbers of viable total mold and yeast, Lactococcus lactis subsp. cremoris, and Lactobacillus paracasei of 3.09, 2.51, and 2.68 log cfu/ml, respectively. Shalgam samples processed under the optimum conditions were stored at 4 and 22 degrees C for 90 days. The control samples at 4 and 22 degrees C were spoiled at 60 and 45th days, respectively. The storage time rather than the HHP processing affected physical properties, organic acids, phenolic compounds, and anthocyanins of shalgam. The treatment samples had significantly lower microbial growth during the storage time. Republic of Turkey Ministry of Agriculture and Forestry General Directorate of Agricultural Research and Policies [TAGEM/16/AR-GE/35]; Republic of Turkey Ministry of Development Government Planning Agency [2009 DPT K 120140]

Akdemir Evrendilek, Gülsün; Ardahan Üniversitesi - Mühendislik Fakültesi - Gıda Mühendisliği Bölümü - Makale, Seed processing technologies are essential for seed safety and functionality through protection of physicochemical quality, pathogen inactivation, aflatoxin detoxification and alleviation of mutagenicity. Design of a pilot-scale unit of pulsed electric fields (PEF) to treat sesame seeds with respect to quality parameters, Aspergillus parasiticus inactivation and aflatoxin reduction as well as alleviation of aflatoxin mutagenicity were prompted in this study. PEF energy ranged from 0.97 to 17.28 J achieved maximum reductions of peroxide value and acidity number of 67.4 and 85.7%, respectively, and did not change color L*, a*, b* and hue values. A 60% reduction of A. parasiticus counts occurred at the maximum PEF energy. Aflatoxins G1, G2, B1, and B2 contents decreased by 94.7, 92.7, 86.9, and 98.7%, respectively. Except for the samples treated by 2.16 J with 100 μg/plate and by 6.80 J with 10 μg/plate, PEF treatment provided elimination of aflatoxin mutagenity. It is concluded that PEF treatment can be used to treat sesame seeds with preservation of physicochemical properties, inactivation of A. parasiticus and decomposition of aflatoxins with reduced mutagenicity.

Seeds harbor different microorganisms on their surfaces that degrade seed quality, thus causing an economic loss. Even though different approaches are available for the disinfection of seed surfaces, there is a need to develop environmentally friendly and sustainable technologies. A bench-scale pulsed electric field (PEF) unit was designed to inactivate microflora of eight seeds after which the resultant vigor of the treated seeds was determined. RESULTS Significant reductions were obtained in endogenous natural and inoculated pathogenic (Alternaria brassica and Xanthomonas campestris pv. campestris, Drechslera graminea and Fusarium graminearum) microflora of seeds. The survival ratios of total aerobic mesophilic bacteria and of total mold and yeast decreased significantly for winter wheat and barley, parsley, onion, lettuce, tomato, and garden rocket with the PEF treatments of 240 and 960?J. A significant increase in germination ratio was observed for winter wheat and barley, lettuce, and tomato with 960?J. Germination energy increased for parsley with 240?J and for winter wheat and barley, lettuce, tomato, and garden rocket with 960?J. A better root development and seedling were found for winter barley. CONCLUSION PEFs are a viable option to both disinfect seed surfaces and improve seed vigor. ? 2019 Society of Chemical Industry

Ultrasonication (US) processing of ketchup, changes in its quality parameters and microbial inactivation, and joint optimization of treatment parameters (22-57.5 degrees C treatment temperature, 90 and 100% amplitude, and 3 and 5 min treatment times) were investigated. Increased temperature and amplitude changed properties of ketchup. Total initial mold and yeast count of 2.40 +/- 0.23 log CFU/mL became undetectable with all US treatments. Total initial lactic acid bacteria of 3.91 +/- 0.23 log CFU/mL became undetectable at 55 degrees C with 100% amplitude for 5 min and 57.5 degrees C with 100% amplitude for 3 and 5 min (P < 0.05). Optimum settings were 57.39 degrees C, 100% amplitude, and 3.53 min (composite desirability = 0.81). The pilot-scale US treatment with a moderate temperature appeared promising to process ketchup., TUBITAK TEYDEP [3170830], The author(s) disclosed receipt of the following financial support for the research, authorship, and/or publication of this article: This work was supported by the TUBITAK TEYDEP, (grant number 3170830).

Bu çalışmada, kütlece %1’lik jelatin-karagenan (G-CR) karışımının hacimce 1:1 ve 2:1 oranlarında pH 7.0 de stres kontrollü reometre ile reolojik yatışkın kayma ve dinamik ölçümleri yapılmıştır. Sonuçlar, gayet yüksek eşik stresine sahip G-CR karışımları için en yüksek tahmin katsayısı veren (R2=0.993) Herschel-Bulkley (HB) reolojik akış modeline göre uyum göstermektedir. Karagenan, jelatine göre (G’≈10) daha yüksek mertebeli (G’≈103) elastik modüle sahip olduğundan, G-CR karışımına CR katkısının jel dayanımını arttırdığı gözlenmiştir. Karışımdaki , 2:1 karışım oranında 13 oC ve pH 7 de, jel dayanımı tekstür cihazı ile 4.71 N olarak bulunmuştur. Ayrıca, bu çalışmada jel ağlarındaki mukavemet artışı jellerin SEM analizleri ile desteklenmiştir., Rheological steady shear and dynamical measurement of gelatin-carragenan (G-CR) 1%, w/v mixtures at mixing ratios of 1:1 and 2:1at pH 7.0 were performed using stress controlled rheometer. The results reveal that Herschel-Bulkley (HB) rheological flow model gives the best fit (R2=0.993) to capture the flow characteristics of highly yielding G-CR mixtures. Carrageenan improves the gel strength of the mixture due to moving towards more elastic modulus (order of G’≈103) as compared to gelatin elastic modulus (order of G’≈10). At 1.0 % of gum concentration, 2:1 of gum ratio, 13 oC of temperature, and pH of 7.0, the gel strength texture for G-CR mixtures were found to be as 4.71 N. Strengthening of gel network structures were also confirmed using SEM analysis of G-CR mixtures.

Occurrence rate and magnitude of food-related diseases (FRD) are of global concern causing socio-economic issues, and thus, they must be continuously monitored. The objectives of the study were to determine occurrence rate and trends of FRD in Turkey from 1960 to 2010 in parallel to increased rate of population growth. Recorded incidents of foodborne illnesses/diseases were obtained as annual reports and expressed as disease/population rate in order to determine trends of each disease. Long-term evaluations of bacillary dysentery (BD), brucellosis, gastrointestinal diarrhea (GD), meningitis infections, meningitis and central nervous system infections (MCNSI), other bacterial infections, other infections and parasite-caused diseases (OIPCD), other virus-caused infections, paratyphoid, and typhoid showed different trends in terms of occurrence rate but an overall decrease in the occurrence rates of BD, GD, OIPCD, and typhoid.

Rheological and textural behavior of mixed hydrolgels gelatin-carboxymethylcellulose (CMC) were examined to evaluate the influence of hydrogel concentration (0.5, 0.75, and 1.0%), hydrogel mixed ratio (1:2, 1:1, and 2:1), temperature (4, 12, and 20 °C) and pH (3, 5, and 7.0) on gel strength. Depending on the experimental design, chemical weak and physical mixed gelatin-CMC hydrogels were obtained according to small amplitude oscillation (SAOS) test. The most effective factor was found as pH followed by hydrogel mixed ratio and hydrogel concentration for gel strength according to design model. The optimum textural conditions for mixed hydrogels were also determined to be 1.0% of hydrogel concentration, 2:1 of hydrogel mixed ratio, 4 °C of temperature, and pH of 7.0 with texture of 1.30 N. It is concluded that gel strength is more sensitive to temperature from rheological measurement than from getting textural measurements. Practical applications: Hydrogel is a good film form to resist water vapor and air diffusion in coating for fruit and vegetables. Combination of different hydrogels is increased rheological properties such as gel strength due to the synergistic interactions. Thus, gel strength estimation is a critical issue to be explored in food industry especially in food coatings for the improvement of texture, stability, and shelf life extension of food products. As a consequence, there is need to evaluate stability of gel strength under different gel production and processing conditions.

Regime (direction, amount, rate, and pattern) of change in aroma active compounds was quantified as a function of four pulsed electric field (PEF) treatment times, three fruits, and 10 physical and eight sensory properties using the best-fit multiple linear regression (MLR) models. The PEF treatment times did not deteriorate 94% of the sensory properties and 70% of the physical properties and significantly change 57% of a total of 73 aroma active compounds detected for sour cherry juice, and apricot and peach nectars. The best performing MLR models belonged to 1-methyl-4-prop-1-en-2-ylcyclohexene as a function of fruit type, treatment time, and titratable acidity (= 49 mg/L; Radj2 = 95.7%; Rcv2 = 94.9%) and to 2-[(2S,5S)-5-ethenyl-5-methyloxolan-2-yl]propan-2-ol as a function of fruit type, and treatment time (SE = 157 mg/L; Radj2 = 98.2%; Rcv2 = 98.0%), respectively (n = 48; p Industrial relevance Pulsed electric field (PEF) is one of the leading nonthermal food technologies especiallyfor processing of high acid low viscosity foods with satisfactory quality and microbial inactivation. It was shown in this study that PEF with different treatment times can successfully be applied in the pasteurization of sour cherry juice, and apricot and peach nectars with minimum loss of aroma active compounds and sensory and physical properties. Both PEF processing conditions and results can be used as a guide to determine PEF processing parameters for industrial scale processing of juices/nectars.

Effects of pulsed electric field (PEF) processing on 28 aroma active compounds, and four physical and eight sensory properties of peach nectar were explored using the best-fit multiple linear regression (MLR) models and Monte Carlo simulations as a function of the treatment times of 0, 66, 131, and 210 mu s. The PEF treatment time of 131 mu s on average led consistently to the least loss of most compounds. Significantly enhanced or no significant changes in the sensory properties were found as a function of the PEF treatment times. The most influential sensory predictor of the 28 MLR models was flavour, while the aroma compound most influential on the sensory properties of aftertaste, flavour, sweetness, and overall acceptance was octadecanoic acid. Monte Carlo simulations were used for the probabilistic assessments of stochastic variability and uncertainty associated with aroma active compounds of PEF-treated peach nectar. (C) 2015 Elsevier Ltd. All rights reserved.

Today’s consumers are more aware of benefits and health-related effects of food and food compounds, and would like to get benefit of health promoting effects from the food consumed. It is well known that food can be deteriorated by microbiological, chemical and physical factors that their health-promoting effect of food as well as their bioavailability are diminished or lost. Food are processed to extend the shelf-life with elimination of the detrimental effects, but most common food processing technologies cause denaturation of health-promoting compounds resulting in a decrease in food bioavailability. Thus, alternative technologies preserving nutritional and health-promoting effect of food and food compounds come forward. High pressure processing (HPP) as one of the leading nonthermal food processing technologies provides safety of food with fresh-like properties with minimal lost on nutritional and sensory properties; however, limited number of studies involve bioavailability of these compounds.

Mad honey from Rhododendron ponticum nectar is produced in a large quantity in the western Black Sea region of Turkey and causes poisoning due to consumption of grayanatoxins (GTX I and III). There are a few studies about characterisation of GTXs in mad honey produced from R.ponticum. This study quantified basic properties including concentrations of GTX I and GTX III in mad honey samples collected in three consecutive years. Although the chemical composition of mad honey varied annually depending on the production year, mean GTX I and GTX III contents were estimated at 20.4±1.69 and 8.20±1.93mg/kg, respectively. The concentrations of GTXs did not change significantly during storage of 6months.

Hawthorn (Crataegus oxycantha) vinegar produced traditionally only in Bolu (Turkey) in small amount is believed to cure some diseases such as cold, flu and cardiovascular diseases by local people. However, very limited amount of information is available regarding the health effect of hawthorn vinegar. In order to investigate the metabolic effects of hawthorn vinegar 37 patients who were diabetic, hypertensive, overweight and taking related medications with high cardiovascular risk group were selected and without changing their diet habits and exercise program, vinegar consumption was added to each meal during four-week. There was a significant change on the weight loss, BMI change, blood pressure decrease, glucose, cholesterol, trigliseride, LDL, HDL and cholesterol/HDL after consumption of Hawthorn vinegar (p≤0.05). Total phenolic substance concentration (mg/mL) and total monomeric anthocyanin content (mg/L) and total antioxidant capacity (%) of the Hawthorn vinegar were measured as 0.51, 0.25 and 77, respectively. This study demonstrates that Hawthorn vinegar has positive metabolic effects on the patients with high cardiovascular risk factors.

Processing of red wine by pulsed electric fields (PEFs) with determination of physical, chemical and sensory properties as well as inactivation of Escherichia coli O157:H7, Lactobacillus delbrueckii ssp. bulgaricus, Candida lipolytica, Saccharomyces cerevisiae and Hansenula anomala revealed that increased electric field strength and treatment temperature did not cause significant difference on measured attributes (P > 0.05); however, initial number of inoculated microorganisms significantly decreased (P ≤ 0.05). Response surface methodology was used to design the experiments, and a central composite design with quadratic model fitted to explain microbial inactivation. It is concluded that processing of red wine with no significant changes and microbial stability can be ensured with PEF treatment. Practical Applications It was revealed that sulfur dioxide used in vineries to stop the fermentation and eliminate growth of wild yeasts may cause allergic reactions, asthma and headache, and thus it is recommended that sulfur dioxide dose needs to be decreased. Alternative methods such as pulsed electric fields (PEFs) are in search to examine the potential applications in wine-making industry. It was shown by this study that PEF has a potential to process red wine without adversely affecting important properties.

Rapid and specific identification of foodborne pathogens is important for not only for food producers but also consumers as well as food safety authorities. Foods can harbor pathogen bacteria of different species, thus it is also important to be able to detect different pathogens simultaneously from the food samples even though they are in very low number. Detection of bacteria depends on different factors such as the initial number, food matrix, sensitivity of the method, competitor microflora and physical state of the bacteria whether they are injured or not. Simultaneous detection of different bacteria yet adds another hurdle for the level of detection, and thus, different approaches have developed and tested so far to optimize the maximum recovery.

Pulsed Electric Field (PEF) treatment is a non-thermal food processing technology that mostly applied to low viscosity high acidity food samples. Due to its non-thermal nature, it is preferred over thermal processing technologies since it has a superiority to preserve physical, chemical, biochemical and sensory properties of food with extended shelf life. Studies focused on preservation of bioactive and health-related compounds usually involve effect of PEF on water soluble vitamins, total antioxidant capacity, total phenolic compounds, phenolic substances, organic acids, and anthocyanins and are limited on how bioaccessibility and bioavailability of these compounds are changed by PEF processing. Thus, effects of PEF processing on bioaccessibility and bioavailability of food components with both in vivo and in vitro studies emphasizing on future needs are emphasized in this review.

Application of pulsed electric fields to process apricot nectar by determining the pH,. Brix, total acidity, conductivity, color, non-enzymatic browning index, concentration of mineral ions, and retention of ascorbic acid and beta carotene as well as inactivation of Escherichia coli O157:H7, Listeria monocytogenes, Staphylococcus aureus, Pseudomonas syringae subs. syringae, Erwinia carotowora, Penicillum expansum, and Botrytis cinerea was explored in this study. Processing of apricot nectar did not cause a significant difference in measured attributes (p > 0.05). However, inactivation of all microorganisms was significantly increased with increased electric field strength and treatment time (p

Influences of high pressure processing (HPP) on some physical properties and on inactivation of Listeria monocytogenes and Listeria innocua in a yogurt drink (ayran) were quantified with or without addition of mint essential oil. Pressure treatment alone or combined with mint essential oil did not cause significant changes in pH, water activity, color and serum protein separation (p > 0.05). HPP of ayran samples at 600 MPa for treatment time of 300 s reduced L. monocytogenes and L. innocua by more than 5-log units (p ≤ 0.05) at ambient temperature. Addition of mint essential oil further enhanced inactivation of both bacteria by more than 1 log cfu mL−1. Combination of mint essential oil with HPP provided a reduction in pressure treatment severity by 100–300 MPa or by 210 s to achieve the same amount of inactivation relative to HPP alone. Both Weibull distribution and log-logistic models were fitted to survival data. High pressure-processing combined with mint essential oil appeared to be a promising technique for preserving microbiologically-safe ayran with no significant impacts to product quality.

Pulsed electric fields (PEF) processing of sour cherry juice with the measurement of pH, [ordinal indicator, masculine]Brix, titratable acidity, conductivity, colour (L*, a* and b*), nonenzymatic browning index, metal ion concentration, total ascorbic acid and total antocyanin content as well as microbial inactivation were searched in the study. Applied PEF treatment parameters did not cause any significant difference on measured properties of sour cherry juice (P > 0.05). On the other hand, inactivation of Escherichia coli O157:H7, Staphylococcus aureus, Listeria monocytogenes, Erwinia carotowora, Pseudomonas syringae subs. syringae, Botrytis cinerea and Penicillum expansum significantly increased with increased electric field strength and treatment time (P [less-than or equal to] 0.05). It was revealed that PEF is a viable option to process sour cherry juice with significant amount of microbial inactivation and without adversely affecting important physical and quality parameters.

Applicability of pulsed electric fields (PEFs) to process peach nectar as a function of electric field strength and treatment time with respect to microbial inactivation and measurement of physical and chemical properties of peach nectar was evaluated. No significant difference was detected in terms of pH, °Brix, titration acidity (TA), conductivity, color (L*, a* and b*), nonenzymatic browning index (NBI), metal ion concentration, ascorbic acid content and beta carotene concentration between control and PEF-treated peach nectar samples (P > 0.05). On the other hand, Escherichia coli O157:H7, Staphylococcus aureus, Listeria monocytogenes, Erwinia carotowora, Pseudomonas syringae, Botrytis cinerea and Penicillum expansum were significantly inactivated (P ≤ 0.05). PEF can successfully be applied to peach nectar with significant amount of microbial inactivation without a significant adverse effect on physical and chemical properties. PRACTICAL APPLICATIONS Pulsed electric field (PEF) processing, considered a novel technology, posses a significant potential to achieve nonthermal (cold) pasteurization and/or sterilization of liquid materials, especially fruit juices. This study was performed to determine potential use of PEF to process peach nectar based on the measurement of changes in physical and chemical properties as well as in microbial inactivation. PEF processing significantly inactivated inoculated microorganisms without adverse effects on both physical and chemical properties. Based on the results, it can be concluded that PEF technology can successfully be applied pasteurization of peach nectar.

Inhibitory effects of pulsed electric fields (PEF) on Penicillum expansum inoculated into sour cherry juice, apricot and peach nectars were determined based on germination tube elongation, spore germination rate, and light and scanning electron microscopy (SEM) observations in this study. After inoculation of juice/nectar samples with P. expansum spores at the level of 10 5 –10 6 cfu/mL, the samples were processed by bench scale PEF pulse generator as a function of differing electric field strengths (0, 13, 17, 20, 23, 27, 30 and 34 kV/cm) and processing times (0, 62, 94, 123, 163, 198 and 218 μs). Results revealed that with an increase in electric field strength and processing time, germination tube elongation and spore germination rate were completely inhibited. Light and SEM observations revealed considerable morphological alterations in fungal conidia such as cytoplasmic coagulation, vacuolations, shrinkage and protoplast leakage. PEF processing of juice/nectars was demonstrated to be effective in inactivating P. expansum . To our knowledge, this is the first study confirming the inhibitory effects of PEF on germination tube elongation and spore germination rate of P. expansum in fruit juice/nectars.

Chemical compositions and inhibitory effects of essential oils of Turkish oregano (Origanum minutiflorum O. Schwarz & P. H. Davis), bay laurel (Laurus nobilis L.), Spanish lavender (Lavandula stoechas subsp. stoechas L.), and fennel (Foeniculum vulgare Mill.) on Escherichia coli O157:H7, Listeria monocytogenes, Salmonella typhimurium, and Staphylococcus aureus were determined. After the essential oils were applied on the foodborne pathogens at doses of 0 (control), 5, 10, 20, 30, 40, 50, and 80 microL/mL, the resultant numbers of cells surviving were counted. Results revealed that all essential oils exhibited a very strong antibacterial activity against the tested bacteria (P < 0.05). Gas chromatography-mass spectrophotometry analyses revealed that carvacrol (68.23%), 1,8-cineole (60.72%), fenchone (55.79%), and trans-anethole (85.63%) were the predominant constituents in Turkish oregano, bay laurel, Spanish lavender, and fennel essential oils, respectively.

In this study, pulsed electric field (PEF) treatment of beer, effectiveness of PEF treatment on microbial inactivation, effects of PEF treatment on sensory properties, and detection of electrode material migration were explored. Beer samples were treated by PEF for the inactivation of natural flora and inoculated cultures of Saccaromyces uvarum, Rhodotorula rubra, Lactobacillus plantarum, Pediococcus damnosus, and Bacillus subtilis. Inactivation induced by the PEF treatment was 0.5, 4.1, 4.3, 4.7, 5.8, and 4.8 log10 colony-forming units/mL in the above microorganisms, respectively (P < 0.05). There was a significant increase in the amount of Cr, Zn, Fe, and Mn ions in the beer samples after PEF treatment (P < 0.05) leading to a statistically significant degradation in flavor and mouth feel. Further studies are needed to optimize electrode materials and PEF treatment to minimize or eliminate this degradation.