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Evaluation of physicochemical, antioxidant, microbiological and organoleptic properties of purple basil beverage

dc.contributor.buuauthorÇopur, Ömer
dc.contributor.buuauthorÇOPUR, ÖMER UTKU
dc.contributor.buuauthorÖzoglu, Özüm
dc.contributor.buuauthorÖZOĞLU, ÖZÜM
dc.contributor.buuauthorÖZKAN KARABACAK, AZİME
dc.contributor.buuauthorDurgut, Senanur
dc.contributor.buuauthorKorukluoğlu, Mihriban
dc.contributor.buuauthorKORUKLUOĞLU, MİHRİBAN
dc.contributor.buuauthorTamer, Canan Ece
dc.contributor.buuauthorTAMER, CANAN ECE
dc.contributor.departmentBursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.
dc.contributor.departmentBursa Uludağ Üniversitesi/Gemlik Asım Kocabıyık Meslek Yüksekokulu.
dc.contributor.orcid0000-0003-4175-4477
dc.contributor.orcid0000-0002-1314-4965
dc.contributor.researcheridAAG-8503-2021
dc.contributor.researcheridIVU-8132-2023
dc.contributor.researcheridAAH-2319-2019
dc.date.accessioned2024-10-07T05:32:42Z
dc.date.available2024-10-07T05:32:42Z
dc.date.issued2023-01-01
dc.description.abstractDevelopment of a functional refreshment beverage containing purple basil was the main purpose of this study. While spontaneously produced beverages were fabricated in two different times were named as Control I and Control II; beverages inoculated with isolated Lactobacilus plantarum strains (LP31 and LP20) were named as Starter I and Starter II, respectively. To the results, pH, brix degrees and total acidity values were changed between 3.15 - 3.37, 5.90 - 6.40 and 0.66 - 0.76%, respectively. During incubation, total phenolic content (TPC) of beverage samples increased. Starter II showed higher antioxidant capacity (AC) than Starter I during all the incubation period. Moreover, Starter II had the highest total monomeric anthocyanin (TMA) content on the 8th day of incubation. The number of total aerobic mesophilic bacteria (TAMB) and lactic acid bacteria (LAB) decreased during the 8-day incubation periods in all of the beverages. However, LP20 was found more suitable with roughly 0.75 log CFU/mL number of LAB decreasing in Starter II as starter due to vegetable origin, when it was almost 3 log CFU/mL in Starter I.
dc.identifier.doi10.52292/j.laar.2023.1011
dc.identifier.endpage240
dc.identifier.issn0327-0793
dc.identifier.issue3
dc.identifier.startpage231
dc.identifier.urihttps://doi.org/10.52292/j.laar.2023.1011
dc.identifier.urihttps://hdl.handle.net/11452/45918
dc.identifier.volume53
dc.identifier.wos001158088200007
dc.indexed.wosWOS.SCI
dc.language.isoen
dc.publisherPlapiqui(uns-conicet)
dc.relation.journalLatin American Applied Research
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.subjectLactic-acid bacteria
dc.subjectOcimum-basilicum
dc.subjectPhenolic composition
dc.subjectKombucha tea
dc.subjectAntimicrobial properties
dc.subjectFermented beverage
dc.subjectL.
dc.subjectCapacity
dc.subjectStorage
dc.subjectJuice
dc.subjectPurple basil
dc.subjectBeverage
dc.subjectAntioxidant capacity
dc.subjectL. plantarum
dc.subjectScience & technology
dc.subjectTechnology
dc.subjectEngineering, chemical
dc.subjectEngineering
dc.titleEvaluation of physicochemical, antioxidant, microbiological and organoleptic properties of purple basil beverage
dc.typeArticle
dspace.entity.typePublication
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relation.isAuthorOfPublicationc1b26f17-095e-44a6-8168-082729c33cad
relation.isAuthorOfPublicationa80dbc8d-1f24-409d-a03c-4547e52a65d0
relation.isAuthorOfPublication629a6edc-10c0-42ba-bbb9-eb18a37f06fb
relation.isAuthorOfPublication.latestForDiscoveryc153c8c5-3d2d-4e5d-b203-5b3cce30e80f

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