Effect of the Storage Conditions on the Microbiological Quality and Selected Bioactive Compound Content in Fruit Mousses for Infants and Young Children

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dc.authoridGoksen, Gulden/0000-0002-5432-7936
dc.authoridWisniewski, Patryk/0000-0001-7002-5957
dc.authoridPietrzak-Fiecko, Renata/0000-0002-0754-0806
dc.authoridTanska, Malgorzata/0000-0002-7236-0369
dc.contributor.authorPurkiewicz, Aleksandra
dc.contributor.authorWisniewski, Patryk
dc.contributor.authorTanska, Malgorzata
dc.contributor.authorGoksen, Gulden
dc.contributor.authorPietrzak-Fiecko, Renata
dc.date.accessioned2025-03-17T12:25:17Z
dc.date.available2025-03-17T12:25:17Z
dc.date.issued2024
dc.departmentTarsus Üniversitesi
dc.description.abstractFruit mousses, as low-processed products, are highly susceptible to external conditions, and storage leads to the degradation of bioactive compounds, particularly phenolic compounds and vitamins, as well as promoting the growth of yeasts and molds. This study investigated the impact of storage conditions on the microbiological quality and degradation of selected bioactive compounds in fruit mousses from various producers (from apples, pears, and multi-components). Total phenolic (TPC) and total flavonoid (TFC) contents, vitamin C level, antioxidant capacity (AC, measured by the DPPH assay), and concentrations of macro- and microminerals were evaluated in fresh mousses and those stored for 48 h at 23 degrees C and 4 degrees C. Changes in total aerobic mesophilic bacteria (TAMB), yeast and mold counts, and selected microbial groups were also checked. It was found that the analyzed compounds varied depending on the components of the mousses. Multi-component mousses contained the highest levels of TPC, TFC, and vitamin C, and had 2-5 times higher AC values compared to apple and pear mousses. Storage at room temperature resulted in TFC lowering of up to 25% in apple mousses and vitamin C reductions of up to 22% in multi-component mousses. During refrigerated storage, the highest losses were observed in pear mousses, with TPC decreasing by up to 13% and vitamin C by up to 11%. Among the minerals, magnesium and zinc levels decreased most significantly in apple mousses stored at 23 degrees C (up to 33% and up to 29%, respectively). Microbiological analysis revealed variability in TAMB, yeast, and mold counts, with refrigeration (4 degrees C) generally limiting microbial growth compared to room temperature (23 degrees C). Notably, no pathogenic bacteria were detected under any storage conditions, and the mousses retained a high microbiological quality even after room-temperature storage.
dc.description.sponsorshipMinister of Science under the Regional Initiative of Excellence Program; APC - Minister of Science under the Regional Initiative of Excellence Program
dc.description.sponsorshipAPC funded by the Minister of Science under the Regional Initiative of Excellence Program.
dc.identifier.doi10.3390/app142311347
dc.identifier.issn2076-3417
dc.identifier.issue23
dc.identifier.scopus2-s2.0-85211788150
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.3390/app142311347
dc.identifier.urihttps://hdl.handle.net/20.500.13099/1599
dc.identifier.volume14
dc.identifier.wosWOS:001376177000001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherMdpi
dc.relation.ispartofApplied Sciences-Basel
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250316
dc.subjectlow-processed fruit product
dc.subjectphenolic compounds
dc.subjectvitamin C
dc.subjectminerals
dc.subjectantioxidant properties
dc.subjectfood ingredient losses
dc.subjectmicrobial safety
dc.titleEffect of the Storage Conditions on the Microbiological Quality and Selected Bioactive Compound Content in Fruit Mousses for Infants and Young Children
dc.typeArticle

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