High-Pressure Processing of Traditional Hardaliye Drink: Effect on Quality and Shelf-Life Extension

Abstract

Hardaliye, as one of the oldest and lesser known traditional beverages, is produced using red grape pomace from wine production. This drink production is achieved through lactic acid fermentation, with the addition of sour cherry leaves and mustard seeds—either heat-treated, grinded, or whole—in various concentrations. Hardaliye has a very short shelf life; thus, efforts have recently been made to process hardaliye with novel processing technologies in order to achieve shelf-life extension. Therefore, the high-hydrostatic-pressure (HHP) processing of hardaliye was performed to determine its impact on important properties, including in microbial inactivation and shelf-life extension, with respect to a Box–Behnken experimental design. Maximum log reductions of 5.38 ± 0.6, 5.10 ± 0.0, 5.05 ± 0.2, and 4.21 ± 0.0 with HHP were obtained for Brettanomyces bruxellensis, total mesophilic aerobic bacteria, Lactobacillus brevis, and total mold and yeast, respectively. The processing parameters of 490 MPa and 29 °C for 15 min were found as the optimal conditions, with the response variables of an optical density at 520 nm and the inactivation of L. brevis. The samples processed at the optimal conditions were stored at both 4 and 22 °C for 228 d. While the non-treated control samples at 4 and 22 °C were spoiled at 15 and 3 d, the HHP-treated samples were spoiled after 228 and 108 d at 4 and 22 °C, respectively.