Effect of ultrasound on different quality parameters of functional sirkencubin syrup
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Date
2020
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA
Access Rights
info:eu-repo/semantics/openAccess
Abstract
Ultrasound is a process studied intensively for different products due to the increasing interest in non-thermal technologies. Sirkencubin syrup contains honey and vinegar and is a functional beverage maintaining health. The aim of this study was to examine the effects of the ultrasound process (pH, titratable acidity, brix, phenolic compounds, flavonoids, antioxidants, total sugar, HMF, sensory evaluation andmicrobiological) on ultrasonic and functional sirkencubin syrup. Ultrasound treatments (26 kHz frequency, 60% amplitude, all samples 200 mL, 80 W power) with different times (2, 5, 8, 10 and 15 minutes) were applied using an ultrasonic processor. The increase in ultrasound time increased most bioactive compounds compared to control samples (untreated). Significant decreases in microbiological load were also recorded. The results of this study show that the ultrasound process can be used as a suitable technique for processing sirkencubin syrup by increasing the bioactive compounds and maintaining safety and quality standards with general acceptance by panelists. © 2020, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved.
Description
Keywords
Antioxidant, Functional, Non-thermal, Sirkencubin syrup, Ultrasound
Journal or Series
Food Science and Technology
WoS Q Value
Scopus Q Value
Q2
Volume
40
Issue
1
