Effect of thermosonication and thermal treatments on antidiabetic, antihypertensive, mineral elements and in vitro bioaccessibility of bioactive compounds in freshly squeezed pomegranate juice

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dc.authoridYikmis, Seydi/0000-0001-8694-0658
dc.authorscopusid57202897863
dc.authorscopusid57653514800
dc.authorscopusid36174078500
dc.authorscopusid57214725639
dc.authorscopusid24483063300
dc.contributor.authorYıkmış, Seydi
dc.contributor.authorÖzer, Hayrettin
dc.contributor.authorLevent, Okan
dc.contributor.authorÇöl, Başak Gökçe
dc.contributor.authorErdal, Berna
dc.date.accessioned2023-04-20T08:04:11Z
dc.date.available2023-04-20T08:04:11Z
dc.date.issued2022
dc.departmentYüksekokullar, Sağlık Yüksekokulu, Beslenme ve Diyetetik Bölümü
dc.departmentFakülteler, Tıp Fakültesi, Temel Tıp Bilimleri Bölümü, Tıbbi Mikrobiyoloji Ana Bilim Dalı
dc.description.abstractPomegranate fruit and its products have been recognized as 'miracle fruit' due to their nutritional content, organoleptic properties and health benefits. There is no detailed study about the optimization of thermosonication (TS) conditions for the popular drink, freshly squeezed pomegranate juice. Bioactive components in freshly squeezed pomegranate juice treated with thermosonication were increased using the response surface method (RSM) and artificial neural network (ANN). ANN had higher correlation than RSM and as a result of optimization, thermosonication treatment conditions of 49.50 degrees C, 10.5 min and 72.50% amplitude were determined.Thermosonication-treated pomegranate juice (TS-PJ) had higher antidiabetic and antihypertensive effects than thermal pasteurized pomegranate juice (P-PJ). TS did not affect physicochemical parameters (p > 0.05). Both treatments reduced the microbial load after treatment and TS-PJ was superior in terms of sensory attributes. As a result of thermosonication treatment, increases in Ca, Fe and Na elements were detected. For in vitro simulated gastrointestinal medium TS-PJ better preserved the bioavailability of bioactive compounds. The results obtained may be useful for the industrial production of thermosonication-treated pomegranate juice. [GRAPHICS] .
dc.identifier.doi10.1007/s11694-022-01402-5
dc.identifier.endpage3041
dc.identifier.issn2193-4126
dc.identifier.issn2193-4134
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-85129017366
dc.identifier.scopusqualityQ2
dc.identifier.startpage3023
dc.identifier.urihttps://doi.org/10.1007/s11694-022-01402-5
dc.identifier.urihttps://hdl.handle.net/20.500.11776/10992
dc.identifier.volume16
dc.identifier.wosWOS:000789010100001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorYıkmış, Seydi
dc.institutionauthorErdal, Berna
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofJournal of Food Measurement and Characterization
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectThermosonication
dc.subjectArtificial Neural Network
dc.subjectBioaccessibility
dc.subjectAntidiabetic
dc.subjectAntihypertensive
dc.subjectPomegranate Juice
dc.subjectPhysicochemical Parameters
dc.subjectAntioxidant Activity
dc.subjectQuality Attributes
dc.subjectSonication
dc.subjectCarotenoids
dc.subjectPolyphenols
dc.subjectUltrasound
dc.subjectSugars
dc.subjectColor
dc.subjectFruit
dc.titleEffect of thermosonication and thermal treatments on antidiabetic, antihypertensive, mineral elements and in vitro bioaccessibility of bioactive compounds in freshly squeezed pomegranate juice
dc.typeArticle

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