Optimization of minimal thermal treatment conditions for sour cherry (Prunus cerasus L.) juice using ultrasound-ohmic combination treatment

Basit Öğe Kaydı
dc.authoridBARUT GOK, SILA/0000-0001-7666-9630
dc.authoridAlifaki, Yasar Ozlem/0000-0002-8098-5617
dc.contributor.authorAlifaki, Yasar ozlem
dc.contributor.authorBarut Gok, Sila
dc.date.accessioned2024-10-29T17:58:45Z
dc.date.available2024-10-29T17:58:45Z
dc.date.issued2024
dc.departmentTekirdağ Namık Kemal Üniversitesi
dc.description.abstractThis study aimed to optimize minimal thermal treatment conditions for sour cherry juice using response surface methodology. The effects of ultrasound power (UP; 54, 35, 14 W), ultrasound time (UT; 8, 5, 3 min), ohmic electrical field strength (OE; 40, 30, 20 V/cm) and ohmic time (OT; 8, 5, 3 min) on total phenolic content (TPC), antioxidant activity (AA), color values (L*, a*, b*, triangle E), total monomeric anthocyanin content (TMAC), polymeric color (PC), color density (CD), polymeric color ratio (PC%), total mesophilic aerobic bacteria (TMAB) and yeast-mold count (YM) were investigated. UP significantly affected TPC, L*, a*, b*, and triangle E, while OE affected TPC, TMAC, PC, PC%, and TYC. UT affected TPC, L*, AA, CD, PC and PC%, and OT level affected TPC and b* values. The optimum points were determined by considering maximum TPC as 28.7564, maximum AA as 6.7714, maximum TMAC as 4.9616, maximum L* as 21.3839, maximum a* as 5.5396, maximum b* as 3.4260, maximum color density as 27.1412, minimum polymeric color as 17.3148, minimum PC% as 4.9253, minimum TYC as 1.9251 and minimum TMBC as 2.3301. The optimum levels were found to be 54 W, 8 min, 27.06 V/cm and 8 min. Improvements in TPC, TMAC and AA were determined after ultrasound-ohmic combination thermal treatment. Although ohmic (OH) has the effect of maintaining juice quality, its effectiveness is impacted by the electrochemical properties of food. By using ultrasound, the electrical conductivity values of juices were increased; thus, ultrasound improved the electrochemical properties of sour cherry juice. Further studies are needed to evaluate the effects of ultrasound-ohmic combination for juice processing on a large scale.
dc.identifier.doi10.1111/jfs.13111
dc.identifier.issn0149-6085
dc.identifier.issn1745-4565
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-85188238536
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1111/jfs.13111
dc.identifier.urihttps://hdl.handle.net/20.500.11776/14482
dc.identifier.volume44
dc.identifier.wosWOS:001187151400001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of Food Safety
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectelectrical conductivity
dc.subjectminimal processing
dc.subjectohmic heating
dc.subjectoptimization
dc.subjectsour cherry
dc.subjectultrasound
dc.titleOptimization of minimal thermal treatment conditions for sour cherry (Prunus cerasus L.) juice using ultrasound-ohmic combination treatment
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu