Development of Ultrasound-Processed Poppy (Papaver rhoeas L.) Sherbet Enriched with Bee Bread Using Response Surface Methodology: Changes in Shelf Life

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dc.authoridAadil, Rana Muhammad/0000-0002-0185-0096
dc.authoridTOKATLI DEMIROK, NAZAN/0000-0003-1936-9337
dc.authoridYikmis, Seydi/0000-0001-8694-0658
dc.authoridAksoy, Aksem/0000-0001-8523-1307
dc.contributor.authorYikmis, Seydi
dc.contributor.authorDemirok, Nazan Tokatli
dc.contributor.authorAksoy, Aksem
dc.contributor.authorAltunatmaz, Sema Sandikci
dc.contributor.authorAksu, Filiz
dc.contributor.authorAadil, Rana Muhammad
dc.contributor.authorErdal, Berna
dc.date.accessioned2024-10-29T17:58:32Z
dc.date.available2024-10-29T17:58:32Z
dc.date.issued2024
dc.departmentTekirdağ Namık Kemal Üniversitesien_US
dc.description.abstractThis research aimed to investigate the effects of ultrasound treatment on the quality characteristics of optimized functional bee bread-enriched poppy sherbet. Antioxidant activity capacity, antimicrobial activity, phenolic compounds, ascorbic acid, organic acid and sugar composition, and sensory properties were performed under storage conditions. The present research was the first to express the effect of ultrasound on the bioactive components in a functional poppy sherbet enriched with bread, using the response surface methodology (RSM) optimization. The maximum optimization, radical scavenging activity (DPPH), total phenolic content (TPC), total anthocyanin content (TAC), and general acceptability values were determined. When comparing the 0th- and 21st-day samples of bee bread-fortified functional poppy sherbets, it was observed that the TPC was decreased (p < 0.05). It was also noted that there was no significant decrease in the total flavonoids on day 21. In storage, a decrease in anthocyanin content was observed. Among phenolic compounds, gallic acid had the highest content. While citric acid was found in the highest amount of organic acid, sucrose (6.25 g/L) was found in the highest amount of sugar components 0th day, while MIC values against Micrococcus luteus were lower. The data from this study will be important input for future work.en_US
dc.description.sponsorshipTekirdag Namik Kemal niversitesi; Tekirdag Namik Kemal Universityen_US
dc.description.sponsorshipThis paper was funded by Tekirdag Namik Kemal University as open access under Institutional Open Access Agreements.en_US
dc.identifier.doi10.1021/acsomega.4c03351
dc.identifier.endpage28865en_US
dc.identifier.issn2470-1343
dc.identifier.issue26en_US
dc.identifier.pmid38973889en_US
dc.identifier.scopus2-s2.0-85196742680en_US
dc.identifier.startpage28852en_US
dc.identifier.urihttps://doi.org/10.1021/acsomega.4c03351
dc.identifier.urihttps://hdl.handle.net/20.500.11776/14375
dc.identifier.volume9en_US
dc.identifier.wosWOS:001250646400001en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherAmer Chemical Socen_US
dc.relation.ispartofAcs Omegaen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAntioxidanten_US
dc.subjectExtractsen_US
dc.titleDevelopment of Ultrasound-Processed Poppy (Papaver rhoeas L.) Sherbet Enriched with Bee Bread Using Response Surface Methodology: Changes in Shelf Lifeen_US
dc.typeArticleen_US

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