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    Öğe
    Effect of Thermosonication on Amino Acids, Phenolic Compounds, Sensory Properties and Microbial Quality in Freshly Squeezed Verjuice
    (MDPI, 2023) Col, Basak Gokce; Akhan, Meryem; Sancar, Burcu Cakmak; Turkol, Melikenur; Yikmis, Seydi; Hecer, Canan
    Thermosonication is a process that can be used as an alternative to thermal pasteurization by combining mild temperature and ultrasound treatments. This study evaluated the effects of verjuice on the thermosonication process and its bioactive values modeled with the RSM (response surface method). The bioactive components of verjuice were found to increase with high predictive values. Additionally, the presence and amounts of 20 free amino acids in C-VJ (untreated verjuice), P-VJ (thermally pasteurized verjuice) and TS-VJ (thermosonicated verjuice) samples were investigated. Significant (p < 0.05) differences were detected among C-VJ, P-VJ and TS-VJ samples in all free amino acid values except methionine. Although 17 free amino acids were detected at various concentrations, glycine, taurine and cystine were not found in any samples. Thirteen phenolic filters in C-VJ, P-VJ and TS-VJ samples were also examined in this study. Eight phenolic donors with various abilities were detected in the C-VJ sample, along with nine phenolic acceptors in the P-VJ sample and eleven phenolic contents in the TS-VJ sample. The content of phenolic products in the TS-VJ sample increased by 37.5% compared to the C-VJ techniques and by 22.22% compared to the P-VJ techniques. Thermosonication did not significantly affect color and physiochemical values. Panelists generally appreciated the effects of thermosonication. It is concluded that the thermosonication process is a good alternative to thermal pasteurization. The results of this study provide essential data for future in vivo studies and show that the bioactive values of verjuice can be increased by using the thermosonication process.
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    Öğe
    Enhancing the Functionality and shelf life of poppy sherbet by optimizing ultrasound and propolis using response surface methodology: Impact on phenolic compounds, organic acids, sugar components, and sensory characteristics
    (Elsevier, 2025) Akhan, Meryem; Turkol, Melikenur; Yikmis, Seydi; Sancar, Burcu cakmak; Col, Basak Gokce; Khalid, Muhammad Zubair; Moreno, Andres
    Poppy plant, scientifically known as Papaver rhoeas L., is an annual herbaceous wild plant. Propolis boasts numerous health advantages. This study aimed to optimize a novel functional beverage enriched with propolis and enhanced with ultrasound technology using Response Surface Methodology (RSM). Optimization focused on total bioactivities and general acceptability, determining optimal amounts of propolis extract (53.33 mg/100 mL), ultrasound time (7.56 min), and ultrasound amplitude (75.76%) to create the optimized ultrasound-treated propolis poppy sherbet (UTP). The optimized UTP had a high total phenolic content (552.25 mg GAE/L), a DPPH value of 9.26 mu mol trolox/g, a total antioxidant capacity of 42.16 mg Cy-3-gly/mL (Cyanidine-3-glycoside/mL), and a general acceptability score of 7.87. The consistency between experimental results and RSM predictions confirmed the approach's accuracy. After 21 days, bioactive components, phenolic compounds, organic acids, sugars, and sensory properties were assessed. UTP showed enhanced bioactive components and sensory properties compared to standard poppy sherbet, with higher glucose and turanose among 17 phenolic compounds. However, sensory attributes like color, aroma, and taste significantly declined over storage. As a result, these findings contribute to the development of functional beverages and the further enhancement of poppy-related foods using RSM optimization.