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

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dc.authoridYikmis, Seydi/0000-0001-8694-0658
dc.contributor.authorAkhan, Meryem
dc.contributor.authorTurkol, Melikenur
dc.contributor.authorYikmis, Seydi
dc.contributor.authorSancar, Burcu cakmak
dc.contributor.authorCol, Basak Gokce
dc.contributor.authorKhalid, Muhammad Zubair
dc.contributor.authorMoreno, Andres
dc.date.accessioned2025-03-26T17:35:09Z
dc.date.available2025-03-26T17:35:09Z
dc.date.issued2025
dc.departmentİstanbul Esenyurt Üniversitesi
dc.description.abstractPoppy 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.
dc.description.sponsorshipUniversity of Castilla-La Mancha (UCLM); Junta de Comunidades de Castilla-La Mancha (JCCM); European Funds from the European Social Fund Regional Operational Program (FSE +); JCCM; UCLM; King Saud University, Riyadh, Saudi Arabia [RSPD2025R641]; [SBPLY/21/180501/000283]
dc.description.sponsorshipThe authors would like to thank the University of Castilla-La Mancha (UCLM) , and Junta de Comunidades de Castilla-La Mancha (JCCM) for their financial support via the project Ref. SBPLY/21/180501/000283 Recovery, revalorization of agri-food waste and its environmental impact. Also, we are thankful to the Postdoctoral Contract Financed by European Funds from the European Social Fund Regional Operational Program (FSE +) 2021-2027, JCCM and UCLM. The authors thank Re-searchers Supporting Project number (RSPD2025R641) , King Saud University, Riyadh, Saudi Arabia for funding this research.
dc.identifier.doi10.1016/j.lwt.2025.117453
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-85217081286
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2025.117453
dc.identifier.urihttps://hdl.handle.net/20.500.14704/1068
dc.identifier.volume218
dc.identifier.wosWOS:001425766300001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofLwt-Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250326
dc.subjectUltrasound; Propolis; Poppy sherbet; Phenolic compounds; Functional beverage
dc.titleEnhancing 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
dc.typeArticle

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