Effect of Thermosonication on Amino Acids, Phenolic Compounds, Sensory Properties and Microbial Quality in Freshly Squeezed Verjuice

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dc.authoridCakmak Sancar, Burcu/0000-0002-0737-7009
dc.authoridTurkol, Melikenur/0000-0001-7354-9529
dc.authoridCOL, BASAK GOKCE/0000-0002-7627-9867
dc.authoridYikmis, Seydi/0000-0001-8694-0658
dc.contributor.authorCol, Basak Gokce
dc.contributor.authorAkhan, Meryem
dc.contributor.authorSancar, Burcu Cakmak
dc.contributor.authorTurkol, Melikenur
dc.contributor.authorYikmis, Seydi
dc.contributor.authorHecer, Canan
dc.date.accessioned2025-03-26T17:34:46Z
dc.date.available2025-03-26T17:34:46Z
dc.date.issued2023
dc.departmentİstanbul Esenyurt Üniversitesi
dc.description.abstractThermosonication 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.
dc.description.sponsorshipIstanbul Esenyurt University-Scientific Research Coordination Unit [2022/02-02]
dc.description.sponsorshipThis research received no external funding.
dc.identifier.doi10.3390/foods12112167
dc.identifier.issn2304-8158
dc.identifier.issue11
dc.identifier.pmid37297411
dc.identifier.scopus2-s2.0-85163075344
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.3390/foods12112167
dc.identifier.urihttps://hdl.handle.net/20.500.14704/892
dc.identifier.volume12
dc.identifier.wosWOS:001003661500001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherMDPI
dc.relation.ispartofFoods
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250326
dc.subjectthermosonication; verjuice; amino acids; phenolic compounds; RSM; antioxidant
dc.titleEffect of Thermosonication on Amino Acids, Phenolic Compounds, Sensory Properties and Microbial Quality in Freshly Squeezed Verjuice
dc.typeArticle

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