Optimization of bioactive components of ultrasound treated white grape juice

Yıl 2024, Cilt: 8 Sayı: 1, 202 - 210, 25.03.2024

Melikenur Türkol Nazan Tokatlı Demirok Seydi Yıkmış Behiye İncisu Aydoğdu

https://doi.org/10.31015/jaefs.2024.1.20

Öz

Grapes are among the most commonly produced fruits worldwide, thanks to their ease of cultivation in terms of climate and soil requirements. Owing to their abundant vitamins, bioactive compounds and minerals incorporating them into one’s diet is advised for promoting human health. The bioactive components of ultrasound-treated white grape juice were optimised by response surface methodology (RSM). In addition, untreated white grape juice (C-WGJ), ultrasound treated white grape juice (U-WGJ) and thermally pasteurized white grape juice (P-WGJ) samples were compared for total phenolics compound (mg GAE/L), total flavonoids (mg CE/L) and DPPH (% Inhibition) parameters. The scientific investigation employed RSM, a widely favored approach. During the study, ultrasound process parameters such as amplitude (40, 50, 60, 70 and 80%) and duration (2, 4, 6, 8 and 10 minutes) were manipulated. The responses to the process application were assessed through analyses of total phenolic content (TPC), total flavonoid content (TFC) and DPPH (1,1-Diphenyl-2-Picryl Hydrazyl). The model achieved commendably high R2 values following optimization through RSM. One-way ANOVA for DPPH value, TFC and TPC of samples, both amplitude and duration exhibited statistically significant effects (p<0.001). The effectiveness of ultrasound treatment in increasing bioactive components in untreated white grape juice is higher than thermal pasteurization treatment. Through the optimization process, the best bioactive values for white grape juice were achieved, measuring 42.3 mg CE/L for TFC, 55.5% inhibition for DPPH and 440.3 mg GAE/L for TPC. Ultrasound applied to white grape juice proved to be more effective in preserving and enhancing bioactive compounds than thermal pasteurization. Consequently, the findings suggest the need for further investigations to assess the impacts of both thermal pasteurization and ultrasound technology on additional quality parameters of white grape juice.

Anahtar Kelimeler

Bioactive substances, RSM, Ultrasound

Kaynakça

• Atalar, I., Saricaoglu, F. T., Odabas, H. I., Yilmaz, V. A., & Gul, O. (2020). Effect of ultrasonication treatment on structural, physicochemical and bioactive properties of pasteurized rosehip (Rosa canina L.) nectar. LWT, 118, 108850. https://doi.org/10.1016/J.LWT.2019.108850
• Bhargava, N., Mor, R. S., Kumar, K., & Sharanagat, V. S. (2021). Advances in application of ultrasound in food processing: A review. Ultrasonics Sonochemistry, 70. https://doi.org/10.1016/J.ULTSONCH.2020.105293
• Brezan, B., Bădărău, C. L., & Woinaroschy, A. (2020). Effects of Blueberry and Black Carrot Extracts Addition on Antioxidant Properties and Protein-Precipitating Capacity of Ultrasound-Treated Cider. Processes 2020, 8(7), 812. https://doi.org/10.3390/PR8070812
• Chemat, F., Zill-E-Huma, & Khan, M. K. (2011). Applications of ultrasound in food technology: Processing, preservation and extraction. Ultrasonics Sonochemistry, 18(4), 813–835. https://doi.org/10.1016/J.ULTSONCH.2010.11.023
• de Souza Carvalho, L. M., Lemos, M. C. M., Sanches, E. A., da Silva, L. S., de Araújo Bezerra, J., Aguiar, J. P. L., das Chagas do Amaral Souza, F., Alves Filho, E. G., & Campelo, P. H. (2020). Improvement of the bioaccessibility of bioactive compounds from Amazon fruits treated using high energy ultrasound. Ultrasonics Sonochemistry, 67, 105148. https://doi.org/10.1016/J.ULTSONCH.2020.105148
• Erdal, B., Akalın, R. B., Yılmaz, B., Bozgeyik, E., & Yıkmış, S. (2022). Application of ultrasound to the organic cornelian cherry (Cornus mas L.) vinegar: Changes in antibacterial, antidiabetic, antihypertensive, and anticancer activities. Journal of Food Processing and Preservation, 46(11), 16952. https://doi.org/10.1111/JFPP.16952
• Faisal Manzoor, M., Ali, M., Muhammad Aadil, R., Ali, A., Goksen, G., Li, J., Zeng, X. A., & Proestos, C. (2023). Sustainable emerging sonication processing: Impact on fungicide reduction and the overall quality characteristics of tomato juice. Ultrasonics Sonochemistry, 94, 106313. https://doi.org/10.1016/J.ULTSONCH.2023.106313
• Fan, K., Wu, J., & Chen, L. (2021). Ultrasound and its combined application in the improvement of microbial and physicochemical quality of fruits and vegetables: A review. Ultrasonics Sonochemistry, 80, 105838. https://doi.org/10.1016/J.ULTSONCH.2021.105838
• Fernandes, I., Pérez-Gregorio, R., Soares, S., Mateus, N., De Freitas, V., Santos-Buelga, C., & Feliciano, A. S. (2017). Wine Flavonoids in Health and Disease Prevention. Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry, 22(2), 292. https://doi.org/10.3390/MOLECULES22020292
• Georgiev, V., Ananga, A., & Tsolova, V. (2014). Recent Advances and Uses of Grape Flavonoids as Nutraceuticals. Nutrients, 6(1), 391–415. https://doi.org/10.3390/NU6010391
• Ghorbannezhad, P., Bay, A., Yolmeh, M., Yadollahi, R., & Moghadam, J. Y. (2016). Optimization of coagulation–flocculation process for medium density fiberboard (MDF) wastewater through response surface methodology. Desalination and Water Treatment, 57(56), 26916–26931. https://doi.org/10.1080/19443994.2016.1170636
• Grajeda-Iglesias, C., Salas, E., Barouh, N., Baréa, B., Panya, A., & Figueroa-Espinoza, M. C. (2016). Antioxidant activity of protocatechuates evaluated by DPPH, ORAC, and CAT methods. Food Chemistry, 194, 749–757. https://doi.org/10.1016/j.foodchem.2015.07.119
• Hoque, M., Talukdar, S., Roy, K. R., Hossain, M. A., & Zzaman, W. (2022). Sonication and thermal treatment of pineapple juice: Comparative assessment of the physicochemical properties, antioxidant activities and microbial inactivation. Food Science and Technology International, 30(1), 37–48. https://doi.org/10.1177/10820132221127504
• Kahraman, O., & Feng, H. (2021). Continuous-flow manothermosonication treatment of apple-carrot juice blend: Effects on juice quality during storage. LWT, 137, 110360. https://doi.org/10.1016/J.LWT.2020.110360
• Kalsi, B. S., Singh, S., & Alam, M. S. (2023). Influence of ultrasound processing on the quality of guava juice. Journal of Food Process Engineering, 46(6), 14163. https://doi.org/10.1111/JFPE.14163
• Montalbano, G., Maugeri, A., Guerrera, M. C., Miceli, N., Navarra, M., Barreca, D., Cirmi, S., & Germanà, A. (2021). A White Grape Juice Extract Reduces Fat Accumulation through the Modulation of Ghrelin and Leptin Expression in an In Vivo Model of Overfed Zebrafish. Molecules 2021, Vol. 26, Page 1119, 26(4), 1119. https://doi.org/10.3390/MOLECULES26041119
• Perera, C. O., & Alzahrani, M. A. J. (2021). Ultrasound as a pre-treatment for extraction of bioactive compounds and food safety: A review. LWT, 142, 111114. https://doi.org/10.1016/J.LWT.2021.111114
• Ruby-Figueroa, R., Morelli, R., Conidi, C., & Cassano, A. (2023). Red Fruit Juice Concentration by Osmotic Distillation: Optimization of Operating Conditions by Response Surface Methodology. Membranes, 13(5), 496. https://doi.org/10.3390/MEMBRANES13050496
• Sabra, A., Netticadan, T., & Wijekoon, C. (2021). Grape bioactive molecules, and the potential health benefits in reducing the risk of heart diseases. Food Chemistry: X, 12, 100149. https://doi.org/10.1016/J.FOCHX.2021.100149
• Sattar, S., Imran, M., Mushtaq, Z., Ahmad, M. H., Arshad, M. S., Holmes, M., Maycock, J., Nisar, M. F., & Khan, M. K. (2020). Retention and stability of bioactive compounds in functional peach beverage using pasteurization, microwave and ultrasound technologies. Food Science and Biotechnology, 29(10), 1381–1388. https://doi.org/10.1007/S10068-020-00797-5
• Singla, M., & Sit, N. (2021). Application of ultrasound in combination with other technologies in food processing. Ultrasonics Sonochemistry, 73, 105506. https://doi.org/10.1016/J.ULTSONCH.2021.105506
• Singleton, V. L., & Rossi, J. A. (1965). Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents. American Journal of Enology and Viticulture, 16(3), 144–158.
• Tokatlı Demirok, N., & Yıkmış, S. (2022). Combined Effect of Ultrasound and Microwave Power in Tangerine Juice Processing: Bioactive Compounds, Amino Acids, Minerals, and Pathogens. 10(10), 2100.
• Tokatlı Demirok, N., Yıkmış, S., Duman Altan, A., & Apaydın, H. (2023). Optimization of ultrasound-treated horsetail-fortified traditional apple vinegar using RSM and ANFIS modeling: bioactive and sensory properties. Journal of Food Measurement and Characterization, 1–16. https://doi.org/10.1007/S11694-023-02156-4/METRICS
• Valiati, B. S., Lepaus, B. M., Domingos, M. M., Silva, M. N., de Souza Vieira, M., & de São José, J. F. B. (2022). Application of ultrasound in food processing. Research and Technological Advances in Food Science, 407–423. https://doi.org/10.1016/B978-0-12-824369-5.00011-7
• Vivier, M. A., & Pretorius, I. S. (2000). Genetic Improvement of Grapevine: Tailoring Grape Varieties for The Third Millennium. South African Journal of Enology & Viticulture, 21(1), 5–26. https://doi.org/10.21548/21-1-3556
• Yıkmış, S., Bozgeyik, E., Levent, O., & Aksu, H. (2021). Organic cherry laurel (Prunus laurocerasus) vinegar enriched with bioactive compounds with ultrasound technology using artificial neural network (ANN) and response surface methodology (RSM): Antidiabetic, antihypertensive, cytotoxic activities, volatile profile and optical microstructure. Journal of Food Processing and Preservation, 45(10), 15883. https://doi.org/10.1111/JFPP.15883
• Yıkmış, S., Tokatlı Demirok, N., Levent, O., & Apaydın, D. (2023). Impact of thermal pasteurization and thermosonication treatments on black grape juice (Vitis vinifera L): ICP-OES, GC–MS/MS and HPLC analyses. Heliyon, 9(9). https://doi.org/10.1016/j.heliyon.2023.e19314
• Zhang, M., Chen, X., Zhang, Y., Zhang, R., Liu, J., Fan, B., Wang, F., & Li, L. (2023). Application progress of ultrasonication in flour product processing: A review. Ultrasonics Sonochemistry, 99, 106538. https://doi.org/10.1016/J.ULTSONCH.2023.106538
• Zhishen, J., Mengcheng, T., & Jianming, W. (1999). The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chemistry, 64(4), 555–559. https://doi.org/10.1016/S0308-8146(98)00102-2
• Zhou, D.-D. ;, Li, J. ;, Xiong, R.-G. ;, Saimaiti, A. ;, Huang, S.-Y. ;, Wu, S.-X. ;, Yang, Z.-J. ;, Shang, A. ;, Zhao, C.-N. ;, Gan, R.-Y. ;, Zhou, D.-D., Li, J., Xiong, R.-G., Saimaiti, A., Huang, S.-Y., Wu, S.-X., Yang, Z.-J., Shang, A., Zhao, C.-N., … Li, H.-B. (2022). Bioactive Compounds, Health Benefits and Food Applications of Grape. Foods , 11(18), 2755. https://doi.org/10.3390/FOODS11182755