Effect of thermosonication on some bioactive, sensory analysis and microbiological properties of yellow watermelon juice using response surface methodology

Year 2019, Volume: 6 Issue: 2, 162 - 179, 26.12.2019

Seydi Yıkmış

https://doi.org/10.35193/bseufbd.559323

Abstract

In this
study, the application of thermosonication, which is a moderate ultrasound
process, on yellow watermelon juice and targeted optimization of the process
conditions was completed using the surface response method. For this purpose,
yellow watermelon juice was produced and thermosonication at different temperatures
(30, 35, 40, 45 and 50 °C), different times (2, 4, 6, 8 and 10 min) and
different amplitudes (40%, 45%, 50%, 55% and 60%) at 26 kHz frequency was
applied to the samples. Total phenolic content (TPC), total flavonoid content
(TFC), total antioxidant capacity (1,1-diphenyl- 2-picrylhydrazyl (DPPH), cupric
reducing antioxidant capacity (CUPRAC)), and color values (L*, a* and b*) were evaluated for optimization of
process conditions. At the same time, the differences between pasteurized
yellow watermelon juice (PW) and a control (C) of untreated yellow watermelon
juice were investigated. At the end of the optimization, microbial safety and
sensory properties of the yellow watermelon juice samples were evaluated. As a
result of the study, the maximum optimization values for the yellow watermelon
juice, with thermosonication applied, were 38.3 °C, 5.6 minutes and 50.5
amplitude. At the end of optimization, CUPRAC (0.214 mg TEAC/mL), DPPH (0.123
mg TEAC/mL), total flavonoid content (41.28 mg CE/L), and total phenolic
content (104.30 mg GAE/L) were determined. Thermosonication-treated yellow
watermelon juice was found to be safe in terms of microbial values and was most
preferred by panelists. As a result, thermosonication technology was
successfully used for yellow watermelon juice production.

Keywords

yellow watermelon juice, thermosonication, total phenolic content, total flavonoid content, response surface methodology

Effect of thermosonication on some bioactive, sensory analysis and microbiological properties of yellow watermelon juice using response surface methodology

Abstract

In this study, the application of thermosonication, which is a moderate ultrasound process, on yellow watermelon juice and targeted optimization of the process conditions was completed using the surface response method. For this purpose, yellow watermelon juice was produced and thermosonication at different temperatures (30, 35, 40, 45 and 50 °C), different times (2, 4, 6, 8 and 10 min) and different amplitudes (40%, 45%, 50%, 55% and 60%) at 26 kHz frequency was applied to the samples. Total phenolic content (TPC), total flavonoid content (TFC), total antioxidant capacity (1,1-diphenyl- 2-picrylhydrazyl (DPPH), cupric reducing antioxidant capacity (CUPRAC)), and color values (L*, a* and b*) were evaluated for optimization of process conditions. At the same time, the differences between pasteurized yellow watermelon juice (PW) and a control (C) of untreated yellow watermelon juice were investigated. At the end of the optimization, microbial safety and sensory properties of the yellow watermelon juice samples were evaluated. As a result of the study, the maximum optimization values for the yellow watermelon juice, with thermosonication applied, were 38.3 °C, 5.6 minutes and 50.5 amplitude. At the end of optimization, CUPRAC (0.214 mg TEAC/mL), DPPH (0.123 mg TEAC/mL), total flavonoid content (41.28 mg CE/L), and total phenolic content (104.30 mg GAE/L) were determined. Thermosonication-treated yellow watermelon juice was found to be safe in terms of microbial values and was most preferred by panelists. As a result, thermosonication technology was successfully used for yellow watermelon juice production.

Keywords

yellow watermelon juice, thermosonication, total phenolic content, total flavonoid content, response surface methodology

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