Asitlendirme ve Haşlama Proseslerinin Karayemiş (Prunus laurocerasus L.) Nektar Tipi İçeceklerin Nütrasötik Özellikleri ve Tüketici Beğenisi Üzerine Etkileri

Abstract

Karayemiş (Prunus laurocerasus L.), Türkiye'nin Doğu Karadeniz bölgesine özgü, antosiyananlar ve fenolik bileşikler açısından zengin, fonksiyonel gıda geliştirme ve yöresel gastronomi alanlarında değerlendirilme potansiyeli taşıyan, yeterince kullanılmamış bir bölgesel meyvedir. Bu çalışmada, asidifikasyon (sitrik asit, pH 3,0) ve haşlama (90°C, 2 dak) işlemlerinin karayemiş nektar tipi içeceklerin antosiyanan retansiyonu, antioksidan özellikleri ve tüketici beğenisi üzerindeki etkileri araştırılmıştır. 2×2 faktöriyel tasarım (asidifikasyon × blançing) ile dört ürün (P1–P4) elde edilmiştir. Asidifikasyon, antosiyanan retansiyonunda belirleyici etken olmuş (P<0,05); asitlendirilmemiş kontrole kıyasla monomerik antosiyanan içeriğini yaklaşık iki katına çıkarmıştır. Her iki uygulama da antosiyanan retansiyonunu artırmış, ancak polimerik renk azaltımı üzerinde asidifikasyon daha güçlü bir etki göstermiştir. Haşlama işlemi, toplam fenolik içeriği ile antioksidan kapasiteyi (CUPRAC ve DPPH) yaklaşık %20 oranında anlamlı ölçüde artırmıştır (P<0,05). Asidifiye edilmiş ve blançing uygulanmış ürün (P4), görünüş (5,43 ± 0,22), tat (4,78 ± 0,24) ve genel beğeni (4,86 ± 0,21) açısından en yüksek ortalama duyusal puanları almıştır. Sonuç olarak, asidifikasyon karayemiş içeceklerinde antosiyanin stabilitesi ve renk korunumu üzerine kritik öneme sahipken, haşlama antioksidan özellikleri etkin biçimde artırmaktadır. Her iki uygulamanın birlikte kullanılması, en yüksek biyoaktif içeriğe ve tüketici beğenisine sahip bir nektar tipi içeceğin üretimini sağlamış; böylece karayemiş içecek üretiminin optimize edilmesine yönelik bilimsel bir temel oluşturulmuştur.

Keywords

• Cherry laurel; meyve suyu üretimi
• antioksidanlar
• tüketici beğenisi

Effects of Acidification and Blanching Pretreatments on Nutraceutical Properties, and Consumer Acceptability of Cherry Laurel (Prunus laurocerasus L.) Nectar-type Beverages

Abstract

Cherry laurel (Prunus laurocerasus L.) is an underutilized regional fruit rich in anthocyanins and phenolic compounds native to the Eastern Black Sea of Turkey with potential for functional food development and regional gastronomy. This study investigated the effects of acidification (citric acid to pH 3.0) and blanching (90°C, 2 min) on anthocyanin retention, antioxidant properties, and consumer acceptability of cherry laurel nectar-type beverages. A 2×2 factorial design (acidification × blanching) yielded four products (P1–P4). Acidification was the dominant factor for anthocyanin retention (P < 0.05), approximately doubling monomeric anthocyanin content relative to the non-acidified samples. Both pretreatments improved anthocyanin retention, with acidification exerting a stronger effect on polymeric color reduction. Blanching significantly improved TPC and antioxidant capacity (CUPRAC and DPPH) by approximately 20% (P < 0.05). The acidified and blanched product (P4) received the highest mean sensory scores for appearance (5.43 ± 0.22), taste (4.78 ± 0.24), and overall acceptability (4.86 ± 0.21). In conclusion, acidification is critical for anthocyanin retention and color preservation during processing, while blanching effectively enhances antioxidant properties. The combination of both treatments produced a nectar-type beverage with the highest bioactive content and consumer acceptability, providing a scientific basis for optimizing cherry laurel beverage production.

Keywords

• Cherry laurel
• juice processing
• antioxidants
• consumer liking

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