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

Yıl 2019, , 162 - 179, 26.12.2019
https://doi.org/10.35193/bseufbd.559323

Öz

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.

Kaynakça

  • [1] M. S. Coelho, S. S. Fernandes, and M. de las M. Salas-Mellado, “Association Between Diet, Health, and the Presence of Bioactive Compounds in Foods,” Bioact. Compd., pp. 159–183, Jan. 2019.
  • [2] A. Rawson et al., “Effect of thermosonication on bioactive compounds in watermelon juice,” Food Res. Int., vol. 44, no. 5, pp. 1168–1173, 2011.
  • [3] T. Shahzad, I. Ahmad, S. Choudhry, M. K. Saeed, and M. N. Khan, “DPPH free radical scavenging activity of tomato, cherry tomato and watermelon: lycopene extraction, purification and quantification | Request PDF,” Int. J. Pharm. Pharm. Sci., vol. 6, pp. 223–228, 2014.
  • [4] I. Aguiló-Aguayo, R. Soliva-Fortuny, and O. Martín-Belloso, “Color and viscosity of watermelon juice treated by high-intensity pulsed electric fields or heat,” Innov. Food Sci. Emerg. Technol., vol. 11, no. 2, pp. 299–305, Apr. 2010.
  • [5] Y. Liu, C. He, and H. Song, “Comparison of fresh watermelon juice aroma characteristics of five varieties based on gas chromatography-olfactometry-mass spectrometry,” Food Res. Int., vol. 107, pp. 119–129, May 2018.
  • [6] J. Shi and M. Le Maguer, “Lycopene in Tomatoes: Chemical and Physical Properties Affected by Food Processing,” Crit. Rev. Biotechnol., vol. 20, no. 4, pp. 293–334, Jan. 2000.
  • [7] D. Dehnad, S. M. Jafari, and M. Afrasiabi, “Influence of drying on functional properties of food biopolymers: From traditional to novel dehydration techniques,” Trends Food Sci. Technol., vol. 57, pp. 116–131, Nov. 2016.
  • [8] L. M. Anaya-Esparza, R. M. Velázquez-Estrada, A. X. Roig, H. S. García-Galindo, S. G. Sayago-Ayerdi, and E. Montalvo-González, “Thermosonication: An alternative processing for fruit and vegetable juices,” Trends Food Sci. Technol., vol. 61, pp. 26–37, Mar. 2017.
  • [9] S. Z. Salleh-Mack and J. S. Roberts, “Ultrasound pasteurization: The effects of temperature, soluble solids, organic acids and pH on the inactivation of Escherichia coli ATCC 25922,” Ultrason. Sonochem., vol. 14, no. 3, pp. 323–329, Mar. 2007.
  • [10] T. J. Mason, L. Paniwnyk, and F. Chemat, “Ultrasound as a preservation technology,” in Food Preservation Techniques, P. Zeuthen and L. Bøgh-Sørensen, Eds. Woodhead Publishers, 2003, pp. 303–337.
  • [11] M. L. Rojas, A. C. Miano, and P. E. D. Augusto, “Ultrasound Processing of Fruit and Vegetable Juices,” Ultrasound Adv. Food Process. Preserv., pp. 181–199, Jan. 2017.
  • [12] H. Zoran, J. Anet Režek, L. Vesna, and T. Selma Mededovic, “The Effect of High Intensity Ultrasound Treatment on the Amount of Staphylococcus aureus and Escherichia coli in Milk,” Food Technol. Biotechnol., vol. 50, pp. 46–52, 2012.
  • [13] S. Gao, G. D. Lewis, M. Ashokkumar, and Y. Hemar, “Inactivation of microorganisms by low-frequency high-power ultrasound: 1. Effect of growth phase and capsule properties of the bacteria,” Ultrason. Sonochem., vol. 21, no. 1, pp. 446–453, 2014.
  • [14] C. A. Shaheer, P. Hafeeda, R. Kumar, T. Kathiravan, D. Kumar, and S. Nadanasabapathi, “Effect of thermal and thermosonication on anthocyanin stability in jamun (Eugenia jambolana) fruit juice,” Int. Food Res. J., vol. 21, no. 6, pp. 2189–2194, 2014.
  • [15] M. Abid et al., “Thermosonication as a potential quality enhancement technique of apple juice,” Ultrason. Sonochem., vol. 21, no. 3, pp. 984–990, May 2014.
  • [16] R. M. Aadil et al., “Thermosonication: a potential technique that influences the quality of grapefruit juice,” Int. J. Food Sci. Technol., vol. 50, no. 5, pp. 1275–1282, May 2015.
  • [17] S. Jabbar et al., “Exploring the potential of thermosonication in carrot juice processing,” J. Food Sci. Technol., vol. 52, no. 11, pp. 7002–7013, Nov. 2015.
  • [18] M. Walkling-Ribeiro, F. Noci, D. A. Cronin, J. G. Lyng, and D. J. Morgan, “Shelf life and sensory evaluation of orange juice after exposure to thermosonication and pulsed electric fields,” Food Bioprod. Process., vol. 87, no. 2, pp. 102–107, 2009.
  • [19] R. Siwach and M. KumarKumar, “Comparative study of thermosonication and thermal treatments on pectin methyl esterase inactivation in mosambi juice,” J. Dairying, Foods Home Sci., vol. 31, pp. 290–296, 2012.
  • [20] H.-Z. Li, Z.-J. Zhang, T.-Y. Hou, X.-J. Li, and T. Chen, “Optimization of ultrasound-assisted hexane extraction of perilla oil using response surface methodology,” Ind. Crops Prod., vol. 76, pp. 18–24, Dec. 2015.
  • [21] A. P. Mestry, A. S. Mujumdar, and B. N. Thorat, “Optimization of Spray Drying of an Innovative Functional Food: Fermented Mixed Juice of Carrot and Watermelon,” Dry. Technol., vol. 29, no. 10, pp. 1121–1131, Aug. 2011.
  • [22] A. I. Khuri and S. Mukhopadhyay, “Response surface methodology,” Wiley Interdiscip. Rev. Comput. Stat., vol. 2, no. 2, pp. 128–149, Mar. 2010.
  • [23] A. Kumaran and R. Joel Karunakaran, “Antioxidant and free radical scavenging activity of an aqueous extract of Coleus aromaticus,” Food Chem., vol. 97, no. 1, pp. 109–114, Jul. 2006.
  • [24] S. Rai, A. Wahile, K. Mukherjee, B. P. Saha, and P. K. Mukherjee, “Antioxidant activity of Nelumbo nucifera (sacred lotus) seeds,” J. Ethnopharmacol., vol. 104, no. 3, pp. 322–327, Apr. 2006.
  • [25] R. Apak, K. Güçlü, M. Özyürek, and S. E. Karademir, “Novel Total Antioxidant Capacity Index for Dietary Polyphenols and Vitamins C and E, Using Their Cupric Ion Reducing Capability in the Presence of Neocuproine: CUPRAC Method,” J. Agric. Food Chem., vol. 52, no. 26, pp. 7970–7981, Dec. 2004.
  • [26] V. Singleton and A. Rossi, “Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagent,” Am. J. Enol. Vitic., vol. 16, no. 3, pp. 144–158, Jan. 1965.
  • [27] J. Zhishen, T. Mengcheng, and W. Jianming, “The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals,” Food Chem., vol. 64, no. 4, pp. 555–559, Mar. 1999.
  • [28] B. K. Tiwari, A. Patras, N. Brunton, P. J. Cullen, and C. P. O’Donnell, “Effect of ultrasound processing on anthocyanins and color of red grape juice,” Ultrason. Sonochem., vol. 17, no. 3, pp. 598–604, Mar. 2010.
  • [29] S. Martins, S. I. Mussatto, G. Martínez-Avila, J. Montañez-Saenz, C. N. Aguilar, and J. A. Teixeira, “Bioactive phenolic compounds: Production and extraction by solid-state fermentation. A review,” Biotechnol. Adv., vol. 29, no. 3, pp. 365–373, May 2011.
  • [30] F. Dranca and M. Oroian, “Optimization of ultrasound-assisted extraction of total monomeric anthocyanin (TMA) and total phenolic content (TPC) from eggplant (Solanum melongena L.) peel,” Ultrason. Sonochem., vol. 31, pp. 637–646, Jul. 2016.
  • [31] L. H. Yao et al., “Flavonoids in Food and Their Health Benefits,” Plant Foods Hum. Nutr., vol. 59, no. 3, pp. 113–122, 2004.
  • [32] R. M. Aadil, X.-A. Zeng, Z. Han, and D.-W. Sun, “Effects of ultrasound treatments on quality of grapefruit juice,” Food Chem., vol. 141, no. 3, pp. 3201–3206, Dec. 2013.
  • [33] N. Masuzawa, E. Ohdaira, and M. Ide, “Effects of Ultrasonic Irradiation on Phenolic Compounds in Wine,” Jpn. J. Appl. Phys., vol. 39, no. Part 1, No. 5B, pp. 2978–2979, May 2000.
  • [34] E. Sadilova, R. Carle, and F. C. Stintzing, “Thermal degradation of anthocyanins and its impact on color andin vitro antioxidant capacity,” Mol. Nutr. Food Res., vol. 51, no. 12, pp. 1461–1471, Dec. 2007.
  • [35] J. Wan et al., “Emerging Processing Technologies for Functional Foods,” Aust. J. Dairy Technol., vol. 60, no. 2, pp. 167–169, 2005.
  • [36] T. Srdić-Rajić and A. Konić Ristić, “Antioxidants: Role on Health and Prevention,” Encycl. Food Heal., pp. 227–233, Jan. 2016.
  • [37] R. Bhat, N. S. B. C. Kamaruddin, L. Min-Tze, and A. A. Karim, “Sonication improves kasturi lime (Citrus microcarpa) juice quality,” Ultrason. Sonochem., vol. 18, no. 6, pp. 1295–1300, Nov. 2011.
  • [38] M. Nadeem, N. Ubaid, T. M. Qureshi, M. Munir, and A. Mehmood, “Effect of ultrasound and chemical treatment on total phenol, flavonoids and antioxidant properties on carrot-grape juice blend during storage,” Ultrason. Sonochem., vol. 45, pp. 1–6, Jul. 2018.
  • [39] Q. Y. Zafra-Rojas, N. Cruz-Cansino, E. Ramírez-Moreno, L. Delgado-Olivares, J. Villanueva-Sánchez, and E. Alanís-García, “Effects of ultrasound treatment in purple cactus pear (Opuntia ficus-indica) juice,” Ultrason. Sonochem., vol. 20, no. 5, pp. 1283–1288, Sep. 2013.
  • [40] S. Belgheisi and R. EsmaeilZadeh Kenari, “Improving the qualitative indicators of apple juice by Chitosan and ultrasound,” Food Sci. Nutr., pp. 1–8, Feb. 2019.
  • [41] M. Abid et al., “Effect of ultrasound on different quality parameters of apple juice,” Ultrason. Sonochem., vol. 20, no. 5, pp. 1182–1187, Sep. 2013.
  • [42] H. Zhang, J. Yang, and Y. Zhao, “High intensity ultrasound assisted heating to improve solubility, antioxidant and antibacterial properties of chitosan-fructose Maillard reaction products,” LWT - Food Sci. Technol., vol. 60, no. 1, pp. 253–262, Jan. 2015.
  • [43] J. G. Kapsalis, Objective methods in food quality assessment. Florida: CRC Press, 1987.
  • [44] A. R. Jambrak, M. Šimunek, M. Petrović, H. Bedić, Z. Herceg, and H. Juretić, “Aromatic profile and sensory characterisation of ultrasound treated cranberry juice and nectar,” Ultrason. Sonochem., vol. 38, pp. 783–793, Sep. 2017.
  • [45] P. Khandpur and P. R. Gogate, “Effect of novel ultrasound based processing on the nutrition quality of different fruit and vegetable juices,” Ultrason. Sonochem., vol. 27, pp. 125–136, Nov. 2015.
  • [46] B. H. Samani, M. H. Khoshtaghaza, Z. Lorigooini, S. Minaei, and H. Zareiforoush, “Analysis of the combinative effect of ultrasound and microwave power on Saccharomyces cerevisiae in orange juice processing,” Innov. Food Sci. Emerg. Technol., vol. 32, pp. 110–115, Dec. 2015.

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

Yıl 2019, , 162 - 179, 26.12.2019
https://doi.org/10.35193/bseufbd.559323

Öz

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.

Kaynakça

  • [1] M. S. Coelho, S. S. Fernandes, and M. de las M. Salas-Mellado, “Association Between Diet, Health, and the Presence of Bioactive Compounds in Foods,” Bioact. Compd., pp. 159–183, Jan. 2019.
  • [2] A. Rawson et al., “Effect of thermosonication on bioactive compounds in watermelon juice,” Food Res. Int., vol. 44, no. 5, pp. 1168–1173, 2011.
  • [3] T. Shahzad, I. Ahmad, S. Choudhry, M. K. Saeed, and M. N. Khan, “DPPH free radical scavenging activity of tomato, cherry tomato and watermelon: lycopene extraction, purification and quantification | Request PDF,” Int. J. Pharm. Pharm. Sci., vol. 6, pp. 223–228, 2014.
  • [4] I. Aguiló-Aguayo, R. Soliva-Fortuny, and O. Martín-Belloso, “Color and viscosity of watermelon juice treated by high-intensity pulsed electric fields or heat,” Innov. Food Sci. Emerg. Technol., vol. 11, no. 2, pp. 299–305, Apr. 2010.
  • [5] Y. Liu, C. He, and H. Song, “Comparison of fresh watermelon juice aroma characteristics of five varieties based on gas chromatography-olfactometry-mass spectrometry,” Food Res. Int., vol. 107, pp. 119–129, May 2018.
  • [6] J. Shi and M. Le Maguer, “Lycopene in Tomatoes: Chemical and Physical Properties Affected by Food Processing,” Crit. Rev. Biotechnol., vol. 20, no. 4, pp. 293–334, Jan. 2000.
  • [7] D. Dehnad, S. M. Jafari, and M. Afrasiabi, “Influence of drying on functional properties of food biopolymers: From traditional to novel dehydration techniques,” Trends Food Sci. Technol., vol. 57, pp. 116–131, Nov. 2016.
  • [8] L. M. Anaya-Esparza, R. M. Velázquez-Estrada, A. X. Roig, H. S. García-Galindo, S. G. Sayago-Ayerdi, and E. Montalvo-González, “Thermosonication: An alternative processing for fruit and vegetable juices,” Trends Food Sci. Technol., vol. 61, pp. 26–37, Mar. 2017.
  • [9] S. Z. Salleh-Mack and J. S. Roberts, “Ultrasound pasteurization: The effects of temperature, soluble solids, organic acids and pH on the inactivation of Escherichia coli ATCC 25922,” Ultrason. Sonochem., vol. 14, no. 3, pp. 323–329, Mar. 2007.
  • [10] T. J. Mason, L. Paniwnyk, and F. Chemat, “Ultrasound as a preservation technology,” in Food Preservation Techniques, P. Zeuthen and L. Bøgh-Sørensen, Eds. Woodhead Publishers, 2003, pp. 303–337.
  • [11] M. L. Rojas, A. C. Miano, and P. E. D. Augusto, “Ultrasound Processing of Fruit and Vegetable Juices,” Ultrasound Adv. Food Process. Preserv., pp. 181–199, Jan. 2017.
  • [12] H. Zoran, J. Anet Režek, L. Vesna, and T. Selma Mededovic, “The Effect of High Intensity Ultrasound Treatment on the Amount of Staphylococcus aureus and Escherichia coli in Milk,” Food Technol. Biotechnol., vol. 50, pp. 46–52, 2012.
  • [13] S. Gao, G. D. Lewis, M. Ashokkumar, and Y. Hemar, “Inactivation of microorganisms by low-frequency high-power ultrasound: 1. Effect of growth phase and capsule properties of the bacteria,” Ultrason. Sonochem., vol. 21, no. 1, pp. 446–453, 2014.
  • [14] C. A. Shaheer, P. Hafeeda, R. Kumar, T. Kathiravan, D. Kumar, and S. Nadanasabapathi, “Effect of thermal and thermosonication on anthocyanin stability in jamun (Eugenia jambolana) fruit juice,” Int. Food Res. J., vol. 21, no. 6, pp. 2189–2194, 2014.
  • [15] M. Abid et al., “Thermosonication as a potential quality enhancement technique of apple juice,” Ultrason. Sonochem., vol. 21, no. 3, pp. 984–990, May 2014.
  • [16] R. M. Aadil et al., “Thermosonication: a potential technique that influences the quality of grapefruit juice,” Int. J. Food Sci. Technol., vol. 50, no. 5, pp. 1275–1282, May 2015.
  • [17] S. Jabbar et al., “Exploring the potential of thermosonication in carrot juice processing,” J. Food Sci. Technol., vol. 52, no. 11, pp. 7002–7013, Nov. 2015.
  • [18] M. Walkling-Ribeiro, F. Noci, D. A. Cronin, J. G. Lyng, and D. J. Morgan, “Shelf life and sensory evaluation of orange juice after exposure to thermosonication and pulsed electric fields,” Food Bioprod. Process., vol. 87, no. 2, pp. 102–107, 2009.
  • [19] R. Siwach and M. KumarKumar, “Comparative study of thermosonication and thermal treatments on pectin methyl esterase inactivation in mosambi juice,” J. Dairying, Foods Home Sci., vol. 31, pp. 290–296, 2012.
  • [20] H.-Z. Li, Z.-J. Zhang, T.-Y. Hou, X.-J. Li, and T. Chen, “Optimization of ultrasound-assisted hexane extraction of perilla oil using response surface methodology,” Ind. Crops Prod., vol. 76, pp. 18–24, Dec. 2015.
  • [21] A. P. Mestry, A. S. Mujumdar, and B. N. Thorat, “Optimization of Spray Drying of an Innovative Functional Food: Fermented Mixed Juice of Carrot and Watermelon,” Dry. Technol., vol. 29, no. 10, pp. 1121–1131, Aug. 2011.
  • [22] A. I. Khuri and S. Mukhopadhyay, “Response surface methodology,” Wiley Interdiscip. Rev. Comput. Stat., vol. 2, no. 2, pp. 128–149, Mar. 2010.
  • [23] A. Kumaran and R. Joel Karunakaran, “Antioxidant and free radical scavenging activity of an aqueous extract of Coleus aromaticus,” Food Chem., vol. 97, no. 1, pp. 109–114, Jul. 2006.
  • [24] S. Rai, A. Wahile, K. Mukherjee, B. P. Saha, and P. K. Mukherjee, “Antioxidant activity of Nelumbo nucifera (sacred lotus) seeds,” J. Ethnopharmacol., vol. 104, no. 3, pp. 322–327, Apr. 2006.
  • [25] R. Apak, K. Güçlü, M. Özyürek, and S. E. Karademir, “Novel Total Antioxidant Capacity Index for Dietary Polyphenols and Vitamins C and E, Using Their Cupric Ion Reducing Capability in the Presence of Neocuproine: CUPRAC Method,” J. Agric. Food Chem., vol. 52, no. 26, pp. 7970–7981, Dec. 2004.
  • [26] V. Singleton and A. Rossi, “Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagent,” Am. J. Enol. Vitic., vol. 16, no. 3, pp. 144–158, Jan. 1965.
  • [27] J. Zhishen, T. Mengcheng, and W. Jianming, “The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals,” Food Chem., vol. 64, no. 4, pp. 555–559, Mar. 1999.
  • [28] B. K. Tiwari, A. Patras, N. Brunton, P. J. Cullen, and C. P. O’Donnell, “Effect of ultrasound processing on anthocyanins and color of red grape juice,” Ultrason. Sonochem., vol. 17, no. 3, pp. 598–604, Mar. 2010.
  • [29] S. Martins, S. I. Mussatto, G. Martínez-Avila, J. Montañez-Saenz, C. N. Aguilar, and J. A. Teixeira, “Bioactive phenolic compounds: Production and extraction by solid-state fermentation. A review,” Biotechnol. Adv., vol. 29, no. 3, pp. 365–373, May 2011.
  • [30] F. Dranca and M. Oroian, “Optimization of ultrasound-assisted extraction of total monomeric anthocyanin (TMA) and total phenolic content (TPC) from eggplant (Solanum melongena L.) peel,” Ultrason. Sonochem., vol. 31, pp. 637–646, Jul. 2016.
  • [31] L. H. Yao et al., “Flavonoids in Food and Their Health Benefits,” Plant Foods Hum. Nutr., vol. 59, no. 3, pp. 113–122, 2004.
  • [32] R. M. Aadil, X.-A. Zeng, Z. Han, and D.-W. Sun, “Effects of ultrasound treatments on quality of grapefruit juice,” Food Chem., vol. 141, no. 3, pp. 3201–3206, Dec. 2013.
  • [33] N. Masuzawa, E. Ohdaira, and M. Ide, “Effects of Ultrasonic Irradiation on Phenolic Compounds in Wine,” Jpn. J. Appl. Phys., vol. 39, no. Part 1, No. 5B, pp. 2978–2979, May 2000.
  • [34] E. Sadilova, R. Carle, and F. C. Stintzing, “Thermal degradation of anthocyanins and its impact on color andin vitro antioxidant capacity,” Mol. Nutr. Food Res., vol. 51, no. 12, pp. 1461–1471, Dec. 2007.
  • [35] J. Wan et al., “Emerging Processing Technologies for Functional Foods,” Aust. J. Dairy Technol., vol. 60, no. 2, pp. 167–169, 2005.
  • [36] T. Srdić-Rajić and A. Konić Ristić, “Antioxidants: Role on Health and Prevention,” Encycl. Food Heal., pp. 227–233, Jan. 2016.
  • [37] R. Bhat, N. S. B. C. Kamaruddin, L. Min-Tze, and A. A. Karim, “Sonication improves kasturi lime (Citrus microcarpa) juice quality,” Ultrason. Sonochem., vol. 18, no. 6, pp. 1295–1300, Nov. 2011.
  • [38] M. Nadeem, N. Ubaid, T. M. Qureshi, M. Munir, and A. Mehmood, “Effect of ultrasound and chemical treatment on total phenol, flavonoids and antioxidant properties on carrot-grape juice blend during storage,” Ultrason. Sonochem., vol. 45, pp. 1–6, Jul. 2018.
  • [39] Q. Y. Zafra-Rojas, N. Cruz-Cansino, E. Ramírez-Moreno, L. Delgado-Olivares, J. Villanueva-Sánchez, and E. Alanís-García, “Effects of ultrasound treatment in purple cactus pear (Opuntia ficus-indica) juice,” Ultrason. Sonochem., vol. 20, no. 5, pp. 1283–1288, Sep. 2013.
  • [40] S. Belgheisi and R. EsmaeilZadeh Kenari, “Improving the qualitative indicators of apple juice by Chitosan and ultrasound,” Food Sci. Nutr., pp. 1–8, Feb. 2019.
  • [41] M. Abid et al., “Effect of ultrasound on different quality parameters of apple juice,” Ultrason. Sonochem., vol. 20, no. 5, pp. 1182–1187, Sep. 2013.
  • [42] H. Zhang, J. Yang, and Y. Zhao, “High intensity ultrasound assisted heating to improve solubility, antioxidant and antibacterial properties of chitosan-fructose Maillard reaction products,” LWT - Food Sci. Technol., vol. 60, no. 1, pp. 253–262, Jan. 2015.
  • [43] J. G. Kapsalis, Objective methods in food quality assessment. Florida: CRC Press, 1987.
  • [44] A. R. Jambrak, M. Šimunek, M. Petrović, H. Bedić, Z. Herceg, and H. Juretić, “Aromatic profile and sensory characterisation of ultrasound treated cranberry juice and nectar,” Ultrason. Sonochem., vol. 38, pp. 783–793, Sep. 2017.
  • [45] P. Khandpur and P. R. Gogate, “Effect of novel ultrasound based processing on the nutrition quality of different fruit and vegetable juices,” Ultrason. Sonochem., vol. 27, pp. 125–136, Nov. 2015.
  • [46] B. H. Samani, M. H. Khoshtaghaza, Z. Lorigooini, S. Minaei, and H. Zareiforoush, “Analysis of the combinative effect of ultrasound and microwave power on Saccharomyces cerevisiae in orange juice processing,” Innov. Food Sci. Emerg. Technol., vol. 32, pp. 110–115, Dec. 2015.
Toplam 46 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Bölüm Makaleler
Yazarlar

Seydi Yıkmış 0000-0001-8694-0658

Yayımlanma Tarihi 26 Aralık 2019
Gönderilme Tarihi 30 Nisan 2019
Kabul Tarihi 12 Kasım 2019
Yayımlandığı Sayı Yıl 2019

Kaynak Göster

APA Yıkmış, S. (2019). Effect of thermosonication on some bioactive, sensory analysis and microbiological properties of yellow watermelon juice using response surface methodology. Bilecik Şeyh Edebali Üniversitesi Fen Bilimleri Dergisi, 6(2), 162-179. https://doi.org/10.35193/bseufbd.559323