DEPOLAMA BOYUNCA TERMOSONİKASYON UYGULANAN ÇİLEK NEKTARI KALİTE ÖZELLİKLERİNİN ARAŞTIRILMASI VE KİNETİK MODELLEME

Öz

Bulanık çilek nektarında depolama (4°C-3 ay) boyunca askorbik asit-(AA) içeriği, hidroksimetilfurfural-(HMF) içeriği, toplam renk farkı-(∆E*) ve esmerleşme indeksi-(BI) değerlerindeki değişimler değerlendirilmiş ve modellenmiştir. AA içeriği (104.86 mg/L) depolamadan sonra ~%99 azalırken, HMF içeriği artmıştır (20.46 µg/L-494.44 µg/L). Depolama boyunca, BI (0.45-0.56) ve ∆E* (5.21–11.23) değerlerinde meydana gelen önemli artışlar birbiri ile ve depolama süresince tutarlılık göstermiştir. HMF içeriği (R2=0.849), BI (R2=0.942) ve ∆E* değişimleri sıfırıncı dereceden kinetic modele uyum gösterirken, AA içeriğindeki azalma birinci dereceden kinetik model ile açıklanmıştır (R2=0.9755). AA, HMF, ∆E* ve BI reaksiyon hız sabitleri sırasıyla 5.58x10-2 1/gün, 4.34 mg/L.gün, 6.40x10-2 mg/L.gün ve 14x10-2 mg/L.gün olarak belirlenmiştir. ∆E* değişimiyle en yüksek korelasyona sahip olan AA içeriğini (R2=0.955), BI (R2=0.859) takip etmiştir. Bu sebeple renk üzerindeki en yüksek etkiye AA parçalanmasının neden olması söz konusu olabilir.

Anahtar Kelimeler

• Çilek nektarı
• Kinetik modelleme
• Hidroksimetil furfural
• Askorbik asit
• Toplam Renk Farkı
• Esmerleşme İndeksi
• Depolama

INVESTIGATION OF THERMOSONICATED STRAWBERRY NECTAR QUALITY DURING STORAGE AND KINETIC MODELLING

Öz

The changes in ascorbic acid-(AA) content, hydroxymethylfurfural-(HMF) content, total color difference-(∆E*) and browning index-(BI) of optimally thermosonicated (59°C-455 J/g) cloudy strawberry nectar during storage (3 months at 4°C) were evaluated. Also, the data obtained were modelled. The initial AA content (104.86 mg/L) decreased ~99% after storage, while HMF level increased from 20.46 to 494.44 µg/L. The significant increases in BI-(0.45-0.56) and ∆E*-(5.21–11.23) were consistent with each other and over storage time. The changes in HMF content-(R2=0.849), BI-(R2=0.942) and ∆E* were best fitted to zero-order kinetic model, while decrease in AA content-(R2=0.9755) was described with the first-order kinetic model. The reaction rate constants of AA, HMF, ∆E* and BI were determined as 5.58x10-2 1/day, 4.34 mg/L.day, 6.40x10-2 mg/L.day and 14x10-2 mg/L.day, respectively. The highest correlation with the change in ∆E* was observed in AA-(R2=0.955) followed by BI-(R2=0.859). Therefore, the greatest effect on color might be caused by AA degradation.

Anahtar Kelimeler

• Keywords: Strawberry nectar
• Kinetic modelling
• Hydroxymethylfurfural
• Ascorbic acid
• Total color difference
• Browning index
• Storage

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