Siyah havuç suyunun biyoaktif bileşenleri üzerine ultrases uygulamasının etkisi

Öz

Günümüzde tüketicilerin duyusal özellikleri korunarak besin içeriği zenginleştirilmiş doğal gıdalara olan bilinç düzeylerinin artması, yeni gıda uygulama proseslerine olan eğilimin artmasına yol açmıştır. Bu proseslerden biri olan ultrases, meyve sularının kalitesinin iyileştirilmesi için potansiyel bir teknik olarak kabul edilmektedir. Geleneksel ısı teknolojileri meyve sularının korunmasında yaygın kullanılmaktadır ancak istenmeyen değişimlere yol açmaktadır. Ultrases gibi termal olmayan teknolojiler, fonksiyonel özelliklerden ödün vermeden meyve sularının korunmasına alternatif olarak araştırılmaktadır. Siyah havuç sahip olduğu yüksek antioksidan kapasitesi, içerdiği antosiyanin pigmenti, polifenoller ve önemli mineraller ile dikkat çekmektedir. Bu çalışma; ultrases uygulamasının siyah havuç suyunun fiziko-kimyasal (pH değeri, asitlik ve Brix), toplam antioksidan kapasitesi, toplam fenolik madde, toplam flavonoidler ve toplam antosiyanin içeriği gibi bazı önemli kalite parametreleri üzerindeki etkisinin değerlendirilmesini amaçlamaktadır. Siyah havuç suyuna 20 kHz frekansta, %40 genlik değerinde sırasıyla 1,3,5,7 ve 10 dak. süreyle ultrases işlemi uygulanmıştır. Kontrol grubu olarak ayrılan gruba ise herhangi bir işlem uygulanmamıştır. Elde edilen bulgulara göre asitlik ve Briks değerlerinde önemli bir değişiklik görülmemiş ancak toplam flavonoid madde, toplam antioksidan ve toplam antosiyanin değerleri üzerinde olumlu yönde etki gösterdiği tespit edilmiştir. Tespit edilen artışın biyoaktif özellikler üzerinde olumlu bir etki oluşturduğu, en etkili sonucun 7 dak.’lık uygulama sonrasında elde edildiği belirlenmiştir.

Anahtar Kelimeler

• Ultrases
• Siyah havuç
• Antosiyanin
• Biyoaktif özellikler
• Toplam fenolik madde

Effect of ultrasound treatment on bioactive components of black carrot juice

Abstract

Nowadays, the increasing awareness of consumers for natural foods with enriched nutritional content while preserving their sensory properties has led to an increased tendency towards new food application processes. Ultrasound is recognized as a possible technology for increasing the quality of fruit juices. Conventional heat technologies are widely used to preserve fruit juices, but they also lead to undesirable changes. Non-thermal technologies such as ultrasound are being investigated as an alternative to preserve fruit juices without compromising functional properties. Black carrot attracts attention with its high antioxidant capacity, anthocyanin pigment, polyphenols and essential minerals. This study aims to evaluate the effect of ultrasound treatment on some important quality parameters of black carrot juice, such as physico-chemical (pH value, acidity and Brix), total antioxidant capacity, total phenolic content, total flavonoids and total anthocyanin content. The black carrot juice was subjected to ultrasonic treatment at 20 kHz and 40% amplitude for 1,3,5,7 and 10 minutes, respectively. No treatment was applied to the control group. According to the results obtained, no significant change was observed in acidity and Brix values, but it was determined that it had a positive effect on total flavonoid matter, total antioxidant and total anthocyanin values.It was determined that the most effective result was obtained after 7 minutes of application, which positively affected bioactive properties.

Keywords

• Ultrasound
• Black carrot
• Anthocyanin
• Bioactive properties
• Total Phenolic substance

Kaynakça

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