Effect of ultrasound on different quality parameters of functional sirkencubin syrup

Abstract

Ultrasound is a process studied intensively for different products due to the increasing interest in non-thermal technologies. Sirkencubin syrup contains honey and vinegar and is a functional beverage maintaining health. The aim of this study was to examine the effects of the ultrasound process (pH, titratable acidity, brix, phenolic compounds, flavonoids, antioxidants, total sugar, HMF, sensory evaluation andmicrobiological) on ultrasonic and functional sirkencubin syrup. Ultrasound treatments (26 kHz frequency, 60% amplitude, all samples 200 mL, 80 W power) with different times (2, 5, 8, 10 and 15 minutes) were applied using an ultrasonic processor. The increase in ultrasound time increased most bioactive compounds compared to control samples (untreated). Significant decreases in microbiological load were also recorded. The results of this study show that the ultrasound process can be used as a suitable technique for processing sirkencubin syrup by increasing the bioactive compounds and maintaining safety and quality standards with general acceptance by panelists.

Functional sirkencubin syrup with purple basil; bioactive properties, organoleptic acceptability, and possible effects on blood pressure

“…Similar studies have shown that there are decreases in pH values during storage of liquid foods. In another study of ultrasound applied to sirkencubin syrup, it was reported as pH (3.81), o Brix (5.10) and TA (0.16 g citric acid/100 mL) in the control sample (Yıkmış, 2019). The findings obtained in our study are compatible with these values.…”

Ultrasound and malic acid treatment of sweet lemon juice: Microbial inactivation and quality changes

“…According to the Figure 4, there was no noticeable decreasing or increasing trend for total phenol content of sweet lemon juice treated with US for 8 min ( p > .05). A similar result was found in sirkencubin syrup, red water melon, and pomegranate juices after US treatment for 8, 4, and 9 min, respectively (Alighourchi, Barzegar, Sahari, & Abbasi, 2013; Yikmiş, 2020a, 2020b). In contrast, other authors reported that the total phenol content in fruit juices increased significantly as the duration of US treatment increased (Aadil, Zeng, Han, & Sun, 2013; Bhat, Kamaruddin, Min‐Tze, & Karim, 2011; Jabbar et al., 2014; Santhirasegaram, Razali, & Somasundram, 2013).…”

The effect of sonication and heat treatment on the physicochemical, nutritional and microbiological properties of different sugarcane variants

“…This particular temperature was chosen based on its minimal role in degradation of nutritional content, but is optimal at reducing microbial growth (Hajar et al, 2018). The effectiveness of sonication in controlling microbial growth has also been previously reported (Bhat et al, 2011;Carrillo-Lopez et al, 2019;Yikmiş, 2019). Hayer (2010) suggested that sonication treatment might disperse microorganism clumps, disrupt cells and modify its cellular activities, leading to the inhibition of microbial growth (Hayer, 2010).…”

“…Although conventional heat treatment is typically effective in reducing microbial growth on food products, there are concerns regarding the deterioration of nutritional qualities. Therefore, minimal processing such as ultrasound technology may be employed as an alternative to minimize the quality deterioration but at the same time, is still able to reduce microbial content in food products (Chen, 2017;Piyasena et al, 2003;Yikmiş, 2019). Sonication is considered to be safe, non-toxic and environmentally friendly (Kentish & Ashokkumar, 2011).…”