Impact of thermal pasteurization and thermosonication treatments on black grape juice (Vitis vinifera L): ICP-OES, GC–MS/MS and HPLC analyses

Yıkmış, Seydi; Tokatlı Demirok, Nazan; Levent, Okan; Apaydın, Demet

doi:10.1016/j.heliyon.2023.e19314

Cited by 9 publications

(6 citation statements)

References 66 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In a study by Yıkmış et al (2023) involving black grape juice, a significant rise was noted in the olfactory perception score compared to the control, while samples undergoing thermal pasteurization exhibited a decline in the score. The odor intensity score decreased compared to the control with the treatments applied, which is different from our study [61] . Regarding the flavor score of our samples, there was a decrease in the flavor score of TP-GJ and an increase in UT-GJ compared to C-GJ ( Fig.…”

Section: Resultscontrasting

confidence: 99%

Effects on quality characteristics of ultrasound-treated gilaburu juice using RSM and ANFIS modeling with machine learning algorithm

Yıkmış,

Duman Altan,

Türkol

et al. 2024

Ultrasonics Sonochemistry

Self Cite

View full text Add to dashboard Cite

Section: Resultscontrasting

confidence: 99%

Effects on quality characteristics of ultrasound-treated gilaburu juice using RSM and ANFIS modeling with machine learning algorithm

Yıkmış,

Duman Altan,

Türkol

et al. 2024

Ultrasonics Sonochemistry

Self Cite

View full text Add to dashboard Cite

“…Regarding P, it can be noted that thermosonicated samples at all temperatures were equivalent to fresh juice; significantly higher values were observed in heat-treated samples at 50 • C and 55 • C. In the case of Mg, its concentration increased after all treatments except for ultrasonication at 45 • C. Only ultrasonicated juices at 55 • C presented a lower content for Na. This agrees with the work on thermosonicated black grape juice, which also observed a statistically significant decrease in Na contents as the thermosonication process was applied [49]. Heat-treated juice at 45 • C and thermosonicated at 50 • C had significantly lower K contents than fresh juice.…”

Section: Treatment Effects On Mineralssupporting

confidence: 90%

Application of Ultrasound Treatments in the Processing and Production of High-Quality and Safe-to-Drink Kiwi Juice

Bhutkar,

Brandão,

Silva

et al. 2024

Foods

View full text Add to dashboard Cite

This study explores the potential of thermosonication as an alternative to traditional heat treatments, such as pasteurization, in the processing of fruit juices. Conventional methods often lead to undesirable quality changes in fruit juices, whereas thermosonication offers promising results regarding microbial inactivation and quality preservation. This work focused on the inactivation kinetics of Listeria innocua 2030c, a surrogate for pathogenic L. monocytogenes, in kiwifruit juice using thermosonication at 45 °C, 50 °C, and 55 °C. These treatments were compared with equivalent heat treatments. Quality attributes of the juice were also evaluated to assess process efficiency. Survival data of L. innocua were fitted with the Weibull model, estimating first decimal reduction times (δ) and shape parameters (n). The results reveal temperature and process dependencies on δ, while n remains mostly temperature and treatment independent. Thermosonication outperforms heat treatment, achieving higher L. innocua reductions while retaining quality attributes like pH, soluble solid content, and total phenolics and chlorophylls. Thermosonication at 55 °C stands out, providing a 6.2-log-cycle reduction in just 3 min with superior quality retention. These findings highlight the synergistic effect of temperature and ultrasound, making mild heat processes feasible while enhancing product quality. Thermosonication, particularly at 55 °C, emerges as an effective alternative to traditional thermal treatments for fruit juices, offering improved microbial safety without compromising product quality.

show abstract

“…In the range of 50 to 60 °C, the increase in temperature did not have a significant ( p > 0.05) effect on TFC, indicating that TS (50 °C, 30 min) had a positive effect on TFC in blackcurrant juice. Pasteurization has been shown to reduce TFC in pineapple juice [ 46 ], while ultrasound combined with pasteurization treatment had a better effect on TFC in the test samples than pasteurization alone [ 47 ]. The increase in TFC was related to the production of free radicals during ultrasound, or due to the rupture of the cell wall leading to the hydroxylation of phenolic compounds in the aromatic ring undergoing a hydroxylation reaction, which transforms the bound configuration of the phenolic compounds to the free form [ 48 ].…”

Section: Resultsmentioning

confidence: 99%

Effects of Thermosonication on the Antioxidant Capacity and Physicochemical, Bioactive, Microbiological, and Sensory Qualities of Blackcurrant Juice

Qiu,

Su,

Nie

et al. 2024

Foods

View full text Add to dashboard Cite

This study investigated the effects of thermosonication (TS) on the quality of blackcurrant juice, along with its physicochemical properties, bioactive compounds, antioxidant capacity, and microbiological and sensory qualities. The treatments included raw juice (RJ), pasteurized juice (90 °C, 1 min, PJ), and thermosonicated juice (480 W, 40 kHz at 40, 50, or 60 °C, for 10, 20, 30, or 40 min, TJ). The results indicated that the effects of pasteurization and thermosonication on the pH, total soluble solids, and titratable acidity of the juice were not significant (p > 0.05). However, the cloudiness, browning index, and viscosity were significantly increased (p < 0.05), and the color properties of the blackcurrant juice were improved. The total phenolic, flavonoid, and anthocyanin contents of TJ (treated at 50 °C for 30 min) were increased by 12.6%, 20.9%, and 40.4%, respectively, and there was a notable decline in ascorbic acid content after the pasteurization treatment, while the loss was minor in all TJ samples compared with RJ. The scavenging ability of 1,1-diphenyl-2-pyridyl and hydroxyl radicals increased to 52.77% and 50.52%, respectively, which were significantly (p < 0.05) higher than those in the RJ and PJ samples. In addition, both pasteurization and thermosonication resulted in a significant (p < 0.05) reduction in microbial counts, while there were no significant (p > 0.05) differences in the sensory parameters compared with the RJ samples. In conclusion, this study suggests that TS is an effective method that can be used as an alternative to pasteurization to improve the quality of blackcurrant juice.

show abstract

Impact of thermal pasteurization and thermosonication treatments on black grape juice (Vitis vinifera L): ICP-OES, GC–MS/MS and HPLC analyses

Cited by 9 publications

References 66 publications

Effects on quality characteristics of ultrasound-treated gilaburu juice using RSM and ANFIS modeling with machine learning algorithm

Effects on quality characteristics of ultrasound-treated gilaburu juice using RSM and ANFIS modeling with machine learning algorithm

Application of Ultrasound Treatments in the Processing and Production of High-Quality and Safe-to-Drink Kiwi Juice

Effects of Thermosonication on the Antioxidant Capacity and Physicochemical, Bioactive, Microbiological, and Sensory Qualities of Blackcurrant Juice

Contact Info

Product

Resources

About