Thermosonication of peach juice: investigation of PPO and POD activities, physicochemical and bioactive compounds changes, and development of FT‐IR–based chemometric models for the evaluation of quality

Abstract

In this research, the effect of thermosonication on peach juice was investigated. Enzyme inactivation increased with increasing power, temperature, and time. Enzymes were completely inactivated by thermosonication at 60 °C that was lower than the complete inactivation temperature (70 °C) of thermal treatment. Generally, as pH decreased, titratable acidity and °Brix increased by increasing temperature for each thermosonication treatment. The color of peach juice was preserved, and it became lighter. The bioactive components were protected with thermosonication. Fourier transform infrared (FT-IR) spectroscopy with chemometrics was used to evaluate polyphenol oxidase and peroxidase activity and quality attributes during thermosonication treatment. Moreover, the treatment methods were differentiated using principal component analysis, and models that correlated enzyme activity, quality attributes, and bioactive compounds with infrared spectra were constructed using partial least-squares. FT-IR with chemometrics can be used as a reliable method in peach juice quality determination during thermosonication.

Effect of combined ultrasonic and enzymatic extraction technique on the quality of noni (Morinda citrifolia L.) juice

“…The absorption peaks around 1623 cm −1 were ascribed to —C═O stretching vibrations of saccharide’carbonyls and the carboxylic acid [50] . The characteristic peak between 1200 and 900 cm −1 was considered the fingerprint region corresponding to the typical signals of C—O and C—C bonds present in sugars and organic acids [51] , and the absorption peaks around 1076 cm −1 in the Fig. 6 represented the stretching vibration of these bonds.…”

Haskap Juicing Method Effects on Haskap Juice Quality

“…Likewise, banana juicing machines functions on several processes, such as kneading, compressing, and filtration [74]. Analytically, Fourier transform infrared (FT-IR) spectroscopy has been applied for the evaluation of juice qualities [75]. Ohmic heating methodology may also be applied to heat rapidly and uniformly, and its treatment Based on our various test results, the steam juicer showed lower flavonoid contents compared with the other two methods, and the haskap products from the centrifugal juicer contained more components and nutritional compounds.…”

Determination of the Effect of Different Drying Methods on the Physicochemical Properties of Potato Powder Using Multivariate Analysis

“…0,1 g alınan örnekler test tüplerine aktarılıp üzerine 5 mL %2,5'lik fosforik asit eklenmiş ve karışım 5 dakika boyunca vorteks cihazında şiddetli bir şekilde çalkalanmıştır. Üstte kalan berrak kısımdan 5 mL alınarak %2,5 fosforik asitle 10 mL'ye tamamlanarak 0,45μm filtreden süzüldükten sonra 20 μL örnek HPLC cihazına enjekte edilmiştir (Baltacıoğlu, 2021).…”