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

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dc.contributor.authorYıkmış, Seydi
dc.contributor.authorTokatlı Demirok, Nazan
dc.contributor.authorLevent, Okan
dc.contributor.authorApaydın, Demet
dc.date.accessioned2024-02-01T09:56:58Z
dc.date.available2024-02-01T09:56:58Z
dc.date.issued2023en_US
dc.departmentHitit Üniversitesi, Sosyal Bilimler Meslek Yüksekokulu, Otel, Lokanta ve İkram Hizmetleri Bölümü
dc.description.abstractGrape juice is a widely consumed fruit due to its bioactive compounds, minerals, and aroma components. Our objective was to investigate ultrasound treatment of black grape juice affects its bioactive components due to using response surface methodology (RSM) and artificial neural network (ANN) optimization. At the same time, mineral components, sugar components, organic acids, and volatile aroma profiles were compared in black grape juice treated with thermal and ultrasound pasteurization. ANN showed superior predictive values (>99%) to RSM. Optimal combinations were obtained at 40 ?C, 12 min, and 65% amplitude for thermosonication. Under these conditions, phenolic, flavonoid, antioxidant activity, and anthocyanin values were 822.80 mg GAE/L, 97.50 mg CE/L, 24.51 mmol Trolox/L, and 368, 81 mg of mv-3-glu/L, respectively. Thermosonicated grape juice (TT-BGJ) was tested against black grape juice (P-BGJ) produced with conventional thermal methods. This study investigated the effects of thermal pasteurization and thermosonication on black grape juice bioactive compounds and minerals, aroma profile, and sensory evaluation. Thermosonication affected the aroma profile less, 329.98 ?g/kg (P-BGJ) and 495.31 ?g/kg (TT-BGJ). TT-BGJ was detected to contain seven different mineral elements (Mn, K, Fe, Mg, Cu, Zn, and Na). Thermosonication caused an increase in Fe, Zn, Mn, and K minerals. Panelists generally liked the TT-BGJ sample. These results suggest that the thermosonication process may potentially replace the traditional black grape juice processing thermal process.
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dc.description.provenanceMade available in DSpace on 2024-02-01T09:56:58Z (GMT). No. of bitstreams: 1 demet-apaydin2023.htm: 160986 bytes, checksum: fc3094175d57e7d4bf8f57d05025a115 (MD5) Previous issue date: 2023en
dc.identifier.citationYıkmış, S., Demirok, N. T., Levent, O., & Apaydın, D. (2023). Impact of thermal pasteurization and thermosonication treatments on black grape juice (Vitis vinifera L): ICP-OES, GC–MS/MS and HPLC analyses. Heliyon, 9(9).
dc.identifier.doi10.1016/j.heliyon.2023.e19314
dc.identifier.issn2405-8440
dc.identifier.pmid37662818
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.heliyon.2023.e19314
dc.identifier.urihttps://hdl.handle.net/11491/8778
dc.identifier.wosWOS:001069266800001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorApaydın, Demet
dc.language.isoen
dc.publisherELSEVIER SCI LTD
dc.relation.ispartofHeliyon
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectBlack grape juiceen_US
dc.subjectThermosonicationen_US
dc.subjectArtificial neural networken_US
dc.subjectMineralen_US
dc.subjectAroma profileen_US
dc.titleImpact of thermal pasteurization and thermosonication treatments on black grape juice (Vitis vinifera L): ICP-OES, GC–MS/MS and HPLC analyses
dc.typeArticle

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