Assessing impacts of pulsed electric fields on quality attributes and furfural and hydroxymethylfurfural formations in apple juice

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dc.authorid0000-0002-2677-2020en_US
dc.authorid0000-0001-5064-4195
dc.contributor.authorEvrendilek, Gülsün Akdemir
dc.contributor.authorÇelik, Perihan
dc.contributor.authorAğçam, Erdal
dc.contributor.authorAkyıldız, Asiye
dc.date.accessioned2021-06-23T19:45:20Z
dc.date.available2021-06-23T19:45:20Z
dc.date.issued2017
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractEffects of pulsed electric fields (PEF) processing on physical properties, bioactive compounds, and formations of furfural and hydroxylmethylfurfural (HMF) were determined for apple juice. A central composite design to determine the optimal number and order of experimental runs and the best-fit multiple nonlinear regression (BF-MNLR) models to quantify and predict rates of change in the response variables as a function of the PEF processing were used. No significant difference was detected between the control and PEF-treated apple juice in terms of physical properties, organic acids, and polyphenols of (-)-epicatechin, caffeic acid, p-coumaric acid, ferrulic acid, quercetin, and gallic acid. The highest predictive power ( <mml:msubsup>Rpred2</mml:msubsup>) belonged to a* (88%), (+)-catechin (90.7%), and HMF (93.8%). Except for chlorogenic acid, no significant decrease was detected in the initial concentrations of the bioactive compounds. PEF processing provided retention of quality attributes and bioactive compounds without significant formation of furfural and HMF. Practical applicationsHeat processing causes degradation of bioactive compounds, changes in physical properties, and formation of undesirable compounds in apple juice; however, PEF processing provided the preservation of most bioactive compounds without significant changes in physical properties. Thus, findings in this study revealed that PEF processing is a viable option for fruit juice industry, especially, for apple juice pasteurization.en_US
dc.identifier.doi10.1111/jfpe.12524
dc.identifier.issn0145-8876
dc.identifier.issn1745-4530
dc.identifier.issue5en_US
dc.identifier.scopus2-s2.0-85006975579en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1111/jfpe.12524
dc.identifier.urihttps://hdl.handle.net/20.500.12491/9138
dc.identifier.volume40en_US
dc.identifier.wosWOS:000411086600005en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorEvrendilek, Gülsün Akdemir
dc.institutionauthorÇelik, Perihan
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal Of Food Process Engineeringen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectApple Juiceen_US
dc.subjectFurfural
dc.subjectHydroxymethylfurfural Formations
dc.subjectPulsed Electric Fields
dc.titleAssessing impacts of pulsed electric fields on quality attributes and furfural and hydroxymethylfurfural formations in apple juiceen_US
dc.typeArticleen_US

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