Effect of ultrasound on some chemical and microbiological properties of sour cherry juice by response surface methodology
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Dosyalar
Tarih
2017
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Sage Publications Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In this study, it is aimed to determine effect of ultrasonication on some chemical and microbiological properties of sour cherry juice by response surface methodology, since ultrasound is known as an alternative method for thermal food processing. Sour cherry juice was sonicated at varying amplitude levels (50, 75, 100%); moderate temperatures (20, 30, 40?); and treatment times of 2, 6, 10min at a constant frequency of 20kHz. Different ultrasonication amplitudes, temperatures, and times had no significant effect on pH,degrees Bx, and titratable acidity. A significant increase in total monomeric anthocyanins was observed as the amplitude level and temperature increased (p<0.01). An increase in the total phenolics was also obtained as the temperature increased (p<0.05). The effect of amplitude level on antioxidant capacity of sour cherry juice was also found significant (p<0.05). Color parameters (L*, a*, b*, C, h) generally increased by increasing temperature, amplitude level, and treatment time. It was determined that Escherichia coli O157:H7 significantly affected by temperature and treatment time (p<0.05).
Açıklama
Anahtar Kelimeler
Ultrasonication, Sour Cherry Juice, Response Surface Methodology, Total Monomeric Anthocyanins (TMAs), Total Phenolics, E. coli O157:H7
Kaynak
Food Science And Technology International
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
23
Sayı
6
