Effect of ultrasound on some chemical and microbiological properties of sour cherry juice by response surface methodology

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dc.authorid0000-0002-4313-1014
dc.authorid0000-0003-4449-6696
dc.contributor.authorTürken, Tuğba
dc.contributor.authorErge, Hande Selen
dc.date.accessioned2021-06-23T19:45:28Z
dc.date.available2021-06-23T19:45:28Z
dc.date.issued2017
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractIn 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).en_US
dc.identifier.doi10.1177/1082013217708077
dc.identifier.endpage549en_US
dc.identifier.issn1082-0132
dc.identifier.issn1532-1738
dc.identifier.issue6en_US
dc.identifier.pmid28474971en_US
dc.identifier.scopus2-s2.0-85029361853en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage540en_US
dc.identifier.urihttps://doi.org/10.1177/1082013217708077
dc.identifier.urihttps://hdl.handle.net/20.500.12491/9159
dc.identifier.volume23en_US
dc.identifier.wosWOS:000411217400007en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorTürken, Tuğba
dc.institutionauthorErge, Hande Selen
dc.language.isoenen_US
dc.publisherSage Publications Ltden_US
dc.relation.ispartofFood Science And Technology Internationalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectUltrasonicationen_US
dc.subjectSour Cherry Juiceen_US
dc.subjectResponse Surface Methodologyen_US
dc.subjectTotal Monomeric Anthocyanins (TMAs)en_US
dc.subjectTotal Phenolicsen_US
dc.subjectE. coli O157:H7en_US
dc.titleEffect of ultrasound on some chemical and microbiological properties of sour cherry juice by response surface methodologyen_US
dc.typeArticleen_US

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