Effects of pulsed electric fields on sour cherry juice properties and formations of furfural and hydroxymethylfurfural

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dc.authorid0000-0001-5064-4195en_US
dc.authorid0000-0002-2677-2020en_US
dc.authorid0000-0001-5584-0849en_US
dc.contributor.authorEvrendilek, Gülsün Akdemir
dc.contributor.authorAğçam, Erdal
dc.contributor.authorAkyıldız, Asiye
dc.date.accessioned2023-05-17T13:31:53Z
dc.date.available2023-05-17T13:31:53Z
dc.date.issued2021en_US
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractImpacts of pulsed electric fields (PEF) on physicochemical properties, bioactive compounds, and furfural and hydroxymethylfurfural (HMF) formations were quantified for sour cherry juice (SCJ). pH, titratable acidity (TA), total soluble solids (TSS), a*, b*, chroma, and total monomeric anthocyanin content (TMAC) were not significantly affected by 0-0.0341 J/L. The initial total antioxidant capacity (TAC) significantly rose with all the PEF treatments but initial citric, malic, fumaric, oxalic, succinic (-)-epicatechin, ferrulic, gallic, luteolin, p-coumaric, and o-coumaric acids, Cy-3-sop, and Cy-3-glu did not significantly degrade with no formations of furfural and HMF. The best-fit regression models explained 60.1, 39.7, and 36.3% of variation in TAC, TMAC, and TSS, respectively. Frequency exerted a greater impact than did electric field strength (EFS) on TA, pH, TSS, total color difference (TCD), hue, chroma, TMAC, TAC, sinapic, oxalic, quinic and tartaric acids, Cy-3-glu-rut, and furfural formation. 350.9 mu s, 6.78 kV/cm, and 98 Hz were pointed as optimal settings.en_US
dc.identifier.citationAkdemir Evrendilek, G., Agcam, E., & Akyildiz, A. (2020). Effects of pulsed electric fields on sour cherry juice properties and formations of furfural and hydroxymethylfurfural. International Journal of Food Engineering, 17(3), 217-226.en_US
dc.identifier.doi10.1515/ijfe-2020-0189
dc.identifier.endpage226en_US
dc.identifier.issn2194-5764
dc.identifier.issn1556-3758
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-85097913094en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage217en_US
dc.identifier.urihttp://dx.doi.org/10.1515/ijfe-2020-0189
dc.identifier.urihttps://hdl.handle.net/20.500.12491/10907
dc.identifier.volume17en_US
dc.identifier.wosWOS:000630034900006en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorEvrendilek, Gülsün Akdemir
dc.language.isoenen_US
dc.publisherWALTER DE GRUYTER GMBHen_US
dc.relation.ispartofInternational Journal of Food Engineeringen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.relation.tubitak104 O 585
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFurfuralen_US
dc.subjectHMFen_US
dc.subjectPhenolic Compoundsen_US
dc.subjectAntioxidant Capacityen_US
dc.subjectPhenolic-Compoundsen_US
dc.subjectPrunus-Aviumen_US
dc.titleEffects of pulsed electric fields on sour cherry juice properties and formations of furfural and hydroxymethylfurfuralen_US
dc.typeArticleen_US

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