Effect of thermosonication and thermal treatments on antidiabetic, antihypertensive, mineral elements and in vitro bioaccessibility of bioactive compounds in freshly squeezed pomegranate juice

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dc.authoridErdal, Berna/0000-0003-3375-7926
dc.authoridyıkmış, seydi/0000-0001-8694-0658
dc.authorwosidcol, basak gokce/JSL-4131-2023
dc.authorwosidErdal, Berna/AEE-3091-2022
dc.authorwosidyıkmış, seydi/V-5890-2017
dc.contributor.authorYikmis, Seydi
dc.contributor.authorOzer, Hayrettin
dc.contributor.authorLevent, Okan
dc.contributor.authorCol, Basak Gokce
dc.contributor.authorErdal, Berna
dc.date.accessioned2024-08-04T20:51:54Z
dc.date.available2024-08-04T20:51:54Z
dc.date.issued2022
dc.departmentİnönü Üniversitesien_US
dc.description.abstractPomegranate fruit and its products have been recognized as 'miracle fruit' due to their nutritional content, organoleptic properties and health benefits. There is no detailed study about the optimization of thermosonication (TS) conditions for the popular drink, freshly squeezed pomegranate juice. Bioactive components in freshly squeezed pomegranate juice treated with thermosonication were increased using the response surface method (RSM) and artificial neural network (ANN). ANN had higher correlation than RSM and as a result of optimization, thermosonication treatment conditions of 49.50 degrees C, 10.5 min and 72.50% amplitude were determined.Thermosonication-treated pomegranate juice (TS-PJ) had higher antidiabetic and antihypertensive effects than thermal pasteurized pomegranate juice (P-PJ). TS did not affect physicochemical parameters (p > 0.05). Both treatments reduced the microbial load after treatment and TS-PJ was superior in terms of sensory attributes. As a result of thermosonication treatment, increases in Ca, Fe and Na elements were detected. For in vitro simulated gastrointestinal medium TS-PJ better preserved the bioavailability of bioactive compounds. The results obtained may be useful for the industrial production of thermosonication-treated pomegranate juice. [GRAPHICS] .en_US
dc.identifier.doi10.1007/s11694-022-01402-5
dc.identifier.endpage3041en_US
dc.identifier.issn2193-4126
dc.identifier.issn2193-4134
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-85129017366en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage3023en_US
dc.identifier.urihttps://doi.org/10.1007/s11694-022-01402-5
dc.identifier.urihttps://hdl.handle.net/11616/100621
dc.identifier.volume16en_US
dc.identifier.wosWOS:000789010100001en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofJournal of Food Measurement and Characterizationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectThermosonicationen_US
dc.subjectArtificial neural networken_US
dc.subjectBioaccessibilityen_US
dc.subjectAntidiabeticen_US
dc.subjectAntihypertensiveen_US
dc.subjectPomegranate juiceen_US
dc.titleEffect of thermosonication and thermal treatments on antidiabetic, antihypertensive, mineral elements and in vitro bioaccessibility of bioactive compounds in freshly squeezed pomegranate juiceen_US
dc.typeArticleen_US

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