Moderate temperature and UV-C light processing of Uruset apple juice: Optimization of bioactive components and evaluation of the impact on volatile profile, HMF and color

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dc.authoridyıkmış, seydi/0000-0001-8694-0658
dc.authoridBARUT GOK, SILA/0000-0001-7666-9630
dc.authorwosidyıkmış, seydi/V-5890-2017
dc.contributor.authorYikmis, Seydi
dc.contributor.authorGok, Sila Barut
dc.contributor.authorLevent, Okan
dc.contributor.authorKombak, Esengul
dc.date.accessioned2024-08-04T20:50:43Z
dc.date.available2024-08-04T20:50:43Z
dc.date.issued2021
dc.departmentİnönü Üniversitesien_US
dc.description.abstractIn this study, the aim was primarily to optimize the process conditions for the enrichment of bioactive components in Uruset apple juice with UV-C light and moderate heat treatment. UV-C light was applied to Uruset apple juice at five different UV-C doses between 84.6 and 169.1 mJ/cm(2) using a batch benchtop UV-C reactor and five different temperatures (40, 45, 50, 55, and 60 degrees C). Total phenolic content (TPC), total flavonoid content (TFC), total antioxidant capacity (1,1-diphenyl-2-picrylhydrazyl [DPPH]), cupric reducing antioxidant capacity (CUPRAC), ascorbic acid and total anthocyanin content (TAC) were evaluated for optimization (response surface methodology) of process conditions. The effect of moderate temperature-UV-C light (40 degrees C and 97.33 mJ/cm(2)) on the HMF (hydroxymethylfurfural) content, optical microstructure and color value of the Uruset apple juice (UUA), fresh Uruset apple juice (FUA) and pasteurized Uruset apple juice (PUA) were then evaluated. At the end of the optimization, TPC (852.83 mg GAE/L), TFC (539.91 mg CE/L), DPPH (71.97%), CUPRAC (79.17%), ascorbic acid (5.96 mg/100 mL), and TAC (211.71 mg/L) were determined. The PUA sample obtained a higher score than the UAA sample in terms of total color change (Delta E). As a result, UV-C light and moderate heat treatment of Uruset apple juice was found to be successful. Practical Applications Fresh apple juices are important sources of bioactive components such as phenolics, carotenoids, vitamin C, and organic acids. The results provided in the study by the combination of moderate heat and UV-C light could be suggested as an alternative pasteurization process in order to prevent and/or reduce the negative effect on nutritional and sensorial properties of juice of using the heat pasteurization process alone. The number of studies related to preservation of fresh apple juice in terms of Uruset apple variety is fairly limited. Furthermore, the reactor used in the study could be transferred to the fruit juice industry after a scaling-up feasibility study.en_US
dc.identifier.doi10.1111/jfpe.13893
dc.identifier.issn0145-8876
dc.identifier.issn1745-4530
dc.identifier.issue12en_US
dc.identifier.scopus2-s2.0-85116315702en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1111/jfpe.13893
dc.identifier.urihttps://hdl.handle.net/11616/100238
dc.identifier.volume44en_US
dc.identifier.wosWOS:000703428000001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
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.subjectPolyphenol Oxidase Activityen_US
dc.subjectFructose Corn Syrupen_US
dc.subjectUltraviolet-Lighten_US
dc.subjectEscherichia-Colien_US
dc.subjectAntioxidant Capacityen_US
dc.subjectSensory Propertiesen_US
dc.subjectVitamin-Cen_US
dc.subjectGamma-Irradiationen_US
dc.subjectOrange Juiceen_US
dc.subjectInactivationen_US
dc.titleModerate temperature and UV-C light processing of Uruset apple juice: Optimization of bioactive components and evaluation of the impact on volatile profile, HMF and coloren_US
dc.typeArticleen_US

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