Impact of thermal pasteurization and thermosonication treatments on black grape juice (Vitis vinifera L): ICP-OES, GC-MS/MS and HPLC analyses

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dc.authoridyıkmış, seydi/0000-0001-8694-0658
dc.authoridTokatlı Demirok, Nazan/0000-0003-1936-9337
dc.authorwosidyıkmış, seydi/V-5890-2017
dc.authorwosidTokatlı Demirok, Nazan/ABA-3007-2020
dc.contributor.authorYikmis, Seydi
dc.contributor.authorDemirok, Nazan Tokatli
dc.contributor.authorLevent, Okan
dc.contributor.authorApaydin, Demet
dc.date.accessioned2024-08-04T20:54:38Z
dc.date.available2024-08-04T20:54:38Z
dc.date.issued2023
dc.departmentİnönü Üniversitesien_US
dc.description.abstractGrape juice is a widely consumed fruit due to its bioactive compounds, minerals, and aroma components. Our objective was to investigate ultrasound treatment of black grape juice affects its bioactive components due to using response surface methodology (RSM) and artificial neural network (ANN) optimization. At the same time, mineral components, sugar components, organic acids, and volatile aroma profiles were compared in black grape juice treated with thermal and ultrasound pasteurization. ANN showed superior predictive values (>99%) to RSM. Optimal combinations were obtained at 40 degrees C, 12 min, and 65% amplitude for thermosonication. Under these conditions, phenolic, flavonoid, antioxidant activity, and anthocyanin values were 822.80 mg GAE/L, 97.50 mg CE/L, 24.51 mmol Trolox/L, and 368, 81 mg of mv-3-glu/L, respectively. Thermosonicated grape juice (TT-BGJ) was tested against black grape juice (P-BGJ) produced with conventional thermal methods. This study investigated the effects of thermal pasteurization and thermosonication on black grape juice bioactive compounds and minerals, aroma profile, and sensory evaluation. Thermosonication affected the aroma profile less, 329.98 mu g/kg (P-BGJ) and 495.31 mu g/kg (TT-BGJ). TT-BGJ was detected to contain seven different mineral elements (Mn, K, Fe, Mg, Cu, Zn, and Na). Thermosonication caused an increase in Fe, Zn, Mn, and K minerals. Panelists generally liked the TT-BGJ sample. These results suggest that the thermosonication process may potentially replace the traditional black grape juice processing thermal process.en_US
dc.identifier.doi10.1016/j.heliyon.2023.e19314
dc.identifier.issn2405-8440
dc.identifier.issue9en_US
dc.identifier.pmid37662818en_US
dc.identifier.scopus2-s2.0-85168831733en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.heliyon.2023.e19314
dc.identifier.urihttps://hdl.handle.net/11616/101541
dc.identifier.volume9en_US
dc.identifier.wosWOS:001069266800001en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherCell Pressen_US
dc.relation.ispartofHeliyonen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectBlack grape juiceen_US
dc.subjectThermosonicationen_US
dc.subjectArtificial neural networken_US
dc.subjectMineralen_US
dc.subjectAroma profileen_US
dc.titleImpact of thermal pasteurization and thermosonication treatments on black grape juice (Vitis vinifera L): ICP-OES, GC-MS/MS and HPLC analysesen_US
dc.typeArticleen_US

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