Thermosonication of peach juice: investigation of PPO and POD activities, physicochemical and bioactive compounds changes, and development of FT-IR-based chemometric models for the evaluation of quality

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dc.contributor.authorBaltacioglu, Hande
dc.date.accessioned2024-11-07T13:24:19Z
dc.date.available2024-11-07T13:24:19Z
dc.date.issued2022
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractIn this research, the effect of thermosonication on peach juice was investigated. Enzyme inactivation increased with increasing power, temperature, and time. Enzymes were completely inactivated by thermosonication at 60 degrees C that was lower than the complete inactivation temperature (70 degrees C) of thermal treatment. Generally, as pH decreased, titratable acidity and degrees Brix increased by increasing temperature for each thermosonication treatment. The color of peach juice was preserved, and it became lighter. The bioactive components were protected with thermosonication. Fourier transform infrared (FT-IR) spectroscopy with chemometrics was used to evaluate polyphenol oxidase and peroxidase activity and quality attributes during thermosonication treatment. Moreover, the treatment methods were differentiated using principal component analysis, and models that correlated enzyme activity, quality attributes, and bioactive compounds with infrared spectra were constructed using partial least-squares. FT-IR with chemometrics can be used as a reliable method in peach juice quality determination during thermosonication.
dc.description.sponsorshipNide omer Halisdemir University Scientific Research Council (BAP) [FEB 2015/25 BAGEP]
dc.description.sponsorshipThis study was supported by the Nide omer Halisdemir University Scientific Research Council (BAP) (Grant FEB 2015/25 BAGEP).
dc.identifier.doi10.1111/ijfs.15536
dc.identifier.endpage1697
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.issue3
dc.identifier.scopus2-s2.0-85122543575
dc.identifier.scopusqualityQ1
dc.identifier.startpage1688
dc.identifier.urihttps://doi.org/10.1111/ijfs.15536
dc.identifier.urihttps://hdl.handle.net/11480/14047
dc.identifier.volume57
dc.identifier.wosWOS:000736707100001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofInternational Journal of Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241106
dc.subjectFT-IR
dc.subjectpartial least-squares
dc.subjectpeach juice
dc.subjectprincipal component analysis
dc.subjectthermosonication
dc.titleThermosonication of peach juice: investigation of PPO and POD activities, physicochemical and bioactive compounds changes, and development of FT-IR-based chemometric models for the evaluation of quality
dc.typeArticle

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