Determining the impact of pre-pressing pretreatments applied to sugarcane on the aroma compounds and quality characteristics of sugarcane juice

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dc.authoridYetisen, Mehmet/0000-0001-8347-4081
dc.contributor.authorYetisen, Mehmet
dc.contributor.authorBaltacioglu, Cem
dc.contributor.authorBaltacioglu, Hande
dc.contributor.authorUslu, Hasan
dc.date.accessioned2024-11-07T13:24:23Z
dc.date.available2024-11-07T13:24:23Z
dc.date.issued2024
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractThe study examined the effects of three pretreatments, blanching (5, 10, and 30 min), ultrasound (15, 20, and 30 min), and steam blanching (10, 20, and 30 min) on sugarcane, assessing their impact on sugarcane juice quality parameters and aroma compounds. The control had the highest soluble solid content, while the ultrasound-15 min (US-15 min)-treated sample had the lowest, affecting pH, total acidity, and color values significantly. Color analysis showed lower L* values and less greenish tones in treated samples. The implemented pretreatments effectively reduce the browning index, with the US-20 min treatment showing the most significant reduction compared to the control sample. All pretreatments deactivated polyphenol oxidase. Carbon isotope analysis yielded significant results. Principal component analysis and hierarchical clustering linked 1,1-diphenyl-2-picrylhydrazyl (DPPH) with 2,2 '-azino-bis 3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and 5-hydroxymethyl furfural (HMF) with total phenolic content. The study also highlights significant variations in aroma compound profiles among pretreated sugarcane juice samples, with blanching for 10 min showing notable increases in specific compounds like 2-heptanone and nonanol. Hierarchical clustering showed similarities between blanching-30 min and US-30 min, contrasting with the control. Blanching-10 min had a positive impact on sugarcane juice quality. In conclusion, the study emphasized how pretreatments affect physicochemical properties and aroma compounds in sugarcane juice.
dc.description.sponsorshipTurkiye Bilimsel ve Teknolojik Arascedil;timath;rma Kurumu; Scientific and Technological Research Council of Turkey [123O161]
dc.description.sponsorshipTurkiye Bilimsel ve Teknolojik Ara & scedil;t & imath;rma Kurumu; Scientific and Technological Research Council of Turkey, Grant/Award Number: 123O161
dc.identifier.doi10.1111/1750-3841.17332
dc.identifier.endpage6377
dc.identifier.issn0022-1147
dc.identifier.issn1750-3841
dc.identifier.issue10
dc.identifier.pmid39218811
dc.identifier.scopus2-s2.0-85202969535
dc.identifier.scopusqualityQ1
dc.identifier.startpage6362
dc.identifier.urihttps://doi.org/10.1111/1750-3841.17332
dc.identifier.urihttps://hdl.handle.net/11480/14058
dc.identifier.volume89
dc.identifier.wosWOS:001303074200001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of Food Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241106
dc.subjectaroma compounds
dc.subjectphysicochemical properties
dc.subjectpretreatments
dc.subjectsugarcane juice
dc.titleDetermining the impact of pre-pressing pretreatments applied to sugarcane on the aroma compounds and quality characteristics of sugarcane juice
dc.typeArticle

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