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Journals / Gıda / 2026 / Cilt: 47 Sayı: 3

INVESTIGATION OF THERMOSONICATED STRAWBERRY NECTAR QUALITY DURING STORAGE AND KINETIC MODELLING

DEPOLAMA BOYUNCA TERMOSONİKASYON UYGULANAN ÇİLEK NEKTARI KALİTE ÖZELLİKLERİNİN ARAŞTIRILMASI VE KİNETİK MODELLEME

Burcu Dündar Kırıt(CUKUROVA UNIVERSITY, FACULTY OF AGRICULTURE, DEPARTMENT OF FOOD ENGINEERING)0000-0002-9919-5711
Asiye Akyıldız(CUKUROVA UNIVERSITY, FACULTY OF AGRICULTURE, DEPARTMENT OF FOOD ENGINEERING)0000-0001-5584-0849
Journal
Gıda
Pages
481–492
Publication Date
2022-04-01
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Therefore, the greatest effect on color might be caused by AA degradation.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The changes in ascorbic acid-(AA) content, hydroxymethylfurfural-(HMF) content, total color difference-(∆E*) and browning index-(BI) of optimally thermosonicated (59°C-455 J/g) cloudy strawberry nectar during storage (3 months at 4°C) were evaluated.
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Key Findings & Data:The initial AA content (104.86 mg/L) decreased ~99% after storage, while HMF level increased from 20.46 to 494.44 µg/L.
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Conclusion & Impact:Therefore, the greatest effect on color might be caused by AA degradation.
🔬Design:Modeling & Simulation
📍Scope:Comprehensive Sample
⚙️Variables:Çilek nektarı · Kinetik modelleme · Hidroksimetil furfural

Abstract

The changes in ascorbic acid-(AA) content, hydroxymethylfurfural-(HMF) content, total color difference-(∆E*) and browning index-(BI) of optimally thermosonicated (59°C-455 J/g) cloudy strawberry nectar during storage (3 months at 4°C) were evaluated. Also, the data obtained were modelled. The initial AA content (104.86 mg/L) decreased ~99% after storage, while HMF level increased from 20.46 to 494.44 µg/L. The significant increases in BI-(0.45-0.56) and ∆E*-(5.21–11.23) were consistent with each other and over storage time. The changes in HMF content-(R2=0.849), BI-(R2=0.942) and ∆E* were best fitted to zero-order kinetic model, while decrease in AA content-(R2=0.9755) was described with the first-order kinetic model. The reaction rate constants of AA, HMF, ∆E* and BI were determined as 5.58x10-2 1/day, 4.34 mg/L.day, 6.40x10-2 mg/L.day and 14x10-2 mg/L.day, respectively. The highest correlation with the change in ∆E* was observed in AA-(R2=0.955) followed by BI-(R2=0.859). Therefore, the greatest effect on color might be caused by AA degradation.

Özet

Bulanık çilek nektarında depolama (4°C-3 ay) boyunca askorbik asit-(AA) içeriği, hidroksimetilfurfural-(HMF) içeriği, toplam renk farkı-(∆E*) ve esmerleşme indeksi-(BI) değerlerindeki değişimler değerlendirilmiş ve modellenmiştir. AA içeriği (104.86 mg/L) depolamadan sonra ~%99 azalırken, HMF içeriği artmıştır (20.46 µg/L-494.44 µg/L). Depolama boyunca, BI (0.45-0.56) ve ∆E* (5.21–11.23) değerlerinde meydana gelen önemli artışlar birbiri ile ve depolama süresince tutarlılık göstermiştir. HMF içeriği (R2=0.849), BI (R2=0.942) ve ∆E* değişimleri sıfırıncı dereceden kinetic modele uyum gösterirken, AA içeriğindeki azalma birinci dereceden kinetik model ile açıklanmıştır (R2=0.9755). AA, HMF, ∆E* ve BI reaksiyon hız sabitleri sırasıyla 5.58x10-2 1/gün, 4.34 mg/L.gün, 6.40x10-2 mg/L.gün ve 14x10-2 mg/L.gün olarak belirlenmiştir. ∆E* değişimiyle en yüksek korelasyona sahip olan AA içeriğini (R2=0.955), BI (R2=0.859) takip etmiştir. Bu sebeple renk üzerindeki en yüksek etkiye AA parçalanmasının neden olması söz konusu olabilir.

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Cite This Article

Kırıt, B. D., Akyıldız, A. (2022). INVESTIGATION OF THERMOSONICATED STRAWBERRY NECTAR QUALITY DURING STORAGE AND KINETIC MODELLING. Gıda, Cilt: 47 Sayı: 3, 481–492. https://doi.org/10.15237/gida.GD21154

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