Effect of high-intensity ultrasound-induced acoustic cavitation on enzymatic activity and quality attributes of granny smith apples during storage

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dc.authorid0000-0002-6637-7666
dc.contributor.authorYildiz, Gulcin
dc.contributor.authorYildiz, Gokcen
dc.date.accessioned2026-02-08T15:15:17Z
dc.date.available2026-02-08T15:15:17Z
dc.date.issued2025
dc.departmentBursa Teknik Üniversitesi
dc.description.abstractThis study investigates the effects of high-intensity ultrasound (HIU), chemical treatments (ascorbic acid and calcium chloride), and thermal treatment (water bath at 65 degrees C) on metabolic, structural, and physical changes in Granny Smith apples during a 14-day cold storage period. HIU, a non-thermal physical processing method, utilizes acoustic cavitation and microstreaming to induce mechanical and oxidative stresses at the cellular level, thereby inhibiting enzymatic browning, reducing microbial load, and preserving bioactive compounds. Treated apples were stored at 4 degrees C and analyzed on Days 0, 7, and 14 for antioxidant capacity using 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), and oxygen radical absorbance capacity (ORAC) assays; total phenolic content (TPC); total flavonoid content (TFC); ascorbic acid levels; and enzymatic activities of polyphenol oxidase (PPO) and pectin methyl esterase (PME). Additional quality parameters included texture, colorimetric properties, microbial counts, and sensory quality. Compared to chemical and thermal treatments, HIU treatment significantly preserved firmness and color parameters, reduced enzymatic activity, and enhanced antioxidant retention (p < 0.05). Ultrasound-treated samples also exhibited minimized off-odor development and decay. These results demonstrate that HIU, through mechanisms such as acoustic cavitation and shear forces that alter cellular structure and inhibit enzymatic activity, offers a promising, non-thermal, scalable approach for extending shelf life and maintaining the nutritional and sensory quality of fresh produce, meeting the growing demand for clean-label, minimally processed foods.
dc.identifier.doi10.1016/j.foodp.2025.100058
dc.identifier.issn2950-0699
dc.identifier.scopus2-s2.0-105009883871
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1016/j.foodp.2025.100058
dc.identifier.urihttps://hdl.handle.net/20.500.12885/5682
dc.identifier.volume2
dc.identifier.wosWOS:001635237500001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherKeai Publishing Ltd
dc.relation.ispartofFood Physics
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzWOS_KA_20260207
dc.subjectHigh-intensity ultrasound
dc.subjectAcoustic cavitation
dc.subjectAntioxidant retention
dc.subjectEnzymatic inactivation
dc.subjectApple firmness
dc.subjectMetabolic changes
dc.titleEffect of high-intensity ultrasound-induced acoustic cavitation on enzymatic activity and quality attributes of granny smith apples during storage
dc.typeArticle

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