Effect of ultrasonication treatment on structural, physicochemical and bioactive properties of pasteurized rosehip (Rosa canina L.) nectar

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dc.authorid0000-0003-1173-5793en_US
dc.contributor.authorAtalar, Ilyas
dc.contributor.authorSarıcaoğlu, Furkan Türker
dc.contributor.authorOdabas, Halil I.
dc.contributor.authorYilmaz, Volkan A.
dc.contributor.authorGul, Osman
dc.date.accessioned2021-03-20T20:12:23Z
dc.date.available2021-03-20T20:12:23Z
dc.date.issued2020
dc.departmentBTÜ, Mühendislik ve Doğa Bilimleri Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractThe effect of ultrasonication process (US) on the physical and bioactive properties of pasteurized rosehip nectar was investigated. In order to solve sedimentation problem, two amplitude levels (50 and 100%) and different treatment times (5, 10, 15 and 30 min) were applied to rosehip nectars. Mean particle size decreased as amplitude and treatment time increased. US treatment caused to increase in redness and yellowness values of nectars and also color change was found noticeable as 1.9-2.6 at 100% amplitudes. US treated samples showed no sedimentation during storage for 15 days while control sample displayed 74% colloidal stability. All samples showed shear-thinning behavior and were characterized as weak gel network. Total phenolic and carotenoid contents and antioxidant activity was increased by US treatment, however, ascorbic acid content decreased. US treatment can be an alternative technology preventing sedimentation problems during shelf life with minimally affecting bioactive and physical properties of rosehip nectar.en_US
dc.identifier.doi10.1016/j.lwt.2019.108850en_US
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttp://doi.org/10.1016/j.lwt.2019.108850
dc.identifier.urihttps://hdl.handle.net/20.500.12885/526
dc.identifier.volume118en_US
dc.identifier.wosWOS:000503313900122en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorSarıcaoğlu, Furkan Türker
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofLwt-Food Science And Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectUltrasound processingen_US
dc.subjectFruit juiceen_US
dc.subjectViscosityen_US
dc.subjectStabilityen_US
dc.subjectTotal phenolicsen_US
dc.titleEffect of ultrasonication treatment on structural, physicochemical and bioactive properties of pasteurized rosehip (Rosa canina L.) nectaren_US
dc.typeArticleen_US

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WoS İndeksli Yayınlar Koleksiyonu
Gıda Mühendisliği Bölümü Yayın Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu