Yıkmış Seydi, Tokatlı Demirok Nazan, Aksoy Aksem, Sandıkçı Altunatmaz Sema, Aksu Filiz, Aadil Rana Muhammad, Erdal Berna
Department of Food Technology, Tekirdag Namık Kemal University, 59830 Tekirdag, Türkiye.
Department of Nutrition and Dietetics, Faculty of Health Sciences, Tekirdag Namık Kemal University, 59030 Tekirdag, Türkiye.
ACS Omega. 2024 Jun 18;9(26):28852-28865. doi: 10.1021/acsomega.4c03351. eCollection 2024 Jul 2.
This research aimed to investigate the effects of ultrasound treatment on the quality characteristics of optimized functional bee bread-enriched poppy sherbet. Antioxidant activity capacity, antimicrobial activity, phenolic compounds, ascorbic acid, organic acid and sugar composition, and sensory properties were performed under storage conditions. The present research was the first to express the effect of ultrasound on the bioactive components in a functional poppy sherbet enriched with bread, using the response surface methodology (RSM) optimization. The maximum optimization, radical scavenging activity (DPPH), total phenolic content (TPC), total anthocyanin content (TAC), and general acceptability values were determined. When comparing the 0th- and 21st-day samples of bee bread-fortified functional poppy sherbets, it was observed that the TPC was decreased ( < 0.05). It was also noted that there was no significant decrease in the total flavonoids on day 21. In storage, a decrease in anthocyanin content was observed. Among phenolic compounds, gallic acid had the highest content. While citric acid was found in the highest amount of organic acid, sucrose (6.25 g/L) was found in the highest amount of sugar components 0th day, while MIC values against were lower. The data from this study will be important input for future work.
本研究旨在探讨超声处理对优化后的富含功能性蜂粮的罂粟果子露品质特性的影响。在储存条件下对其抗氧化活性、抗菌活性、酚类化合物、抗坏血酸、有机酸和糖成分以及感官特性进行了测定。本研究首次采用响应面法（RSM）优化，阐述了超声对富含蜂粮的功能性罂粟果子露中生物活性成分的影响。确定了最大优化、自由基清除活性（DPPH）、总酚含量（TPC）、总花青素含量（TAC）和总体可接受性值。比较富含蜂粮的功能性罂粟果子露第0天和第21天的样品时，发现TPC有所下降（<0.05）。还注意到第21天总黄酮没有显著下降。在储存过程中，观察到花青素含量下降。在酚类化合物中，没食子酸含量最高。在有机酸中柠檬酸含量最高，在糖成分中，第0天蔗糖含量最高（6.25 g/L），而对……的最低抑菌浓度值较低。本研究的数据将为未来的工作提供重要参考。
