Dulger Altıner Dilek, Yıkmış Seydi, Şimşek Mehmet Ali, Türkol Melikenur, Tokatlı Demirok Nazan, Celik Guler
Department of Gastronomy and Culinary Arts, Tourism Faculty, Kocaeli University, 41400 Kartepe, Kocaeli, Türkiye.
Department of Food Technology, Tekirdag Namık Kemal University, 59830 Tekirdag, Türkiye.
ACS Omega. 2024 Jun 26;9(27):29585-29597. doi: 10.1021/acsomega.4c02749. eCollection 2024 Jul 9.
Thermosonication (TS), also known as ultrasonic-assisted heat treatment, is gaining attention in liquid product processing due to its ability to improve quality parameters and can serve as an alternative to thermal treatments. The parsley juice (TS-PJ) was subjected to thermosonication treatment (frequency: 26 kHz; power: 200 W; amplitude 60, 70, 80, 90, and 100%; temperature: 40, 45, 50, 55, and 60 °C; time: 4, 6, 8, 10, and 12 min) and was compared with untreated control parsley juice (C-PJ) and pasteurized treated (P-PJ) (85 °C/2 min) parsley juice samples. The objectives of the research work were to determine the effect of thermosonication on the quality attributes such as total chlorophyll and ascorbic acid of parsley juice using particle swarm algorithm (PSO), multiple linear regression (MLR), and response surface methodology (RSM). Thermosonication enhanced the bioactive compounds of parsley juice. The results showed that 15 phenolic compounds were detected in the samples. There was a significant ( < 0.05) increase in gallic acid contents in ultrasound-treated TS-PJ. There was no significant difference in total chlorophyll and ascorbic acid content between C-PJ and TS-PJ samples. Na and K from macro minerals and Fe and Zn from micro minerals were high in PJ samples. While K contents were increased, P contents were lower in the TS-PJ sample. RSM modeling provided superior prediction compared to MLR. PSO, on the other hand, made good predictions intuitively. Thermosonication enriched parsley juice's bioactive components and had positive health effects.
热超声处理（TS），也被称为超声辅助热处理，因其能够改善液体产品的质量参数，在液体产品加工中受到越来越多的关注，并且可以作为热处理的替代方法。对欧芹汁（TS-PJ）进行热超声处理（频率：26千赫兹；功率：200瓦；振幅60%、70%、80%、90%和100%；温度：40℃、45℃、50℃、55℃和60℃；时间：4分钟、6分钟、8分钟、10分钟和12分钟），并与未处理的对照欧芹汁（C-PJ）和巴氏杀菌处理（P-PJ）（85℃/2分钟）的欧芹汁样品进行比较。本研究工作的目的是使用粒子群算法（PSO）、多元线性回归（MLR）和响应面方法（RSM）来确定热超声处理对欧芹汁质量属性（如总叶绿素和抗坏血酸）的影响。热超声处理提高了欧芹汁的生物活性化合物含量。结果表明，在样品中检测到15种酚类化合物。超声处理的TS-PJ中没食子酸含量有显著（<0.05）增加。C-PJ和TS-PJ样品之间的总叶绿素和抗坏血酸含量没有显著差异。PJ样品中常量矿物质的钠和钾以及微量矿物质的铁和锌含量较高。虽然TS-PJ样品中的钾含量增加，但磷含量较低。与MLR相比，RSM建模提供了更好的预测。另一方面，PSO直观地做出了良好的预测。热超声处理丰富了欧芹汁的生物活性成分，并具有积极的健康影响。
