Advancing sustainable food preservation: Ultrasound and thermosonication as novel approaches to enhance nutritional and bioactive properties of broccoli juice
Yükleniyor...
Dosyalar
Tarih
2025
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
To meet the challenges of sustainability and nutritional quality, innovative food processing technologies are essential. This study investigates the application of ultrasound and thermosonication- emerging non-thermal preservation techniques- to improve the functional properties of broccoli juice. Using Response Surface Meth odology (RSM) and Adaptive Neuro-Fuzzy Inference System (ANFIS), the processes were optimised to maximize chlorophyll and ascorbic acid content. Optimal ultrasound parameters (4 min, 91.1 % amplitude) achieved 12.29 mg/100 mL chlorophyll and 79.38 mg/100 g ascorbic acid. Thermosonication (6.9 min, 66 % amplitude, 40 ◦C) gave comparable results. Both treatments significantly improved phenolic composition and mineral content, demonstrating superior preservation of bioactive compounds and reduced nutrient degradation compared to traditional methods. The results highlight the potential of ultrasound and thermosonication for sustainable food systems by improving nutritional quality and shelf life, thereby contributing to reduced food waste and environmentally friendly processing. This research provides valuable insights into the integration of non-thermal technologies in the production of functional beverages, supporting the development of circular food systems and sustainable innovation.
Açıklama
Anahtar Kelimeler
Non-Thermal Technologies, Sustainable Food Processing, Ultrasound, Thermosonication, Broccoli Juice, Bioactive Compounds, Circular Food Systems
Kaynak
Food Chemistry: X
WoS Q Değeri
Q1
Scopus Q Değeri
Q2
Cilt
27
Sayı
Künye
Yıkmış, S., Türkol, M., Dülger Altıner, D., Duman Altan, A., Sağlam, K., Abdi, G., Tokatlı, N., Çelik, G., & Aadil, R. M. (2025). Advancing sustainable food preservation: Ultrasound and thermosonication as novel approaches to enhance nutritional and bioactive properties of broccoli juice. Food Chemistry: X, 27, pp. 1-15. https://doi.org/10.1016/j.fochx.2025.102412
