Advancing sustainable food preservation: Ultrasound and thermosonication as novel approaches to enhance nutritional and bioactive properties of broccoli juice

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dc.authorid0000-0001-8694-0658
dc.authorid0000-0001-7354-9529
dc.authorid0000-0002-7043-2883
dc.authorid0000-0002-5651-1366
dc.authorid0000-0002-3564-7934
dc.authorid0000-0002-1983-4369
dc.authorid0000-0001-9840-4211
dc.authorid0000-0002-0185-0096
dc.contributor.authorYıkmış, Seydi
dc.contributor.authorTürkol, Melikenur
dc.contributor.authorDülger Altıner, Dilek
dc.contributor.authorDuman Altan, Aylin
dc.contributor.authorSağlam, Kübra
dc.contributor.authorAbdi, Gholamreza
dc.contributor.authorTokatlı, Nazlı
dc.contributor.authorÇelik, Güler
dc.contributor.authorAadil, Rana Muhammad
dc.date.accessioned2025-03-28T08:37:12Z
dc.date.available2025-03-28T08:37:12Z
dc.date.issued2025
dc.departmentFakülteler, Mühendislik ve Doğa Bilimleri Fakültesi, Bilgisayar Mühendisliği Bölümü
dc.description.abstractTo 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.
dc.identifier.citationYıkmış, 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
dc.identifier.doi10.1016/j.fochx.2025.102412
dc.identifier.endpage15
dc.identifier.issn2590-1575
dc.identifier.scopusqualityQ2
dc.identifier.startpage1
dc.identifier.urihttps://doi.org/10.1016/j.fochx.2025.102412
dc.identifier.urihttps://hdl.handle.net/20.500.13055/947
dc.identifier.volume27
dc.identifier.wosqualityQ1
dc.indekslendigikaynak.otherSCI-E - Science Citation Index Expanded
dc.institutionauthorTokatlı, Nazlı
dc.institutionauthorid0000-0001-9840-4211
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofFood Chemistry: X
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectNon-Thermal Technologies
dc.subjectSustainable Food Processing
dc.subjectUltrasound
dc.subjectThermosonication
dc.subjectBroccoli Juice
dc.subjectBioactive Compounds
dc.subjectCircular Food Systems
dc.titleAdvancing sustainable food preservation: Ultrasound and thermosonication as novel approaches to enhance nutritional and bioactive properties of broccoli juice
dc.typeArticle
dspace.entity.typePublication

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