Sustainable valorization of yellow cherry juice using natural propolis and non-thermal techniques

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dc.authorid0000-0001-8694-0658
dc.authorid0000-0001-7354-9529
dc.authorid0000-0003-1936-9337
dc.authorid0000-0001-9840-4211
dc.authorid0000-0002-6578-0795
dc.authorid0000-0001-8744-3784
dc.contributor.authorYıkmış, Seydi
dc.contributor.authorTürkol, Melikenur
dc.contributor.authorTokatlı Demirok, Nazan
dc.contributor.authorTokatlı, Nazlı
dc.contributor.authorRüzgar, Ezgi
dc.contributor.authorMohamed Ahmed, Isam A.
dc.contributor.authorAljobair, Moneera O.
dc.date.accessioned2025-06-10T17:41:48Z
dc.date.available2025-06-10T17:41:48Z
dc.date.issued2025
dc.departmentFakülteler, Mühendislik ve Doğa Bilimleri Fakültesi, Bilgisayar Mühendisliği Bölümü
dc.description.abstractThis study investigated the effects of propolis enrichment and thermosonication conditions on bioactive components, amino acid profile, antioxidant capacity and sensory properties of yellow cherry juice. Temperature (40–50°C), time (4–10 min), amplitude (40–80%) and propolis concentration (40–80 mg/100 mL) were optimized as independent variables using response surface methodology (RSM). Principal component analysis (PCA) analysis revealed that thermosonicated samples (TS-YCJ) were positively correlated with functional components such as chlorogenic acid, caffeic acid, epicatechin and total soluble solids (TSS). The malic acid content reached its highest level at 1,174.38 mg/L in thermosonicated optimized propolis yellow cherry juice (TS-YCJ), whereas this value remained at 1,078.34 mg/L in the pasteurized samples. Thermosonication application significantly increased the antioxidant capacity measured by total phenolic content (TPC), total flavonoid content (TFC) and DPPH radical inhibition. While TPC content reached 268.72 mg GAE/L in thermosonicated optimized propolis yellow cherry juice samples, it remained at 256.27 mg GAE/L in control samples. Among the phenolic compounds, chlorogenic acid (35.42 mg/L) and caffeic acid (12.67 mg/L) increased significantly after thermosonication. In terms of amino acid profile, components such as proline (42.21 mg/L), glycine (38.45 mg/L) and phenylalanine (24.32 mg/L) were found at higher levels in control samples. In sensory analysis, thermosonication samples received high scores in terms of taste, odor and overall acceptability. High R2 values (98.94–99.80%) reveal the strong explanatory power and reliability of the model. These findings indicate that thermosonication and propolis offer an effective combination to improve the functional properties, sensory quality and phenolic compound profile of yellow cherry juice.
dc.description.sponsorshipThe author(s) declare that financial support was received for the research and/or publication of this article. Princess Nourah bint Abdulrahman University Researchers Supporting Project Number (PNURSP2025R251), Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia. Yazar(lar), bu makalenin araştırması ve/veya yayımlanması için mali destek aldıklarını beyan etmektedir. Bu çalışma, Suudi Arabistan’ın Riyad kentinde bulunan Princess Nourah bint Abdulrahman Üniversitesi tarafından desteklenen "Princess Nourah bint Abdulrahman University Araştırmacı Destekleme Projesi Numarası (PNURSP2025R251)" kapsamında gerçekleştirilmiştir.
dc.identifier.citationYıkmış, S., Türkol, M., Tokatlı Demirok, N., Tokatlı, N., Rüzgar, E., Mohamed Ahmed, I. A., & Aljobair, M. O. (2025). Sustainable valorization of yellow cherry juice using natural propolis and non-thermal techniques. Frontiers in Sustainable Food Systems, 9, pp. 1-18. https://doi.org/10.3389/fsufs.2025.1606602
dc.identifier.doi10.3389/fsufs.2025.1606602
dc.identifier.endpage18
dc.identifier.issn2571‑581X
dc.identifier.scopusqualityQ1
dc.identifier.startpage1
dc.identifier.urihttps://doi.org/10.3389/fsufs.2025.1606602
dc.identifier.urihttps://hdl.handle.net/20.500.13055/1002
dc.identifier.volume9
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.indekslendigikaynak.otherSCI-E - Science Citation Index Expanded
dc.institutionauthorTokatlı, Nazlı
dc.institutionauthorid0000-0001-9840-4211
dc.language.isoen
dc.publisherFrontiers Media S. A.
dc.relation.ispartofFrontiers in Sustainable Food Systems
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectYellow Cherry Juice
dc.subjectThermosonication
dc.subjectPropolis
dc.subjectPhenolic Compounds
dc.subjectAmino Acid Profile
dc.titleSustainable valorization of yellow cherry juice using natural propolis and non-thermal techniques
dc.typeArticle
dspace.entity.typePublication

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