Degradation kinetics of pomegranate juice phenolics under cold and warm sonication process

AĞÇAM E.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, cilt.80, 2022 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 80
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1016/j.ifset.2022.103080
  • Dergi Adı: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Biotechnology Research Abstracts, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Veterinary Science Database
  • Anahtar Kelimeler: Pomegranate juice, Thermosonication, Phenolics, Degradation kinetic, Quality attributes, POLYMERIC COLOR, ANTHOCYANINS EXTRACTION, INACTIVATION, OPTIMIZATION, STABILITY
  • Çukurova Üniversitesi Adresli: Evet

Özet

In the present study, the degradation kinetics of the phenolics present in pomegranate juice-(PJ) under the conditions of thermosonication were evaluated along with the formation of brown pigments. The results high-lighted that over thermosonication had an adverse effect on PJ-phenolics. The first-order degradation kinetic was determined as the best model for PJ-phenolics, while polymeric color rate values regarding the brown pigment formation had a linear tendency. The kinetic results indicated that the degradation rate of the anthocyanins was remarkably higher than the ellagic acid degradation rate. Ea-values for the degradation of the mono-glucoside anthocyanins (8.85-10.59 kJ/mol) were also calculated higher than the di-glucoside anthocyanins (5.34-6.31 kJ/mol), whilst the highest of Ea -value was determined for ellagic acid degradation-(16.28 kJ/mol). Overall, the study findings have suggested that low ultrasound energy density and temperature help to minimize the loss of the phenolics playing a critical role in general and nutritional qualities of PJ.