Makale detayı · 2025
Advancing sustainable food preservation: Ultrasound and thermosonication as novel approaches to enhance nutritional and bioactive properties of broccoli juice
- Yıl
- 2025
- Tür
- article
Veri kaynağı ayrımı
- YÖKSİS YÖKSİS makale kaydı
- YÖKSİS dergi adı Food Chemistry: X
- Katalog eşleşmesi (ISSN) Food Chemistry: X
- OpenAlex OpenAlex zenginleştirmesi (özet, atıf, konular)
Özet
OpenAlex · İngilizce
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 Methodology (RSM) and Adaptive Neuro-Fuzzy Inference System (ANFIS), the processes were optimised to maximize chlorophyll a nd 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.
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Atıflar
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15 atıf
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Yerel katalogda bu makaleye atıf yapan 7 yayın (OpenAlex referans eşleşmesi; tam dünya listesi değildir).
- Ultrasound-Assisted Sustainable Processing of Garden Cress Juice: Enhancing Bioactive Compounds and Bioaccessibility through XGBoost Optimization 2025
- Ultrasound-Assisted Sustainable Processing of Garden Cress Juice: Enhancing Bioactive Compounds and Bioaccessibility through XGBoost Optimization 2025
- Non-thermal processing of polyphenol- and carotenoid-rich green leafy vegetables for healthy aging: effects on antioxidant properties and bioavailability 2026
- Thermosonication improves the bioactive properties and in vitro bioaccessibility of broccoli juice through integrated RSM and metaheuristic optimization 2026
- Thermosonication improves the bioactive properties and in vitro bioaccessibility of broccoli juice through integrated RSM and metaheuristic optimization 2026
- Thermosonication improves the bioactive properties and in vitro bioaccessibility of broccoli juice through integrated RSM and metaheuristic optimization 2026
- Optimization of ultrasound-assisted grape vinegar fortified with olive leaf powder: effects on bioactive and functional properties 2026