Advancing sustainable food preservation: Ultrasound and thermosonication as novel approaches to enhance nutritional and bioactive properties of broccoli juice
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. U...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-04-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525002597 |
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| author | Seydi Yıkmış Melikenur Türkol Dilek Dülger Altıner Aylin Duman Altan Kübra Sağlam Gholamreza Abdi Nazlı Tokatlı Güler Çelik Rana Muhammad Aadil |
| author_facet | Seydi Yıkmış Melikenur Türkol Dilek Dülger Altıner Aylin Duman Altan Kübra Sağlam Gholamreza Abdi Nazlı Tokatlı Güler Çelik Rana Muhammad Aadil |
| author_sort | Seydi Yıkmış |
| collection | DOAJ |
| description | 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 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. |
| format | Article |
| id | doaj-art-d89b160c647447f59e8a12c08fb331d7 |
| institution | OA Journals |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-d89b160c647447f59e8a12c08fb331d72025-08-20T01:50:01ZengElsevierFood Chemistry: X2590-15752025-04-012710241210.1016/j.fochx.2025.102412Advancing sustainable food preservation: Ultrasound and thermosonication as novel approaches to enhance nutritional and bioactive properties of broccoli juiceSeydi Yıkmış0Melikenur Türkol1Dilek Dülger Altıner2Aylin Duman Altan3Kübra Sağlam4Gholamreza Abdi5Nazlı Tokatlı6Güler Çelik7Rana Muhammad Aadil8Department of Food Technology, Tekirdag Namık Kemal University, 59830 Tekirdag, Türkiye; Corresponding authors.Nutrition and Dietetics, Faculty of Health Sciences, Halic University, 34060, Istanbul, TürkiyeDepartment of Gastronomy and Culinary Arts, Tourism Faculty, Kocaeli University, 41400, Kartepe, Kocaeli, TürkiyeDepartment of Industrial Engineering, Tekirdag Namık Kemal University, 59860 Tekirdağ, TürkiyeDepartment of Food Processing, Food Technology Program, Istanbul Gelisim Vocational School, Istanbul Gelisim University, 34310, Istanbul, TürkiyeDepartment of Biotechnology, Persian Gulf Research Institute, Persian Gulf University, Bushehr, 75169, Iran; Corresponding authors.Department of Computer Engineering, Faculty of Engineering and Natural Sciences, Istanbul Health and Technology University, 34421, Istanbul, TürkiyeThe Scientific and Technological Research Council of Turkey, Bursa Test and Analysis Laboratory (Tubitak Butal), Bursa 16190, TürkiyeNational Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan; Corresponding authors.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 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.http://www.sciencedirect.com/science/article/pii/S2590157525002597Non-thermal technologiesSustainable food processingUltrasoundThermosonicationBroccoli juiceBioactive compounds |
| spellingShingle | Seydi Yıkmış Melikenur Türkol Dilek Dülger Altıner Aylin Duman Altan Kübra Sağlam Gholamreza Abdi Nazlı Tokatlı Güler Çelik Rana Muhammad Aadil Advancing sustainable food preservation: Ultrasound and thermosonication as novel approaches to enhance nutritional and bioactive properties of broccoli juice Food Chemistry: X Non-thermal technologies Sustainable food processing Ultrasound Thermosonication Broccoli juice Bioactive compounds |
| title | Advancing sustainable food preservation: Ultrasound and thermosonication as novel approaches to enhance nutritional and bioactive properties of broccoli juice |
| title_full | Advancing sustainable food preservation: Ultrasound and thermosonication as novel approaches to enhance nutritional and bioactive properties of broccoli juice |
| title_fullStr | Advancing sustainable food preservation: Ultrasound and thermosonication as novel approaches to enhance nutritional and bioactive properties of broccoli juice |
| title_full_unstemmed | Advancing sustainable food preservation: Ultrasound and thermosonication as novel approaches to enhance nutritional and bioactive properties of broccoli juice |
| title_short | Advancing sustainable food preservation: Ultrasound and thermosonication as novel approaches to enhance nutritional and bioactive properties of broccoli juice |
| title_sort | advancing sustainable food preservation ultrasound and thermosonication as novel approaches to enhance nutritional and bioactive properties of broccoli juice |
| topic | Non-thermal technologies Sustainable food processing Ultrasound Thermosonication Broccoli juice Bioactive compounds |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525002597 |
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