Publication:
Effect of Ultrasonication Treatment on Structural, Physicochemical and Bioactive Properties of Pasteurized Rosehip (Rosa canina L.) Nectar

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dc.authorscopusid56486128000
dc.authorscopusid55992996500
dc.authorscopusid57190288298
dc.authorscopusid56688258200
dc.authorscopusid55444242100
dc.contributor.authorAtalar, I.
dc.contributor.authorSarıcaoğlu, F.T.
dc.contributor.authorOdabaş, H.I.
dc.contributor.authorYılmaz, V.A.
dc.contributor.authorGül, O.
dc.date.accessioned2020-06-21T12:19:11Z
dc.date.available2020-06-21T12:19:11Z
dc.date.issued2020
dc.departmentOndokuz Mayıs Üniversitesien_US
dc.department-temp[Atalar] İlyas, Department of Food Engineering, Bolu Abant İzzet Baysal Üniversitesi, Bolu, Turkey; [Sarıcaoğlu] Furkan Turker, Department of Food Engineering, Bursa Teknik Üniversitesi, Bursa, Turkey; [Odabaş] Halil İbrahim, Department of Food Engineering, Gümüşhane Üniversitesi, Gumushane, Gumushane, Turkey; [Yılmaz] Volkan Arif, Department of Food Engineering, Ondokuz Mayis Üniversitesi, Samsun, Turkey; [Gül] Osman, Department of Food Engineering, Kastamonu University, Kastamonu, Kastamonu, Turkeyen_US
dc.description.abstractThe effect of ultrasonication process (US) on the physical and bioactive properties of pasteurized rosehip nectar was investigated. In order to solve sedimentation problem, two amplitude levels (50 and 100%) and different treatment times (5, 10, 15 and 30 min) were applied to rosehip nectars. Mean particle size decreased as amplitude and treatment time increased. US treatment caused to increase in redness and yellowness values of nectars and also color change was found noticeable as 1.9–2.6 at 100% amplitudes. US treated samples showed no sedimentation during storage for 15 days while control sample displayed 74% colloidal stability. All samples showed shear-thinning behavior and were characterized as weak gel network. Total phenolic and carotenoid contents and antioxidant activity was increased by US treatment, however, ascorbic acid content decreased. US treatment can be an alternative technology preventing sedimentation problems during shelf life with minimally affecting bioactive and physical properties of rosehip nectar. © 2019 Elsevier Ltden_US
dc.identifier.doi10.1016/j.lwt.2019.108850
dc.identifier.issn0023-6438
dc.identifier.scopus2-s2.0-85075728331
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2019.108850
dc.identifier.volume118en_US
dc.identifier.wosWOS:000503313900122
dc.identifier.wosqualityQ1
dc.language.isoenen_US
dc.publisherAcademic Pressen_US
dc.relation.ispartofLWT-Food Science and Technologyen_US
dc.relation.journalLwt-Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFruit Juiceen_US
dc.subjectStabilityen_US
dc.subjectTotal Phenolicsen_US
dc.subjectUltrasound Processingen_US
dc.subjectViscosityen_US
dc.titleEffect of Ultrasonication Treatment on Structural, Physicochemical and Bioactive Properties of Pasteurized Rosehip (Rosa canina L.) Nectaren_US
dc.typeArticleen_US
dspace.entity.typePublication

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