The popularity of fresh or natural beverages encouraged studies on natural processing. Thermal pasteurization is a technology used to provide microbial inactivation and extend the shelf life of fruit juices. However, they cause nutritional losses and changes in quality parameters. As a non-thermal technology, ultrasound is preferred especially in fruit juice processing in recent researches. In this study, the effects of thermosonation treatments applied to cantaloupe melon (Cucumis sp.) juice on bioactive substances (total phenolic content, total flavonoid content and total antioxidant) were investigated and surface response modeling was also performed. Cantaloupe melon juice was produced and thermosonication at diffirent tempatures (30, 35, 40, 45 and 50 ° C), different times (2, 4, 6, 8 and 10 minutes) and different amplitudes (40%, 45%, 50%, 55% and 60%). While the amount of bioactive component of cantaloupe melon juice decreased in pasteurization treatment, it was determined that it increased in thermosonation treatment. At the end of the optimization the temperature was 42.7 ° C, time 7.8 minutes and 60 amplitude. As a result of surface response method, total phenolic content was 169.92 μg GAE / mL, total flavonoid content was 15.33 μg CE / mL and total antioxidant (DDPH) was 0.221 μg TEAC / mL. As a result, the thermosonation process was found to be more promising in the protection of bioactive components than the pasteurization process.
Anahtar Kelimeler: Thermosonication, Response Surface Methodology, Cantaloupe Melon Juice, Antioxidant
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