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    Effects of non-thermal food processing techniques on the composition, bioaccessibility and shelf-life of bioactive compounds in a fruit juice blend
    (Elsevier, 2025) Ozkan, Gulay; Oner, Manolya Eser; Fischer, Annik; Juadjur, Andreas; Aganovic, Kemal; Drager, Gerald; Capanoglu, Esra
    In this study, the effects at various conditions of high-pressure processing (HPP) at 600 MPa/3 min, 500 MPa/5 min, 500 MPa/10 min, pulsed electric field (PEF) at 120 kJ/L-24 kV/cm, 100 kJ/L-20 kV/cm, 100 kJ/L-15 kV/ cm and thermal treatment (TT) at 80 degrees C/ 30 min on the stability, digestibility properties, and durability during shelf-life of phenolic compounds in fruit juice blend (21 % kiwi, 10.5 % mango, 37 % orange, 31.5 % blueberry) have been investigated. Results of this study indicated that the highest content on bioactive substance and antioxidant capacity values were obtained for HPP treatment at 600 MPa/3 min and for PEF treatment at 120 kJ/ L-24 kV/cm. After in vitro digestion, the highest total phenolic content (TPC), total flavonoid content (TFC) and total anthocyanin content (TAC) values were detected in the PEF treated samples. Moreover, the bioactive content of the non-thermal-treated samples was found to be protected as that of thermal-treated sample during storage, except for individual anthocyanin and vitamin C contents in HPP-treated samples.
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    Öğe
    Physical, chemical, and sensory properties of water kefir produced from Aronia melanocarpa juice and pomace
    (Elsevier, 2023) Esatbeyoglu, Tuba; Fischer, Annik; Legler, Alessandra D. S.; Oner, Manolya E.; Wolken, Henrik F.; Kopsel, Magdalena; Ozogul, Yesim
    Water kefir is widely consumed all over the world due to its potential health benefits. The aim of this current study was to compare non-fermented juice and fermented beverage of water kefir produced from Aronia mela-nocarpa juice and pomace in terms of chemical, physical and sensory quality as well as valorisation of pomace in the production of water kefir. When compared to water kefir made with aronia juice, less reduction in total phenolic content (TPC), total flavonoid content (TFC) and total anthocyanin content (TAC) was observed in samples made with aronia pomace during the fermentation process. Similarly, greater antioxidant activity was demonstrated in water kefir made with aronia pomace than juice. Based on sensory evaluation, no difference was found in overall acceptability, taste, aroma/odor, and turbidity of water kefir made with aronia pomace before and after fermentation. Results indicated that aronia pomace has potential in water kefir production.