Effects of non-thermal food processing techniques on the composition, bioaccessibility and shelf-life of bioactive compounds in a fruit juice blend

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dc.contributor.authorOzkan, Gulay
dc.contributor.authorOner, Manolya Eser
dc.contributor.authorFischer, Annik
dc.contributor.authorJuadjur, Andreas
dc.contributor.authorAganovic, Kemal
dc.contributor.authorDrager, Gerald
dc.contributor.authorCapanoglu, Esra
dc.date.accessioned2026-01-24T12:31:09Z
dc.date.available2026-01-24T12:31:09Z
dc.date.issued2025
dc.departmentAlanya Alaaddin Keykubat Üniversitesi
dc.description.abstractIn 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.
dc.description.sponsorshipGerman Academic Exchange Service (DAAD) [57589815]; Scientific and Technological Research Council of Turkiye [121N393]; Leibniz Universitat Hannover
dc.description.sponsorshipThis research was supported by 2531 Bilateral Cooperation Programme with German Academic Exchange Service (DAAD-project number 57589815) and The Scientific and Technological Research Council of Turkiye (project number 121N393) . The publication of this article was funded by the Open Access Fund of Leibniz Universitat Hannover.
dc.identifier.doi10.1016/j.fochx.2025.103000
dc.identifier.issn2590-1575
dc.identifier.pmid41017924
dc.identifier.scopus2-s2.0-105015776056
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.fochx.2025.103000
dc.identifier.urihttps://hdl.handle.net/20.500.12868/5691
dc.identifier.volume31
dc.identifier.wosWOS:001583304500001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofFood Chemistry-X
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20260121
dc.subjectHigh pressure processing
dc.subjectPulsed electric field
dc.subjectPhenolic compounds
dc.subjectAnthocyanins
dc.subjectAntioxidant activity
dc.subjectShelf-life
dc.subjectDigestion
dc.titleEffects of non-thermal food processing techniques on the composition, bioaccessibility and shelf-life of bioactive compounds in a fruit juice blend
dc.typeArticle

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