Asiye AKYILDIZ, Burcu DÜNDAR, Erdal Ağçam

Ultrases Uygulamasının Meyve Sularının Biyoaktif Bileşenleri Üzerine Etkisi

Geleneksel ısıl işlem uygulamalarının meyve suyu kalite özellikleri üzerindeki olumsuz etkileri sebebiyle, tüketicinin minimum işlenmiş, tazeye daha yakın özellikte gıda talebi, ısıl olmayan teknolojilerin uygulanması ile karşılanabilmektedir. Besin değerinde azalma, renk maddesi ve vitamin kayıpları ile istenmeyen lezzet ögelerinin oluşumunu düşük seviyelere indirmek ultrases uygulamasıyla mümkün olabilmektedir. Özellikle gıdanın biyoaktif bileşen içeriği gibi kalite parametrelerini koruması veya iyileştirmesi gibi avantajları, son yıllarda ultrases uygulamasına olan ilgiyi arttırmıştır. Bu çalışmada ultrases uygulamalarının meyve sularında bulunan biyoaktif bileşenler üzerine etkisi, askorbik asit, antosiyanin, flavonoid ve karotenoid içeriği üzerine etkileri olmak üzere ayrı ayrı derlenmiş ve değerlendirilmiştir. Çalışmalarda, ultrases uygulamasının meyve sularının biyoaktif bileşen içeriğinde artış, azalma ya da önemli düzeyde olmayan değişimlere neden olması, ultrases işlem parametrelerinin yanı sıra meyve suyu matriksindeki farklılıklardan kaynaklanabilmektedir. Bu nedenle, farklı meyve sularında ultrases teknolojisinin uygulanması ve her meyve suyu için işlem koşularının optimize edilmesinin oldukça önemli olduğu değerlendirilmiştir

Effect of Ultrasound on Bioactive Components of Fruit Juices

The demand of consumers to minimally processed, fresh-like foods can be meet with the non-thermaltechnologies, because of the undesirable effects of conventional thermal process on the qualityparameters of fruit juices. Decrease in nutritional value, loss of colour pigments and vitamins,formation of some flavour defects can be reduced with ultrasound applications. Especially theadvantage of ultrasound which is protecting or improving the bioactive component content haveincreased interest in ultrasound in recent years. In this study, the effects of ultrasound applicationson bioactive components of fruit juices were reviewed and evaluated separately as the effect onascorbic acid, anthocyanin, flavonoids and carotenoid contents. The increasing, decreasing orinsignificant effects of ultrasound on bioactive content of juices which were observed in researchesmight be resulted from the differences between juice matrixes as well as ultrasonication parameters.Because of this, investigating ultrasound technology in different juices and optimizing theultrasonication parameters for each fruit juice are important.

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