Advancing sustainable food preservation: Ultrasound and thermosonication as novel approaches to enhance nutritional and bioactive properties of broccoli juice

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry: X Pub Date : 2025-03-25 DOI:10.1016/j.fochx.2025.102412

Seydi Yıkmış , Melikenur Türkol , Dilek Dülger Altıner , Aylin Duman Altan , Kübra Sağlam , Gholamreza Abdi , Nazlı Tokatlı , Güler Çelik , Rana Muhammad Aadil

{"title":"Advancing sustainable food preservation: Ultrasound and thermosonication as novel approaches to enhance nutritional and bioactive properties of broccoli juice","authors":"Seydi Yıkmış , Melikenur Türkol , Dilek Dülger Altıner , Aylin Duman Altan , Kübra Sağlam , Gholamreza Abdi , Nazlı Tokatlı , Güler Çelik , Rana Muhammad Aadil","doi":"10.1016/j.fochx.2025.102412","DOIUrl":null,"url":null,"abstract":"<div><div>To meet the challenges of sustainability and nutritional quality, innovative food processing technologies are essential. This study investigates the application of ultrasound and thermosonication- emerging non-thermal preservation techniques- to improve the functional properties of broccoli juice. Using Response Surface Methodology (RSM) and Adaptive Neuro-Fuzzy Inference System (ANFIS), the processes were optimised to maximize chlorophyll <em>a</em>nd ascorbic acid content. Optimal ultrasound parameters (4 min, 91.1 % amplitude) achieved 12.29 mg/100 mL chlorophyll and 79.38 mg/100 g ascorbic acid. Thermosonication (6.9 min, 66 % amplitude, 40 °C) gave comparable results. Both treatments significantly improved phenolic composition and mineral content, demonstrating superior preservation of bioactive compounds and reduced nutrient degradation compared to traditional methods. The results highlight the potential of ultrasound and thermosonication for sustainable food systems by improving nutritional quality and shelf life, thereby contributing to reduced food waste and environmentally friendly processing. This research provides valuable insights into the integration of non-thermal technologies in the production of functional beverages, supporting the development of circular food systems and sustainable innovation.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102412"},"PeriodicalIF":8.2000,"publicationDate":"2025-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry: X","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2590157525002597","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

To meet the challenges of sustainability and nutritional quality, innovative food processing technologies are essential. This study investigates the application of ultrasound and thermosonication- emerging non-thermal preservation techniques- to improve the functional properties of broccoli juice. Using Response Surface Methodology (RSM) and Adaptive Neuro-Fuzzy Inference System (ANFIS), the processes were optimised to maximize chlorophyll and ascorbic acid content. Optimal ultrasound parameters (4 min, 91.1 % amplitude) achieved 12.29 mg/100 mL chlorophyll and 79.38 mg/100 g ascorbic acid. Thermosonication (6.9 min, 66 % amplitude, 40 °C) gave comparable results. Both treatments significantly improved phenolic composition and mineral content, demonstrating superior preservation of bioactive compounds and reduced nutrient degradation compared to traditional methods. The results highlight the potential of ultrasound and thermosonication for sustainable food systems by improving nutritional quality and shelf life, thereby contributing to reduced food waste and environmentally friendly processing. This research provides valuable insights into the integration of non-thermal technologies in the production of functional beverages, supporting the development of circular food systems and sustainable innovation.

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

推进可持续食品保存：超声和热超声作为提高西兰花汁营养和生物活性特性的新方法

为了应对可持续性和营养质量的挑战，创新的食品加工技术至关重要。本研究探讨了应用超声和热超声这一新兴的非保温技术来改善西兰花汁的功能特性。利用响应面法（RSM）和自适应神经模糊推理系统（ANFIS）对工艺进行优化，使叶绿素和抗坏血酸含量最大化。最佳超声参数（4分钟，91.1%振幅）达到12.29 mg/100 mL叶绿素和79.38 mg/100 g抗坏血酸。热超声（6.9分钟，66%振幅，40°C）给出了类似的结果。与传统方法相比，这两种处理方法都显著提高了酚类成分和矿物质含量，证明了生物活性化合物的保存优于传统方法，并减少了营养物质的降解。研究结果强调了超声和热超声在可持续食品系统中的潜力，可以改善营养质量和保质期，从而有助于减少食物浪费和环保加工。这项研究为功能性饮料生产中非热技术的整合提供了有价值的见解，支持循环食品系统的发展和可持续创新。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文去求助

来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.