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

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dc.authoridhttps://orcid.org/0000-0002-3564-7934
dc.contributor.authorYıkmış, Seydi
dc.contributor.authorTürkol, Melikenur
dc.contributor.authorDülger Altıner, Dilek
dc.contributor.authorDuman Altan, Aylin
dc.contributor.authorSağlam, Kübra
dc.contributor.authorAbdi, Gholamreza
dc.contributor.authorTokatlı, Nazlı
dc.contributor.authorÇelik, Güler
dc.contributor.authorAadil, Rana Muhammad
dc.date.accessioned2025-07-10T10:16:40Z
dc.date.available2025-07-10T10:16:40Z
dc.date.issued2025
dc.departmentİstanbul Gelişim Meslek Yüksekokulu
dc.description.abstractTo 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.
dc.identifier.doihttps://doi.org/10.1016/j.fochx.2025.102412
dc.identifier.issn2590-1575
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://hdl.handle.net/11363/10077
dc.identifier.volume27
dc.indekslendigikaynakScopus
dc.institutionauthorSağlam, Kübra
dc.institutionauthoridhttps://orcid.org/0000-0002-3564-7934
dc.language.isoen
dc.publisherElsevier Ltd
dc.relation.ispartofFood Chemistry: X
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectNon-thermal technologies
dc.subjectSustainable food processing
dc.subjectUltrasound
dc.subjectThermosonication
dc.subjectBroccoli juice
dc.subjectBioactive compounds
dc.subjectCircular food systems
dc.titleAdvancing sustainable food preservation: Ultrasound and thermosonication as novel approaches to enhance nutritional and bioactive properties of broccoli juice
dc.typeArticle

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