Effect of ultrasound on different quality parameters of functional sirkencubin syrup

YIKMIŞ, Seydi

doi:10.1590/fst.40218

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Food Science and Technology

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Original Article • Food Sci. Technol 40 (1) • Jan-Mar 2020 • https://doi.org/10.1590/fst.40218 copy

Effect of ultrasound on different quality parameters of functional sirkencubin syrup

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Ultrasound is a process studied intensively for different products due to the increasing interest in non-thermal technologies. Sirkencubin syrup contains honey and vinegar and is a functional beverage maintaining health. The aim of this study was to examine the effects of the ultrasound process (pH, titratable acidity, brix, phenolic compounds, flavonoids, antioxidants, total sugar, HMF, sensory evaluation andmicrobiological) on ultrasonic and functional sirkencubin syrup. Ultrasound treatments (26 kHz frequency, 60% amplitude, all samples 200 mL, 80 W power) with different times (2, 5, 8, 10 and 15 minutes) were applied using an ultrasonic processor. The increase in ultrasound time increased most bioactive compounds compared to control samples (untreated). Significant decreases in microbiological load were also recorded. The results of this study show that the ultrasound process can be used as a suitable technique for processing sirkencubin syrup by increasing the bioactive compounds and maintaining safety and quality standards with general acceptance by panelists.

Keywords:
ultrasound; sirkencubin syrup; non-thermal; antioxidant; functional

Sample	Treatment	Time (min)	Frequency, amplitude (%) and power
200 mL sirkencubin syrup	US2	2	26 kHz, 60, 80 W
	US5	5	26 kHz, 60, 80 W
	US8	8	26 kHz, 60, 80 W
	US10	10	26 kHz, 60, 80 W
	US15	15	26 kHz, 60, 80 W

Treatment	Total Enterobacteriaceae count (log CFU/mL)	Total aerobic plate count (log CFU/mL)	Yeast and mold count (log CFU/mL)
Control	1.00 ± 0.02^a	2.24 ± 0.01^a	2.56 ± 0.02^a
US2	ND	1.00 ± 0.02^b	<1
US5	ND	ND	ND
US8	ND	ND	ND
US10	ND	ND	ND
US15	ND	ND	ND

Treatment	pH	TSS (°Brix)	TA (%)	L*	a*	b*	C	h	TCD
Control	3.81 ± 0.01^a	5.10 ± 0.00^a	0.16 ± 0.00^a	34.09 ± 0.35^a	12.30 ± 0.31^a	13.31 ± 0.28^a	18.13 ± 0.42^a	47.26±0.12^a	-
US2	3.80 ± 0.00^ab	5.10 ± 0.00^a	0.16 ± 0.00^a	34.12 ± 0.29^a	12.02 ± 0.12^a	13.26 ± 0.11^a	17.56 ± 0.47^ab	47.79 ± 0.22^b	0.64 ± 0.32^a
US5	3.79 ± 0.01^ab	5.06 ± 0.06^ab	0.16 ± 0.01^a	33.00 ± 0.27^b	11.39 ± 0.10^b	12.56 ± 0.06^ab	16.95 ± 0.10^b	47.79 ± 0.12^b	1.62 ± 0.74^a
US8	3.79 ± 0.00^ab	4.97 ± 0.06^b	0.16 ± 0.01^a	31.64 ± 0.55^c	10.70 ± 0.22^c	11.75 ± 0.21^bc	15.89 ± 0.28^c	47.67 ± 0.37^b	3.33 ± 0.87^b
US10	3.79 ± 0.00^ab	4.97 ± 0.06^b	0.16 ± 0.01^a	31.06 ± 0.21^c	10.38 ± 0.13^c	11.43 ± 0.21^c	15.44 ± 0.23^c	47.77 ± 0.25^b	4.05 ± 0.42^b
US15	3.78 ± 0.01^b	4.97 ± 0.06^b	0.16 ± 0.01^a	30.87 ± 0.14^c	10.18 ± 0.28^c	11.46 ± 0.86^c	15.58 ± 0.41^c	49.19 ± 0.16^b	4.31 ± 0.44^b

	Total phenolics	Total flavonoids	DPPH	CUPRAC	Total sugar	HMF	L*	a*	b*	C	h
Total phenolics	1
Total flavonoids	0.867*	1
DPPH	0.904^* * - Correlation significant at 0.05 level; DDPH (radical scavenging activity); CUPRAC (Cupric Reducing Antioxidant Capacity); HMF (hidroximetilfurfural); C (chroma); h (hue angle).	0.994*	1
CUPRAC	0.973*	0.926*	0.952*	1
Total sugar	0.807	0.881*	0.885*	0.910*	1
HMF	0.902*	0.965*	0.980*	0.969*	0.949*	1
L*	-0.814*	-0.969*	-0.964*	-0.912	-0.957*	-0.980*	1
a*	-0.839*	-0.990*	-0.986*	-0.921*	-0.922*	-0.981*	0.992*	1
b*	-0.778	-0.968*	-0.957*	-0.884*	-0.938*	-0.966*	0.997*	0.992*	1
C	-0.772	-0.970*	-0.965*	-0.872*	-0.891*	-0.959*	0.982*	0.990*	0.989*	1
h	0.950*	0.713	0.764	0.853*	0.595	0.735	-0.611	-0.658	-0.568	-0.576	1

Treatment	Total phenolics (mg GAE/l)	Total flavonoids (mg CE/l)	DPPH (% inhibition)	CUPRAC (% inhibition)	Total sugar (gr/l)	HMF (mg/l)
Control	77.43 ± 0.95^a	4.36 ± 0.71^a	36.57 ± 0.74^a	57.32 ± 0.73^a	58.68 ± 0.24^a	0.83 ± 0.04^a
US2	80.76 ± 0.95^ab	5.07 ± 0.71^bc	39.03 ± 0.98^a	57.88 ± 0.76^a	58.72 ± 0.02^ab	0.87 ± 0.04^a
US5	83.14 ± 2.52^ab	6.50 ± 0.71^bc	41.59 ± 1.41^a	59.22 ± 0.84^ab	58.78 ± 0.32^ab	0.94 ± 0.04^a
US8	83.62 ± 0.48^ab	7.21 ± 0.71^c	43.78 ± 0.92^ab	60.02 ± 1.99^ab	58.98 ± 0.15^ab	1.08 ± 0.07^b
US10	87.75 ± 4.50^b	7.69 ± 0.41^c	45.40 ± 0.74^bc	62.39 ± 1.45^bc	59.19 ± 0.08^ab	1.18 ± 0.02^bc
US15	99.33 ± 4.54^c	8.40 ± 1.09^c	47.76 ± 0.39^c	65.08 ± 0.72^c	59.27 ± 0.05^b	1.26 ± 0.04^d

Sensory feature	Control	US2	US5	US8	US10	US15
Appearance	7.40 ± 0.84^a	7.40 ± 0.70^a	7.90 ± 0.74^a	7.40 ± 0.70^a	7.50 ± 0.97^a	7.70 ± 0.67^a
Smell	7.20 ± 0.63^a	7.30 ± 0.48^a	7.60 ± 0.70^a	7.50 ± 0.97^a	7.50 ± 0.71^a	7.30 ± 1.06^a
Odor intensity	6.70 ± 0.67^a	7.10 ± 0.57^a	7.00 ± 0.82^a	7.20 ± 0.79^a	6.80 ± 1.03^a	7.40 ± 0.84^a
Flavor	7.00 ± 0.67^a	7.00 ± 0.67^a	7.10 ± 0.88^a	7.10 ± 0.99^a	7.10 ± 0.74^a	6.90 ± 0.88^a
Color	8.00 ± 0.67^a	9.10 ± 0.57^a	8.20 ± 0.79^a	8.00 ± 0.82^a	8.00 ± 0.82^a	8.50 ± 0.71^a
Taste	7.10 ± 0.74^a	7.20 ± 0.63^a	7.70 ± 0.95^a	7.40 ± 0.84^a	7.40 ± 0.67^a	7.30 ± 0.67^a
Mouth feel	7.00 ± 0.74^a	6.80 ± 0.42^a	7.00 ± 0.67^a	6.90 ± 0.42^a	6.90 ± 0.42^a	6.90 ± 0.70^a
Clarity	7.30 ± 0.48^a	7.20 ± 0.63^a	7.40 ± 0.84^a	6.90 ± 0.99^a	7.50 ± 0.97^a	6.90 ± 0.57^a
Overall acceptability	7.60 ± 0.52^a	7.30 ± 0.82^a	7.20 ± 0.67^a	7.90 ± 0.74^a	7.70 ± 0.95^a	7.70 ± 0.95^a

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[1] *Corresponding author: syikmis@nku.edu.tr