Journal
FOOD SCIENCE AND TECHNOLOGY
Volume 40, Issue 1, Pages 258-265Publisher
SOC BRASILEIRA CIENCIA TECNOLOGIA ALIMENTOS
DOI: 10.1590/fst.40218
Keywords
ultrasound; sirkencubin syrup; non-thermal; antioxidant; functional
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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 andnaicrobiological) 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.
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