Impact of thermal pasteurization and thermosonication treatments on black grape juice (Vitis vinifera L): ICP-OES, GC-MS/MS and HPLC analyses

Seydi Yıkmış; Nazan Tokatlı Demirok; Okan Levent; Demet Apaydın

doi:10.1016/j.heliyon.2023.e19314

Impact of thermal pasteurization and thermosonication treatments on black grape juice (Vitis vinifera L): ICP-OES, GC-MS/MS and HPLC analyses

Heliyon. 2023 Aug 20;9(9):e19314. doi: 10.1016/j.heliyon.2023.e19314. eCollection 2023 Sep.

Authors

Seydi Yıkmış¹, Nazan Tokatlı Demirok², Okan Levent³, Demet Apaydın⁴

Affiliations

¹ Department of Food Technology, Tekirdag Namik Kemal University, Tekirdag, 59830, Turkey.
² Department of Nutrition and Dietetics, Tekirdağ Namik Kemal University, Tekirdağ, 59030, Turkey.
³ Department of Food Engineering, Faculty of Engineering, Inonu University, Malatya, 44280, Turkey.
⁴ Department of Restaurant and Catering Services, Hitit University, Corum, 19000, Turkey.

Abstract

Grape juice is a widely consumed fruit due to its bioactive compounds, minerals, and aroma components. Our objective was to investigate ultrasound treatment of black grape juice affects its bioactive components due to using response surface methodology (RSM) and artificial neural network (ANN) optimization. At the same time, mineral components, sugar components, organic acids, and volatile aroma profiles were compared in black grape juice treated with thermal and ultrasound pasteurization. ANN showed superior predictive values (>99%) to RSM. Optimal combinations were obtained at 40 °C, 12 min, and 65% amplitude for thermosonication. Under these conditions, phenolic, flavonoid, antioxidant activity, and anthocyanin values were 822.80 mg GAE/L, 97.50 mg CE/L, 24.51 mmol Trolox/L, and 368, 81 mg of mv-3-glu/L, respectively. Thermosonicated grape juice (TT-BGJ) was tested against black grape juice (P-BGJ) produced with conventional thermal methods. This study investigated the effects of thermal pasteurization and thermosonication on black grape juice bioactive compounds and minerals, aroma profile, and sensory evaluation. Thermosonication affected the aroma profile less, 329.98 μg/kg (P-BGJ) and 495.31 μg/kg (TT-BGJ). TT-BGJ was detected to contain seven different mineral elements (Mn, K, Fe, Mg, Cu, Zn, and Na). Thermosonication caused an increase in Fe, Zn, Mn, and K minerals. Panelists generally liked the TT-BGJ sample. These results suggest that the thermosonication process may potentially replace the traditional black grape juice processing thermal process.

Keywords: Aroma profile; Artificial neural network; Black grape juice; Mineral; Thermosonication.