Impact of ultrasonication applications on color profile of foods

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dc.authoridMaerescu, Cristina Maria/0000-0003-2064-157X
dc.authoridPandiselvam, Ravi/0000-0003-0996-8328
dc.authoridkamiloglu, aybike/0000-0002-6756-0331
dc.authoridSocol, Claudia Terezia/0000-0001-6553-479X
dc.contributor.authorKutlu, Naciye
dc.contributor.authorPandiselvam, R.
dc.contributor.authorKamiloglu, Aybike
dc.contributor.authorSaka, Irem
dc.contributor.authorSruthi, N. U.
dc.contributor.authorKothakota, Anjineyulu
dc.contributor.authorSocol, Claudia Terezia
dc.date.accessioned2024-10-04T18:51:06Z
dc.date.available2024-10-04T18:51:06Z
dc.date.issued2022
dc.departmentBayburt Üniversitesien_US
dc.description.abstractFood color is a feature that provides preliminary information about their preference or consumption. There are dominant pigments that determine the color of each food; the most important pigments are anthocyanins (red-purple color), chlorophylls (green color), carotenoids (yellow-orange color), and betalains (red color). These pigments can be easily affected by temperature, light, oxygen, or pH, thereby altering their properties. Therefore, while processing, it is necessary to prevent the deterioration of these pigments to the maximum possible extent. Ultrasonication, which is one of the emerging non-thermal methods, has multidimensional applications in the food industry. The present review collates information on various aspects of ultrasonication technology, its mechanism of action, influencing factors, and the competence of different ultrasonication applications (drying, irradiation, extraction, pasteurization, cooking, tempering, etc.) in preserving the color of food. It was concluded that ultrasonication treatments provide low-temperature processing at a short time, which positively influences the color properties. However, selecting optimum ultrasonic processing conditions (frequency, power, time, etc.) is crucial for each food to obtain the best color. The key challenges and limitations of the technique and possible future applications are also covered in the paper, serving as a touchstone for further research in this area.en_US
dc.identifier.doi10.1016/j.ultsonch.2022.106109
dc.identifier.issn1350-4177
dc.identifier.issn1873-2828
dc.identifier.pmid35939925en_US
dc.identifier.scopus2-s2.0-85135721772en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.ultsonch.2022.106109
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3386
dc.identifier.volume89en_US
dc.identifier.wosWOS:000888177000002en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofUltrasonics Sonochemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectUltrasonicationen_US
dc.subjectAnthocyaninsen_US
dc.subjectBetalainsen_US
dc.subjectChlorophyllsen_US
dc.subjectCarotenoidsen_US
dc.subjectFooden_US
dc.subjectColoren_US
dc.titleImpact of ultrasonication applications on color profile of foodsen_US
dc.typeReview Articleen_US

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