Probing the impact of sustainable emerging sonication and DBD plasma technologies on the quality of wheat sprouts juice

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dc.authoridHussain, ABID/0000-0002-7055-9235
dc.authoridAli, Murtaza/0000-0002-5020-7398
dc.authoridRezek Jambrak, Anet/0000-0001-7676-6465
dc.authoridKhalil, Anees Ahmed/0000-0003-3662-0933
dc.authoridGoksen, Gulden/0000-0002-5432-7936
dc.contributor.authorManzoor, Muhammad Faisal
dc.contributor.authorHussain, Abid
dc.contributor.authorGoksen, Gulden
dc.contributor.authorAli, Murtaza
dc.contributor.authorKhalil, Anees Ahmed
dc.contributor.authorZeng, Xin-An
dc.contributor.authorJambrak, Anet Rezek
dc.date.accessioned2025-03-17T12:25:55Z
dc.date.available2025-03-17T12:25:55Z
dc.date.issued2023
dc.departmentTarsus Üniversitesi
dc.description.abstractSonication and dielectric barrier discharge (DBD) plasma are sustainable emerging food processing technologies. The study investigates the impact of sonication, DBD-plasma, and thermal treatment (TT) on wheat sprout juice. The obtained results indicated a significant (p < 0.05) increase in chlorophyll, total phenolics, flavonoids, DPPH assay, and ORAC assay after DBD-plasma (40 V) and sonication (30 mins) treatment as compared to TT and untreated samples. Both emerging technologies significantly (p < 0.05) reduce the polyphenol oxidase and peroxidase activities, but the TT sample had the highest reduction. Moreover, the synergistic application of both technologies significantly reduced the E. coli/Coliform, aerobics, yeast and mold up to the 2 log reduction, but the TT sample had a complete reduction. DBD-plasma and sonication processing significantly decreased (p < 0.05) the particle size, reducing apparent viscosity (eta) and consistency index (K); while increasing the flow behavior (n), leading to higher stability of wheat sprout juice. To assess the impact of emerging techniques on nutrient concentration, we used surface-enhance Raman spectroscopy (SERS) as an emerging method. Silver -coated gold nano-substrates were used to compare the nutritional concentration of wheat sprout juice treated with sonication, DBD-plasma, and TT-treated samples. Results showed sharp peaks for samples treated with DBD-plasma followed by sonication, untreated, and TT. The obtained results, improved quality of wheat sprout juice, and lower microbial and enzymatic loads were confirmed, showing the suitability of these sustainable processing techniques for food processing and further research.
dc.description.sponsorshipGuangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan [2022B1212010015]; Universidade de Vigo/CISUG
dc.description.sponsorshipThe authors want to acknowledge the support of Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China (Project ID:2022B1212010015).Funding for open access charges Universidade de Vigo/CISUG.
dc.identifier.doi10.1016/j.ultsonch.2022.106257
dc.identifier.issn1350-4177
dc.identifier.issn1873-2828
dc.identifier.pmid36508892
dc.identifier.scopus2-s2.0-85143679504
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.ultsonch.2022.106257
dc.identifier.urihttps://hdl.handle.net/20.500.13099/1931
dc.identifier.volume92
dc.identifier.wosWOS:000900014100004
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofUltrasonics Sonochemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250316
dc.subjectWheat sprouts
dc.subjectJuice
dc.subjectSonication
dc.subjectDBD-plasma
dc.subjectFlow behavior
dc.subjectNon-destructive measurement
dc.titleProbing the impact of sustainable emerging sonication and DBD plasma technologies on the quality of wheat sprouts juice
dc.typeArticle

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