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EFFECTS OF VACUUM IMPREGNATION WITH HONEY AND ROSEHIP SOLUTIONS ON THE FORTIFICATION AND ENZYMATIC BROWNING OF QUINCE (CYDONIA OBLONGA M.)

Yıl 2025, Cilt: 50 Sayı: 4, 664 - 679, 10.08.2025

Zehra Günel , Serenay Aşık-aygün , Tuğçe Atbakan Kalkan Ayhan Topuz

https://doi.org/10.15237/gida.GD25051

Öz

This study aimed to determine the effects of the vacuum impregnation process and different drying techniques (hot-air, microwave, and osmotic) on the enrichment of quince and limiting enzymatic browning. Some physicochemical changes and sensory properties of the obtained samples were determined. According to the results, the total phenolic content of the control sample, calculated as 25.10 mg/100g, increased with the vacuum impregnation. Similarly, the control samples' ascorbic acid content also increased with vacuum impregnation. Antioxidant activity was determined as 1.90±0.08 g/mg DPPH in control samples, increased to 1.67±0.05g/mg DPPH on average with vacuum impregnation and drying techniques. Enzymatic browning was limited by the vacuum impregnation. According to the sensory analysis results, vacuum-impregnated quince fruits scored higher in all categories than fresh quince fruits. In addition, it was found that all drying methods had a statistically significant (p<0.01) effect on the physicochemical properties of vacuum impregnated quince samples.

Anahtar Kelimeler

Vacuum impregnation fortification enzymatic browning microwave drying honey solution

Kaynakça

  • Adsare, S.R., Bellary, A.N., Sowbhagya, H., Baskaran, R., Prakash, M., Rastogi, N.K.(2016). Osmotic treatment for the impregnation of anthocyanin in candies from Indian gooseberry (Emblica officinalis). Journal of Food Engineering, 175: 24-32.
  • Ahmad, M.F., Wani, N., Hassan, G.I., Zafar, G., Khan, I.A. (2008). Variability in quince (Cydonia oblonga Mill.) population from Baramulla district of Kashmir valley. Indian Journal of Genetics and Plant Breeding, 68(2): 215.
  • Barat, J.M., Talens, P., Barrera, C., Chiralt, A., Fito, P. (2002). Pineapple candying at mild temperature by applying vacuum impregnation. Journal of Food Science, 67(8): 3046-3052.
  • Bellary, A.N., Sowbhagya, H., Rastogi, N.K. (2011). Osmotic dehydration assisted impregnation of curcuminoids in coconut slices. Journal of Food Engineering, 105(3): 453-459.
  • Betoret, N., Puente, L., Dıaz, M., Pagán, M., Garcıa, M., Gras, M., Martı́nez-Monzó, J., Fito, P. (2003). Development of probiotic-enriched dried fruits by vacuum impregnation. Journal of Food Engineering, 56(2): 273-277.
  • Blanda, G., Cerretani, L., Bendini, A., Cardinali, A., Scarpellini, A., Lercker, G. (2008). Effect of vacuum impregnation on the phenolic content of Granny Smith and Stark Delicious frozen apple cvv. European Food Research and Technology, 226(5): 1229-1237.
  • Can, Z., Yildiz, O., Sahin, H., Turumtay, E.A., Silici, S., Kolayli, S. (2015). An investigation of Turkish honeys: their physico-chemical properties, antioxidant capacities and phenolic profiles. Food Chemistry, 180: 133-141.
  • Castagnini, J.M., Betoret, N., Betoret, E., Fito, P.(2015). Vacuum impregnation and air drying temperature effect on individual anthocyanins and antiradical capacity of blueberry juice included into an apple matrix. LWT-Food Science and Technology, 64(2): 1289-1296.
  • Chen, L., Mehta, A., Berenbaum, M., Zangerl, A.R., Engeseth, N.J. (2000). Honeys from different floral sources as inhibitors of enzymatic browning in fruit and vegetable homogenates.Journal of Agricultural and Food Chemistry, 48(10): 4997-5000.
  • Chiralt, A., Fito, P., Barat, J., Andres, A., González-Martınez, C., Escriche, I., Camacho, M. (2001). Use of vacuum impregnation in food salting process. Journal of Food Engineering, 49(2): 141-151.
  • de Medeiros, R.A.B., da Silva Júnior, E.V., da Silva, J.H.F., Neto, O.D.C.F., Brandão, S.C.R., Barros, Z.M.P., ... Azoubel, P.M. (2019). Effect of different grape residues polyphenols impregnation techniques in mango. Journal of Food Engineering, 262: 1-8.
  • Derossi, A., De Pilli, T., Severini, C. (2010). Reduction in the pH of vegetables by vacuum impregnation: A study on pepper. Journal of Food Engineering, 99(1): 9-15.
  • Derossi, A., De Pilli, T., Severini, C. (2013). Application of vacuum impregnation techniques to improve the pH reduction of vegetables: Study on carrots and eggplants. Food and Bioprocess Technology, 6(11): 3217-3226.
  • Duke, J.A. (2002).Handbook of medicinal herbs.CRC Press. Durmaz, G., Gökmen, V. (2010). Determination of 5-hydroxymethyl-2-furfural and 2-furfural in oils as indicators of heat pre-treatment. Food Chemistry, 123(3): 912-916.
  • Eroğlu, E., Tontul, İ., Topuz, A. (2018). Optimization of aqueous extraction and spray drying conditions for efficient processing of hibiscus blended rosehip tea powder. Journal of Food Processing and Preservation, 42(6): e13643.
  • González-Fésler, M., Salvatori, D., Gómez, P., Alzamora, S. (2008). Convective air drying of apples as affected by blanching and calcium impregnation. Journal of Food Engineering, 87(3): 323-332.
  • Gras, M., Vidal, D., Betoret, N., Chiralt, A., Fito, P. (2003). Calcium fortification of vegetables by vacuum impregnation: interactions with cellular matrix. Journal of Food Engineering, 56(2): 279-284.
  • Gunel, Z., Tontul, İ., Dincer, C., Topuz, A., Sahin-Nadeem, H. (2018). Influence of microwave, the combined microwave/hot air and only hot air roasting on the formation of heat-induced contaminants of carob powders. Food Additives & Contaminants: Part A, 35(12): 2332-2339.
  • Hilgert, N.I. (2001). Plants used in home medicine in the Zenta River basin, Northwest Argentina. Journal of Ethnopharmacology, 76(1): 11-34.
  • Hironaka, K., Kikuchi, M., Koaze, H., Sato, T., Kojima, M., Yamamoto, K., Yasuda, K., Mori, M., Tsuda, S. (2011). Ascorbic acid enrichment of whole potato tuber by vacuum-impregnation. Food Chemistry, 127(3): 1114-1118.
  • Hironaka, K., Koaze, H., Oda, Y., Shimada, K. (2015). Zinc enrichment of whole potato tuber by vacuum impregnation. Journal of Food Science and Technology, 52(4): 2352-2358.
  • Jeon, M., Zhao, Y. (2005). Honey in combination with vacuum impregnation to prevent enzymatic browning of fresh-cut apples. International Journal of Food Sciences and Nutrition, 56(3): 165-176.
  • Joshi, A.P.K., Rupasinghe, H.P.V., Pitts, N.L. (2010). Sensory and nutritional quality of the apple snacks prepared by vacuum impregnation process. Journal of Food Quality, 33(6): 758-767.
  • Lin, D.S., Leonard, S.W., Lederer, C., Traber, M.G., Zhao, Y. (2006). Retention of fortified vitamin E and sensory quality of fresh cut pears by vacuum impregnation with honey. Journal of Food Science, 71(7): 553-559.
  • Marfil, P.H.M., Santos, E.M., Telis, V.R.N. (2008). Ascorbic acid degradation kinetics in tomatoes at different drying conditions. LWT-Food Science and Technology, 41(9): 1642-1647.
  • Martín-Esparza, M., Martínez-Navarrete, N., Chiralt, A., Fito, P. (2006). Dielectric behavior of apple (var. Granny smith) at different moisture contents: Effect of vacuum impregnation. Journal of Food Engineering, 77(1): 51-56.
  • Matusek, A., Czukor, B., Merész, P., Örsi, F. (2008). Comparison of diffusion of fructo-oligosaccharide components during vacuum impregnation and osmotic dehydration. European Food Research and Technology, 227(2): 417-423.
  • Menrad, K. (2003). Market and marketing of functional food in Europe. Journal of Food Engineering, 56(2): 181-188.
  • Moraga, M., Moraga, G., Fito, P., Martínez-Navarrete, N. (2009). Effect of vacuum impregnation with calcium lactate on the osmotic dehydration kinetics and quality of osmodehydrated grapefruit. Journal of Food Engineering, 90(3): 372-379.
  • Moreira, R., Chenlo, F., Torres, M., Vallejo, N. (2008). Thermodynamic analysis of experimental sorption isotherms of loquat and quince fruits. Journal of Food Engineering, 88(4): 514-521.
  • Nawirska-Olszańska, A., Pasławska, M., Stępień, B., Oziembłowski, M., Sala, K., Smorowska, A. (2020). Effect of vacuum impregnation with apple-pear juice on content of bioactive compounds and antioxidant activity of dried chokeberry fruit. Foods, 9(1): 108.
  • Nicoleti, J.F., Silveira Jr, V., Telis-Romero, J., Telis, V.R. (2007). Influence of drying conditions on ascorbic acid during convective drying of whole persimmons. Drying Technology, 25(5): 891-899.
  • Park, S.I., Kodihalli, I., Zhao, Y. (2005). Nutritional, Sensory, and Physicochemical Properties of Vitamin E and Mineral fortified Fresh cut Apples by Use of Vacuum Impregnation. Journal of Food Science, 70(9): 593-599.
  • PaunoviĆ, D., KalušEviĆ, A., PetroviĆ, T., UrošEviĆ, T., DjinoviĆ, D., NedoviĆ, V., PopoviĆ-DjordjeviĆ, J. (2019). Assessment of chemical and antioxidant properties of fresh and dried rosehip (Rosa canina L.). Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 47(1): 108-113.
  • Perez-Cabrera, L., Chafer, M., Chiralt, A., Gonzalez-Martinez, C. (2011). Effectiveness of antibrowning agents applied by vacuum impregnation on minimally processed pear. LWT-Food Science and Technology, 44(10): 2273-2280.
  • Radziejewska-Kubzdela, E., Biegańska-Marecik, R., Kidoń, M. (2014). Applicability of vacuum impregnation to modify physico-chemical, sensory and nutritive characteristics of plant origin products-a review.International Journal of Molecular Sciences, 15(9): 16577-16610.
  • Rößle, C., Brunton, N., Gormley, T.R., Butler, F. (2011). Quality and antioxidant capacity of fresh-cut apple wedges enriched with honey by vacuum impregnation. International Journal of Food Science and Technology, 46(3): 626-634.
  • Şahin, H., Topuz, A., Pischetsrieder, M., Özdemir, F. (2009). Effect of roasting process on phenolic, antioxidant and browning properties of carob powder. European Food Research and Technology, 230(1): 155-161.
  • Sharma, R., Joshi, V.K., Rana, J.C. (2011). Nutritional composition and processed products of quince (Cydonia oblonga Mill.). Indian Journal of Natural Products and Resources, 2(3): 354-357.
  • Siddiqui, T.A., Zafar, S., Iqbal, N. (2002). Comparative double-blind randomized placebo-controlled clinical trial of a herbal eye drop formulation (Qatoor Ramad) of Unani medicine in conjunctivitis. Journal of Ethnopharmacology, 83(1-2): 13-17.
  • Szychowski, P.J., Munera-Picazo, S., Szumny, A., Carbonell-Barrachina, Á.A., Hernández, F. (2014). Quality parameters, bio-compounds, antioxidant activity and sensory attributes of Spanish quinces (Cydonia oblonga Miller). Scientia Horticulturae, 165: 163-170.
  • Tontul, I., Topuz, A. (2017). Effects of different drying methods on the physicochemical properties of pomegranate leather (pestil). LWT, 80: 294-303.
  • Tontul, I., Eroğlu, E., Topuz, A. (2018). Convective and refractance window drying of cornelian cherry pulp: Effect on physicochemical properties. Journal of Food Process Engineering, 41(8): e12917.
  • Topuz, A., Dinçer, C., Torun, M., Tontul, I., Nadeem, H.Ş., Haznedar, A., Özdemir, F. (2014). Physicochemical properties of Turkish green tea powder: effects of shooting period, shading, and clone. Turkish Journal of Agriculture and Forestry, 38(2): 233-241.
  • Uenal, M.U., Şener, A., Bozdoğan, A. (2010). A comparative study of polyphenol oxidase from two varieties of quince (Cydonia oblonga). Journal of Food Biochemistry, 34(2): 356-367.
  • Wojdyło, A., Oszmiański, J., Bielicki, P. (2013). Polyphenolic composition, antioxidant activity, and polyphenol oxidase (PPO) activity of quince (Cydonia oblonga Miller) varieties. Journal of Agricultural and Food Chemistry, 61(11):2762-2772.
  • Yildiz, G., Izli, G., Aadil, R.M. (2020). Comparison of chemical, physical, and ultrasound treatments on the shelf life of fresh cut quince fruit (Cydonia oblonga Mill.). Journal of Food Processing and Preservation, 44(3): e14366.
  • Yılmaz, F.M., Ersus Bilek, S. (2017). Natural colourant enrichment of apple tissue with black carrot concentrate using vacuum impregnation. International Journal of Food Science & Technology, 52(6): 1508-1516.
  • Zappala, M., Fallico, B., Arena, E., Verzera, A. (2005). Methods for the determination of HMF in honey: a comparison. Food Control, 16(3): 273-277.
  • Zeraatgar, H., Davarynejad, G.H., Moradinezhad, F.,Abedi, B. (2018). Effect of salicylic acid and calcium nitrate spraying on qualitative properties and storability of fresh jujube fruit (Ziziphus jujube Mill.). Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 46(1): 138-147.
  • Zhang, L., Wang, P., Chen, F., Lai, S., Yu, H., Yang, H. (2019). Effects of calcium and pectin methylesterase on quality attributes and pectin morphology of jujube fruit under vacuum impregnation during storage. Food Chemistry, 289: 40-48.

BAL VE KUŞBURNU ÇÖZELTİLERİ İLE VAKUM İMPREGNASYONUN AYVA (CYDONIA OBLONGA M.)'NIN ZENGİNLEŞTİRİLMESİ VE ENZİMATİK ESMERLEŞMESİ ÜZERİNE ETKİLERİ

Yıl 2025, Cilt: 50 Sayı: 4, 664 - 679, 10.08.2025

Zehra Günel , Serenay Aşık-aygün , Tuğçe Atbakan Kalkan Ayhan Topuz

https://doi.org/10.15237/gida.GD25051

Öz

Bu çalışmada, vakum impregnasyon işleminin ve farklı kurutma tekniklerinin (sıcak hava, mikrodalga ve ozmotik) ayvanın zenginleştirilmesi ve enzimatik esmerleşmesinin sınırlandırılması üzerine etkilerinin belirlenmesi amaçlanmıştır. Elde edilen örneklerde bazı fizikokimyasal değişimler ve duyusal özellikler belirlenmiştir. Elde edilen sonuçlara göre, 25.10 mg/100g olarak hesaplanan kontrol örneğinin toplam fenolik madde içeriği vakum impregnasyon ile artmıştır. Benzer şekilde, kontrol örneklerinin askorbik asit içeriğinin de vakum impregnasyon ile arttığı gözlenmiştir. Antioksidan aktivite kontrol örneklerinde 1.90±0.08 g/mg DPPH olarak belirlenmiş olup, vakum impregnasyon ve kurutma teknikleri ile ortalama 1.67±0.05g/mg DPPH değerine yükselmiştir. Enzimatik esmerleşme vakum impregnasyon ile sınırlandırılmıştır. Duyusal analiz sonuçlarına göre, vakum impregnasyon uygulanmış ayva meyveleri taze ayva meyvelerine göre tüm kategorilerde daha yüksek puan almıştır. Ayrıca, vakum impregnasyon uygulanmış ayva örneklerinin fizikokimyasal özellikleri üzerinde tüm kurutma yöntemlerinin istatistiksel olarak anlamlı (p<0.01) bir etkiye sahip olduğu bulunmuştur.

Anahtar Kelimeler

Vakum impregnasyon zenginleştirme enzimatik esmerleşme mikrodalga kurutma bal solüsyonu

Kaynakça

  • Adsare, S.R., Bellary, A.N., Sowbhagya, H., Baskaran, R., Prakash, M., Rastogi, N.K.(2016). Osmotic treatment for the impregnation of anthocyanin in candies from Indian gooseberry (Emblica officinalis). Journal of Food Engineering, 175: 24-32.
  • Ahmad, M.F., Wani, N., Hassan, G.I., Zafar, G., Khan, I.A. (2008). Variability in quince (Cydonia oblonga Mill.) population from Baramulla district of Kashmir valley. Indian Journal of Genetics and Plant Breeding, 68(2): 215.
  • Barat, J.M., Talens, P., Barrera, C., Chiralt, A., Fito, P. (2002). Pineapple candying at mild temperature by applying vacuum impregnation. Journal of Food Science, 67(8): 3046-3052.
  • Bellary, A.N., Sowbhagya, H., Rastogi, N.K. (2011). Osmotic dehydration assisted impregnation of curcuminoids in coconut slices. Journal of Food Engineering, 105(3): 453-459.
  • Betoret, N., Puente, L., Dıaz, M., Pagán, M., Garcıa, M., Gras, M., Martı́nez-Monzó, J., Fito, P. (2003). Development of probiotic-enriched dried fruits by vacuum impregnation. Journal of Food Engineering, 56(2): 273-277.
  • Blanda, G., Cerretani, L., Bendini, A., Cardinali, A., Scarpellini, A., Lercker, G. (2008). Effect of vacuum impregnation on the phenolic content of Granny Smith and Stark Delicious frozen apple cvv. European Food Research and Technology, 226(5): 1229-1237.
  • Can, Z., Yildiz, O., Sahin, H., Turumtay, E.A., Silici, S., Kolayli, S. (2015). An investigation of Turkish honeys: their physico-chemical properties, antioxidant capacities and phenolic profiles. Food Chemistry, 180: 133-141.
  • Castagnini, J.M., Betoret, N., Betoret, E., Fito, P.(2015). Vacuum impregnation and air drying temperature effect on individual anthocyanins and antiradical capacity of blueberry juice included into an apple matrix. LWT-Food Science and Technology, 64(2): 1289-1296.
  • Chen, L., Mehta, A., Berenbaum, M., Zangerl, A.R., Engeseth, N.J. (2000). Honeys from different floral sources as inhibitors of enzymatic browning in fruit and vegetable homogenates.Journal of Agricultural and Food Chemistry, 48(10): 4997-5000.
  • Chiralt, A., Fito, P., Barat, J., Andres, A., González-Martınez, C., Escriche, I., Camacho, M. (2001). Use of vacuum impregnation in food salting process. Journal of Food Engineering, 49(2): 141-151.
  • de Medeiros, R.A.B., da Silva Júnior, E.V., da Silva, J.H.F., Neto, O.D.C.F., Brandão, S.C.R., Barros, Z.M.P., ... Azoubel, P.M. (2019). Effect of different grape residues polyphenols impregnation techniques in mango. Journal of Food Engineering, 262: 1-8.
  • Derossi, A., De Pilli, T., Severini, C. (2010). Reduction in the pH of vegetables by vacuum impregnation: A study on pepper. Journal of Food Engineering, 99(1): 9-15.
  • Derossi, A., De Pilli, T., Severini, C. (2013). Application of vacuum impregnation techniques to improve the pH reduction of vegetables: Study on carrots and eggplants. Food and Bioprocess Technology, 6(11): 3217-3226.
  • Duke, J.A. (2002).Handbook of medicinal herbs.CRC Press. Durmaz, G., Gökmen, V. (2010). Determination of 5-hydroxymethyl-2-furfural and 2-furfural in oils as indicators of heat pre-treatment. Food Chemistry, 123(3): 912-916.
  • Eroğlu, E., Tontul, İ., Topuz, A. (2018). Optimization of aqueous extraction and spray drying conditions for efficient processing of hibiscus blended rosehip tea powder. Journal of Food Processing and Preservation, 42(6): e13643.
  • González-Fésler, M., Salvatori, D., Gómez, P., Alzamora, S. (2008). Convective air drying of apples as affected by blanching and calcium impregnation. Journal of Food Engineering, 87(3): 323-332.
  • Gras, M., Vidal, D., Betoret, N., Chiralt, A., Fito, P. (2003). Calcium fortification of vegetables by vacuum impregnation: interactions with cellular matrix. Journal of Food Engineering, 56(2): 279-284.
  • Gunel, Z., Tontul, İ., Dincer, C., Topuz, A., Sahin-Nadeem, H. (2018). Influence of microwave, the combined microwave/hot air and only hot air roasting on the formation of heat-induced contaminants of carob powders. Food Additives & Contaminants: Part A, 35(12): 2332-2339.
  • Hilgert, N.I. (2001). Plants used in home medicine in the Zenta River basin, Northwest Argentina. Journal of Ethnopharmacology, 76(1): 11-34.
  • Hironaka, K., Kikuchi, M., Koaze, H., Sato, T., Kojima, M., Yamamoto, K., Yasuda, K., Mori, M., Tsuda, S. (2011). Ascorbic acid enrichment of whole potato tuber by vacuum-impregnation. Food Chemistry, 127(3): 1114-1118.
  • Hironaka, K., Koaze, H., Oda, Y., Shimada, K. (2015). Zinc enrichment of whole potato tuber by vacuum impregnation. Journal of Food Science and Technology, 52(4): 2352-2358.
  • Jeon, M., Zhao, Y. (2005). Honey in combination with vacuum impregnation to prevent enzymatic browning of fresh-cut apples. International Journal of Food Sciences and Nutrition, 56(3): 165-176.
  • Joshi, A.P.K., Rupasinghe, H.P.V., Pitts, N.L. (2010). Sensory and nutritional quality of the apple snacks prepared by vacuum impregnation process. Journal of Food Quality, 33(6): 758-767.
  • Lin, D.S., Leonard, S.W., Lederer, C., Traber, M.G., Zhao, Y. (2006). Retention of fortified vitamin E and sensory quality of fresh cut pears by vacuum impregnation with honey. Journal of Food Science, 71(7): 553-559.
  • Marfil, P.H.M., Santos, E.M., Telis, V.R.N. (2008). Ascorbic acid degradation kinetics in tomatoes at different drying conditions. LWT-Food Science and Technology, 41(9): 1642-1647.
  • Martín-Esparza, M., Martínez-Navarrete, N., Chiralt, A., Fito, P. (2006). Dielectric behavior of apple (var. Granny smith) at different moisture contents: Effect of vacuum impregnation. Journal of Food Engineering, 77(1): 51-56.
  • Matusek, A., Czukor, B., Merész, P., Örsi, F. (2008). Comparison of diffusion of fructo-oligosaccharide components during vacuum impregnation and osmotic dehydration. European Food Research and Technology, 227(2): 417-423.
  • Menrad, K. (2003). Market and marketing of functional food in Europe. Journal of Food Engineering, 56(2): 181-188.
  • Moraga, M., Moraga, G., Fito, P., Martínez-Navarrete, N. (2009). Effect of vacuum impregnation with calcium lactate on the osmotic dehydration kinetics and quality of osmodehydrated grapefruit. Journal of Food Engineering, 90(3): 372-379.
  • Moreira, R., Chenlo, F., Torres, M., Vallejo, N. (2008). Thermodynamic analysis of experimental sorption isotherms of loquat and quince fruits. Journal of Food Engineering, 88(4): 514-521.
  • Nawirska-Olszańska, A., Pasławska, M., Stępień, B., Oziembłowski, M., Sala, K., Smorowska, A. (2020). Effect of vacuum impregnation with apple-pear juice on content of bioactive compounds and antioxidant activity of dried chokeberry fruit. Foods, 9(1): 108.
  • Nicoleti, J.F., Silveira Jr, V., Telis-Romero, J., Telis, V.R. (2007). Influence of drying conditions on ascorbic acid during convective drying of whole persimmons. Drying Technology, 25(5): 891-899.
  • Park, S.I., Kodihalli, I., Zhao, Y. (2005). Nutritional, Sensory, and Physicochemical Properties of Vitamin E and Mineral fortified Fresh cut Apples by Use of Vacuum Impregnation. Journal of Food Science, 70(9): 593-599.
  • PaunoviĆ, D., KalušEviĆ, A., PetroviĆ, T., UrošEviĆ, T., DjinoviĆ, D., NedoviĆ, V., PopoviĆ-DjordjeviĆ, J. (2019). Assessment of chemical and antioxidant properties of fresh and dried rosehip (Rosa canina L.). Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 47(1): 108-113.
  • Perez-Cabrera, L., Chafer, M., Chiralt, A., Gonzalez-Martinez, C. (2011). Effectiveness of antibrowning agents applied by vacuum impregnation on minimally processed pear. LWT-Food Science and Technology, 44(10): 2273-2280.
  • Radziejewska-Kubzdela, E., Biegańska-Marecik, R., Kidoń, M. (2014). Applicability of vacuum impregnation to modify physico-chemical, sensory and nutritive characteristics of plant origin products-a review.International Journal of Molecular Sciences, 15(9): 16577-16610.
  • Rößle, C., Brunton, N., Gormley, T.R., Butler, F. (2011). Quality and antioxidant capacity of fresh-cut apple wedges enriched with honey by vacuum impregnation. International Journal of Food Science and Technology, 46(3): 626-634.
  • Şahin, H., Topuz, A., Pischetsrieder, M., Özdemir, F. (2009). Effect of roasting process on phenolic, antioxidant and browning properties of carob powder. European Food Research and Technology, 230(1): 155-161.
  • Sharma, R., Joshi, V.K., Rana, J.C. (2011). Nutritional composition and processed products of quince (Cydonia oblonga Mill.). Indian Journal of Natural Products and Resources, 2(3): 354-357.
  • Siddiqui, T.A., Zafar, S., Iqbal, N. (2002). Comparative double-blind randomized placebo-controlled clinical trial of a herbal eye drop formulation (Qatoor Ramad) of Unani medicine in conjunctivitis. Journal of Ethnopharmacology, 83(1-2): 13-17.
  • Szychowski, P.J., Munera-Picazo, S., Szumny, A., Carbonell-Barrachina, Á.A., Hernández, F. (2014). Quality parameters, bio-compounds, antioxidant activity and sensory attributes of Spanish quinces (Cydonia oblonga Miller). Scientia Horticulturae, 165: 163-170.
  • Tontul, I., Topuz, A. (2017). Effects of different drying methods on the physicochemical properties of pomegranate leather (pestil). LWT, 80: 294-303.
  • Tontul, I., Eroğlu, E., Topuz, A. (2018). Convective and refractance window drying of cornelian cherry pulp: Effect on physicochemical properties. Journal of Food Process Engineering, 41(8): e12917.
  • Topuz, A., Dinçer, C., Torun, M., Tontul, I., Nadeem, H.Ş., Haznedar, A., Özdemir, F. (2014). Physicochemical properties of Turkish green tea powder: effects of shooting period, shading, and clone. Turkish Journal of Agriculture and Forestry, 38(2): 233-241.
  • Uenal, M.U., Şener, A., Bozdoğan, A. (2010). A comparative study of polyphenol oxidase from two varieties of quince (Cydonia oblonga). Journal of Food Biochemistry, 34(2): 356-367.
  • Wojdyło, A., Oszmiański, J., Bielicki, P. (2013). Polyphenolic composition, antioxidant activity, and polyphenol oxidase (PPO) activity of quince (Cydonia oblonga Miller) varieties. Journal of Agricultural and Food Chemistry, 61(11):2762-2772.
  • Yildiz, G., Izli, G., Aadil, R.M. (2020). Comparison of chemical, physical, and ultrasound treatments on the shelf life of fresh cut quince fruit (Cydonia oblonga Mill.). Journal of Food Processing and Preservation, 44(3): e14366.
  • Yılmaz, F.M., Ersus Bilek, S. (2017). Natural colourant enrichment of apple tissue with black carrot concentrate using vacuum impregnation. International Journal of Food Science & Technology, 52(6): 1508-1516.
  • Zappala, M., Fallico, B., Arena, E., Verzera, A. (2005). Methods for the determination of HMF in honey: a comparison. Food Control, 16(3): 273-277.
  • Zeraatgar, H., Davarynejad, G.H., Moradinezhad, F.,Abedi, B. (2018). Effect of salicylic acid and calcium nitrate spraying on qualitative properties and storability of fresh jujube fruit (Ziziphus jujube Mill.). Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 46(1): 138-147.
  • Zhang, L., Wang, P., Chen, F., Lai, S., Yu, H., Yang, H. (2019). Effects of calcium and pectin methylesterase on quality attributes and pectin morphology of jujube fruit under vacuum impregnation during storage. Food Chemistry, 289: 40-48.
Toplam 51 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği, Gıda Teknolojileri, Meyve-Sebze Teknolojisi
Bölüm Makaleler
Yazarlar

Zehra Günel 0000-0002-3431-7984

Serenay Aşık-aygün 0000-0003-1689-5446

Tuğçe Atbakan Kalkan 0000-0002-8469-8017

Ayhan Topuz 0000-0002-6610-9143

Yayımlanma Tarihi 10 Ağustos 2025
Gönderilme Tarihi 9 Nisan 2025
Kabul Tarihi 29 Temmuz 2025
Yayımlandığı Sayı Yıl 2025 Cilt: 50 Sayı: 4

Kaynak Göster

APA Günel, Z., Aşık-aygün, S., Atbakan Kalkan, T., Topuz, A. (2025). EFFECTS OF VACUUM IMPREGNATION WITH HONEY AND ROSEHIP SOLUTIONS ON THE FORTIFICATION AND ENZYMATIC BROWNING OF QUINCE (CYDONIA OBLONGA M.). Gıda, 50(4), 664-679. https://doi.org/10.15237/gida.GD25051
AMA Günel Z, Aşık-aygün S, Atbakan Kalkan T, Topuz A. EFFECTS OF VACUUM IMPREGNATION WITH HONEY AND ROSEHIP SOLUTIONS ON THE FORTIFICATION AND ENZYMATIC BROWNING OF QUINCE (CYDONIA OBLONGA M.). GIDA. Ağustos 2025;50(4):664-679. doi:10.15237/gida.GD25051
Chicago Günel, Zehra, Serenay Aşık-aygün, Tuğçe Atbakan Kalkan, ve Ayhan Topuz. “EFFECTS OF VACUUM IMPREGNATION WITH HONEY AND ROSEHIP SOLUTIONS ON THE FORTIFICATION AND ENZYMATIC BROWNING OF QUINCE (CYDONIA OBLONGA M.)”. Gıda 50, sy. 4 (Ağustos 2025): 664-79. https://doi.org/10.15237/gida.GD25051.
EndNote Günel Z, Aşık-aygün S, Atbakan Kalkan T, Topuz A (01 Ağustos 2025) EFFECTS OF VACUUM IMPREGNATION WITH HONEY AND ROSEHIP SOLUTIONS ON THE FORTIFICATION AND ENZYMATIC BROWNING OF QUINCE (CYDONIA OBLONGA M.). Gıda 50 4 664–679.
IEEE Z. Günel, S. Aşık-aygün, T. Atbakan Kalkan, ve A. Topuz, “EFFECTS OF VACUUM IMPREGNATION WITH HONEY AND ROSEHIP SOLUTIONS ON THE FORTIFICATION AND ENZYMATIC BROWNING OF QUINCE (CYDONIA OBLONGA M.)”, GIDA, c. 50, sy. 4, ss. 664–679, 2025, doi: 10.15237/gida.GD25051.
ISNAD Günel, Zehra vd. “EFFECTS OF VACUUM IMPREGNATION WITH HONEY AND ROSEHIP SOLUTIONS ON THE FORTIFICATION AND ENZYMATIC BROWNING OF QUINCE (CYDONIA OBLONGA M.)”. Gıda 50/4 (Ağustos 2025), 664-679. https://doi.org/10.15237/gida.GD25051.
JAMA Günel Z, Aşık-aygün S, Atbakan Kalkan T, Topuz A. EFFECTS OF VACUUM IMPREGNATION WITH HONEY AND ROSEHIP SOLUTIONS ON THE FORTIFICATION AND ENZYMATIC BROWNING OF QUINCE (CYDONIA OBLONGA M.). GIDA. 2025;50:664–679.
MLA Günel, Zehra vd. “EFFECTS OF VACUUM IMPREGNATION WITH HONEY AND ROSEHIP SOLUTIONS ON THE FORTIFICATION AND ENZYMATIC BROWNING OF QUINCE (CYDONIA OBLONGA M.)”. Gıda, c. 50, sy. 4, 2025, ss. 664-79, doi:10.15237/gida.GD25051.
Vancouver Günel Z, Aşık-aygün S, Atbakan Kalkan T, Topuz A. EFFECTS OF VACUUM IMPREGNATION WITH HONEY AND ROSEHIP SOLUTIONS ON THE FORTIFICATION AND ENZYMATIC BROWNING OF QUINCE (CYDONIA OBLONGA M.). GIDA. 2025;50(4):664-79.
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