ArticleFoods (Basel, Switzerland)2025
Synergistic Effect of Thermosonication on the Stability of Bioactive Compounds and Antioxidant Activity of Blackberry Juice.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Antioxidants in Plant-Based Food Matrices: From Structure-Activity and Degradation Kinetics to Formulation Design.Comprehensive reviews in food science and food safety · 2026Review
- Thermosonication of traditional poppy vinegar: modulation of biomolecules, phenolic profile, and antidiabetic potential in a functional fermented food.Frontiers in nutrition · 2026Article
- Thermosonication improves the bioactive properties andFrontiers in nutrition · 2026Article
- Storage temperature and quality dynamics of sun-aged red date vinegar beverage.Frontiers in nutrition · 2026Article
- Innovative Non-Thermal Processing Technologies for Shelf Life Extension and Retention of Bioactive Compounds in Liquid Foods: Current Status and Future Prospects.Foods (Basel, Switzerland) · 2025Review
- Combined effect of thermosonication and natural preservatives on the quality of sugarcane juice.Food chemistry: X · 2025Article
- Improving nutritional quality, aroma profile and bioactive retention of rocket juice via thermosonication: a support vector regression-based optimization.Frontiers in nutrition · 2025Article
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Thermosonication is a technique that combines ultrasound with mild temperatures and can be applied as an alternative to thermal pasteurization. This study aimed to evaluate the synergistic effect of thermosonication (Termo) on bioactive compounds (total anthocyanins concentration and total phenolic compounds), antioxidant activity and physicochemical characteristics of blackberry juice in comparison with conventional heat treatment (TT). The experiment was conducted based on the Central Composite Rotational Design, varying the amplitude (60% and 90%), temperature (64 °C and 86 °C) and time (114 s and 517 s) factors. The results showed that the amplitude and temperature factors significantly influenced (
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Registered trials
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