Effects of Sonication and Thermal Pasteurization on the Nutritional, Antioxidant, and Microbial Properties of Noni Juice

被引：13

作者：

Choo, Yi Xuan ^{[1
]}

Teh, Lai Kuan ^{[1
]}

Tan, Chin Xuan ^{[1
]}

机构：

[1] Univ Tunku Abdul Rahman, Fac Sci, Dept Allied Hlth Sci, Kampar Campus, Kampar 31900, Perak, Malaysia

来源：

MOLECULES | 2023年 / 28卷 / 01期

关键词：

sonication; juice; noni; Morinda citrifolia L; MORINDA-CITRIFOLIA NONI; POLYPHENOLIC COMPOUNDS; ULTRASOUND TREATMENTS; ORGANIC-ACIDS; QUALITY; FRUIT; CAROTENOIDS; COLOR;

D O I：

10.3390/molecules28010313

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Sonication is recognized as a potential food processing method to improve the functional properties of fruit juice. This study evaluated the effects of different sonication durations (20, 40, and 60 min) and thermal pasteurization on the nutritional, antioxidant, and microbial properties of noni juice. Fresh noni juice served as the control. The main organic acids detected were malic (57.54-89.31 mg/100 mL) and ascorbic (17.15-31.55 mg/100 mL) acids. Compared with the fresh sample, the concentrations of these compounds were significantly improved (p < 0.05) in the 60 min sonicated sample but reduced (p < 0.05) in the pasteurized sample. Moreover, sonication for 60 min resulted in increments of scopoletin, rutin, and vanillic acid compared to the fresh sample. The antioxidant activity of the juice sample was improved in the sample sonicated for 60 min. Irrespective of juice processing method, the level of microbial counts in noni juice was within the satisfactory level over the 8 weeks of refrigerated (4 degrees C) storage. This study highlights the feasibility of using ultrasound processing to enhance the quality of noni juice on the industrial scale.

引用

页数：12

共 43 条

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