Stability of anthocyanins and ascorbic acid in sonicated strawberry juice during storage

被引：104

作者：

Tiwari, B. K. ^{[3
]}

O'Donnell, C. P. ^{[3
]}

Patras, A. ^{[2
,3
]}

Brunton, Nigel ^{[2
]}

Cullen, P. J. ^{[1
]}

机构：

[1] Dublin Inst Technol, Sch Food Sci & Environm Hlth, Dublin 1, Ireland

[2] Ashtown Food Res Ctr, Dublin 15, Ireland

[3] Univ Coll Dublin, Sch Agr Food Sci & Vet Med, Dublin 4, Ireland

来源：

EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2009年 / 228卷 / 05期

关键词：

Storage stability; Ascorbic acid; Anthocyanins; Sonication; HIGH HYDROSTATIC-PRESSURE; ORANGE JUICE; DEGRADATION KINETICS; COLOR STABILITY; VITAMIN-C; QUALITY; INACTIVATION; ULTRASOUND; FROZEN; PH;

D O I：

10.1007/s00217-008-0982-z

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The stability of anthocyanins and ascorbic acid in sonicated strawberry juice during storage was investigated. Strawberry juice was sonicated at varying acoustic energy densities (AEDs) ranging from 0.33 to 0.81 W/mL and treatment times of 0-10 min. The degradation kinetics of sonicated samples followed first-order kinetics. Degradation rate constants were linearly correlated with AED (R (2) > 0.91). Selected samples were stored for 10 days at 4 and 20 A degrees C. A second-order polynomial model was employed to investigate the effects of storage time and processing variables. During storage higher loses were observed at a storage temperature of 20 A degrees C compared to 4 A degrees C. Predictive models developed for anthocyanins and ascorbic acid content were highly significant (P < 0.0001) and closely correlated to the experimental data (R (2) > 0.91). Degradation mechanisms for anthocyanins and ascorbic acid due to sonication and storage are proposed.

引用

页码：717 / 724

页数：8

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