High-intensity ultrasound processing of kiwifruit juice: Effects on the ascorbic acid, total phenolics, flavonoids and antioxidant capacity

被引：132

作者：

Wang, Jin ^{[1
]}

Vanga, Sai Kranthi ^{[1
]}

Raghavan, Vijaya ^{[1
]}

机构：

[1] McGill Univ, Fac Agr & Environm Sci, Dept Bioresource Engn, Ste Anne De Bellevue, PQ H9X 3V9, Canada

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2019年 / 107卷

基金：

加拿大自然科学与工程研究理事会;

关键词：

Ultrasound treatment; Total phenolics; Antioxidant activity; Microstructure; Kiwifruit juice; BIOACTIVE COMPOUNDS; QUALITY ATTRIBUTES; CAROTENOID CONTENT; POWER ULTRASOUND; VITAMIN-C; SONICATION; MICROSTRUCTURE; OPTIMIZATION; ANTHOCYANIN; DEGRADATION;

D O I：

10.1016/j.lwt.2019.03.024

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The objective of the study was to investigate the effect of high-intensity ultrasound processing (0, 4, 8, 12 and 16 min at 400 W, 25 kHz frequency) on the total phenolics, flavonoids, ascorbic acid, and antioxidant capacity of kiwifruit juice. The microstructural characteristics of treated kiwifruit samples were also measured. The results reveal that the total phenolics, flavonoids and antioxidant capacity of treated samples (16 min) significantly increased by 108.65%, 105.56%, and 65.67%, respectively compared to the control group. However, 16-min ultrasound treatment significantly decreased the total protein and ascorbic acid in kiwifruit juice. Microstructure measurement states the formation of microscopic channels or holes, cell walls rupture, torn and tissue distortion after ultrasound processing, which reveals the physical mechanism of ultrasound treatment in improving the extraction of bioactive molecules. These findings indicate that high-intensity ultrasound has an enormous potential to increase these bioactive molecules and antioxidants capacity of kiwifruit samples.

引用

页码：299 / 307

页数：9

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