Effect of ultrasonication treatment on structural, physicochemical and bioactive properties of pasteurized rosehip (Rosa canina L.) nectar

被引：9
|
作者：
Atalar, Ilyas [1 ]
Saricaoglu, Furkan T. [2 ]
Odabas, Halil I. [3 ]
Yilmaz, Volkan A. [4 ]
Gul, Osman [5 ]
机构：
[1] Abant Izzet Baysal Univ, Fac Engn, Dept Food Engn, TR-14300 Bolu, Turkey
[2] Bursa Tech Univ, Fac Engn & Nat Sci, Dept Food Engn, TR-16310 Bursa, Turkey
[3] Gumushane Univ, Fac Engn & Nat Sci, Dept Food Engn, TR-29100 Gumushane, Turkey
[4] Ondokus Mayis Univ, Fac Engn, Dept Food Engn, TR-55139 Samsun, Turkey
[5] Kastamonu Univ, Fac Engn & Architecture, Dept Food Engn, TR-37200 Kastamonu, Turkey
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2020年 / 118卷
关键词：
Ultrasound processing; Fruit juice; Viscosity; Stability; Total phenolics; HIGH-PRESSURE HOMOGENIZATION; ASCORBIC-ACID; ULTRASOUND TREATMENT; PHYSICAL-PROPERTIES; QUALITY PARAMETERS; JUICE; SONICATION; ANTIOXIDANT; STABILITY; THERMOSONICATION;
D O I：
10.1016/j.lwt.2019.108850
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effect of ultrasonication process (US) on the physical and bioactive properties of pasteurized rosehip nectar was investigated. In order to solve sedimentation problem, two amplitude levels (50 and 100%) and different treatment times (5, 10, 15 and 30 min) were applied to rosehip nectars. Mean particle size decreased as amplitude and treatment time increased. US treatment caused to increase in redness and yellowness values of nectars and also color change was found noticeable as 1.9-2.6 at 100% amplitudes. US treated samples showed no sedimentation during storage for 15 days while control sample displayed 74% colloidal stability. All samples showed shear-thinning behavior and were characterized as weak gel network. Total phenolic and carotenoid contents and antioxidant activity was increased by US treatment, however, ascorbic acid content decreased. US treatment can be an alternative technology preventing sedimentation problems during shelf life with minimally affecting bioactive and physical properties of rosehip nectar.
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收藏
页数：8
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