Sonication at mild temperatures enhances bioactive compounds and microbiological quality of orange juice

被引:97
作者
Guerrouj, Kamal [1 ]
Sanchez-Rubio, Marta [2 ]
Taboada-Rodriguez, Amaury [3 ]
Maria Cava-Rolla, Rita [3 ]
Marin-Iniesta, Fulgencio [2 ]
机构
[1] Inst Super Profess Infirm & Tech Sante, Al Hoceima 32000, Morocco
[2] Univ Murcia, Fac Vet, Dept Tecnol Alimentos Nutr & Bromatol, Food Biotechnol Grp, Campus Espinardo, E-30100 Murcia, Spain
[3] Desarrollos Biotecno Alimentarios SL, Virgen Maravillas 6,P01 B, Murcia 30009, Spain
关键词
Orange juice; Sonication; Bioactive compounds; Antioxidants; Microorganisms; Shelf life; ASCORBIC-ACID; VITAMIN-C; APPLE JUICE; ULTRASOUND; EXTRACTION; INACTIVATION; DEGRADATION; PARAMETERS; KINETICS; STORAGE;
D O I
10.1016/j.fbp.2016.03.007
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
Freshly squeezed orange juice was sonicated (for 1, 10, 20 and 30 min at 24 kHz frequency) to evaluate its impact on selected physico-chemical and antioxidant properties, such as total phenolics, flavonoids, DPPH radical scavenging activity, total carotenoids, ascorbic acid, pH, (o)Brix and color attributes. Additionally, the effects of sonication treatments on the microbial load (aerobic mesophilic, yeast and mold) were also evaluated. Sonication of juice samples for 10, 20 and 30 min during which the temperature rose to 43-45 degrees C showed enhancement in most of the bioactive compounds compared to samples treated for 1 min and control samples (untreated). Significant reductions in the microbial load corresponding to sonication time were also recorded. Results of the present study indicate that sonication coupled with mild temperatures may be employed as a suitable technique for orange juice processing, and may be applied to improve its safety and nutritional quality. (C) 2016 Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.
引用
收藏
页码:20 / 28
页数:9
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