Effect of sonication on soursop juice quality

被引：83

作者：

Cordeiro Dias, Daniely da Rocha ^{[1
]}

Pimenta Barros, Zilmar Meireles ^{[2
]}

Oliveira de Carvalho, Carlos Brian ^{[2
]}

Honorato, Fernanda Araujo ^{[2
]}

Guerra, Nonete Barbosa ^{[1
]}

Azoubel, Patricia Moreira ^{[2
]}

机构：

[1] Univ Fed Pernambuco, Dept Nutr, BR-50670901 Recife, PE, Brazil

[2] Univ Fed Pernambuco, Dept Engn Quim, BR-50740521 Recife, PE, Brazil

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2015年 / 62卷 / 01期

关键词：

Annona muricata; Bioactive compounds; Polyphenol oxidase; Sensory evaluation; Ultrasound; THERMAL-DEGRADATION; POLYPHENOL OXIDASE; COLOR DEGRADATION; ULTRASOUND; INACTIVATION; PEROXIDASE; PARAMETERS; ORANGE; MODEL; PUREE;

D O I：

10.1016/j.lwt.2014.09.043

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Soursop juice was submitted to sonication at amplitude levels ranging from 20 to 100 % of the total input power (500 W) at constant frequency of 19 kHz for different times (2-10 mm). Response surface methodology based on a central composite design was applied to investigate the effect of ultrasound on polyphenol oxidase (PPO) residual activity, temperature increase, color, ascorbic acid and phenolic compounds. After processing, the PPO activity in the juice was reduced and color changes were subtle. A good retention of phenolic compounds was obtained at higher intensity. Ascorbic acid content was found to be higher in most of the samples treated. The higher the ultrasound intensity and the juice exposure time, the higher its final temperature. An optimum set was chosen and the final product was submitted to a sensorial test. The sonicated sample had a good acceptance. The technology could be suitable as an alternative to thermal and other treatments that results in quality loss. (C) 2014 Elsevier Ltd. All rights reserved,

引用

页码：883 / 889

页数：7

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