SONICATION OF CHERRY JUICE: COMPARISON OF DIFFERENT SONICATION TIMES ON COLOR, ANTIOXIDANT ACTIVITY, TOTAL PHENOLIC AND ASCORBIC ACID CONTENT

被引：0

作者：

Yildiz, G. ^{[1
]}

Feng, H. ^{[2
]}

机构：

[1] Igdir Univ, Fac Engn, Food Engn Dept, Igdir, Turkey

[2] Univ Illinois, Dept Food Sci & Human Nutr, Urbana, IL USA

来源：

LATIN AMERICAN APPLIED RESEARCH | 2019年 / 49卷 / 04期

关键词：

Ultrasound; cherry juice; color; ascorbic acid; total phenolic content; QUALITY PARAMETERS; DRYING KINETICS; INACTIVATION;

D O I：

暂无

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

This study was conducted to investigate the effect of different ultrasound (US) times intervals on the physiological quality of cherry juice for a period of 14 days. Cherry fruits purchased from a local market were sonicated at 20 kHz and 100% amplitude for 2, 3, 5, and 10 minutes. Quality attributes such as color, total antioxidants, total phenolics and ascorbic acid contents of the cherry juices were compared. The results showed that the US treatment had significant effects on the physiological quality of the cherry juices. When the sonication treatment time was increased from 2 to 10 min, higher levels of total phenolic content, antioxidant activity, and ascorbic acid were observed. A 10 min treated cherry juices showed higher lightness (L*) values compared to the fresh cherry juice during a two-week period. Sonication treatment showed a potential as a method to preserve and improve the overall quality of cherry juice during cold storage.

引用

页码：255 / 260

页数：6

共 23 条

[1] Thermosonication: a potential technique that influences the quality of grapefruit juice [J].