Effects of Ultrasound Processing on Physicochemical Parameters, Antioxidants, and Color Quality of Bayberry Juice

被引：37
作者：
Cao, Xiamin [1 ]
Cai, Chunfang [1 ]
Wang, Yongling [2 ]
Zheng, Xiaojian [2 ]
机构：
[1] Soochow Univ, Coll Biol & Basic Med Sci, Suzhou 215123, Peoples R China
[2] Soochow Univ, Expt Ctr, Dept Med, Suzhou 215123, Peoples R China
来源：
JOURNAL OF FOOD QUALITY | 2019年 / 2019卷
基金：
中国国家自然科学基金;
关键词：
RADICAL SCAVENGING ACTIVITY; ASCORBIC-ACID DEGRADATION; HIGH HYDROSTATIC-PRESSURE; MYRICA-RUBRA SIEB; BIOACTIVE COMPOUNDS; POLYMERIC COLOR; INTENSITY ULTRASOUND; ASSISTED EXTRACTION; POLYPHENOL OXIDASE; MICROBIAL QUALITY;
D O I：
10.1155/2019/7917419
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Effects of ultrasound on physicochemical parameters, ascorbic acid, anthocyanins, polymeric color (PC), 5-hydroxymethylfurfural (HMF), browning degree (BD), color, and superoxide dismutase (SOD) activity of bayberry juice were investigated. Treatments were carried out at amplitude levels from 20 to 100% of total input power (600 W) at 20 kHz for 2-10 min. The results showed that no notable differences in pH, total soluble solids, titratable acidity, and yellowness b* values were found in ultrasound-treated samples. The HMF, PC, BD, and L* values of bayberry juice obviously increased with enhancing ultrasonic intensity and treatment time. The ascorbic acid exhibited no notable changes after ultrasound treatment at lower intensity levels for short time, while anthocyanins showed an increasing tendency. With increasing ultrasonic intensity and time, antioxidants gradually decreased. Furthermore, the SOD activity apparently increased at short-time treatment and then decreased with ultrasound processing extension.
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页数：12
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