A potential of ultrasound on minerals, micro-organisms, phenolic compounds and colouring pigments of grapefruit juice
作者： Rana Muhammad Aadil , Xin-An Zeng , Man-Sheng Wang , Zhi-Wei Liu , Zhong Han
DOI: 10.1111/IJFS.12767
关键词: Grapefruit juice 、 Sonication 、 Pigment 、 Carotenoid 、 Chemistry 、 Food science 、 Lycopene 、 Sucrose 、 Fructose 、 Sugar
摘要: Summary The grapefruit juice was sonicated in an ultrasonic bath at 28 kHz frequency (amplitude 70%), for 0, 30, 60 and 90 min 20 °C. This research focused on the effects of ultrasound treatment phenolic compounds, minerals, viscosity, lycopene, total anthocyanins, carotenoids, micro-organism analysis sugars. A statistically significant increase observed sugar contents (sucrose, glucose fructose) whereas a decrease viscosity micro-organisms were found all samples as compared to control. However, maximum improvement sonication 90 min. The results this study suggest that may improve quality juice.
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