Sonication treatment convalesce the overall quality of hand-pressed strawberry juice.
作者： Rajeev Bhat , Kok Ming Goh
DOI: 10.1016/J.FOODCHEM.2016.07.160
关键词: Antioxidant 、 Sonication 、 Turbidity 、 Water activity 、 Ascorbic acid 、 Reduced viscosity 、 Titratable acid 、 Browning 、 Biochemistry 、 Chemistry 、 Food science
摘要: Hand-pressed strawberry juice samples were subjected to sonication treatments (0, 15 and 30min at 20°C, 25kHz frequency). Physicochemical properties (°Brix, pH, water activity, viscosity, titratable acidity, cloud assessment turbidity), antioxidant compounds activity (total phenolics, ascorbic acid, anthocyanins, free radical scavenging activity), polyphenoloxidase enzyme browning degree microbial load evaluated. Results showed non-significant changes for °Brix, acidity colour parameters in sonicated compared control (0min). Sonication resulted reduced viscosity increased cloudiness turbidity. Overall, treatment significant enhancement bioactive under study. Besides, imparted degree. However, was incompetent reducing load. generated from this study encouraging is expected provide platform future commercial applications on a pilot scale.
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