Effect of ultrasound on different quality parameters of apple juice

被引：271

作者：

Abid, Muhammad ^{[1
,2
]}

Jabbar, Saqib ^{[1
]}

Wu, Tao ^{[1
]}

Hashim, Malik Muhammad ^{[1
,3
]}

Hu, Bing ^{[1
]}

Lei, Shicheng ^{[1
]}

Zhang, Xin ^{[1
]}

Zeng, Xiaoxiong ^{[1
]}

机构：

[1] Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China

[2] Pir Mehr Ali Shah Arid Agr Univ, Dept Food Technol, Rawalpindi, Pakistan

[3] Gomal Univ, Dept Food Sci & Technol, Dera Ismail Khan, Pakistan

来源：

ULTRASONICS SONOCHEMISTRY | 2013年 / 20卷 / 05期

关键词：

Apple juice; Ultrasound; Quality; Bioactive compounds; Antioxidants; IN-VITRO ANTIOXIDANT; ORANGE JUICE; SONICATION;

D O I：

10.1016/j.ultsonch.2013.02.010

中图分类号：

O42 [声学];

学科分类号：

070206 ; 082403 ;

摘要：

Fresh apple juice treated with ultrasound (for 0, 30, 60 and 90 min, at 20 degrees C, 25 kHz frequency) was evaluated for different physico-chemical, Hunter color values, cloud value, antioxidant capacity, scavenging activity on 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical, ascorbic acid, total phenolics, flavonoids, flavonols and microbial characteristics. No significant effect of sonication was observed on pH, total soluble solids (degrees Brix) and titratable acidity of apple juice. Sonication significantly improved ascorbic acid, cloud value, phenolic compounds, antioxidant capacity, DPPH free radical scavenging activity and differences in Hunter color values. Moreover, significant reduction in microbial population was observed. Findings of the present study suggested that sonication treatment could improve the quality of apple juice. It may successfully be employed for the processing of apple juice with improved quality and safety from consumer's health point of view. (C) 2013 Elsevier B.V. All rights reserved.

引用

页码：1182 / 1187

页数：6

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