Effect of ultrasound and chemical treatment on total phenol, flavonoids and antioxidant properties on carrot-grape juice blend during storage.
Ultrason Sonochem
; 45: 1-6, 2018 Jul.
Article
em En
| MEDLINE
| ID: mdl-29705302
ABSTRACT
Ultrasonics is one of the developing technologies which is being studied extensively on different food commodities. Our aim was to study the effect of sonication and chemical (Potassium metabisulfite, K2S2O5,) preservation method on grape-carrot juice blend. Sonication/ultrasound treatments (20â¯kHz frequency, 70% amplitude level (525â¯W power), and pulse duration 5â¯s on and 5â¯s off, 5â¯min at 15⯰C) of all the samples (250â¯mL) were performed by using an ultrasonic processor with 0.5â¯in. probe at 2â¯in. depth of the sample. Additionally, impact of sonication on 90â¯days of storage period at refrigerated temperature was also measured. It was observed that sonication had a positive effect on nutritional status of juice blend as it enhanced the total phenolic, flavonoid, reducing power and antioxidant properties of juice significantly (pâ¯<â¯0.05) with increase in sonication time. Sonication can be employed successfully for treatment of juice with better nutritional attributes from consumers' point of view.
Palavras-chave
Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Sonicação
/
Sulfitos
/
Flavonoides
/
Daucus carota
/
Fenol
/
Vitis
/
Armazenamento de Alimentos
/
Ondas Ultrassônicas
/
Sucos de Frutas e Vegetais
/
Conservantes de Alimentos
Idioma:
En
Ano de publicação:
2018
Tipo de documento:
Article