Effects of Ultrasound Processing on Physicochemical Parameters, Antioxidants, and Color Quality of Bayberry Juice
Joint Authors
Cao, Xiamin
Cai, Chunfang
Wang, Yongling
Zheng, Xiaojian
Source
Issue
Vol. 2019, Issue 2019 (31 Dec. 2019), pp.1-12, 12 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2019-09-02
Country of Publication
Egypt
No. of Pages
12
Abstract EN
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.
American Psychological Association (APA)
Cao, Xiamin& Cai, Chunfang& Wang, Yongling& Zheng, Xiaojian. 2019. Effects of Ultrasound Processing on Physicochemical Parameters, Antioxidants, and Color Quality of Bayberry Juice. Journal of Food Quality،Vol. 2019, no. 2019, pp.1-12.
https://search.emarefa.net/detail/BIM-1174518
Modern Language Association (MLA)
Cao, Xiamin…[et al.]. Effects of Ultrasound Processing on Physicochemical Parameters, Antioxidants, and Color Quality of Bayberry Juice. Journal of Food Quality No. 2019 (2019), pp.1-12.
https://search.emarefa.net/detail/BIM-1174518
American Medical Association (AMA)
Cao, Xiamin& Cai, Chunfang& Wang, Yongling& Zheng, Xiaojian. Effects of Ultrasound Processing on Physicochemical Parameters, Antioxidants, and Color Quality of Bayberry Juice. Journal of Food Quality. 2019. Vol. 2019, no. 2019, pp.1-12.
https://search.emarefa.net/detail/BIM-1174518
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1174518
