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Enzymatic inactivation and antioxidant properties of blackberry juice after thermoultrasound: Optimization using response surface methodology.
- Source :
-
Ultrasonics sonochemistry [Ultrason Sonochem] 2017 Jan; Vol. 34, pp. 371-379. Date of Electronic Publication: 2016 Jun 08. - Publication Year :
- 2017
-
Abstract
- The purpose of this research was to optimize the thermoultrasound conditions for blackberry juice using the response surface methodology and considering juice quality parameters and antioxidant capacity. With the exception of microbial growth, the response variables showed high correlation coefficients with the mathematical model (R <superscript>2</superscript> adj>0.91). Thermoultrasound treatment inactivated all the evaluated microorganisms, and at the optimum conditions (50±1°C at 17±1min) it increased enzyme inactivation and antioxidant activity in comparison to pasteurized juice. The results demonstrated that thermoultrasound can be an alternative to pasteurization for the production of safe and high-quality juices with the added value of higher concentration of bioactive compounds and antioxidant capacity.<br /> (Copyright © 2016 Elsevier B.V. All rights reserved.)
- Subjects :
- Anthocyanins analysis
Ascorbic Acid analysis
Carboxylic Ester Hydrolases metabolism
Catechol Oxidase metabolism
Enzyme Activation
Hydrogen-Ion Concentration
Microbial Viability
Phenols analysis
Rubus microbiology
Solubility
Temperature
Antioxidants chemistry
Fruit and Vegetable Juices microbiology
Rubus chemistry
Rubus enzymology
Ultrasonic Waves
Subjects
Details
- Language :
- English
- ISSN :
- 1873-2828
- Volume :
- 34
- Database :
- MEDLINE
- Journal :
- Ultrasonics sonochemistry
- Publication Type :
- Academic Journal
- Accession number :
- 27773259
- Full Text :
- https://doi.org/10.1016/j.ultsonch.2016.06.009