کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6488465 43034 2016 35 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Sonication at mild temperatures enhances bioactive compounds and microbiological quality of orange juice
ترجمه فارسی عنوان
سانتریفیوژ در دمای کم باعث افزایش ترکیبات زیستی و کیفیت میکروبیولوژیکی آب پرتقال می شود
کلمات کلیدی
آب پرتقال، آزار و شکنجه، ترکیبات بیولوژیکی، آنتی اکسیدان ها، میکروارگانیسم ها، عمر مفید
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی بیو مهندسی (مهندسی زیستی)
چکیده انگلیسی
Freshly squeezed orange juice was sonicated (for 1, 10, 20 and 30 min at 24 kHz frequency) to evaluate its impact on selected physico-chemical and antioxidant properties, such as total phenolics, flavonoids, DPPH radical scavenging activity, total carotenoids, ascorbic acid, pH, °Brix and color attributes. Additionally, the effects of sonication treatments on the microbial load (aerobic mesophilic, yeast and mold) were also evaluated. Sonication of juice samples for 10, 20 and 30 min during which the temperature rose to 43-45 °C showed enhancement in most of the bioactive compounds compared to samples treated for 1 min and control samples (untreated). Significant reductions in the microbial load corresponding to sonication time were also recorded. Results of the present study indicate that sonication coupled with mild temperatures may be employed as a suitable technique for orange juice processing, and may be applied to improve its safety and nutritional quality.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food and Bioproducts Processing - Volume 99, July 2016, Pages 20-28
نویسندگان
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