کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7702417 | 1496859 | 2018 | 24 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of ultrasound and chemical treatment on total phenol, flavonoids and antioxidant properties on carrot-grape juice blend during storage
ترجمه فارسی عنوان
اثر درمان سونوگرافی و شیمیایی روی کل فنول، فلاونوئیدها و خواص آنتی اکسیدانی در ترکیب آبمیوه هویج در طول ذخیره سازی
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کلمات کلیدی
ترکیب هویج انگور، آزار و شکنجه، حفظ شیمیایی، ترکیبات بیولوژیکی، خواص آنتیاکسیدانی،
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی (عمومی)
چکیده انگلیسی
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 15â¯Â°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.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Ultrasonics Sonochemistry - Volume 45, July 2018, Pages 1-6
Journal: Ultrasonics Sonochemistry - Volume 45, July 2018, Pages 1-6
نویسندگان
Muhammad Nadeem, Numra Ubaid, Tahir Mahmood Qureshi, Masooma Munir, Arshad Mehmood,