کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8130043 | 1523186 | 2018 | 35 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Influence of power ultrasound on the main quality properties and cell viability of osmotic dehydrated cranberries
ترجمه فارسی عنوان
تأثیر اولتراسوند قدرت بر خواص اصلی کیفیت و قابلیت زنده ماندن سلول های بنیادی اسمزی خشک شده
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کلمات کلیدی
کران بری، سونوگرافی، راه حل های اسمزی، رنگ، فعالیت آنتیاکسیدانی، زنده ماندن سلولها،
موضوعات مرتبط
مهندسی و علوم پایه
فیزیک و نجوم
آکوستیک و فرا صوت
چکیده انگلیسی
The aim of the study was to investigate the effect of ultrasound treatment in two osmotic solutions, carried out at different time, on some physical properties, antioxidant activity and cell survival of cranberries. Ultrasound treatment was conducted at 21Â kHz for 30 and 60Â min in liquid medium: 61.5% sucrose solution and 30% sucrose solution with 0.1% steviol glycosides addition. Some samples before the ultrasound treatment were subjected to cutting or blanching. The results showed that dry matter content and concentration of the dissolved substances increased during ultrasound treatment in osmotic solution, however higher value was observed for treatment in 61.5% sucrose solution and for longer time. Water activity and volume of cranberries did not change after the ultrasonic treatment. Combined treatment led to colour and antioxidant activity alterations as well. A cell viability of whole and cut samples decreased after 60Â min of osmotic treatment and completely lost in the blanched samples.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Ultrasonics - Volume 83, February 2018, Pages 33-41
Journal: Ultrasonics - Volume 83, February 2018, Pages 33-41
نویسندگان
Malgorzata Nowacka, Aleksandra Fijalkowska, Artur Wiktor, Magdalena Dadan, Urszula Tylewicz, Marco Dalla Rosa, Dorota Witrowa-Rajchert,