Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8130039 | Ultrasonics | 2018 | 27 Pages |
Abstract
The aim of the study was to investigate the influence of ultrasound treatment applied in osmotic solution on bioactive compounds, such as vitamin C, polyphenols, anthocyanins and flavonoids content as well as antioxidant activity in cranberries (Vaccinium oxycoccus). Ultrasound treatment was performed at the frequency of 21Â kHz for 30 and 60Â min in two osmotic solutions - 61.5% sucrose and 30% sucrose with an addition of 0.1% of steviol glycosides. Before the ultrasound treatment the material was subjected to cutting or blanching. The obtained results indicated that the influence of ultrasound waves on cranberries depends on a type of bioactive component. The ultrasound treated cranberries as well as the ones subjected to cutting or blanching enhanced by ultrasound were characterized mainly by a lower content of bioactive compounds.
Related Topics
Physical Sciences and Engineering
Physics and Astronomy
Acoustics and Ultrasonics
Authors
Malgorzata Nowacka, Aleksandra Fijalkowska, Magdalena Dadan, Katarzyna Rybak, Artur Wiktor, Dorota Witrowa-Rajchert,