Sonication enhances quality and antioxidant activity of blueberry juice
Food Sci. Technol (SBCTA, Impr.)
;
37(4): 599-603, Dec. 2017. tab
Article
in English
| LILACS
| ID: biblio-892199
ABSTRACT
Abstract Effect of sonication on the blueberry juice was studied by evaluating the pH, viscosity, electric conductivity, color, total sugars, soluble solids, polyphenol, anthocyanidin, and radical scavenging activities. There were not any remarkable (p > 0.05) change in pH and electric conductivity. However, viscosity and color of blueberry juice markedly (p < 0.05) enhanced with the extension of sonication time. Meanwhile, total sugars, soluble solids, polyphenol, and anthocyanidin were obviously enhanced (p < 0.05). Moreover, prominent increase (p < 0.05) was observed on DPPH, superoxide, and hydroxyl radicals scavenging activities of sonicated blueberry juice. The current results exhibited sonication effectively improved blueberry juice quality and enhanced its antioxidant activity.
Full text:
Available
Index:
LILACS (Americas)
Language:
English
Journal:
Food Sci. Technol (SBCTA, Impr.)
Journal subject:
ALIMENTOS
/
Nutritional Sciences
Year:
2017
Type:
Article
/
Project document
Affiliation country:
China
Institution/Affiliation country:
Dalian Nationalities University/CN
Similar
MEDLINE
...
LILACS
LIS