Sonication enhances quality and antioxidant activity of blueberry juice
Food Sci. Technol (SBCTA, Impr.)
;
37(4): 599-603, Dec. 2017. tab
Artículo
en Inglés
| 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.
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Índice:
LILACS (Américas)
Idioma:
Inglés
Revista:
Food Sci. Technol (SBCTA, Impr.)
Asunto de la revista:
ALIMENTOS
/
Ciencias Nutricionales
Año:
2017
Tipo del documento:
Artículo
/
Documento de proyecto
País de afiliación:
China
Institución/País de afiliación:
Dalian Nationalities University/CN
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