Abstract：
:Hand-pressed strawberry juice samples were subjected to sonication treatments (0, 15 and 30min at 20°C, 25kHz frequency). Physicochemical properties (°Brix, pH, water activity, viscosity, titratable acidity, cloud assessment and turbidity), antioxidant compounds and activity (total phenolics, ascorbic acid, anthocyanins, free radical scavenging activity), polyphenoloxidase enzyme activity, browning degree and microbial load were evaluated. Results showed non-significant changes for °Brix, pH, water activity, titratable acidity and colour parameters in sonicated samples compared to control (0min). Sonication treatments resulted in reduced viscosity and increased cloudiness and turbidity. Overall, treatment for 30min showed significant enhancement in bioactive compounds under study. Besides, sonication treatment imparted non-significant changes in polyphenoloxidase activity and in browning degree. However, sonication was incompetent in reducing microbial load. Results generated from this study were encouraging and this is expected to provide platform for future commercial applications on a pilot scale.
journal_name
Food Chemjournal_title
Food chemistryauthors
Bhat R,Goh KMdoi
10.1016/j.foodchem.2016.07.160subject
Has Abstractpub_date
2017-01-15 00:00:00pages
470-6eissn
0308-8146issn
1873-7072pii
S0308-8146(16)31193-1journal_volume
215pub_type
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