دورية أكاديمية
Effect of Ultrasound and Enzymatic Mash Treatment on Bioactive Compounds and Antioxidant Capacity of Black, Red and White Currant Juices.
| العنوان: | Effect of Ultrasound and Enzymatic Mash Treatment on Bioactive Compounds and Antioxidant Capacity of Black, Red and White Currant Juices. |
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| المؤلفون: | Kidoń M; Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 60-624 Poznań, Poland., Narasimhan G; Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 60-624 Poznań, Poland. |
| المصدر: | Molecules (Basel, Switzerland) [Molecules] 2022 Jan 05; Vol. 27 (1). Date of Electronic Publication: 2022 Jan 05. |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: MDPI Country of Publication: Switzerland NLM ID: 100964009 Publication Model: Electronic Cited Medium: Internet ISSN: 1420-3049 (Electronic) Linking ISSN: 14203049 NLM ISO Abbreviation: Molecules Subsets: MEDLINE |
| أسماء مطبوعة: | Original Publication: Basel, Switzerland : MDPI, c1995- |
| مواضيع طبية MeSH: | Food Handling*/methods , Sonication*, Antioxidants/*chemistry , Antioxidants/*pharmacology , Fruit and Vegetable Juices/*analysis , Plant Extracts/*chemistry , Plant Extracts/*pharmacology , Ribes/*chemistry, Anthocyanins/chemistry ; Anthocyanins/pharmacology ; Ascorbic Acid/chemistry ; Ascorbic Acid/pharmacology ; Chromatography, High Pressure Liquid ; Hydrogen-Ion Concentration ; Phytochemicals/chemistry ; Phytochemicals/pharmacology |
| مستخلص: | Ultrasound treatment is recognized as a potential technique for improvement in the nutritional values of fruit juices. This study was initiated with the objective of evaluating bioactive compounds and some important quality parameters of black (BC), red (RC) and white (WC) currant juices obtained from fruit mash preliminarily treated by enzymes combined with ultrasound. Individual and total phenolic content (TPC), anthocyanins, color parameters, ascorbic acid, antioxidant capacity (TEAC), juice yield, pH, titratable acidity, and soluble solids were investigated. Significant increases in the levels of TPC and antioxidant capacity of sonicated samples were observed. However, ultrasound treatment had no effect on individual phenolic compounds of juices. Sonication of mash before juice pressing did not cause any noticeable changes in ascorbic acid content. Only in the case of WC was an increase in content of vitamin C noticed. The color of juices obtained after treatment was similar to the control sample. It was demonstrated that enzymatic combined with ultrasound treatment of mash for different colored currant fruit did not have any dismissive effect and could even improve some parameters of the juice obtained. |
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| معلومات مُعتمدة: | 005/RID/2018/19 Polish Ministry of Science and Higher Education's program: "Regional Initiative Excellence" in the years 2019-2022 |
| فهرسة مساهمة: | Keywords: anthocyanin; antioxidant capacity; ascorbic acid; currant berry; juice; phenolics; sonication |
| المشرفين على المادة: | 0 (Anthocyanins) 0 (Antioxidants) 0 (Phytochemicals) 0 (Plant Extracts) PQ6CK8PD0R (Ascorbic Acid) |
| تواريخ الأحداث: | Date Created: 20220111 Date Completed: 20220209 Latest Revision: 20220209 |
| رمز التحديث: | 20240628 |
| مُعرف محوري في PubMed: | PMC8746349 |
| DOI: | 10.3390/molecules27010318 |
| PMID: | 35011548 |
| قاعدة البيانات: | MEDLINE |
Full Text Finder | تدمد: | 1420-3049 |
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| DOI: | 10.3390/molecules27010318 |