College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; Department of Food Technology, Pir Mehr Ali Shah Arid Agriculture University, Rawalpindi, Pakistan.
Ultrason Sonochem. 2014 Jan;21(1):93-7. doi: 10.1016/j.ultsonch.2013.06.002. Epub 2013 Jun 27.
A study was initiated with the objective of evaluating the effects of sonication treatment on quality characteristics of apple juice such as polyphenolic compounds (chlorogenic acid, caffeic acid, catechin, epicatechin and phloridzin), sugars (fructose, glucose and sucrose), mineral elements (Na, K, Ca, P, Mg, Cu and Zn), total carotenoids, total anthocyanins, viscosity and electrical conductivity. The fresh apple juice samples were sonicated for 0, 30 and 60 min at 20 °C (frequency 25 kHz and amplitude 70%), respectively. As results, the contents of polyphenolic compounds and sugars significantly increased (P<0.05) but the increases were more pronounced in juice samples sonicated for 30 min whereas, total carotenoids, mineral elements (Na, K and Ca) and viscosity significantly increased (P<0.05) in samples treated for 60 min sonication. Losses of some mineral elements (P, Mg and Cu) also occurred. Total anthocyanins, Zn and electrical conductivity did not undergo any change in the sonicated samples. Findings of the present study suggest that sonication technique may be applied to improve phytonutrients present naturally in apple juice.
一项研究旨在评估超声处理对苹果汁质量特性的影响，如多酚化合物（绿原酸、咖啡酸、儿茶素、表儿茶素和根皮苷）、糖（果糖、葡萄糖和蔗糖）、矿物质元素（Na、K、Ca、P、Mg、Cu 和 Zn）、总类胡萝卜素、总花青素、粘度和电导率。新鲜的苹果汁样品在 20°C 下分别超声处理 0、30 和 60 分钟（频率 25 kHz，幅度 70%）。结果表明，多酚化合物和糖的含量显著增加（P<0.05），但超声处理 30 分钟的果汁样品增加更为明显，而处理 60 分钟的果汁样品中总类胡萝卜素、矿物质元素（Na、K 和 Ca）和粘度显著增加（P<0.05）。一些矿物质元素（P、Mg 和 Cu）也有损失。超声处理后的样品中总花青素、Zn 和电导率没有发生任何变化。本研究的结果表明，超声处理技术可应用于改善苹果汁中天然存在的植物营养素。
