Universidad Nacional de Colombia-Sede Palmira, Facultad de Ingeniería y Administración, Departamento de Ingeniería, Carrera 32 N 12-00, Palmira, Valle del Cauca, Colombia.
Universidad Nacional de Colombia-Sede Palmira, Facultad de Ingeniería y Administración, Departamento de Ingeniería, Carrera 32 N 12-00, Palmira, Valle del Cauca, Colombia.
Food Chem. 2017 Oct 15;233:96-100. doi: 10.1016/j.foodchem.2017.04.114. Epub 2017 Apr 20.
Strong interest of consumers in acquiring minimally processed foods that conserve the different micronutrients has raised the need to study the effect of food processing methods on quality attributes. The aim of the study was to determine the effect ultrasound treatment on color, and the bioactive compounds (ascorbic acid, total phenols, carotenoids, and provitamin A) of Cape gooseberry juice. Color values, ascorbic acid, total phenols, carotenoids, and Retinol Activity Equivalent (RAE) were measured. The results indicate significant reductions (p<0.001) in the chromaticity, yellowing index (IY), and acid ascorbic content was observed in all the juice samples sonicated. But there were significant increases (p<0.001) in hue, the total color differences (TCD), total phenols, carotenoids, and RAE value as compared to control. The results demonstrated that ultrasound processing increase the availability of carotenoids, total phenols and RAE in Cape gooseberry juice.
消费者对保留不同微量营养素的低加工食品有着浓厚的兴趣，这促使人们需要研究食品加工方法对质量属性的影响。本研究旨在确定超声处理对百香果汁颜色和生物活性化合物（抗坏血酸、总酚、类胡萝卜素和维生素 A 原）的影响。测量了颜色值、抗坏血酸、总酚、类胡萝卜素和视黄醇活性当量（RAE）。结果表明，所有超声处理的果汁样品的色度、黄度指数（IY）和抗坏血酸含量均显著降低（p<0.001）。但与对照相比，色调、总色差（TCD）、总酚、类胡萝卜素和 RAE 值显著增加（p<0.001）。结果表明，超声处理增加了百香果汁中类胡萝卜素、总酚和 RAE 的含量。
