Nowacka Malgorzata, Fijalkowska Aleksandra, Dadan Magdalena, Rybak Katarzyna, Wiktor Artur, Witrowa-Rajchert Dorota
Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland.
Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland.
Ultrasonics. 2018 Feb;83:18-25. doi: 10.1016/j.ultras.2017.06.022. Epub 2017 Jul 1.
The aim of the study was to investigate the influence of ultrasound treatment applied in osmotic solution on bioactive compounds, such as vitamin C, polyphenols, anthocyanins and flavonoids content as well as antioxidant activity in cranberries (Vaccinium oxycoccus). Ultrasound treatment was performed at the frequency of 21kHz for 30 and 60min in two osmotic solutions - 61.5% sucrose and 30% sucrose with an addition of 0.1% of steviol glycosides. Before the ultrasound treatment the material was subjected to cutting or blanching. The obtained results indicated that the influence of ultrasound waves on cranberries depends on a type of bioactive component. The ultrasound treated cranberries as well as the ones subjected to cutting or blanching enhanced by ultrasound were characterized mainly by a lower content of bioactive compounds.
该研究的目的是调查在渗透溶液中进行超声处理对蔓越莓（越桔）中生物活性化合物的影响，如维生素C、多酚、花青素和类黄酮的含量以及抗氧化活性。在两种渗透溶液（61.5%蔗糖和添加0.1%甜菊糖苷的30%蔗糖）中，以21kHz的频率进行30分钟和60分钟的超声处理。在超声处理之前，对材料进行切割或热烫处理。所得结果表明，超声波对蔓越莓的影响取决于生物活性成分的类型。经超声处理的蔓越莓以及经超声增强切割或热烫处理的蔓越莓，其主要特征是生物活性化合物含量较低。
