Nowacka Malgorzata, Fijalkowska Aleksandra, Wiktor Artur, Dadan Magdalena, Tylewicz Urszula, Dalla Rosa Marco, 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;83:33-41. doi: 10.1016/j.ultras.2017.07.014. Epub 2017 Jul 21.
The aim of the study was to investigate the effect of ultrasound treatment in two osmotic solutions, carried out at different time, on some physical properties, antioxidant activity and cell survival of cranberries. Ultrasound treatment was conducted at 21kHz for 30 and 60min in liquid medium: 61.5% sucrose solution and 30% sucrose solution with 0.1% steviol glycosides addition. Some samples before the ultrasound treatment were subjected to cutting or blanching. The results showed that dry matter content and concentration of the dissolved substances increased during ultrasound treatment in osmotic solution, however higher value was observed for treatment in 61.5% sucrose solution and for longer time. Water activity and volume of cranberries did not change after the ultrasonic treatment. Combined treatment led to colour and antioxidant activity alterations as well. A cell viability of whole and cut samples decreased after 60min of osmotic treatment and completely lost in the blanched samples.
本研究的目的是调查在两种不同时间进行的渗透溶液中超声处理对蔓越莓的一些物理性质、抗氧化活性和细胞存活率的影响。超声处理在液体介质中于21kHz下进行30分钟和60分钟：61.5%蔗糖溶液以及添加0.1%甜菊糖苷的30%蔗糖溶液。超声处理前的一些样品进行了切割或热烫处理。结果表明，在渗透溶液中进行超声处理期间，干物质含量和溶解物质浓度增加，然而在61.5%蔗糖溶液中处理且时间更长时观察到更高的值。超声处理后蔓越莓的水分活度和体积没有变化。联合处理也导致了颜色和抗氧化活性的改变。渗透处理60分钟后，完整和切割样品的细胞活力下降，而热烫样品中的细胞活力完全丧失。
