室温储存期间高温短时处理和超声处理对草莓汁选定参数的比较。
Comparison of high temperature-short time and sonication on selected parameters of strawberry juice during room temperature storage.
作者信息
Yildiz Gulcin, Aadil Rana Muhammad
机构信息
1Faculty of Engineering, Food Engineering Department, Igdir University, Iğdır, Turkey.
2National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.
出版信息
J Food Sci Technol. 2020 Apr;57(4):1462-1468. doi: 10.1007/s13197-019-04181-y. Epub 2019 Nov 19.
Abstract
The purpose of current research was to explore the effect of high temperature-short time (HTST) and different ultrasound times intervals on the strawberry juice for a period of 14 days. Strawberry fruits were treated at 72 °C for 15 s by HTST and also sonicated at 20 kHz and 100% amplitude for 5, 10, and 15 min. The main objective is to evaluate the effect of treatments and storage time on color, total antioxidants, total phenolics, ascorbic acid and microbial content of strawberry juice. Results showed that the increase in the sonication treatment time (from 5 to 15 min) showed a higher total phenolics, antioxidant capacity and ascorbic acid content. In addition, 15 min sonicated-strawberry juices showed a higher lightness values as compared to HTST treated strawberry juice. Sonication treatment showed a potential as a method to preserve and improve the phytochemical quality of strawberry juice during room temperature storage.
摘要
当前研究的目的是探究高温短时（HTST）处理以及不同超声时间间隔对草莓汁为期14天的影响。草莓果实经HTST在72°C处理15秒，同时在20kHz、100%振幅下超声处理5、10和15分钟。主要目的是评估处理方式和储存时间对草莓汁颜色、总抗氧化剂、总酚类、抗坏血酸和微生物含量的影响。结果表明，超声处理时间增加（从5分钟到15分钟）会使总酚类、抗氧化能力和抗坏血酸含量更高。此外，与HTST处理的草莓汁相比，超声处理15分钟的草莓汁具有更高的亮度值。超声处理显示出作为一种在室温储存期间保存和改善草莓汁植物化学品质的方法的潜力。
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