Department of Chemical Engineering, Federal University of Rio Grande do Sul (UFRGS), Ramiro Barcelos Street 2777, Anexo I da Saúde, Postal Code: 90035-007 Porto Alegre, Rio Grande do Sul, Brazil.
Department of Chemical Engineering, Federal University of Rio Grande do Sul (UFRGS), Ramiro Barcelos Street 2777, Anexo I da Saúde, Postal Code: 90035-007 Porto Alegre, Rio Grande do Sul, Brazil.
Food Chem. 2021 Jun 15;347:129058. doi: 10.1016/j.foodchem.2021.129058. Epub 2021 Jan 9.
In the present work, a comprehensive phenolic analysis of fresh sugarcane juice from three different harvest seasons was performed and the effect of ohmic heating and ultrasound treatments on the phenolic content and color of the juice was evaluated. Among the 32 phenolic compounds identified, a total of 17 were quantified, comprising, in decreasing order of abundance, flavones (38-49 mg/L), dilignols (22-29 mg/L), and phenolic acid derivatives (17-30 mg/L). The main phenolic groups affected by the crop season (year and season) were flavones and phenolic acid derivatives. Juice treated by ohmic heating and ultrasound showed a total phenolic content similar to fresh juice, indicating the absence of additional non-thermal effects. Regarding color, both treatments promoted only a slight difference by visual perception. Considering these two quality parameters, ultrasound and ohmic heating seem to be a good alternative for sugarcane juice pasteurization.
在本工作中，对三种不同收获季节的新鲜甘蔗汁进行了全面的酚类分析，并评估了欧姆加热和超声处理对果汁酚类含量和颜色的影响。在所鉴定的 32 种酚类化合物中，共定量了 17 种，按丰度递减顺序为黄酮类化合物（38-49mg/L）、二木质素（22-29mg/L）和酚酸衍生物（17-30mg/L）。受作物季节（年份和季节）影响的主要酚类组分为黄酮类化合物和酚酸衍生物。经欧姆加热和超声处理的果汁总酚含量与新鲜果汁相似，表明不存在额外的非热效应。关于颜色，两种处理方法仅通过视觉感知促进了轻微的差异。考虑到这两个质量参数，超声和欧姆加热似乎是甘蔗汁巴氏杀菌的一种很好的替代方法。
