Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 60-624 Poznań, Poland.
Molecules. 2022 Jan 5;27(1):318. doi: 10.3390/molecules27010318.
Ultrasound treatment is recognized as a potential technique for improvement in the nutritional values of fruit juices. This study was initiated with the objective of evaluating bioactive compounds and some important quality parameters of black (BC), red (RC) and white (WC) currant juices obtained from fruit mash preliminarily treated by enzymes combined with ultrasound. Individual and total phenolic content (TPC), anthocyanins, color parameters, ascorbic acid, antioxidant capacity (TEAC), juice yield, pH, titratable acidity, and soluble solids were investigated. Significant increases in the levels of TPC and antioxidant capacity of sonicated samples were observed. However, ultrasound treatment had no effect on individual phenolic compounds of juices. Sonication of mash before juice pressing did not cause any noticeable changes in ascorbic acid content. Only in the case of WC was an increase in content of vitamin C noticed. The color of juices obtained after treatment was similar to the control sample. It was demonstrated that enzymatic combined with ultrasound treatment of mash for different colored currant fruit did not have any dismissive effect and could even improve some parameters of the juice obtained.
超声处理被认为是提高果汁营养价值的一种潜在技术。本研究的目的是评估酶与超声联合预处理后获得的黑（BC）、红（RC）和白（WC）醋栗果浆的生物活性化合物和一些重要的质量参数。研究了总酚含量（TPC）、花色苷、颜色参数、抗坏血酸、抗氧化能力（TEAC）、出汁率、pH 值、可滴定酸度和可溶性固形物。结果表明，超声处理后 TPC 和抗氧化能力显著提高。然而，超声处理对果汁中单酚化合物没有影响。在榨汁前对果浆进行超声处理不会导致抗坏血酸含量发生任何明显变化。只有在 WC 的情况下才注意到维生素 C 含量的增加。处理后获得的果汁颜色与对照样品相似。结果表明，酶与超声联合处理不同颜色的醋栗果实的果浆不会产生任何不利影响，甚至可以改善所获得果汁的某些参数。
