School of Life Science, Jiangxi Science &Technology Normal University, Nanchang 330013, China.
School of Life Science, Jiangxi Science &Technology Normal University, Nanchang 330013, China.
Ultrason Sonochem. 2022 Mar;84:105974. doi: 10.1016/j.ultsonch.2022.105974. Epub 2022 Mar 5.
Freshly squeezed pumpkin juice (Cucurbita moschata D.) was sonicated at various power levels at a constant frequency of 25 kHz and a treatment time of 10 min. Samples were stored in the dark for 0, 4, 8, and 12 days at 4 °C and were subsequently analyzed. The combined effects of power level and storage period on color parameters, carotenoid content, particle size distribution, cloud value, rheological characteristics, and microstructure were investigated. The results showed ultrasonic-treated samples had little effect on carotenoid content, cloud value, particle size distribution, and polydispersity during storage compared to those of the untreated samples. The L, a, b, and C* values decreased significantly during 8-12 days of storage, resulting in a significant increase in ΔE, especially 400 W/10 min-treated samples. Meanwhile, the enzyme activity and rheological properties increased significantly on storage days 8-12. However, the microstructure of all samples did not change significantly during storage. Based on these results, during the storage period, the physical and chemical properties of 400 W/10 min-ultrasonic treated pumpkin juice were retained more than those in the untreated pumpkin juice. Therefore, ultrasonic treatment has broad application prospects in preserving bioactive substances and physicochemical properties and improving the storage life of fresh pumpkin juice.
新鲜榨取的南瓜汁（Cucurbita moschata D.）在 25 kHz 的恒定频率下以不同的功率水平进行超声处理，处理时间为 10 分钟。将样品在 4°C 的黑暗中储存 0、4、8 和 12 天，然后进行分析。研究了功率水平和储存期对颜色参数、类胡萝卜素含量、粒径分布、浊度值、流变特性和微观结构的综合影响。结果表明，与未处理的样品相比，超声处理的样品在储存期间对类胡萝卜素含量、浊度值、粒径分布和多分散性几乎没有影响。在 8-12 天的储存过程中，L、a、b 和 C*值显著降低，导致 ΔE 显著增加，尤其是 400 W/10 min 处理的样品。同时，在储存第 8-12 天，酶活性和流变性能显著增加。然而，所有样品的微观结构在储存过程中没有明显变化。基于这些结果，在储存期间，400 W/10 min 超声处理的南瓜汁的物理和化学性质比未处理的南瓜汁保留得更多。因此，超声处理在保留生物活性物质和物理化学性质以及提高新鲜南瓜汁的贮藏寿命方面具有广阔的应用前景。
