Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
Department of Food Technology, University North, Trg dr. Žarka Dolinara 1, 48000 Koprivnica, Croatia.
Molecules. 2022 Dec 24;28(1):138. doi: 10.3390/molecules28010138.
This work aimed to investigate the influence of high-power ultrasound (HPU) technology on the stability of bioactive compounds in strawberry juices obtained from fruits with different stages of ripeness (75% vs. 100%) and stored at 4 °C for 7 days. HPU parameters were amplitude (25, 50, 75, and 100%), pulses (50 vs. 100%) and treatment time (5 vs. 10 min). Amplitude and pulse had a significant effect ( ≤ 0.05) on all bioactive compounds except flavonols and hydroxycinnamic acids. The treatment duration of 5 min vs. 10 min had a significant positive impact on the content of anthocyanins, flavonols and condensed tannins, while the opposite was observed for total phenols, whereas no statistically significant effect was observed for hydroxycinnamic acids. The temperature changes during HPU treatment correlated positively with almost all HPU treatment parameters (amplitude, pulse, energy, power, frequency). Optimal parameters of HPU were obtained for temperature changes, where the highest content of a particular group of bioactive compounds was obtained. Results showed that by combining fruits with a certain ripeness and optimal HPU treatment, it would be possible to produce juices with highly preserved bioactive compounds, while HPU technology has prospects for application in functional food products.
本研究旨在探讨高功率超声（HPU）技术对不同成熟度（75%和 100%）草莓汁中生物活性化合物稳定性的影响，草莓汁在 4°C 下储存 7 天。HPU 参数为振幅（25、50、75 和 100%）、脉冲（50 和 100%）和处理时间（5 和 10 分钟）。振幅和脉冲对所有生物活性化合物都有显著影响（≤0.05），除了类黄酮和羟基肉桂酸。与 10 分钟相比，5 分钟的处理时间对花色苷、类黄酮和缩合单宁的含量有显著的积极影响，而对总酚的含量则相反，而对羟基肉桂酸则没有显著影响。HPU 处理过程中的温度变化与几乎所有 HPU 处理参数（振幅、脉冲、能量、功率、频率）呈正相关。HPU 处理的最佳参数是温度变化，在此条件下可以获得特定生物活性化合物含量最高的果汁。结果表明，通过结合一定成熟度的果实和最佳的 HPU 处理，可以生产出具有高度保留生物活性化合物的果汁，同时 HPU 技术在功能性食品产品中有应用前景。
