Puzovic Alema, Mikulic-Petkovsek Maja
Agronomy Department, Biotechnical Faculty, University of Ljubljana, 1000 Ljubljana, Slovenia.
Foods. 2024 Oct 13;13(20):3255. doi: 10.3390/foods13203255.
Ultrasound and microwave maceration techniques have been utilised to lower production costs and reduce processing time, while also preventing the degradation of nutrients like phenolics and vitamin C and preserving physical properties such as colour and viscosity. In this study, the effects of several traditional (cold, enzymatic, and thermal) and innovative (ultrasonic and microwave) maceration methods on some quality parameters of aronia juice were investigated. Microwave maceration significantly impacted the soluble solids content of the analysed juices and resulted in noticeably darker juice samples compared to the controls, with lower /lightness (20.1) and blue-yellowness (-3.2) values and an increased redness value (1.7). Different maceration methods also significantly impacted the rheological properties of the treated juices, among which MW treatment consistently showed a higher viscosity. Sorbitol and fructose were the main sugars identified, while malic acid and quinic acid accounted for 85% of the total acid content. Significant increases in the total sugar and acid concentrations were obtained in the juice samples from ultrasonic, microwave, and enzymatic maceration, while thermomaceration had no significant effect. The concentration of total phenolics ranged from 6.45 g/L in the thermomaceration samples to 9.86 and 14.07 g/L in the ultrasonic and microwave samples, respectively. The obtained results suggest that ultrasonic and microwave technologies were superior in terms of colour improvement and the extraction of sugars, acids, and phenolic compounds compared to traditional maceration methods. Ultrasound and microwave technologies present possible approaches to the improvement of aronia juice production in comparison to traditional methods.
超声和微波浸渍技术已被用于降低生产成本和减少加工时间，同时还能防止酚类和维生素C等营养成分的降解，并保持颜色和粘度等物理性质。在本研究中，研究了几种传统（冷浸、酶解和热浸）和创新（超声和微波）浸渍方法对黑果腺肋花楸汁某些品质参数的影响。微波浸渍对分析果汁的可溶性固形物含量有显著影响，与对照相比，果汁样品颜色明显更深，明度值更低（20.1），蓝黄度值更低（-3.2），红度值增加（1.7）。不同的浸渍方法对处理后果汁的流变学性质也有显著影响，其中微波处理的粘度始终较高。山梨醇和果糖是主要鉴定出的糖类，而苹果酸和奎尼酸占总酸含量的85%。超声、微波和酶解浸渍的果汁样品中总糖和酸浓度显著增加，而热浸则无显著影响。总酚浓度范围为热浸样品中的6.45 g/L至超声和微波样品中的9.86 g/L和14.07 g/L。所得结果表明，与传统浸渍方法相比，超声和微波技术在改善颜色以及提取糖、酸和酚类化合物方面更具优势。与传统方法相比，超声和微波技术为改善黑果腺肋花楸汁生产提供了可能的途径。
