ULTRASONICATION TREATMENT EFFECT ON ANTHOCYANINS, COLOR, MICROORGANISMS AND ENZYME INACTIVATION OF MULBERRY (MORACEAE NIGRA) JUICE

作者：Engmann, Felix N.; Ma, Yongkun^*; Tchabo, William; Ma, Hui

来源：Journal of Food Processing and Preservation, 2015, 39(6): 854-862.

DOI：10.1111/jfpp.12296

• HIGH-HYDROSTATIC-PRESSURE
• POLYPHENOL OXIDASE
• ASCORBIC-ACID
• POWER ULTRASOUND
• FREQUENCY ULTRASOUND
• PEROXIDASE
• FOOD
• DEGRADATION
• QUALITY
• APPLE

This study determined the effect of ultrasonication on anthocyanins, microorganisms, color parameters, polyphenol oxidase and peroxidase activities of mulberry juice. There was more than 4 log(10) reduction of total plate count, yeast and mould populations. Ultrasound was found to have significantly (P < 0.05) reduced the amount of anthocyanins, with sample treated at 24 kHz for 30 min, retaining the highest percentage (94.40 +/- 0.56%). Relatively, ultrasonication reduced polyphenol oxidase activity to a greater extent as compared with peroxidase activity. Maximum inactivation of polyphenol oxidase activity (45.04%) was achieved at 22 kHz for 10 min. Color brightness was significantly (P < 0.05) increased, as well as the hue and chroma for most of the samples in comparison with the control. The sample treated at 24 kHz for 20 min had the highest values for brightness, hue, chroma and total color difference, respectively as 6.8 +/- 0.01, 150.96 +/- 1.70, 9.02 +/- 0.08 and 9.12 +/- 0.13, making it the most conspicuous.

• 出版日期2015-12
• 单位江苏大学