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Information Journal Paper

Title

Effects of Ultrasound Treatments on Color, Antioxidant Compounds, Sugar Profile of Jahrom Lime Juice

Pages

  37-48

Abstract

 Introduction: Concerning the increase of consumers' knowledge about health and nutrition, consumers, along with increasing the shelf life of food products, want to maintain the original quality of the processed product. Sonication might be recognized as a potential technique to improve improvement in the quality of fruit juices. Materials and Methods: The influence of thermal treatment and sonication on Physicochemical properties (° Brix, pH, electrical conductivity, cloud value and acidity), colour values, antioxidant compounds and activity (total phenolics, ascorbic acid, flavonoids, free radical scavenging activity), Sugar Profile, browning index and 5-hydroxymethylfurfural content were investigated. Results: The results indicated that conventional Pasteurization and sonication treatment did not show any significant changes in pH, acidity value, Brix, sugar and 5-HMF contents of juice, and however, a rise in cloud value and electrical conductivity and browning index were observed under all processing conditions. The thermal treatment caused the decrement in the bioactive compounds and antioxidants activity whereas sonication treatment for 90 min increased the maximum activity of bioactive compounds and antioxidants as compared to other treatment conditions and control. Some differences in all the colour values were also observed. Conclusion: thermal treatment causes decline in quality parameters of Lime Juice, whereas the significant increment in bioactive compounds and Antioxidant Activity was observed in juice samples after being exposed to sonication treatment. Therefore, ultrasound treatment might be considered as a good alternative to the thermal treatment in beverage industry.

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    • Cite

    APA: Copy

    Alaei Roozbahani, Z.. (2021). Effects of Ultrasound Treatments on Color, Antioxidant Compounds, Sugar Profile of Jahrom Lime Juice. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 18(1 (69) ), 37-48. SID. https://sid.ir/paper/416078/en

    Vancouver: Copy

    Alaei Roozbahani Z.. Effects of Ultrasound Treatments on Color, Antioxidant Compounds, Sugar Profile of Jahrom Lime Juice. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2021;18(1 (69) ):37-48. Available from: https://sid.ir/paper/416078/en

    IEEE: Copy

    Z. Alaei Roozbahani, “Effects of Ultrasound Treatments on Color, Antioxidant Compounds, Sugar Profile of Jahrom Lime Juice,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 18, no. 1 (69) , pp. 37–48, 2021, [Online]. Available: https://sid.ir/paper/416078/en

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