Sonication enhances quality and antioxidant activity of blueberry juice
AUTOR(ES)
ZOU, Yu, HOU, Xiyan
FONTE
Food Sci. Technol
DATA DE PUBLICAÇÃO
27/04/2017
RESUMO
Abstract Effect of sonication on the blueberry juice was studied by evaluating the pH, viscosity, electric conductivity, color, total sugars, soluble solids, polyphenol, anthocyanidin, and radical scavenging activities. There were not any remarkable (p > 0.05) change in pH and electric conductivity. However, viscosity and color of blueberry juice markedly (p < 0.05) enhanced with the extension of sonication time. Meanwhile, total sugars, soluble solids, polyphenol, and anthocyanidin were obviously enhanced (p < 0.05). Moreover, prominent increase (p < 0.05) was observed on DPPH, superoxide, and hydroxyl radicals scavenging activities of sonicated blueberry juice. The current results exhibited sonication effectively improved blueberry juice quality and enhanced its antioxidant activity.
Documentos Relacionados
- Influence of block freeze concentration and evaporation on physicochemical properties, bioactive compounds and antioxidant activity in blueberry juice
- Physicochemical, Antioxidant and Sensory Quality of Brazilian Blueberry Wine
- Vegetable and fruit juice enhances antioxidant capacity and regulates antioxidant gene expression in rat liver, brain and colon
- Effect of oviposition by Bactrocera dorsalis on the antioxidant activity of orange juice
- Total polyphenol content and antioxidant activity of commercial Noni (Morinda citrifolia L.) juice and its components