Sonication enhances quality and antioxidant activity of blueberry juice
Food Sci. Technol (SBCTA, Impr.)
; Food Sci. Technol (SBCTA, Impr.);37(4): 599-603, Dec. 2017. tab
Article
em En
| LILACS
| ID: biblio-892199
Biblioteca responsável:
BR25.1
ABSTRACT
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.
Texto completo:
1
Coleções:
01-internacional
Base de dados:
LILACS
Idioma:
En
Revista:
Food Sci. Technol (SBCTA, Impr.)
Assunto da revista:
ALIMENTOS
/
CIENCIAS DA NUTRICAO
Ano de publicação:
2017
Tipo de documento:
Article
/
Project document
País de afiliação:
China
País de publicação:
Brasil