Enzymatic inactivation and antioxidant properties of blackberry juice after thermoultrasound: Optimization using response surface methodology
Enzymatic inactivation and antioxidant properties of blackberry juice after thermoultrasound: Optimization using response surface methodology
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DOI：
10.1016/j.ultsonch.2016.06.009
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发表时间：
2017-01-01
影响因子：
8.4
通讯作者：
del Socorro Cruz-Cansino, Nelly
中科院分区：
文献类型：
--
作者：
Cervantes-Elizarraras, Alicia;Piloni-Martini, Javier;del Socorro Cruz-Cansino, Nelly
以黑莓汁为研究对象，以果汁品质指标和抗氧化能力为指标，采用响应面法优化黑莓汁的热超声处理条件。除微生物生长外，响应变量与数学模型的相关系数较高（R（2）adj> 0.91）。热超声处理灭活了所有评估的微生物，并且在最佳条件下（50 +/-1摄氏度，17 +/-1分钟），与巴氏杀菌果汁相比，它增加了酶灭活和抗氧化活性。结果表明，热超声可以替代巴氏杀菌，用于生产安全和高品质的果汁，具有更高浓度的生物活性化合物和抗氧化能力的附加值。(C)© 2016 Elsevier B.V.版权所有。
The purpose of this research was to optimize the thermoultrasound conditions for blackberry juice using the response surface methodology and considering juice quality parameters and antioxidant capacity. With the exception of microbial growth, the response variables showed high correlation coefficients with the mathematical model (R(2)adj> 0.91). Thermoultrasound treatment inactivated all the evaluated microorganisms, and at the optimum conditions (50 +/- 1 degrees C at 17 +/- 1 min) it increased enzyme inactivation and antioxidant activity in comparison to pasteurized juice. The results demonstrated that thermoultrasound can be an alternative to pasteurization for the production of safe and high-quality juices with the added value of higher concentration of bioactive compounds and antioxidant capacity. (C) 2016 Elsevier B.V. All rights reserved.