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Ultrasonic treatment utilization during strawberry juice processing


Šic Žlabur, Jana; Jasenko, Luka; Voća, Sandra; Dobričević, Nadica; Pliestić, Stjepan; Galić, Ante
Ultrasonic treatment utilization during strawberry juice processing // INOPTEP 2019 Book of abstracts / Babić, Mirko ; Radojčin, Milivoj ; Pavkov, Ivan (ur.).
Novi Sad: National Society of Processing and Energy in Agriculture, 2019. str. 228-229 (poster, međunarodna recenzija, prošireni sažetak, znanstveni)


Naslov
Ultrasonic treatment utilization during strawberry juice processing

Autori
Šic Žlabur, Jana ; Jasenko, Luka ; Voća, Sandra ; Dobričević, Nadica ; Pliestić, Stjepan ; Galić, Ante

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, prošireni sažetak, znanstveni

Izvornik
INOPTEP 2019 Book of abstracts / Babić, Mirko ; Radojčin, Milivoj ; Pavkov, Ivan - Novi Sad : National Society of Processing and Energy in Agriculture, 2019, 228-229

ISBN
978-86-7520-458-9

Skup
6th International Conference Sustainable Postharvest and Food Technologies - INOPTEP 2019 and 31th National Conference Processing and Energy in Agriculture - PTEP 2019

Mjesto i datum
Kladovo, Srbija, 07-12. 04. 2019

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Ultrasonic treatment, thermal treatment, specialized metabolites, antioxidant capacity, strawberry juice

Sažetak
Berry fruit species are a rich source of various nutrients, while their products also represent a nutritionally quality source with a significant content of bioactive compounds with proven beneficial effects on human health. During the strawberry juice production heat treatment is necessary which significantly affects on the amount of bioactive compounds and phytonutrients. Technological processes in the production of foodstuffs are considerably developing in the direction of minimal processing techniques, avoiding intensive heat treatments and use of chemical additives, based on the principles of „green chemistry“. Nowadays, from the scientific aspect, the use of noninvasive treatments such as ultrasounds shows a number of advantages, from increased yield during the isolation of bioactive compounds to a significantly shortened time of treatment.Therefore, the aim of this study was to determine the effect of different processing methods of strawberry juice (thermal treatment and ultrasonic treatment) on the physicochemical properties, the content of specialized metabolites and antioxidant activity. For the research purposes, strawberry juice from cultivar ‘Clery’ was preparedby cold pressing on the centrifugal juicer (Bullet Express, Germany) and was used as a control. Prepared juice was divided for further treatments including: heat treatment at 60 (SjT1) and 80 °C (SjT2) for two time periods (15 and 35 min), ultrasonic bath treatment (Bandelin, Germany) at room temperature (SjUAE) and at 60 (SjUAE1) and 80 °C (SjUAE2) for two time periods (15 and 35 min). The analysis of physicochemical properties included determination of: dry matter content (%), total acid content (% dry weight), total soluble solids (%), pH value, electrical conductivity (mS cm-1), all performed by standard methods according to AOAC (1995), while from specialized metabolites determined was the content of: vitamin C (g 100 g-1dry weight), total phenols, flavonoids and non-flavonoids (g GAE 100 g-1 dry weight), total anthocyanins (g kg-1 dry weight) and antioxidant capacity. According to the obtained results, the treatment method significantly (p≤0.0001) affected on the analyzed physicochemical properties of strawberry juice during which the highest values of dry matter content (average 11.56 %) and electrical conductivity (average 3.24 mS cm-1) was determined in thermal treated juices, while ultrasonic treatment significantly positively affected on the content of total acids and total soluble solids. Also, ultrasonic treated juices had significantly higher content of analyzed specialized metabolites, even 76 % higher vitamin C content, about 8 % higher total phenol content and 22 % higher total anthocyanin content and also significantly higher antioxidant capacity compared to the thermal treated samples.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija)



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