Naslov
Effect of high-power ultrasound (HPU) on stability of bioactive compounds in strawberry juices

Autori
Bebek Markovinović, Anica ; Bičanić, Paula ; Putnik, Predrag ; Duralija, Boris ; Bursać Kovačević, Danijela

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

Izvornik
Book of Abstracts - 10th International Congress of Food Technologists, Biotechnologists and Nutritionists / Komes, Draženka - Zagreb : Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, 2022, 9-9

Skup
10th International Congress of Food Technologists, Biotechnologists and Nutritionists

Mjesto i datum
Zagreb, Hrvatska, 30.11.2022. - 02.12.2022

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
high-power ultrasound (HPU) ; strawberry juice ; bioactive compounds ; sustainable processing

Sažetak
The effect of high-power ultrasound (HPU) on the content of total phenolic compounds (TPC), anthocyanins (ANT), hydroxycinnamic acids (HCA), flavonols (FL), and condensed tannins (CT) in strawberry juices (Fragaria x Ananassa Duch.) of the cultivar 'Albion' (at 75% ripeness, J1 ; and 100% ripeness, J2 ; stored at 4 °C for 7 days) was evaluated. HPU treatment parameters were: (i) amplitude (25, 50, 75, and 100%), (ii) pulse (50 and 100%), and (iii) treatment duration (5 and 10 min). Juices from riper strawberries had higher levels of ANT, HCA, FL and CT, while TPC was higher in juices from less ripe samples. Storage decreased TPC and ANT, while HCA and FL increased, and the content of CT remained unchanged during storage. The increase in amplitude negatively affected most phenolic compound contents (ANT, HCA, and CT), with the exception of FL. The TPC content decreased with increasing amplitude up to 75% of the initial value, after which it began to increase. Increasing the pulse and treatment time resulted in a decrease of the most phenolic compounds (ANT, FL, and CT), except for HCA, for which pulse and treatment time had no statistically significant effects. An increase in pulse led to an increase in TPC content, whereas treatment time had no statistical significance. In conclusion, strawberry juices from both ripening stages are suitable for HPU treatment, but optimization of HPU parameters is required to preserve studied phenolic compounds.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA