Naslov
Ultrasonic treatment utilization during strawberry juice processing

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

Izvornik
Journal on processing and energy in agriculture (1821-4487) 23 (2019), 2; 73-77

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

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

Sažetak
Berry fruits are a rich source of various nutrients, while their products also represent a nutritionally valuable source. Technological processes are developing in the direction of minimal processing techniques, avoiding intensive heat treatments and use of chemical additives. Use of non-invasive treatments such as ultrasounds shows a number of advantages, from increased bioactive compounds content to a significantly shortened time. The aim of study was to determine the effect of different processing methods (thermal and ultrasonic treatment) on the physicochemical properties, specialized metabolites and antioxidant activity of strawberry juice. The highest dry matter content and electrical conductivity was determined in thermal treated juices, while ultrasonic treatment positively affected on the total acids content and total soluble solids. Ultrasonic treated juices had even 51 % higher vitamin C content, 23 % higher total anthocyanin content and also significantly higher antioxidant capacity compared to the thermal treated samples.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija)

POVEZANOST RADA