Abstract
This study was conducted to investigate the effect of different ultrasound (US) times intervals on the physiological quality of cherry juice for a period of 14 days. Cherry fruits purchased from a local market were sonicated at 20 kHz and 100% amplitude for 2, 3, 5, and 10 minutes. Quality attributes such as color, total antioxidants, total phenolics and ascorbic acid contents of the cherry juices were compared. The results showed that the US treatment had significant effects on the physio-logical quality of the cherry juices. When the sonication treatment time was increased from 2 to 10 min, higher levels of total phenolic content, antioxidant activity, and ascorbic acid were observed. A 10 min treated cherry juices showed higher lightness (L*) values compared to the fresh cherry juice during a two-week period. Sonication treatment showed a potential as a method to preserve and improve the overall quality of cherry juice during cold storage.
Original language | English (US) |
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Pages (from-to) | 255-260 |
Number of pages | 6 |
Journal | Latin American Applied Research |
Volume | 49 |
Issue number | 4 |
State | Published - 2019 |
Keywords
- Ascorbic acid
- Cherry juice
- Color
- Total phenolic content
- Ultrasound
ASJC Scopus subject areas
- General Chemistry
- General Chemical Engineering
- Mechanical Engineering