The impact of power ultrasound application on physicochemical, antioxidant, and microbiological properties of fresh orange and celery juice blend

The aim of this work was to study the effect of power ultrasound (PUS) application on physicochemical, antioxidant, and microbiological properties of a juice blend from oranges and celery stalks. Juice samples were sonicated in an ultrasonic bath (20 kHz, 5.57 ± 0.87 kW/m 3 , 20 ± 5 °C) at different...

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Veröffentlicht in:	Journal of food measurement & characterization 2019-12, Vol.13 (4), p.3140-3148
Hauptverfasser:	Ruiz-De Anda, Daniela, Ventura-Lara, María Guadalupe, Rodríguez-Hernández, Gabriela, Ozuna, César
Format:	Artikel
Sprache:	eng
Schlagworte:	Acidity Antioxidants Ascorbic acid Bioactive compounds Biological activity Celery Chemistry Chemistry and Materials Science Chemistry/Food Science Deactivation Engineering Flavonoids Food Science Fruit juices Inactivation Juices Microorganisms Oranges Original Paper Phenols Physicochemical properties Properties (attributes) Quality management Sonication Stability Ultrasonic imaging Ultrasonic processing
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Beschreibung
Zusammenfassung:	The aim of this work was to study the effect of power ultrasound (PUS) application on physicochemical, antioxidant, and microbiological properties of a juice blend from oranges and celery stalks. Juice samples were sonicated in an ultrasonic bath (20 kHz, 5.57 ± 0.87 kW/m 3 , 20 ± 5 °C) at different sonication times (0, 15, 30, 45, 60, 75, and 90 min). Samples were stored in the dark for 24 h at 4 °C and subsequently analyzed. Significant ( p 0.60; p
ISSN:	2193-4126 2193-4134
DOI:	10.1007/s11694-019-00236-y