Effect of ultrasound and chemical treatment on total phenol, flavonoids and antioxidant properties on carrot-grape juice blend during storage
•Effect of sonication and chemical preservation on quality of carrot-grape juice blend was evaluated.•Storage study of juice was conducted up to three months.•Total phenol, flavonoids, antioxidant activity and reducing power of juice was evaluated.•Sonication had positive impact on nutritional statu...
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| Published in: | Ultrasonics sonochemistry 2018-07, Vol.45, p.1-6 |
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| Main Authors: | , , , , |
| Format: | Article |
| Language: | eng |
| Subjects: | |
| Online Access: | Get full text |
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| Summary: | •Effect of sonication and chemical preservation on quality of carrot-grape juice blend was evaluated.•Storage study of juice was conducted up to three months.•Total phenol, flavonoids, antioxidant activity and reducing power of juice was evaluated.•Sonication had positive impact on nutritional status of juice blend as it enhanced functional properties of juice.
Ultrasonics is one of the developing technologies which is being studied extensively on different food commodities. Our aim was to study the effect of sonication and chemical (Potassium metabisulfite, K2S2O5,) preservation method on grape-carrot juice blend. Sonication/ultrasound treatments (20 kHz frequency, 70% amplitude level (525 W power), and pulse duration 5 s on and 5 s off, 5 min at 15 °C) of all the samples (250 mL) were performed by using an ultrasonic processor with 0.5 in. probe at 2 in. depth of the sample. Additionally, impact of sonication on 90 days of storage period at refrigerated temperature was also measured. It was observed that sonication had a positive effect on nutritional status of juice blend as it enhanced the total phenolic, flavonoid, reducing power and antioxidant properties of juice significantly (p |
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| ISSN: | 1350-4177 1873-2828 |