Effects of Thermosonication, Sonication and Mild Heating on Organoleptic Attributes of Three Red Fruit Juices

Hooshyar L., Jafarizadeh-Malmiri H., Berenjian A., Hesari J., Azadmard-Damirchi S., ŞENGÜL M.

CURRENT NUTRITION & FOOD SCIENCE, cilt.16, sa.9, ss.1299-1308, 2020 (ESCI, Scopus) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 16 Sayı: 9
  • Basım Tarihi: 2020
  • Doi Numarası: 10.2174/1573401316666200226105805
  • Dergi Adı: CURRENT NUTRITION & FOOD SCIENCE
  • Derginin Tarandığı İndeksler: Emerging Sources Citation Index (ESCI), Scopus, Agricultural & Environmental Science Database, Biotechnology Research Abstracts, EMBASE
  • Sayfa Sayıları: ss.1299-1308
  • Anahtar Kelimeler: Acceptability, anthocyanin, non-thermal processing, organoleptic properties, quality, red fruit juices, sonication, thermosonication, ANTIOXIDANT CAPACITY, QUALITY PARAMETERS, APPLE, ULTRASOUND, COLOR
  • Atatürk Üniversitesi Adresli: Evet

Özet

Background: Colour and turbidity (appearance), odour and flavour, taste, and texture are the main parameters affecting consumer's perception of juice quality. Anthocyanins, as natural antioxidant and water-soluble pigment, exist in red fruit juices which are extremely unstable and more susceptible to degradation. These mainly include anthocyanins, pigments, proteins, and vitamins that are thermally sensitive.