AI Article Synopsis
- The study aimed to assess how sonication (a treatment using ultrasonic waves) affects the quality of apple juice, focusing on various bioactive compounds and nutrients.
- Results showed that sonication for 30 minutes increased polyphenolic compounds and sugars significantly, while 60 minutes enhanced carotenoids and certain minerals but caused some loss of other minerals like phosphorus and magnesium.
- The findings indicate that sonication could be a beneficial method to enhance the nutritional profile of apple juice by boosting its phytonutrient content.
Article Abstract
A study was initiated with the objective of evaluating the effects of sonication treatment on quality characteristics of apple juice such as polyphenolic compounds (chlorogenic acid, caffeic acid, catechin, epicatechin and phloridzin), sugars (fructose, glucose and sucrose), mineral elements (Na, K, Ca, P, Mg, Cu and Zn), total carotenoids, total anthocyanins, viscosity and electrical conductivity. The fresh apple juice samples were sonicated for 0, 30 and 60 min at 20 °C (frequency 25 kHz and amplitude 70%), respectively. As results, the contents of polyphenolic compounds and sugars significantly increased (P<0.05) but the increases were more pronounced in juice samples sonicated for 30 min whereas, total carotenoids, mineral elements (Na, K and Ca) and viscosity significantly increased (P<0.05) in samples treated for 60 min sonication. Losses of some mineral elements (P, Mg and Cu) also occurred. Total anthocyanins, Zn and electrical conductivity did not undergo any change in the sonicated samples. Findings of the present study suggest that sonication technique may be applied to improve phytonutrients present naturally in apple juice.
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| http://dx.doi.org/10.1016/j.ultsonch.2013.06.002 | DOI Listing |
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