A comparative study on the effect of conventional thermal pasteurisation, microwave and ultrasound treatments on the antioxidant activity of five fruit juices.

Auteur(s) :
Saikia S., Mahnot NK., Mahanta CL.
Date :
Juil, 2015
Source(s) :
FOOD SCI TECHNOL INT. # p
Adresse :
Department of Food Engineering and Technology, School of Engineering, Tezpur University, Assam, India. charu@tezu.ernet.in

Sommaire de l'article

A comparative study on the effect of conventional thermal pasteurisation, microwave and ultrasound treatments on the phytochemical and antioxidant activities of juices from carambola (Averrhoa carambola L.), black jamun (Syzygium cumuni L.Skeels.), watermelon (Citrullus lanatus var lanatus), pineapple (Ananas comosus L. Merr) and litchi (Litchi chinensis Sonn.) was carried out. Depending on the type of fruit sample and treatment, increase or decrease in phytochemical values was observed. Overall, sonication had a positive effect on the total flavonoid content in all the juice samples followed by microwave treatment with exceptions in some cases. High-performance liquid chromatography study showed the presence of different phenolic acids depending on the sample type. The phenolic acids in some processed carambola juice samples showed decrease or complete destruction, while in some cases, an increase or appearance of newer phenolic acid originally not detected in the fresh juice was observed as seen in conventional thermal pasteurisation, microwaved at 600 W and sonicated juices. Both microwaved and sonicated samples were found to have positive effect on the phenolic content and antioxidant activity with exceptions in some cases. Therefore, microwave and sonication treatment could be used in place of thermal pasteurisation depending on the sample requirements.

Source : Pubmed
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