Journal
ULTRASONICS SONOCHEMISTRY
Volume 17, Issue 3, Pages 598-604Publisher
ELSEVIER
DOI: 10.1016/j.ultsonch.2009.10.009
Keywords
Anthocyanins; Color index; Ultrasound; Grape juice
Categories
Funding
- National Development Plan, through the Food Institutional Research Measure
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Grape juice samples were sonicated with processing variables of amplitude level (24.4-61.0 mu m) and treatment time (0-10 min) at a constant frequency of 20 kHz and pulse durations of 5 s on and 5 s off. A full factorial experimental design with regression modeling was employed to investigate the main effects of amplitude level and treatment time on anthocyanins and color parameters. Significant effects of sonication on major anthocyanins cyanidin-3-O-glucosides (CA), malvanidin-3-O-glucosides (MA) and delphinidin-3-O-glucosides (DA), color values (L*, a*, b*) and color index (CI) were observed. Prediction models were found to be significant (p < 0.05) with low standard errors and high coefficients of determination (R-2). Model predictions for critical quality parameters of anthocyanins (CA; MA; DA), color values (L*, a*, b*), TCD and CI inactivation were closely correlated to the experimental results obtained. Significant retention of anthocyanin content in grape juice was observed for CA (97.5 %); MA (48.2 %) and DA (80.9%) during sonication. CI and other color combinations (L*a*b*, L*a*/b* and L*b*/a*) were found to be strongly correlated with anthocyanin content. This study shows that sonication could be employed for as a preservation technique for fruit juice processing where anthocyanin retention is desired. (c) 2009 Elsevier B.V. All rights reserved.
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