Journal
FOOD SCIENCE & NUTRITION
Volume 7, Issue 11, Pages 3692-3699Publisher
WILEY
DOI: 10.1002/fsn3.1227
Keywords
antioxidant activity; bioactive compounds; organic acids; pasteurization; ultrasonic processing
Categories
Funding
- Higher Education Commission of Pakistan
- School of Food Science and Nutrition, University of Leeds, UK [IRSIP 37-Agri-15]
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The influence of thermal treatment (at 90 degrees C for 10 min) and sonication (at 20 kHz and 130 W for 30, 60, and 90 min on room temperature) on the physicochemical properties, bioactive compounds, antioxidant activity, and organic acids of fresh formulated functional peach beverage was investigated. The results indicated that conventional pasteurization and sonication treatment did not show any significant changes in pH value and Brix amount of juice, and however, a rise in cloud value was observed under all processing conditions. The thermal treatment caused the decrement in total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity (assessed by diphenyl dipicryl hydrazyl (DPPH), ferric ion reducing antioxidant power (FRAP) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS)), and organic acids of juice, whereas sonication treatment for 90 min increased maximum the activity of bioactive compounds (TPC: 600.61 mu g/100 ml; TFC: 177 mu g CE/100 ml), antioxidants (DPPH: 51.87%; FRAP: 506.13 mu mol Trolox/L; ABTS: 1,507.375 mu mol Trolox/L), and organic acids (malic acid: 998; citric acid: 128; oxalic acid: 145; shikimic acid: 63 mu g/100 ml) as compared to other treatment conditions and control. Multivariate data analysis was done by principal component analysis as it identifies patterns in data by comparing data sets which is further expressed based on their similarities and discriminations, respectively.
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