Journal
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 228, Issue 5, Pages 717-724Publisher
SPRINGER
DOI: 10.1007/s00217-008-0982-z
Keywords
Storage stability; Ascorbic acid; Anthocyanins; Sonication
Categories
Funding
- Irish National Development Plan
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The stability of anthocyanins and ascorbic acid in sonicated strawberry juice during storage was investigated. Strawberry juice was sonicated at varying acoustic energy densities (AEDs) ranging from 0.33 to 0.81 W/mL and treatment times of 0-10 min. The degradation kinetics of sonicated samples followed first-order kinetics. Degradation rate constants were linearly correlated with AED (R (2) > 0.91). Selected samples were stored for 10 days at 4 and 20 A degrees C. A second-order polynomial model was employed to investigate the effects of storage time and processing variables. During storage higher loses were observed at a storage temperature of 20 A degrees C compared to 4 A degrees C. Predictive models developed for anthocyanins and ascorbic acid content were highly significant (P < 0.0001) and closely correlated to the experimental data (R (2) > 0.91). Degradation mechanisms for anthocyanins and ascorbic acid due to sonication and storage are proposed.
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