期刊
FOODS
卷 10, 期 8, 页码 -出版社
MDPI
DOI: 10.3390/foods10081695
关键词
thawed Huyou juice; ultrasonication; cloud stability; properties; nutritional quality
资金
- National Key Research and Development Program of China [2016YFD0400301]
- Key-Area Research and Development Program of Guangdong Province [2020B0202010004]
- Fundamental Research Funds for the Central Universities [2021QNA6002]
Ultrasonic treatment can improve the cloud stability of juice with minimal impact on its physicochemical properties and nutritional quality, with the optimal condition being 360 W of power and 30 minutes of treatment.
In order to remove the flocculent precipitation in Huyou juice after frozen storage and thawing process, the thawed juice was ultrasonically treated with different power (45-360 W) and time (10-60 min) in ice bath (similar to 0 degrees C), and its sedimentation behavior during storage was observed. After optimization, the cloud stability of juice could be improved by ultrasonic treatment with ultrasonic power of 360 W or more for at least 30 min, which could be stable during 7 days of storage at 4 degrees C. Under this optimal condition (360 W, 30 min), the effects of ultrasound on the physicochemical properties and bioactive compounds of thawed Huyou juice during storage were investigated. The results showed that with smaller particle size and lower polymer dispersity index, ultrasonic treatment did not significantly change the color, soluble solids, titratable acidity, and bioactive compounds including flavonoids and other phenolics. In addition, all properties of samples were at the same level during storage. Thus, ultrasound was applicable since it can improve the cloud stability of Huyou juice with minimal impact on its physicochemical properties and nutritional quality compared to the untreated one.
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