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Anthocyanin and ascorbic acid degradation in sonicated strawberry juice.
J Agric Food Chem. 2008 Nov 12; 56(21):10071-7.JA

Abstract

Strawberry juice samples were sonicated at amplitude levels ranging from 40 to 100% at a constant frequency of 20 kHz for treatment times (2-10 min) and pulse durations of 5 s on and 5 s off. Sonication was found to reduce anthocyanin and ascorbic acid contents by 3.2 and 11%, respectively, at the maximum treatment conditions. Response surface methodology (RSM) based on a two-factor, five-level central composite design was employed to determine the effect of amplitude level and treatment time on anthocyanins (P3G), ascorbic acid (AA) content, and color values (L*, a*, and b*). The model predictions for the selected nutritional and quality parameters were closely correlated to the experimental results. RSM was demonstrated to be an effective technique to model the effect of sonication on strawberry juice quality while minimizing the number of experiments required.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Tiwari BK
Biosystems Engineering, UCD School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland.
O'Donnell CP
No affiliation info available
Patras A
No affiliation info available
Cullen PJ
No affiliation info available

MeSH

AnthocyaninsAntioxidantsAscorbic AcidBeveragesFragariaFruitModels, BiologicalSonication

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

18828602

Citation

Tiwari, B K., et al. "Anthocyanin and Ascorbic Acid Degradation in Sonicated Strawberry Juice." Journal of Agricultural and Food Chemistry, vol. 56, no. 21, 2008, pp. 10071-7.
Tiwari BK, O'Donnell CP, Patras A, et al. Anthocyanin and ascorbic acid degradation in sonicated strawberry juice. J Agric Food Chem. 2008;56(21):10071-7.
Tiwari, B. K., O'Donnell, C. P., Patras, A., & Cullen, P. J. (2008). Anthocyanin and ascorbic acid degradation in sonicated strawberry juice. Journal of Agricultural and Food Chemistry, 56(21), 10071-7. https://doi.org/10.1021/jf801824v
Tiwari BK, et al. Anthocyanin and Ascorbic Acid Degradation in Sonicated Strawberry Juice. J Agric Food Chem. 2008 Nov 12;56(21):10071-7. PubMed PMID: 18828602.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Anthocyanin and ascorbic acid degradation in sonicated strawberry juice. AU - Tiwari,B K, AU - O'Donnell,C P, AU - Patras,A, AU - Cullen,P J, Y1 - 2008/10/02/ PY - 2008/10/3/pubmed PY - 2009/1/1/medline PY - 2008/10/3/entrez SP - 10071 EP - 7 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 56 IS - 21 N2 - Strawberry juice samples were sonicated at amplitude levels ranging from 40 to 100% at a constant frequency of 20 kHz for treatment times (2-10 min) and pulse durations of 5 s on and 5 s off. Sonication was found to reduce anthocyanin and ascorbic acid contents by 3.2 and 11%, respectively, at the maximum treatment conditions. Response surface methodology (RSM) based on a two-factor, five-level central composite design was employed to determine the effect of amplitude level and treatment time on anthocyanins (P3G), ascorbic acid (AA) content, and color values (L*, a*, and b*). The model predictions for the selected nutritional and quality parameters were closely correlated to the experimental results. RSM was demonstrated to be an effective technique to model the effect of sonication on strawberry juice quality while minimizing the number of experiments required. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/18828602/Anthocyanin_and_ascorbic_acid_degradation_in_sonicated_strawberry_juice_ DB - PRIME DP - Unbound Medicine ER -