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Effects of ultrasound treatments on quality of grapefruit juice.
Food Chem. 2013 Dec 01; 141(3):3201-6.FC

Abstract

Sonication is recognised as a potential technique for improvement in the quality of fruit juices. This study was initiated with the objective of evaluating the effect of sonication treatments on some important quality parameters of grapefruit juice such as physico-chemical (pH, acidity and °Brix), Hunter colour values (L(*), a(*) and b(*)), cloud value, electrical conductivity, total antioxidant capacity, DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical scavenging activity, ascorbic acid, total phenolics, flavonoids and flavonols. Sonication of grapefruit juice was done in a bath type sonicator at a frequency of 28 kHz by maintaining a constant temperature of 20 °C. Results showed that there was significant improvement in the cloud value, total antioxidant capacity, DPPH free radical scavenging activity, ascorbic acid, total phenolics, flavonoids and flavonols in all the juice samples sonicated for 30, 60 and 90 min but no changes occurred in the pH, acidity and °Brix value as compared to control. Some differences in all the colour values were also observed but overall quality of grapefruit juice was improved, suggesting that sonication technique may successfully be implemented an industrial scale for the processing of grapefruit juice.

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Authors+Show Affiliations

Aadil RM
College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China.
Zeng XA
No affiliation info available
Han Z
No affiliation info available
Sun DW
No affiliation info available

MeSH

AntioxidantsAscorbic AcidBeveragesCitrus paradisiFlavonoidsFood HandlingPhenolsQuality ControlSonication

Pub Type(s)

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

Language

eng

PubMed ID

23871078

Citation

Aadil, Rana Muhammad, et al. "Effects of Ultrasound Treatments On Quality of Grapefruit Juice." Food Chemistry, vol. 141, no. 3, 2013, pp. 3201-6.
Aadil RM, Zeng XA, Han Z, et al. Effects of ultrasound treatments on quality of grapefruit juice. Food Chem. 2013;141(3):3201-6.
Aadil, R. M., Zeng, X. A., Han, Z., & Sun, D. W. (2013). Effects of ultrasound treatments on quality of grapefruit juice. Food Chemistry, 141(3), 3201-6. https://doi.org/10.1016/j.foodchem.2013.06.008
Aadil RM, et al. Effects of Ultrasound Treatments On Quality of Grapefruit Juice. Food Chem. 2013 Dec 1;141(3):3201-6. PubMed PMID: 23871078.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of ultrasound treatments on quality of grapefruit juice. AU - Aadil,Rana Muhammad, AU - Zeng,Xin-An, AU - Han,Zhong, AU - Sun,Da-Wen, Y1 - 2013/06/11/ PY - 2013/03/01/received PY - 2013/05/31/revised PY - 2013/06/03/accepted PY - 2013/7/23/entrez PY - 2013/7/23/pubmed PY - 2014/2/1/medline KW - Bioactive compounds KW - Cloud value KW - Grapefruit juice KW - Quality KW - Ultrasound SP - 3201 EP - 6 JF - Food chemistry JO - Food Chem VL - 141 IS - 3 N2 - Sonication is recognised as a potential technique for improvement in the quality of fruit juices. This study was initiated with the objective of evaluating the effect of sonication treatments on some important quality parameters of grapefruit juice such as physico-chemical (pH, acidity and °Brix), Hunter colour values (L(*), a(*) and b(*)), cloud value, electrical conductivity, total antioxidant capacity, DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical scavenging activity, ascorbic acid, total phenolics, flavonoids and flavonols. Sonication of grapefruit juice was done in a bath type sonicator at a frequency of 28 kHz by maintaining a constant temperature of 20 °C. Results showed that there was significant improvement in the cloud value, total antioxidant capacity, DPPH free radical scavenging activity, ascorbic acid, total phenolics, flavonoids and flavonols in all the juice samples sonicated for 30, 60 and 90 min but no changes occurred in the pH, acidity and °Brix value as compared to control. Some differences in all the colour values were also observed but overall quality of grapefruit juice was improved, suggesting that sonication technique may successfully be implemented an industrial scale for the processing of grapefruit juice. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/23871078/Effects_of_ultrasound_treatments_on_quality_of_grapefruit_juice_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(13)00768-1 DB - PRIME DP - Unbound Medicine ER -