TY - JOUR T1 - Sonication treatment convalesce the overall quality of hand-pressed strawberry juice. AU - Bhat,Rajeev, AU - Goh,Kok Ming, Y1 - 2016/07/30/ PY - 2016/05/11/received PY - 2016/07/27/revised PY - 2016/07/28/accepted PY - 2016/8/21/entrez PY - 2016/8/21/pubmed PY - 2016/12/20/medline KW - Bioactive compounds KW - Browning degree KW - Cavitation KW - Enzyme activity KW - Sonication KW - Strawberry fruit juice SP - 470 EP - 6 JF - Food chemistry JO - Food Chem VL - 215 N2 - Hand-pressed strawberry juice samples were subjected to sonication treatments (0, 15 and 30min at 20°C, 25kHz frequency). Physicochemical properties (°Brix, pH, water activity, viscosity, titratable acidity, cloud assessment and turbidity), antioxidant compounds and activity (total phenolics, ascorbic acid, anthocyanins, free radical scavenging activity), polyphenoloxidase enzyme activity, browning degree and microbial load were evaluated. Results showed non-significant changes for °Brix, pH, water activity, titratable acidity and colour parameters in sonicated samples compared to control (0min). Sonication treatments resulted in reduced viscosity and increased cloudiness and turbidity. Overall, treatment for 30min showed significant enhancement in bioactive compounds under study. Besides, sonication treatment imparted non-significant changes in polyphenoloxidase activity and in browning degree. However, sonication was incompetent in reducing microbial load. Results generated from this study were encouraging and this is expected to provide platform for future commercial applications on a pilot scale. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/27542500/Sonication_treatment_convalesce_the_overall_quality_of_hand_pressed_strawberry_juice_ DB - PRIME DP - Unbound Medicine ER -