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Effects of high-power ultrasound on microflora, enzymes and some quality attributes of a strawberry drink.
J Sci Food Agric. 2018 Nov; 98(14):5378-5385.JS

Abstract

BACKGROUND

The objective of the present work was to study the effect of high-power ultrasound (HPU) on the microflora, enzymes and some quality attributes of a strawberry drink and to provide a theoretical basis for strawberry drink processing conducive to the development of more nutritious and healthier strawberry drinks.

RESULTS

Fresh strawberry drink was subjected to HPU treatment at 20 kHz (242, 605 and 968 W cm-2) for 2, 4, 6, 8 and 10 min in an ice bath. Results showed that polyphenol oxidase (PPO), pectin methyl esterase (PME) and β-glucosidase activities were decreased by 44.90, 89.11 and 84.71% respectively at 968 W cm-2 for 10 min. Lower L*, a* and b* values and higher browning degree (BD) were observed in HPU-treated samples, resulting in a significant increase in ΔE value (P < 0.05). HPU treatment caused loss of viscosity and turbidity, while total soluble solids (TSS) and pH of the strawberry drink were stable. Total phenol content and antioxidant capacity increased while anthocyanin content decreased compared with untreated samples. Total aerobic bacteria (TAB) and molds and yeasts (M&Y) were reduced by 2.07 and 1.13 log10 cycles respectively at 968 W cm-2 for 10 min.

CONCLUSIONS

HPU can effectively achieve the effect of pasteurization and maintain the nutrients of strawberry drink. © 2018 Society of Chemical Industry.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Chen L
Sichuan Key Laboratory of Food Bio-technology, School of Food and Bioengineering, Xihua University, Chengdu, China.
Bi X
Sichuan Key Laboratory of Food Bio-technology, School of Food and Bioengineering, Xihua University, Chengdu, China.
Cao X
School of Biology and Basic Medical Sciences, Soochow University, Suzhou, China.
Liu L
Sichuan Key Laboratory of Food Bio-technology, School of Food and Bioengineering, Xihua University, Chengdu, China.
Che Z
Sichuan Key Laboratory of Food Bio-technology, School of Food and Bioengineering, Xihua University, Chengdu, China.

MeSH

AnthocyaninsAntioxidantsBacteriaCarboxylic Ester HydrolasesCatechol OxidaseColorFood HandlingFragariaFruitFruit and Vegetable JuicesPlant ProteinsUltrasonicsViscosity

Pub Type(s)

Evaluation Study
Journal Article

Language

eng

PubMed ID

29660118

Citation

Chen, Liyi, et al. "Effects of High-power Ultrasound On Microflora, Enzymes and some Quality Attributes of a Strawberry Drink." Journal of the Science of Food and Agriculture, vol. 98, no. 14, 2018, pp. 5378-5385.
Chen L, Bi X, Cao X, et al. Effects of high-power ultrasound on microflora, enzymes and some quality attributes of a strawberry drink. J Sci Food Agric. 2018;98(14):5378-5385.
Chen, L., Bi, X., Cao, X., Liu, L., & Che, Z. (2018). Effects of high-power ultrasound on microflora, enzymes and some quality attributes of a strawberry drink. Journal of the Science of Food and Agriculture, 98(14), 5378-5385. https://doi.org/10.1002/jsfa.9079
Chen L, et al. Effects of High-power Ultrasound On Microflora, Enzymes and some Quality Attributes of a Strawberry Drink. J Sci Food Agric. 2018;98(14):5378-5385. PubMed PMID: 29660118.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of high-power ultrasound on microflora, enzymes and some quality attributes of a strawberry drink. AU - Chen,Liyi, AU - Bi,Xiufang, AU - Cao,Xiamin, AU - Liu,Lei, AU - Che,Zhenming, Y1 - 2018/06/08/ PY - 2017/08/09/received PY - 2018/01/03/revised PY - 2018/04/08/accepted PY - 2018/4/17/pubmed PY - 2018/10/16/medline PY - 2018/4/17/entrez KW - color KW - high-power ultrasound KW - microflora KW - strawberry drink KW - β-glucosidase SP - 5378 EP - 5385 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 98 IS - 14 N2 - BACKGROUND: The objective of the present work was to study the effect of high-power ultrasound (HPU) on the microflora, enzymes and some quality attributes of a strawberry drink and to provide a theoretical basis for strawberry drink processing conducive to the development of more nutritious and healthier strawberry drinks. RESULTS: Fresh strawberry drink was subjected to HPU treatment at 20 kHz (242, 605 and 968 W cm-2) for 2, 4, 6, 8 and 10 min in an ice bath. Results showed that polyphenol oxidase (PPO), pectin methyl esterase (PME) and β-glucosidase activities were decreased by 44.90, 89.11 and 84.71% respectively at 968 W cm-2 for 10 min. Lower L*, a* and b* values and higher browning degree (BD) were observed in HPU-treated samples, resulting in a significant increase in ΔE value (P < 0.05). HPU treatment caused loss of viscosity and turbidity, while total soluble solids (TSS) and pH of the strawberry drink were stable. Total phenol content and antioxidant capacity increased while anthocyanin content decreased compared with untreated samples. Total aerobic bacteria (TAB) and molds and yeasts (M&Y) were reduced by 2.07 and 1.13 log10 cycles respectively at 968 W cm-2 for 10 min. CONCLUSIONS: HPU can effectively achieve the effect of pasteurization and maintain the nutrients of strawberry drink. © 2018 Society of Chemical Industry. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/29660118/Effects_of_high_power_ultrasound_on_microflora_enzymes_and_some_quality_attributes_of_a_strawberry_drink_ DB - PRIME DP - Unbound Medicine ER -