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Effect of Sonication Treatments on Freshly Squeezed Mandarin Juice Quality Parameters

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Field Value
 
Title Effect of Sonication Treatments on Freshly Squeezed Mandarin Juice Quality Parameters
 
Creator Türkmen, Filiz Uçan
 
Subject Bioactive compounds
Enzyme activity
Juice processing
Pasteurization
Quality parameters
 
Description 1081-1090
In this study, sonication treatment at 35 kHz for 0, 5, 15, 30, and 60 minutes (at 20°C) and thermal pasteurization at
95°C for 15 seconds were applied to freshly squeezed mandarin juice to determine the effects on physicochemical
properties, bioactive compounds, and other quality parameters. The changes for pH, titratable acidity, water activity,
browning index, total flavonoids, antioxidant activity, ascorbic acid contents, color, and cloud (in sensory analysis) were
insignificant. However, increases in viscosity, ash, turbidity, and color values and decreases in enzyme activities were
observed after the sonication treatment. Overall, for 15 minutes treatment, significant enhancement in total phenolics and
ascorbic acid content was observed. Results suggest that 15 minutes of sonication treatment could contribute to the
improvement of the quality of mandarin juice and therefore, it is possible to employ this treatment in mandarin juice
processing successfully.
 
Date 2023-10-06T06:21:33Z
2023-10-06T06:21:33Z
2023-10
 
Type Article
 
Identifier 0022-4456 (Print); 0975-1084 (Online)
http://nopr.niscpr.res.in/handle/123456789/62706
https://doi.org/10.56042/jsir.v82i10.1657
 
Language en
 
Publisher NIScPR-CSIR,India
 
Source JSIR Vol.82(10) [October 2023]