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Impact of ultrasonication and pulsed light treatments on phenolics concentration and antioxidant activities of lactic-acid-fermented mulberry juice
LWT - Food Science and Technology ( IF 6 ) Pub Date : 2018-02-08 , DOI: 10.1016/j.lwt.2018.02.016
Emmanuel Kwaw , Yongkun Ma , William Tchabo , Maurice Tibiru Apaliya , Augustina Sackle Sackey , Meng Wu , Lulu Xiao

This study sought to assess the effect of ultrasonication (28 kHz, 60 W, 15 min), pulsed light (1.213 Jcm−2pulse−1, 360 μs, 3 Hz, 4 s) and their combined usage on the phenolics concentration and antioxidant activities of lactic-acid-fermented mulberry juice (LFMJ). The results showed significant improvement in the total phenolic concentration, total flavonoid concentration, total anthocyanin concentration, antiradical activity against 2,2-diphenyl-1-picrylhydrazyl scavenging activity (DPPH-SA), 2,2′-azino-bis 3-ethylbenzothiazoline-6-sulfonic acid radical cation scavenging activity (ABTS•+-SA) and reducing power capacity (RP-CA) in all the non-thermal treated fermented juice compared to the control sample. Among the individual non-thermal treatments, ultrasonication caused a significant (p < 0.05) upsurge in the phenolic and antioxidant properties of the LFMJ compared to the pulsed light treatment. In the case of the combined treatments, the application of pulsed light before ultrasonication (PUT) exhibited the utmost performance. This suggests that PUT technique could successfully be implemented on industrial scale for the processing of LFMJ.



中文翻译:

超声波和脉冲光处理对乳酸发酵桑juice汁中酚类物质浓度和抗氧化活性的影响

本研究旨在评估超声波(28千赫,60瓦,15分钟),脉冲光(1.213 JCM的效果-2脉冲-1,360微秒,3赫兹,4秒),并且在酚醛树脂的浓度和抗氧化剂其联合使用乳酸发酵桑juice汁(LFMJ)的活性。结果表明,总酚浓度,总黄酮浓度,总花色苷浓度,对2,2-二苯基-1-吡啶并肼基清除活性(DPPH -SA),2,2'-叠氮基双3-的抗自由基活性有显着改善。乙基苯并噻唑啉-6-磺酸自由基清除阳离子的活性(ABTS •+-SA),与对照样品相比,所有未经热处理的发酵汁均降低了功率容量(RP-CA)。与脉冲光处理相比,在各个非热处理方法中,超声处理导致LFMJ的酚醛和抗氧化剂性能显着提高(p <0.05)。在联合治疗的情况下,在超声处理之前施加脉冲光(PUT)表现出最大的性能。这表明,PUT技术可以成功地在工业规模上实现LFMJ的处理。

更新日期:2018-02-08
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