Red-coloured fruit juices, due to their main bioactive components such as phenolic compounds and anthocyanins, have gained much attention. Present study was focused on the evaluation of pasteurization (at 90 °C for 30 s), mild heat treatment (at 60 °C for 8 min), sonication (at amplitude level of 42.7 μm and 25 °C for 8 min) and thermosonication (at amplitude level of 42.7 μm and 60 °C for 8 min) preservation techniques, on physico-chemical and safety attributes of red grape, pomegranate and sour cherry juices. The results indicated that all four treatment methods, had insignificant effects on brix, pH and titratable acidity of the treated fruit. Furthermore, while pasteurization had significant (p < 0.05) effects on the loss of vitamin C, total phenolic, total anthocyanin contents, and antioxidant activity of all juices, the sonication and mild heat treatment had minimum effects on the vitamin C and total anthocyanin contents of the juices. Among all four selected preservative methods, thermosonication significantly increased total phenolic content of three juices and reduced existed aerobic and coliform bacteria, moulds and yeasts population of the treated fruit juices as compared to that of the untreated, mild heat treated and sonicatioted samples.

中文翻译：

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研究选定的热和非热保存技术，以生产高品质且安全饮用的酸樱桃、红葡萄和石榴汁。


红色果汁因其主要生物活性成分如酚类化合物和花青素而备受关注。目前的研究重点是巴氏灭菌（90°C 30 秒）、温和热处理（60°C 8 分钟）、超声处理（振幅水平 42.7 μm、25°C 8 分钟）和热超声处理的评估（振幅水平 42.7 μm，60 °C，8 分钟）保存技术，关于红葡萄汁、石榴汁和酸樱桃汁的理化和安全属性。结果表明，所有四种处理方法对处理过的水果的白利度、pH 值和可滴定酸度影响均不显着。此外，虽然巴氏灭菌对所有果汁的维生素 C、总酚、总花青素含量和抗氧化活性的损失具有显着影响 ( p < 0.05)，但超声处理和温和热处理对维生素 C 和总花青素含量的影响最小的果汁。在所有四种选定的防腐方法中，与未处理、温和热处理和超声处理的样品相比，热超声处理显着增加了三种果汁的总酚含量，并减少了处理过的果汁中存在的需氧和大肠菌、霉菌和酵母菌群。