Abstract

Several experimental studies suggest the regular consumption of vegetables can marginally reduce the risk of chronic disease and nutrient deficiency. However, the average consumption rate of vegetables is still limited. Microgreens are emerging fresh produce, rich in nutrients, intense flavor, delicate texture, and culinary application. Microgreens juices are the potential alternative for nutrient deficiency and chronic disease due to their bioavailability of bioactive compounds. However, no scientific data are available on the process optimization of microgreens juices under thermosonication (TS). The present study focused on the process optimization of thermosonication (30–50 °C, and 20–35 min at constant 44 kHz) and its effect against the physical, chemical, and microbial nature of microgreen juice. Thermosonicated juice sample showed no significant difference in pH, TSS & TA throughout the process. But, a significant range was observed in the antioxidant (41.63 ± 1.05 to 53.86 ± 1.20), phenolic (0.54 ± 0.02 to 0.74 ± 0.02), and flavonoid (1.42 ± 0.01 to 1.63 ± 0.01) level in the treated juice sample. Likewise, the treated juice exhibits complete inactivation of the bacterial load. Our finding discloses, the quality enrichment of TS juice increased with the rise in temperature & time.

摘要

几项实验研究表明，经常食用蔬菜可以略微降低患慢性病和营养缺乏的风险。然而，蔬菜的平均消费率仍然有限。微型蔬菜是新兴的新鲜农产品，营养丰富，风味浓郁，质地细腻，可用于烹饪。由于其生物活性化合物的生物利用度，Microgreens 果汁是营养缺乏和慢性病的潜在替代品。然而，没有关于在热超声 (TS) 下优化微型蔬菜汁的过程的科学数据。本研究的重点是热超声处理（30-50 °C 和 20-35 分钟，恒定 44 kHz）的工艺优化及其对微绿汁的物理、化学和微生物性质的影响。热超声处理的果汁样品在整个过程中的 pH、TSS 和 TA 没有显着差异。但是，在处理过的果汁样品中，抗氧化剂（41.63 ± 1.05 至 53.86 ± 1.20）、酚类（0.54 ± 0.02 至 0.74 ± 0.02）和类黄酮（1.42 ± 0.01 至 1.63 ± 0.01）水平观察到显着范围。同样，处理过的果汁表现出细菌负荷的完全灭活。我们的研究结果表明，TS果汁的质量浓缩随着温度和时间的升高而增加。