ABSTRACT

Non-thermal processing techniques not only prevent the nutritional losses but also improve the food quality and security. In recent years, consumers demand healthy, safe, and nutritious food. Ultrasound is one of the emerging techniques, which is being studied extensively on various food products. On the other hand, in microwave treatment heat transfer is rapid, so sensory characteristics, nutrients, vitamin content, flavor and color of food are well preserved. A study was conducted on combined effect of sonication and microwave processing on phalsa drink and stored for 120 days. The juice was filled in plastic bottles, sealed and after microwave treatment immediately chilled in ice cold water at 4 ± 1°C. It was observed that synergistic approach of sonication and microwave had shown positive impact on nutritional quality of phalsa drink as it increased (p ≤ 0.05) the total phenolic, flavonoids, reducing power and antioxidant properties of phalsa drink and reduced the microbial load with increase in sonication time from 2 to 8 min. It was concluded that combination of sonication and microwave can be employed without chemical preservatives for treatment of phalsa drink with better retention of nutritional attributes.

摘要

非热加工技术不仅可以防止营养损失，还可以提高食品质量和安全性。近年来，消费者对健康、安全和营养的食品的需求越来越高。超声波是新兴技术之一，正在对各种食品进行广泛研究。另一方面，微波处理热传递迅速，因此可以很好地保留食物的感官特性、营养成分、维生素含量、风味和颜色。对超声处理和微波处理对 phalsa 饮料的综合影响进行了研究，并储存了 120 天。将果汁装入塑料瓶中，密封，微波处理后立即在 4±1°C 的冰冷水中冷却。观察到超声和微波的协同方法对phalsa饮料的营养质量产生了积极的影响，因为它增加了（p≤0.05）phalsa饮料的总酚类、黄酮类化合物、还原力和抗氧化特性，并减少了微生物负荷。超声处理时间为 2 至 8 分钟。结论是超声和微波的组合可以在没有化学防腐剂的情况下用于处理phalsa饮料，并更好地保留营养属性。