ABSTRACT

The present study was conducted to evaluate the effect of ultrasound on the functional properties of citrus juices. Citrus fruits and juices were analyzed for physico-chemical properties. The ‘Pamelo’ excelled in terms of average fruit weight (451.83 ± 7.1 g), fruit volume (543.33 ± 9.1 cm³) and rag percentage (68.64 ± 1.1%). ‘Valencia late’ (48.67 ± 0.3%), ‘Flame’ (48.38 ± 1.3%) and ‘Kinnow’ (35.95 ± 4.9%) were good in juice %. The juice was subjected to sonication treatment at 15°C for 5 min keeping pulse duration 5 s on and 5 s off (70% amplitude level and 20 kHz frequency). Total phenol, flavonoids, free radical scavenging activity, antioxidant capacity, and reducing power increased in fruit juices as a result of sonication. The total phenolic contents in the juices of all citrus cultivars ranged from 223.49 ± 4.5 to 590.47 ± 5.5 µg gallic acid equivalent/g and increased from 315.18 ± 6.1 to 645.44 ± 7.1 µg GAE/g after ultrasonic processing. The DPPH values of juices of all citrus cultivars ranged from 791.54 to 1251.93 µmol equivalent of trolox/mL and increased from 1001.54 to 1336.77 µmol equivalent of trolox/mL after applying ultrasound. The sonication is highly feasible for practical use in the industry for the production of citrus fruit juices with improved quality in terms of nutrients.

摘要

本研究旨在评估超声波对柑橘汁功能特性的影响。分析柑橘类水果和果汁的物理化学性质。'Pamelo' 在平均单果重 (451.83 ± 7.1 g)、果实体积 (543.33 ± 9.1 cm ³) 和碎布百分比 (68.64 ± 1.1%)。'Valencia late' (48.67 ± 0.3%)、'Flame' (48.38 ± 1.3%) 和 'Kinnow' (35.95 ± 4.9%) 的果汁百分比很好。果汁在 15°C 下经受超声处理 5 分钟，保持脉冲持续时间 5 秒开和 5 秒关（70% 振幅水平和 20 kHz 频率）。由于超声处理，果汁中的总酚、类黄酮、自由基清除活性、抗氧化能力和还原能力增加。所有柑橘品种果汁中总酚含量范围为 223.49 ± 4.5 至 590.47 ± 5.5 µg 没食子酸当量/g，超声处理后从 315.18 ± 6.1 提高至 645.44 ± 7.1 µg GAE/g。所有柑橘品种果汁的 DPPH 值在 791.54 到 1251.93 µmol 当量 trolox/mL 之间，从 1001.54 增加到 1336。应用超声波后相当于 77 µmol trolox/mL。超声处理在工业中用于生产在营养方面具有改进质量的柑橘类果汁的实际应用是高度可行的。