Effects of Different Ultrasonic Frequency on Total Phenolic Contents of Extracts from Navel Orange Residue

Cao, Qing Hua

doi:10.4028/www.scientific.net/amr.830.90

Cited by 1 publication

(1 citation statement)

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“…During ohmic heating, the alternating current has a synergistic effect on releasing total phenolic contents resulting in a slight increase for phenolic content previously illustrated for broccoli [ 22 ]. Also, ultrasonic-treated orange extracts were characterized by significantly ( p < 0.05) increased TP values with increased ultrasonic time, power, and temperature [ 23 ].…”

Section: Resultsmentioning

confidence: 99%

Positive Influences of Ohmicsonication on Phytochemical Profile and Storage Stability of Not-from-Concentrate Mango Juice

et al. 2022

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Processing technique and storage conditions are the main factors that affect the phytochemical profile of Not-From-Concentrate (NFC) juice, which could decrease the nutritional and bioactive properties of the corresponding juice. The aim of this study was to evaluate the quality changes that occurred in NFC mango juice after Ohmicsonication (OS) and during storage in comparison to other processing methods such as sonication (S), thermosonication (TS), ohmic heating (OH), and conventional heating (CH). Quality attributes such as polyphenoloxidase (PPO) and pectinmethylesterase (PME) activities, ascorbic acid and hydroxymethyl furfural (HMF) contents, total phenolics, total flavonoids, total carotenoids, electric conductivity, color values and microbial load (total plate count, mold, yeast, and psychrophilic bacteria) were examined. OS and OH treatments demonstrated the highest inactivation of PPO (100%), while CH and TS displaying inhibitions 89% and 90%, respectively and only S treatment exhibited insufficient inactivation of both PPO and microbial load. However, the inhibition of PME followed the order OS (96.5%) > OH (94.9%) > TS (92.5%) > CH (88.5%). The best treatment, with the highest retention of phytochemical contents (ascorbic acid, total carotenoids, antioxidant activity, total flavonoids, and total phenolic content) for NFC mango juice and during storage was obtained with OS treated samples compared to other treatments (in the order from the lowest to highest percentage, OS < OH < TS < CH). Consequently, the results indicated that OS could be applied as a new mild thermal treatment in the production of mango juice with improved quality properties of stored NFC mango juice.

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Section: Resultsmentioning

confidence: 99%