A Chemometric Investigation on the Functional Potential in High Power Ultrasound (HPU) Processed Strawberry Juice Made from Fruits Harvested at two Stages of Ripeness.
anthocyanins
functional food
maturity
polyphenols
processing
strawberry juice
ultrasound
Journal
Molecules (Basel, Switzerland)
ISSN: 1420-3049
Titre abrégé: Molecules
Pays: Switzerland
ID NLM: 100964009
Informations de publication
Date de publication:
24 Dec 2022
24 Dec 2022
Historique:
received:
08
11
2022
revised:
10
12
2022
accepted:
20
12
2022
entrez:
8
1
2023
pubmed:
9
1
2023
medline:
11
1
2023
Statut:
epublish
Résumé
This work aimed to investigate the influence of high-power ultrasound (HPU) technology on the stability of bioactive compounds in strawberry juices obtained from fruits with different stages of ripeness (75% vs. 100%) and stored at 4 °C for 7 days. HPU parameters were amplitude (25, 50, 75, and 100%), pulses (50 vs. 100%) and treatment time (5 vs. 10 min). Amplitude and pulse had a significant effect (
Identifiants
pubmed: 36615332
pii: molecules28010138
doi: 10.3390/molecules28010138
pmc: PMC9822254
pii:
doi:
Substances chimiques
Anthocyanins
0
Coumaric Acids
0
Antioxidants
0
Flavonols
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Subventions
Organisme : Croatian Science Foundation
ID : IP-2019-04-2105
Organisme : Croatian Science Foundation
ID : DOK-2020-01
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