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
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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Auteurs

Anica Bebek Markovinović (A)

Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.

Predrag Putnik (P)

Department of Food Technology, University North, Trg dr. Žarka Dolinara 1, 48000 Koprivnica, Croatia.

Paula Bičanić (P)

Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.

Dora Brdar (D)

Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.

Boris Duralija (B)

Department of Pomology, Division of Horticulture and Landscape Architecture, Faculty of Agriculture, University of Zagreb, Svetošimunska Cesta 25, 10000 Zagreb, Croatia.

Branimir Pavlić (B)

Faculty of Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia.

Sanja Milošević (S)

Faculty of Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia.

Gabriele Rocchetti (G)

Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.

Luigi Lucini (L)

Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.

Danijela Bursać Kovačević (D)

Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.

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Classifications MeSH