Abstract
The purpose of current research was to explore the effect of high temperature-short time (HTST) and different ultrasound times intervals on the strawberry juice for a period of 14days. Strawberry fruits were treated at 72°C for 15s by HTST and also sonicated at 20kHz and 100% amplitude for 5, 10, and 15min. The main objective is to evaluate the effect of treatments and storage time on color, total antioxidants, total phenolics, ascorbic acid and microbial content of strawberry juice. Results showed that the increase in the sonication treatment time (from 5 to 15min) showed a higher total phenolics, antioxidant capacity and ascorbic acid content. In addition, 15min sonicated-strawberry juices showed a higher lightness values as compared to HTST treated strawberry juice. Sonication treatment showed a potential as a method to preserve and improve the phytochemical quality of strawberry juice during room temperature storage.
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