Abstract
Improving the nutritional quality for non-alcoholic beverages (especially the content of valuable natural antioxidants) by using modern ultrasound treatments represent a challenge for more and more food scientists. The objective of this research work was to estimate the effect of some ultrasound treatments on the total L ascorbic acid content and on several physicochemical characteristics of grape juice stored for different time periods. In order to determine this influence, the sonication parameters chosen were the amplitude (60%, 80%) and the treatment times (18, 36 min.). The samples treated by direct sonication (amplitude 80%, 36 min.) and stored 17 days had higher values of total L ascorbic acid content.
Highlights
Improving the nutritional quality for non-alcoholic beverages by using modern ultrasound treatments represent a challenge for more and more food scientists
When fruit juices are produced on an industrial scale, the inactivation of microorganisms and enzymes is mandatory in order to guarantee safety and stability
The juices samples treated by sonication at 80% amplitude for 36 min presented the highest value of vitamin C content
Summary
Improving the nutritional quality for non-alcoholic beverages (especially the content of valuable natural antioxidants) by using modern ultrasound treatments represent a challenge for more and more food scientists. The objective of this research work was to estimate the effect of some ultrasound treatments on the total L ascorbic acid content and on several physicochemical characteristics of grape juice stored for different time periods. The samples treated by direct sonication (amplitude 80%, 36 min.) and stored 17 days had higher values of total L ascorbic acid content. One of the most important micronutrient present in the fruits juice is the L ascorbic acid (vitamin C). Data reported by other researchers [13] revealed that the ultrasound treatments applied to different jus could inactivate microorganisms and increase antioxidants compounds. The purpose of this study was to estimate the effect of ultrasound treatment on the level content of L ascorbic acid and on some physicochemical properties (pH, density, total soluble solids, titratable acidity, tartaric acid) of grapes juice during different storage periods. The juice was left for clearing for 4 h before starting the treatments
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