Abstract
The purpose of this research was to obtain optimal thermosonication (TS) processing conditions of beetroot juice by using response surface methodology and its comparison with two thermal treatments at 70 °C for 20 min (TT1) and 80 °C for 10 min (TT2). Optimal TS processing conditions were amplitude of 80% and 10.5 min. Treated beetroot juice by TS had a greater inactivation in microbiological load and enzymatic activity in comparison to treated juices by thermal treatment (TT). Higher betanin content, antioxidant activity by ABTS and chelating activity were found in treated beetroot juice by TS than TT ones. After in vitro digestion processing, juice by TS presented higher betalains content than TT1, similar TPC and high chelating activity in comparison with both juice by TT and similar antioxidant activity by ABTS with TT1. These results suggest that TS processing can replace the thermal treatment in beetroot juice, maintaining their antioxidant properties as well as providing better in vitro digestion.
Published Version
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