Abstract
In order to remove the flocculent precipitation in Huyou juice after frozen storage and thawing process, the thawed juice was ultrasonically treated with different power (45–360 W) and time (10–60 min) in ice bath (~0 °C), and its sedimentation behavior during storage was observed. After optimization, the cloud stability of juice could be improved by ultrasonic treatment with ultrasonic power of 360 W or more for at least 30 min, which could be stable during 7 days of storage at 4 °C. Under this optimal condition (360 W, 30 min), the effects of ultrasound on the physicochemical properties and bioactive compounds of thawed Huyou juice during storage were investigated. The results showed that with smaller particle size and lower polymer dispersity index, ultrasonic treatment did not significantly change the color, soluble solids, titratable acidity, and bioactive compounds including flavonoids and other phenolics. In addition, all properties of samples were at the same level during storage. Thus, ultrasound was applicable since it can improve the cloud stability of Huyou juice with minimal impact on its physicochemical properties and nutritional quality compared to the untreated one.
Highlights
In order to remove the flocculent precipitation in Huyou juice after frozen storage and thawing process, the thawed juice was ultrasonically treated with different power (45–360 W) and time (10–60 min) in ice bath (~0 ◦ C), and its sedimentation behavior during storage was observed
All thawed since the sedimentation percentage dropped from 19.0% to 3.8% (Figure 2a,c)
Improvements in cloud stability with the increase of ultrasonic power were found in apple juice [31] and orange juice [32], which may be because of the reduction in the particle size [31], the degradation of linear pectin molecule [32,33] and the inactivation of enzyme
Summary
In order to remove the flocculent precipitation in Huyou juice after frozen storage and thawing process, the thawed juice was ultrasonically treated with different power (45–360 W) and time (10–60 min) in ice bath (~0 ◦ C), and its sedimentation behavior during storage was observed. The cloud stability of juice could be improved by ultrasonic treatment with ultrasonic power of 360 W or more for at least 30 min, which could be stable during 7 days of storage at 4 ◦ C Under this optimal condition (360 W, 30 min), the effects of ultrasound on the physicochemical properties and bioactive compounds of thawed Huyou juice during storage were investigated. Huyou (Citrus aurantium ‘Changshanhuyou’), originating in Quzhou, Zhejiang province, is one of the main citrus species in China [1] It is a hybrid between sour pomelo and orange lime and rich in nutrients like nootkatone, scopone, nobiletin, naringin, hesperidin, neohesperidin, limonin and nomilin [2,3]. In the factory’s previous production practice, after being filtered roughly
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