The impact of ultrasound-assisted thawing on the bioactive components in juices obtained from blue honeysuckle (Lonicera caerulea L.)
Ultrasound (US) assisted thawing of blue honeysuckle berry was utilized in order to reduce the losses of bioactive components (ascorbic acid, anthocyanins, phenolic acids, iridoids, proanthocyanins) and increase the extraction efficiency during juice processing. It was analysed whether it was more b...
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Format: | Article |
Language: | English |
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Elsevier
2022-09-01
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Series: | Ultrasonics Sonochemistry |
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Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417722002528 |
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author | Magdalena Dadan Anna Grobelna Stanisław Kalisz Dorota Witrowa-Rajchert |
author_facet | Magdalena Dadan Anna Grobelna Stanisław Kalisz Dorota Witrowa-Rajchert |
author_sort | Magdalena Dadan |
collection | DOAJ |
description | Ultrasound (US) assisted thawing of blue honeysuckle berry was utilized in order to reduce the losses of bioactive components (ascorbic acid, anthocyanins, phenolic acids, iridoids, proanthocyanins) and increase the extraction efficiency during juice processing. It was analysed whether it was more beneficial to apply US (alone or with enzymatic treatment) to the frozen state, until reaching the cryoscopic temperature or thawed state. Both the US and enzymatic treatment significantly increased the extraction efficiency, extract content, acidity and the content of iridoids and chlorogenic acid in juices, especially if the US was applied to 50 °C. It was probably due to a higher extractivity by the greater damage of the tissue and detexturation. Enzymatic treatment due to long heating contributed to a higher degradation of anthocyanins, ascorbic acid and proanthocyanidins, which are more heat-sensitive. The results of the study mainly indicated the possibility of including ultrasound-assisted thawing in the fruit processing before pressing the juices. This may replace costly enzymatic treatment. |
first_indexed | 2024-04-12T22:37:00Z |
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id | doaj.art-2f2c0b40e509448cbe309b9d5736f396 |
institution | Directory Open Access Journal |
issn | 1350-4177 |
language | English |
last_indexed | 2024-04-12T22:37:00Z |
publishDate | 2022-09-01 |
publisher | Elsevier |
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series | Ultrasonics Sonochemistry |
spelling | doaj.art-2f2c0b40e509448cbe309b9d5736f3962022-12-22T03:13:50ZengElsevierUltrasonics Sonochemistry1350-41772022-09-0189106156The impact of ultrasound-assisted thawing on the bioactive components in juices obtained from blue honeysuckle (Lonicera caerulea L.)Magdalena Dadan0Anna Grobelna1Stanisław Kalisz2Dorota Witrowa-Rajchert3Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland; Corresponding author.Division of Fruit, Vegetable and Cereal Technology, Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences − SGGW, Nowoursynowska 159c, 02-776 Warsaw, PolandDivision of Fruit, Vegetable and Cereal Technology, Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences − SGGW, Nowoursynowska 159c, 02-776 Warsaw, PolandDepartment of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, 02-776 Warsaw, PolandUltrasound (US) assisted thawing of blue honeysuckle berry was utilized in order to reduce the losses of bioactive components (ascorbic acid, anthocyanins, phenolic acids, iridoids, proanthocyanins) and increase the extraction efficiency during juice processing. It was analysed whether it was more beneficial to apply US (alone or with enzymatic treatment) to the frozen state, until reaching the cryoscopic temperature or thawed state. Both the US and enzymatic treatment significantly increased the extraction efficiency, extract content, acidity and the content of iridoids and chlorogenic acid in juices, especially if the US was applied to 50 °C. It was probably due to a higher extractivity by the greater damage of the tissue and detexturation. Enzymatic treatment due to long heating contributed to a higher degradation of anthocyanins, ascorbic acid and proanthocyanidins, which are more heat-sensitive. The results of the study mainly indicated the possibility of including ultrasound-assisted thawing in the fruit processing before pressing the juices. This may replace costly enzymatic treatment.http://www.sciencedirect.com/science/article/pii/S1350417722002528Blue honeysuckle berryUltrasound-assisted thawingEnzymatic treatmentIridoidsAscorbic acidAnthocyanins |
spellingShingle | Magdalena Dadan Anna Grobelna Stanisław Kalisz Dorota Witrowa-Rajchert The impact of ultrasound-assisted thawing on the bioactive components in juices obtained from blue honeysuckle (Lonicera caerulea L.) Ultrasonics Sonochemistry Blue honeysuckle berry Ultrasound-assisted thawing Enzymatic treatment Iridoids Ascorbic acid Anthocyanins |
title | The impact of ultrasound-assisted thawing on the bioactive components in juices obtained from blue honeysuckle (Lonicera caerulea L.) |
title_full | The impact of ultrasound-assisted thawing on the bioactive components in juices obtained from blue honeysuckle (Lonicera caerulea L.) |
title_fullStr | The impact of ultrasound-assisted thawing on the bioactive components in juices obtained from blue honeysuckle (Lonicera caerulea L.) |
title_full_unstemmed | The impact of ultrasound-assisted thawing on the bioactive components in juices obtained from blue honeysuckle (Lonicera caerulea L.) |
title_short | The impact of ultrasound-assisted thawing on the bioactive components in juices obtained from blue honeysuckle (Lonicera caerulea L.) |
title_sort | impact of ultrasound assisted thawing on the bioactive components in juices obtained from blue honeysuckle lonicera caerulea l |
topic | Blue honeysuckle berry Ultrasound-assisted thawing Enzymatic treatment Iridoids Ascorbic acid Anthocyanins |
url | http://www.sciencedirect.com/science/article/pii/S1350417722002528 |
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