The impact of ultrasound-assisted thawing on the bioactive components in juices obtained from blue honeysuckle (Lonicera caerulea L.)

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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Bibliographic Details
Main Authors:	Magdalena Dadan, Anna Grobelna, Stanisław Kalisz, Dorota Witrowa-Rajchert
Format:	Article
Language:	English
Published:	Elsevier 2022-09-01
Series:	Ultrasonics Sonochemistry
Subjects:	Blue honeysuckle berry Ultrasound-assisted thawing Enzymatic treatment Iridoids Ascorbic acid Anthocyanins
Online Access:	http://www.sciencedirect.com/science/article/pii/S1350417722002528

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