Effect of Ultrasound and Enzymatic Mash Treatment on Bioactive Compounds and Antioxidant Capacity of Black, Red and White Currant Juices
Ultrasound treatment is recognized as a potential technique for improvement in the nutritional values of fruit juices. This study was initiated with the objective of evaluating bioactive compounds and some important quality parameters of black (BC), red (RC) and white (WC) currant juices obtained fr...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-01-01
|
| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/27/1/318 |
| _version_ | 1797498185861562368 |
|---|---|
| author | Marcin Kidoń Guruprasath Narasimhan |
| author_facet | Marcin Kidoń Guruprasath Narasimhan |
| author_sort | Marcin Kidoń |
| collection | DOAJ |
| description | Ultrasound treatment is recognized as a potential technique for improvement in the nutritional values of fruit juices. This study was initiated with the objective of evaluating bioactive compounds and some important quality parameters of black (BC), red (RC) and white (WC) currant juices obtained from fruit mash preliminarily treated by enzymes combined with ultrasound. Individual and total phenolic content (TPC), anthocyanins, color parameters, ascorbic acid, antioxidant capacity (TEAC), juice yield, pH, titratable acidity, and soluble solids were investigated. Significant increases in the levels of TPC and antioxidant capacity of sonicated samples were observed. However, ultrasound treatment had no effect on individual phenolic compounds of juices. Sonication of mash before juice pressing did not cause any noticeable changes in ascorbic acid content. Only in the case of WC was an increase in content of vitamin C noticed. The color of juices obtained after treatment was similar to the control sample. It was demonstrated that enzymatic combined with ultrasound treatment of mash for different colored currant fruit did not have any dismissive effect and could even improve some parameters of the juice obtained. |
| first_indexed | 2024-03-10T03:29:50Z |
| format | Article |
| id | doaj.art-5e09a97216a64b68bfadbb3f0c90b7d7 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T03:29:50Z |
| publishDate | 2022-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-5e09a97216a64b68bfadbb3f0c90b7d72023-11-23T11:59:52ZengMDPI AGMolecules1420-30492022-01-0127131810.3390/molecules27010318Effect of Ultrasound and Enzymatic Mash Treatment on Bioactive Compounds and Antioxidant Capacity of Black, Red and White Currant JuicesMarcin Kidoń0Guruprasath Narasimhan1Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 60-624 Poznań, PolandDepartment of Food Technology of Plant Origin, Poznań University of Life Sciences, 60-624 Poznań, PolandUltrasound treatment is recognized as a potential technique for improvement in the nutritional values of fruit juices. This study was initiated with the objective of evaluating bioactive compounds and some important quality parameters of black (BC), red (RC) and white (WC) currant juices obtained from fruit mash preliminarily treated by enzymes combined with ultrasound. Individual and total phenolic content (TPC), anthocyanins, color parameters, ascorbic acid, antioxidant capacity (TEAC), juice yield, pH, titratable acidity, and soluble solids were investigated. Significant increases in the levels of TPC and antioxidant capacity of sonicated samples were observed. However, ultrasound treatment had no effect on individual phenolic compounds of juices. Sonication of mash before juice pressing did not cause any noticeable changes in ascorbic acid content. Only in the case of WC was an increase in content of vitamin C noticed. The color of juices obtained after treatment was similar to the control sample. It was demonstrated that enzymatic combined with ultrasound treatment of mash for different colored currant fruit did not have any dismissive effect and could even improve some parameters of the juice obtained.https://www.mdpi.com/1420-3049/27/1/318currant berrysonicationjuiceanthocyaninphenolicsascorbic acid |
| spellingShingle | Marcin Kidoń Guruprasath Narasimhan Effect of Ultrasound and Enzymatic Mash Treatment on Bioactive Compounds and Antioxidant Capacity of Black, Red and White Currant Juices Molecules currant berry sonication juice anthocyanin phenolics ascorbic acid |
| title | Effect of Ultrasound and Enzymatic Mash Treatment on Bioactive Compounds and Antioxidant Capacity of Black, Red and White Currant Juices |
| title_full | Effect of Ultrasound and Enzymatic Mash Treatment on Bioactive Compounds and Antioxidant Capacity of Black, Red and White Currant Juices |
| title_fullStr | Effect of Ultrasound and Enzymatic Mash Treatment on Bioactive Compounds and Antioxidant Capacity of Black, Red and White Currant Juices |
| title_full_unstemmed | Effect of Ultrasound and Enzymatic Mash Treatment on Bioactive Compounds and Antioxidant Capacity of Black, Red and White Currant Juices |
| title_short | Effect of Ultrasound and Enzymatic Mash Treatment on Bioactive Compounds and Antioxidant Capacity of Black, Red and White Currant Juices |
| title_sort | effect of ultrasound and enzymatic mash treatment on bioactive compounds and antioxidant capacity of black red and white currant juices |
| topic | currant berry sonication juice anthocyanin phenolics ascorbic acid |
| url | https://www.mdpi.com/1420-3049/27/1/318 |
| work_keys_str_mv | AT marcinkidon effectofultrasoundandenzymaticmashtreatmentonbioactivecompoundsandantioxidantcapacityofblackredandwhitecurrantjuices AT guruprasathnarasimhan effectofultrasoundandenzymaticmashtreatmentonbioactivecompoundsandantioxidantcapacityofblackredandwhitecurrantjuices |