Effects of Thermosonication on the Antioxidant Capacity and Physicochemical, Bioactive, Microbiological, and Sensory Qualities of Blackcurrant Juice

Effects of Thermosonication on the Antioxidant Capacity and Physicochemical, Bioactive, Microbiological, and Sensory Qualities of Blackcurrant Juice

This study investigated the effects of thermosonication (TS) on the quality of blackcurrant juice, along with its physicochemical properties, bioactive compounds, antioxidant capacity, and microbiological and sensory qualities. The treatments included raw juice (RJ), pasteurized juice (90 °C, 1 min,...

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Bibliographic Details
Main Authors:	Xiaokun Qiu, Jiajia Su, Jiangli Nie, Zhuo Zhang, Junhan Ren, Shiyi Wang, Yi Pei, Xihong Li
Format:	Article
Language:	English
Published:	MDPI AG 2024-03-01
Series:	Foods
Subjects:	blackcurrant juice thermosonication physicochemical properties bioactive compounds antioxidant activity microbiological safety
Online Access:	https://www.mdpi.com/2304-8158/13/5/809

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