Impact of high-intensity thermosonication treatment on spinach juice: Bioactive compounds, rheological, microbial, and enzymatic activities
| Autor: | Rizwan Shukat, Rana Muhammad Aadil, Nazir Ahmad, Bin Xu, Sameh A. Korma, Muhammad Faisal Manzoor, Emad Karrar, Muhammad Imran, Abdur Rehman, Sipper Khan |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Antioxidant
Acoustics and Ultrasonics DPPH Spinach juice medicine.medical_treatment QC221-246 Pasteurization Microbial load Polyphenol oxidase Antioxidants Bioactive compounds law.invention Inorganic Chemistry Anthocyanins chemistry.chemical_compound Sonication Flavonols law Spinacia oleracea medicine Chemical Engineering (miscellaneous) Environmental Chemistry Radiology Nuclear Medicine and imaging Food science Carotenoid QD1-999 chemistry.chemical_classification biology Chemistry Organic Chemistry Thermosonication Acoustics. Sound food and beverages biology.organism_classification Enzymes Fruit and Vegetable Juices biology.protein Spinach Special Section: Ultrasound Food Processing Rheology Peroxidase |
| Zdroj: | Ultrasonics Sonochemistry, Vol 78, Iss, Pp 105740-(2021) Ultrasonics Sonochemistry |
| ISSN: | 1350-4177 |
| Popis: | Highlights • Temperature-controlled high-intensity thermosonication (TS) treatment is a useful sterilized method. • TS processing improves the bioactive compounds and antioxidant activates, also caused color variations. • TS treatments were reduced the particle size, and improve the suspension stability and rheological properties. • High ultrasonic intensity TS treatment significantly reduced the microbial loads and enzymatic activities. To study the impacts of thermosonication (TS), the spinach juice treated with TS (200 W, 400 W, and 600 W, 30 kHz, at 60 ± 1 °C for 20 mint) were investigated for bioactive compounds, antioxidant activities, color properties, particle size, rheological behavior, suspension stability, enzymatic and microbial loads. As a result, TS processing significantly improved the bioactive compounds (total flavonols, total flavonoids, total phenolic, carotenoids, chlorophyll, and anthocyanins), antioxidant activities (DPPH and FRAP assay) in spinach juice. Also, TS treatments had higher b*, L*, hue angle (h0), and chroma (C) values, while minimum a* value as compared to untreated and pasteurized samples. TS processing significantly reduced the particle size, improved the suspension stability and rheological properties (shear stress, apparent viscosity, and shear rate) of spinach juice as compared to the untreated and pasteurized sample. TS plays a synergistic part in microbial reduction and gained maximum microbial safety. Moreover, TS treatments inactivated the polyphenol oxidase and peroxidase from 0.97 and 0.034 Abs min−1 (untreated) to 0.31 and 0.018 Abs min−1, respectively. The spinach juice sample treated at a high intensity (600 W, 30 kHz, at 60 ± 1 °C for 20 mint, TS3) exhibited complete inactivation of microbial loads ( |
| Databáze: | OpenAIRE |
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