![]() This study researched the influence of water-cored ‘Fuji’ apple fruit storage under different temperatures (0, 20 ☌) and times (0, 9, 18, 30, 60 days) on the turbidity stability of NFC apple juice. However, layered precipitation and instability have emerged as serious technical problems that restrict the viability of the NFC apple juice industry. Thus, ultrasound was applicable since it can improve the cloud stability of Huyou juice with minimal impact on its physicochemical properties and nutritional quality compared to the untreated one.Īpple juice that is designated ‘Not from concentrated’ (NFC) is now increasingly popular with consumers due to its unique taste and rich nutritional value. In addition, all properties of samples were at the same level during storage. The results showed that with smaller particle size and lower polymer dispersity index, ultrasonic treatment did not significantly change the color, soluble solids, titratable acidity, and bioactive compounds including flavonoids and other phenolics. Under this optimal condition (360 W, 30 min), the effects of ultrasound on the physicochemical properties and bioactive compounds of thawed Huyou juice during storage were investigated. After optimization, the cloud stability of juice could be improved by ultrasonic treatment with ultrasonic power of 360 W or more for at least 30 min, which could be stable during 7 days of storage at 4 ☌. In order to remove the flocculent precipitation in Huyou juice after frozen storage and thawing process, the thawed juice was ultrasonically treated with different power (45–360 W) and time (10–60 min) in ice bath (~0 ☌), and its sedimentation behavior during storage was observed. The juice showed inactivation of microorganisms (<1 log CFU/mL), a preferable sensory property, obvious decreasing in particle size, more WSP, and better cloudy stability. ![]() The optimized TCUT conditons was at 60 ☌ with 1125 W power for 12min. Moreover, the phenol content and percentage of DPPH inhibition also increased by TCUT in apple juice. TCUT significantly improved the rheological properties and suspension stability of apple juice. TCUT enhanced the sensorial properties and improved the content of WSP, while reducing the particle size. Ultrasound and thermal treatment play a synergistic role in the reduction of microbial populations and could achieve microbial safety. The effects of temperature-controlled ultrasound treatment (TCUT) on the microbial load, color, sensory evaluation, total soluble solids, water soluble pectin (WSP), rheological properties, stability, and antioxidant activity of cloudy apple juice were investigated. Cloudy apple juice were subjected to ultrasound treatments at various power levels (525, 975, and 1125 W) and temperatures (50, 60, and 70☌).
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |