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- Title
Sonication inhibited browning but decreased polyphenols contents and antioxidant activity of fresh apple ( malus pumila mill, cv. Red Fuji) juice.
- Authors
Sun, Yujing; Zhong, Liezhou; Cao, Lianfei; Lin, Wenwen; Ye, Xingqian
- Abstract
Enzyme browning is the main challenge in the preparation of fresh apple juice. The influence of sonication on browning, as well as polyphenols and antioxidant activity of fresh apple juice was investigated. It was found that ultrasound can inhibit the browning of fresh apple ( Malus pumila Mill, cv. Red Fuji) juice, but decreased the contents of total phenolic content (TPC), total flavonoid content (TFC) and chlorogenic acid and reduced the antioxidant activity. On the whole, ultrasound technology cannot be used to the antibrowning of fresh apple ( Malus pumila Mill, cv. Red Fuji) juice.
- Publication
Journal of Food Science & Technology, 2015, Vol 52, Issue 12, p8336
- ISSN
0022-1155
- Publication type
Article
- DOI
10.1007/s13197-015-1896-y