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A potential of ultrasound on minerals, micro‐organisms, phenolic compounds and colouring pigments of grapefruit juice
Author(s) -
Aadil Rana Muhammad,
Zeng XinAn,
Wang ManSheng,
Liu ZhiWei,
Han Zhong,
Zhang ZhiHong,
Hong Jing,
Jabbar Saqib
Publication year - 2015
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12767
Subject(s) - lycopene , sonication , food science , carotenoid , chemistry , fructose , grapefruit juice , sucrose , sugar , pigment , chromatography , organic chemistry , biology , pharmacokinetics , pharmacology
Summary The grapefruit juice was sonicated in an ultrasonic bath at 28 kH z frequency (amplitude 70%), for 0, 30, 60 and 90 min at 20 °C. This research was focused on the effects of ultrasound treatment on phenolic compounds, minerals, viscosity, lycopene, total anthocyanins, total carotenoids, micro‐organism analysis and sugars. A statistically significant increase was observed in total carotenoids, lycopene, sugar contents (sucrose, glucose and fructose) and phenolic compounds, whereas a decrease in viscosity and micro‐organisms were found in all the grapefruit juice samples sonicated for 30, 60 and 90 min as compared to control. However, maximum improvement was observed in the sonication treatment for 90 min. The results of this study suggest that ultrasound treatment may improve the quality of grapefruit juice.