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首页> 外文期刊>Journal of food engineering >Effect Of Sonication On Retention Of Anthocyanins In Blackberry Juice
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Effect Of Sonication On Retention Of Anthocyanins In Blackberry Juice

机译：超声处理对黑莓汁中花色苷保留的影响

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摘要

Blackberry juice samples were sonicated with processing variables of amplitude levels ranging from 40% to 100% at a constant frequency of 20 kHz and sonication times (0-10 min) and pulse durations of 5 s on and 5 s off. The effects of sonication on anthocyanins (Cy3Gl) and colour values (L, a, and b) were determined. Response surface methodology (RSM) based on two factor five level central composite design was applied to determine the effect of amplitude level and sonication time. A second-order polynomial model fitted well to the experimental data (R~2 > 0.89). Significant retention of anthocyanin content (>94%) was observed at the maximum treatment conditions of 100% amplitude level for 10 min, indicating stability of anthocyanin during sonication. Colour changes observed during sonication were subtle (TCD ～ 5%). RSM was demonstrated to be an effective technique to investigate the influence of sonication on colour and anthocyanin retention. Sonication could be employed as a preservation technique for blackberry juice processing where anthocyanin retention is desired.
机译：在20 kHz的恒定频率，超声处理时间（0-10分钟）和5 s开和5 s关的脉冲持续时间下，用振幅水平在40％至100％范围内的处理变量对黑莓汁样品进行超声处理。确定了超声处理对花青素（Cy3G1）和颜色值（L，a和b）的影响。应用基于两因素五级中心复合设计的响应面方法（RSM）来确定振幅水平和超声处理时间的影响。二阶多项式模型很好地拟合了实验数据（R〜2> 0.89）。在100％振幅水平的最大处理条件下，花色苷含量显着保留（> 94％），持续10分钟，表明在超声处理过程中花色苷的稳定性。超声处理期间观察到的颜色变化很小（TCD〜5％）。事实证明，RSM是研究超声波对颜色和花色苷保留的影响的有效技术。超声处理可用作需要保留花色素苷的黑莓汁加工的保存技术。

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  • 来源
    《Journal of food engineering》 |2009年第2期|166-171|共6页
  • 作者

    B.K. Tiwari; C.P. ODonnell; P.J. Cullen;

  • 作者单位

    Biosystems Engineering, UCD School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland;

    Biosystems Engineering, UCD School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland;

    School of Food Science and Environmental Health, Dublin Institute of Technology, Dublin 1, Ireland;

  • 收录信息 美国《科学引文索引》(SCI);美国《工程索引》(EI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    anthocyanin; blackberry juice; colour; sonication;

    机译：花青素;黑莓汁;色素;超声处理;

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