This work aimed to investigate the influence of high-power ultrasound (HPU) technology on the stability of bioactive compounds in strawberry juices obtained from fruits with different stages of ripeness (75% vs. 100%) and stored at 4 degrees C for 7 days. HPU parameters were amplitude (25, 50, 75, and 100%), pulses (50 vs. 100%) and treatment time (5 vs. 10 min). Amplitude and pulse had a significant effect (p <= 0.05) on all bioactive compounds except flavonols and hydroxycinnamic acids. The treatment duration of 5 min vs. 10 min had a significant positive impact on the content of anthocyanins, flavonols and condensed tannins, while the opposite was observed for total phenols, whereas no statistically significant effect was observed for hydroxycinnamic acids. The temperature changes during HPU treatment correlated positively with almost all HPU treatment parameters (amplitude, pulse, energy, power, frequency). Optimal parameters of HPU were obtained for temperature changes, where the highest content of a particular group of bioactive compounds was obtained. Results showed that by combining fruits with a certain ripeness and optimal HPU treatment, it would be possible to produce juices with highly preserved bioactive compounds, while HPU technology has prospects for application in functional food products.

Bebek Markovinović, A., Putnik, P., Bičanić, P., Brdar, D., Duralija, B., Pavlić, B., Milošević, S., Rocchetti, G., Lucini, L., Bursać Kovačević, D., A Chemometric Investigation on the Functional Potential in High Power Ultrasound (HPU) Processed Strawberry Juice Made from Fruits Harvested at two Stages of Ripeness, <<MOLECULES>>, 2022; 28 (28): N/A-N/A. [doi:10.3390/molecules28010138] [https://hdl.handle.net/10807/232368]

A Chemometric Investigation on the Functional Potential in High Power Ultrasound (HPU) Processed Strawberry Juice Made from Fruits Harvested at two Stages of Ripeness

Rocchetti, Gabriele;Lucini, Luigi;
2023

Abstract

This work aimed to investigate the influence of high-power ultrasound (HPU) technology on the stability of bioactive compounds in strawberry juices obtained from fruits with different stages of ripeness (75% vs. 100%) and stored at 4 degrees C for 7 days. HPU parameters were amplitude (25, 50, 75, and 100%), pulses (50 vs. 100%) and treatment time (5 vs. 10 min). Amplitude and pulse had a significant effect (p <= 0.05) on all bioactive compounds except flavonols and hydroxycinnamic acids. The treatment duration of 5 min vs. 10 min had a significant positive impact on the content of anthocyanins, flavonols and condensed tannins, while the opposite was observed for total phenols, whereas no statistically significant effect was observed for hydroxycinnamic acids. The temperature changes during HPU treatment correlated positively with almost all HPU treatment parameters (amplitude, pulse, energy, power, frequency). Optimal parameters of HPU were obtained for temperature changes, where the highest content of a particular group of bioactive compounds was obtained. Results showed that by combining fruits with a certain ripeness and optimal HPU treatment, it would be possible to produce juices with highly preserved bioactive compounds, while HPU technology has prospects for application in functional food products.
2023
Inglese
Bebek Markovinović, A., Putnik, P., Bičanić, P., Brdar, D., Duralija, B., Pavlić, B., Milošević, S., Rocchetti, G., Lucini, L., Bursać Kovačević, D., A Chemometric Investigation on the Functional Potential in High Power Ultrasound (HPU) Processed Strawberry Juice Made from Fruits Harvested at two Stages of Ripeness, <<MOLECULES>>, 2022; 28 (28): N/A-N/A. [doi:10.3390/molecules28010138] [https://hdl.handle.net/10807/232368]
File in questo prodotto:
File Dimensione Formato  
molecules-28-00138.pdf

accesso aperto

Licenza: Creative commons
Dimensione 425.73 kB
Formato Adobe PDF
425.73 kB Adobe PDF Visualizza/Apri

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10807/232368
Citazioni
  • ???jsp.display-item.citation.pmc??? 1
  • Scopus 3
  • ???jsp.display-item.citation.isi??? 2
social impact