Sonication inhibited browning but decreased polyphenols contents and antioxidant activity of fresh apple (malus pumila mill, cv. Red Fuji) juice

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.

Effect of ozone and ultrasound treatments on polyphenol content, browning enzyme activities, and shelf life of tender coconut water

“…Ultrasound with nisin‐treated samples showed a significantly higher ( p < .05) browning index initially as well as during storage (Table ). Similar results were reported by Sun et al () for ultrasound‐treated apple juice, which showed a higher browning index than untreated apple juice. Fonteles et al () found a significant reduction of POD and PPO activities with an ultrasound power intensity of 376 W/cm 2 for 10 min at 4°C.…”

“…The higher losses in ascorbic acid (62.58%), total sugars (31.81%), phenolic content (44.27%), and flavonoids (48.04%) were observed probably due to the production of free radicals that may degrade polyphenols, flavonoids, ascorbic acids, and sugars by oxidizing them. Sun, Zhong, Cao, Lin, and Ye () also reported a decrease in the phenolic content, flavonoid content, and antioxidant activity in ultrasound‐treated apple juice. The ascorbic acid content of TCW was reduced to 0.69 mg/100 ml (53% loss), phenolic content to 2.12 mg/100 ml (43.5% loss), and flavonoids to 1.45 µg eq of catechin/ml (48% loss) by heat treatment at 85°C for 10 min.…”

Formation and Characterization of Green Tea Extract Loaded Liposomes

“…From the results, it was seen a decrease in AA of liposomes formed by ultrasonication and microfluidization compared to 0.1% green tea extract solution. Similar results were observed by a previous study of Sun and others () demonstrating a decrease in AA of fresh apple due to the synergic effect of the ultrasound and temperature increase. Moreover, a decrease in AA due to microfluidization could be explained by overheating of the sample during microfluidization.…”

Sustainable recovery of grape skins for use in an apple beverage with antiglycation properties

“…Upon the addition of GS to AP, the main anthocyanins of red GS, namely the 3-O-glucosides of five common anthocyanidins: cyanidin, peonidin, petunidin, delphinidin and malvidin, and a malvidin derivative, along with the flavonol compounds, namely 3-O-glucoside and 3-O-glucuronide of quercetin, quercetin and kaempferol, were observed (Table 2). Total phenolic content of AP was 1000 mg kg À1 , consistent with values reported previously (Landl et al, 2010;Sun et al, 2015) and increased by 30% and 130% (to 1300 mg kg À1 and 2300) in AP-GS 3.0 and AP-GS 4.8, respectively. The amounts of soluble phenolics found in the fortified purees were exactly as expected based on the initial levels in apple and GS and on the addition, suggesting that these compounds were not strongly bounded to apple matrix.…”