Abstract:
Demands for fruit and vegetable juices, with better nutritious values, minimal processing, and excellent quality, have been rising quickly from recent years. Citrus juices have special aroma and tendency to fight against infection and chronic diseases. Citrus juices have many antioxidants such as phenolic compounds, flavonoid content, phenols and ascorbic acid. Sonication is a non-thermal food processing method which has ability to preserve food's freshness and nutritional values while using less energy and producing food with higher sensory acceptability's than traditional heat treatments. Ultrasound (US) processing contributes to increase the nutritional quality and shelf life of citrus juices by enzymes inactivation such as polygalacturonase and polyphenol oxidase. US techniques alter the intra and inter-molecular interaction and enhance the antioxidant properties and texture. The extraction of numerous biologically active chemicals, including phenolic compounds (PC) from citrus fruits, has frequently utilized US-assisted extraction. The value of phenolic compounds increased with increased the temperature and time of ultrasound. When compared to the conventional approach, the total phenolic content (TPC), flavone content, and yields of extraction obtained from the optimized US treatment demonstrated its effectiveness. US treated citrus juices have higher reducing power than other treated juices. US treated juices have higher level of antioxidant, flavonoids, phenols and activity of DPPH radical scavenging.
Page(s):
193-193
DOI:
DOI not available
Published:
Journal: Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23, Volume: 0, Issue: 0, Year: 2023
Keywords:
antioxidants
,
phenolic compounds
,
nutritional profile
,
Ultrasound processing
,
Citrus juices