Abstract:
In the present study, persimmon fruit drink was prepared and ultra-sonicated (US) for 10, 15, and 20 min at 25°C, 20 kHz frequency, and 750 W power. The influence of US treatment on the physicochemical characteristics, antioxidant potential, microbial inactivation, and other quality criteria was observed. Total soluble solids did not alter significantly (p < 0.05) after sonication, but selected quality indices such as pH, titratable acidity, total antioxidant activity, and sensory qualities improved significantly (p < 0.05) compared to non-sonicated drink (control). The US treatment of drink resulted in the significant increase of extractability of total phenols and total flavonoids from inner cells of juice contents. In addition, an increase in radical scavenging activity and reducing power was observed in all sonicated drink samples. In addition, US treatment significantly (p < 0.05) reduced the microbial population of drink. As an alternative to heat treatment, the obtained findings justified the use of ultrasonication to enhance the quality of persimmon drink while maintaining safety standards.
Page(s):
219-219
DOI:
DOI not available
Published:
Journal: Abstract Book on Global Science Technology and Management Conference, Volume: 0, Issue: 0, Year: 2023
Keywords:
antioxidant potential
,
Persimmon
,
Ultrasonication
,
microbiological quality
,
DPPH radical scavenging activity