title: 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.
authors.affiliation: Department of Food Science and Technology, Ocean College, Zhejiang University of Technology, Hangzhou, 310014 China.
authors.forename: Yujing
authors.initials: Y
authors.lastname: Sun
authors.affiliation: Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058 China.
authors.forename: Liezhou
authors.initials: L
authors.lastname: Zhong
authors.affiliation: Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021 China.
authors.forename: Lianfei
authors.initials: L
authors.lastname: Cao
authors.affiliation: Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058 China.
authors.forename: Wenwen
authors.initials: W
authors.lastname: Lin
authors.affiliation: Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058 China.
authors.forename: Xingqian
authors.initials: X
authors.lastname: Ye
keywords: Antioxidant activity; Browning index; Fresh apple juice; Polyphenol oxidase; Polyphenols; Ultrasound