title: Sonication treatment convalesce the overall quality of hand-pressed strawberry juice.
abstract: Hand-pressed strawberry juice samples were subjected to sonication treatments (0, 15 and 30min at 20°C, 25kHz frequency). Physicochemical properties (°Brix, pH, water activity, viscosity, titratable acidity, cloud assessment and turbidity), antioxidant compounds and activity (total phenolics, ascorbic acid, anthocyanins, free radical scavenging activity), polyphenoloxidase enzyme activity, browning degree and microbial load were evaluated. Results showed non-significant changes for °Brix, pH, water activity, titratable acidity and colour parameters in sonicated samples compared to control (0min). Sonication treatments resulted in reduced viscosity and increased cloudiness and turbidity. Overall, treatment for 30min showed significant enhancement in bioactive compounds under study. Besides, sonication treatment imparted non-significant changes in polyphenoloxidase activity and in browning degree. However, sonication was incompetent in reducing microbial load. Results generated from this study were encouraging and this is expected to provide platform for future commercial applications on a pilot scale.
authors.affiliation: Food Science Department, College of Engineering, Science and Technology (CEST), School of Science, Campus - Nabua, Fiji National University, Fiji Islands. Electronic address: rajeevbhat1304@gmail.com.
authors.forename: Rajeev
authors.initials: R
authors.lastname: Bhat
authors.affiliation: Food Technology Division, University Sains Malaysia, Penang 11800, Malaysia.
authors.forename: Kok Ming
authors.initials: KM
authors.lastname: Goh
mesh_terms: D001628:Beverages / Q000032:analysis*; D031985:Fragaria / Q000737:chemistry*; D013010:Sonication / Q000379:methods*
keywords: Bioactive compounds; Browning degree; Cavitation; Enzyme activity; Sonication; Strawberry fruit juice