Sonication of whole blackberries as a pretreatment for the anthocyanin enrichment of juices obtained by pressing
Research Square (Research Square)(2022)
摘要
Abstract An ultrasound pretreatment was used to increase anthocyanins content in blackberry juice. Whole fruits were inserted into a glass vessel without contact with any solvent, sonicated in an ultrasonic bath, and then pressed with a manual juicer. The experimental design showed that the most suitable conditions were reached in 7 min at 65% of ultrasound amplitude, increasing the anthocyanin content in juices from 31 to 56% for BRS Xingu, Guarani, and Xavante cultivars. Two major anthocyanins, cyanidin-3-glucoside and cyanidin-3-rutinoside were found in higher concentrations for sonicated fruits. Therefore, ultrasonic pretreatment of whole fruits increased the anthocyanins in blackberry juices using a simple, fast, and green approach.
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关键词
whole blackberries,anthocyanin enrichment,juices
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