Sonication enhances quality and antioxidant activity of blueberry juice

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dc.creatorYu ZOU
dc.creatorXiyan HOU
dc.date2017
dc.date.accessioned2026-07-07T04:20:03Z
dc.descriptionEffect of sonication on the blueberry juice was studied by evaluating the pH, viscosity, electric conductivity, color, total sugars, soluble solids, polyphenol, anthocyanidin, and radical scavenging activities. There were not any remarkable ( p > 0.05) change in pH and electric conductivity. However, viscosity and color of blueberry juice markedly ( p < 0.05) enhanced with the extension of sonication time. Meanwhile, total sugars, soluble solids, polyphenol, and anthocyanidin were obviously enhanced ( p < 0.05). Moreover, prominent increase ( p < 0.05) was observed on DPPH, superoxide, and hydroxyl radicals scavenging activities of sonicated blueberry juice. The current results exhibited sonication effectively improved blueberry juice quality and enhanced its antioxidant activity.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395953544013
dc.identifier.urihttp://hdl.handle.net/123456789/458095
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.4 Vol.37
dc.subjectAgrociencias
dc.titleSonication enhances quality and antioxidant activity of blueberry juice
dc.typeartículo científico

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Ciência e Tecnologia de Alimentos - Sociedade Brasileira de Ciência e Tecnologia de Alimentos