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	Provedor de dados 116 (1) 65 (1) Autor Castagnini,Juan Manuel (1) HOU,Xiyan (1) Noceti,Alicia (1) Quinteros,Carlos Fabio (1) ZOU,Yu (1) Zapata,Luz Marina (1) Mais... Palavra-chave Blueberry juice (2) Enzymatic depectinization (1) Multiple response optimization (1) Quality (1) Radical scavenging activity (1) Sonication (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2017 (2) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Sonication enhances quality and antioxidant activity of blueberry juice 116 ZOU,Yu; HOU,Xiyan. Abstract Effect 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... Tipo: Info:eu-repo/semantics/article Palavras-chave: Sonication; Quality; Radical scavenging activity; Blueberry juice. Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000400599 Multiple response optimization of blueberry juice depectinization 65 Castagnini,Juan Manuel; Zapata,Luz Marina; Quinteros,Carlos Fabio; Noceti,Alicia. ABSTRACT: To obtain blueberry juice with a high content of antioxidants it is necessary to introduce an enzymatic depectinization step into the process. Due to the importance of this step in the final properties of blueberry juice it is critical that the operation conditions be optimized. The aim of this research was to evaluate the effects of temperature, duration of treatment and enzymatic complex concentration on anthocyanin content and juice yield during enzymatic depectinization. Results indicated that the best factor combination was 50ºC during 1.3h and 4mg 100g-1 of LAFASE(r) CLARIFICATION and 8mg 100g-1 of LAFASE(r) HE GRAND CRU enzymatic complex concentration. Under these conditions, blueberry juice with 798.41±8.03mg of cyanidin-3-glucoside L-1... Tipo: Info:eu-repo/semantics/article Palavras-chave: Blueberry juice; Enzymatic depectinization; Multiple response optimization. Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000400752 Registros recuperados: 2 Primeira ... 1 ... Última

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