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• W2182178567 abstract "Fresh grapefruit juice samples were subjected to ul trasound treatment at various treatment times (30, 60 and 90 min) in a bath type sonicator at a frequency of 28 KHz, radiating power of 70% (420 W) and 20 o C. Grapefruit juice samples were stored in steriliz ed polypropylene tubes at 4±1 o C for a period of 28 days. This study was initiated with the objective of calculating the effect of ultrasound treatment and storage time on acidity, p H, oBrix, electrical conductivity (EC), hunter colo r values (L*, a* and b*), nonenzymatic browning (NEB), cloud value (CV) and bioactive compounds of grapefruit juice. Results showed that there was no change in pH, oBrix and acidity, while a significant decre ase in all the color values (L*, a* and b*) and sig nificant increase in EC, cloud value, total antioxidant capacity (TAC), DPPH free radical scavenging activity, total phenolics (TP), total flavonoids (TF) and total flavonols was observed in all the juice samples son icated for 30, 60 and 90 min as compared to control . During storage, NEB and hunter color values (L*, a* and b*) were increased, while CV, DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical scavenging activity, TAC, TP, TF and total flavonols were decreased significantly in all the ultrasound treatments, but mor e stability was determined in sonication treatment of 90 min as compared to contr ol during storage period of 28 days. The findings o f this study suggested that sonication for 90 min may be employed successfully in the processing of grapefruit juice at industrial scale." @default.
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• W2182178567 date "2014-01-01" @default.
• W2182178567 modified "2023-10-17" @default.
• W2182178567 title "Influence of power ultrasound on the quality parameters of grapefruit juice during storage" @default.
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