Anthocyanin and ascorbic acid degradation in sonicated strawberry juice

Area of Science:

• Food Science and Technology
• Ultrasound Applications in Food Processing

Background:

• Strawberry juice is rich in anthocyanins and ascorbic acid, vital for health and sensory appeal.
• Processing methods can impact the stability and content of these valuable compounds.

Purpose of the Study:

• To investigate the impact of sonication parameters on key quality attributes of strawberry juice.
• To model the effects of sonication amplitude and treatment time on anthocyanins, ascorbic acid, and color.

Main Methods:

• Strawberry juice samples were subjected to sonication at varying amplitude levels (40-100%) and treatment times (2-10 min).
• Response Surface Methodology (RSM) with a central composite design was used to analyze the data.
• Quantification of anthocyanins (P3G), ascorbic acid (AA), and color values (L*, a*, b*) was performed.

Main Results:

• Sonication at maximum conditions (100% amplitude, 10 min) reduced anthocyanin and ascorbic acid content by 3.2% and 11%, respectively.
• RSM models showed a strong correlation between predicted and experimental results for nutritional and color parameters.
• Color values (L*, a*, b*) were also affected by sonication parameters.

Conclusions:

• Sonication can lead to significant reductions in anthocyanins and ascorbic acid in strawberry juice.
• RSM is a powerful tool for optimizing sonication parameters to minimize nutrient loss and preserve juice quality.
• Careful control of sonication amplitude and time is crucial for maintaining the nutritional and sensory properties of strawberry juice.