超声波导致Adajamir (Citrus assamensis) 果汁的质量变化和增强的感官属性:对未充分利用的水果进行的一项研究
Hasan Ahmad1, Tariqul Islam1, Zohurul Islam1
1Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet-3100, Bangladesh.
Heliyon
|December 21, 2023
概括
超声波和热声波通过增加诸如β-胡卜素和类的有益化合物来提高Adajamir果汁质量. 超声波还可以改善味道和香味,作为一种替代性保存方法,显示出有希望的结果.
科学领域:
- 食品科学 食品科学 食品科学
- 园艺科学 园艺科学
- 收获后技术 收获后技术
背景情况:
- (Adajamir) 是一种未被充分利用的水果,具有独特的营养和感官质量.
- 关于阿达贾米尔的研究有限,这突出了了解其加工潜力的差距.
- 需要有效的保存方法来利用这种水果的好处.
研究的目的:
- 评估和比较超声波,巴氏杀菌和热声波对Adajamir果汁质量的影响.
- 评估这些治疗对物理化学性质,微生物负载和感官属性的影响.
- 为了确定最佳的加工技术,以保存Adajamir果汁.
主要方法:
- 阿达贾米尔果汁经过了三种不同的处理:超声波,巴氏杀菌和热声波.
- 在这项研究中,采用了一种随机的实验设计.
- 分析了关键的质量参数,包括pH值,可定位的酸度,颜色,β-胡卜素,总,抗氧化活性和酸.
主要成果:
- 在不同治疗过程中,没有观察到pH或可定位酸度的显著变化.
- 超声波和热声波增加了β-胡卜素水平和抗氧化活性.
- 所有经过处理的果汁中的甲酸含量都下降了,而热处理消除了微生物生长.
- 超声波证明在增强风味,香味和减少苦味方面具有卓越的有效性.
结论:
- 超声波和热声波对Adajamir果汁的营养特征和抗氧化能力产生积极影响.
- 超声波在感官质量增强方面提供了显著的优势,特别是风味和香味.
- 超声波为Adajamir果汁提供了一种可行的替代保存方法,提高了整体质量和消费者接受度.
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