Impact of thermosonication and pasteurization on total phenolic contents, total flavonoid contents, antioxidant activity, and vitamin C levels of elephant apple (Dillenia indica) juice

The present work evaluated the influence of different thermosonication conditions on the quality improvement of elephant apple (Dillenia indica) juice. The juice was processed under thermosonication at different temperatures (30–50°C) for different time periods (15–60 min). The results of sonication...

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Bibliographic Details
Published in:Journal of food process engineering 2020-08, Vol.43 (8), p.n/a
Main Authors: Nayak, Prakash Kumar, Basumatary, Birhang, Chandrasekar, Chandra Mohan, Seth, Dibyakanta, Kesavan, Radha Krishnan
Format: Magazinearticle
Language:English
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Summary:The present work evaluated the influence of different thermosonication conditions on the quality improvement of elephant apple (Dillenia indica) juice. The juice was processed under thermosonication at different temperatures (30–50°C) for different time periods (15–60 min). The results of sonication treatments were compared with fresh and thermally treated juices. The objectives of the research work were to determine the effect of thermosonication on the quality attributes such as pH, titratable acidity (TA), total soluble solids (TSS), total phenolic contents (TPC), total flavonoid contents (TFC), antioxidant activity (AA), ascorbic acid levels, microbiological, and sensory properties. pH, TA, and TSS of thermosonicated and pasteurized juice samples did not produce any significant (p 
ISSN:0145-8876
1745-4530
DOI:10.1111/jfpe.13447