Effect of ultrasound on the quality parameters of a banana, strawberry and juçara juice blend.

• Autor(a) principal: RIBEIRO, L. O.
• Data de Publicação: 2016
• Outros Autores: BRIGIDA, A. I. S., MATTA, V. M. da, FREITAS, S. P.
• Idioma: eng
• Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
• Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1057303
• topic: Ultrasound; Physical-chemical characteristics; experimental design

In this study, the effect of ultrasound processing on the quality parameters of a banana, strawberry and juçara juice blend was evaluated. A central composite rotational design was performed in which the processing power (73.5 to 250 Watts) and time (7 to 36 minutes) were selected as independent variables. The blend was sonicated and then pH, acidity, soluble solids and anthocyanins were evaluated as experimental design responses. It was observed anthocyanins retention of at least 86% in the sonicated fruit juice blends and there was no significant variation in pH, titrable acidity and soluble solids content. Therefore, the ultrasound may become a potential technology for fruit juice blends stabilization.