Effects of Thermosonication on the Antioxidant Capacity and Physicochemical, Bioactive, Microbiological, and Sensory Qualities of Blackcurrant Juice
Xiaokun Qiu,
Jiajia Su,
Jiangli Nie,
Zhuo Zhang,
Junhan Ren,
Shiyi Wang,
Yi Pei,
Xihong Li
Affiliations
Xiaokun Qiu
College of Horticulture and Landscape Architecture, Tianjin Agricultural University, Tianjin 300384, China
Jiajia Su
College of Horticulture and Landscape Architecture, Tianjin Agricultural University, Tianjin 300384, China
Jiangli Nie
College of Horticulture and Landscape Architecture, Tianjin Agricultural University, Tianjin 300384, China
Zhuo Zhang
College of Horticulture and Landscape Architecture, Tianjin Agricultural University, Tianjin 300384, China
Junhan Ren
College of Horticulture and Landscape Architecture, Tianjin Agricultural University, Tianjin 300384, China
Shiyi Wang
College of Horticulture and Landscape Architecture, Tianjin Agricultural University, Tianjin 300384, China
Yi Pei
College of Horticulture and Landscape Architecture, Tianjin Agricultural University, Tianjin 300384, China
Xihong Li
State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
This study investigated the effects of thermosonication (TS) on the quality of blackcurrant juice, along with its physicochemical properties, bioactive compounds, antioxidant capacity, and microbiological and sensory qualities. The treatments included raw juice (RJ), pasteurized juice (90 °C, 1 min, PJ), and thermosonicated juice (480 W, 40 kHz at 40, 50, or 60 °C, for 10, 20, 30, or 40 min, TJ). The results indicated that the effects of pasteurization and thermosonication on the pH, total soluble solids, and titratable acidity of the juice were not significant (p > 0.05). However, the cloudiness, browning index, and viscosity were significantly increased (p p p p > 0.05) differences in the sensory parameters compared with the RJ samples. In conclusion, this study suggests that TS is an effective method that can be used as an alternative to pasteurization to improve the quality of blackcurrant juice.
