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Effects of Thermosonication on the Antioxidant Capacity and Physicochemical, Bioactive, Microbiological, and Sensory Qualities of Blackcurrant Juice

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,...

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Principais autores: Xiaokun Qiu, Jiajia Su, Jiangli Nie, Zhuo Zhang, Junhan Ren, Shiyi Wang, Yi Pei, Xihong Li
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2024-03-01
Serier:Foods
Fag:
blackcurrant juice
thermosonication
physicochemical properties
bioactive compounds
antioxidant activity
microbiological safety
Online adgang:https://www.mdpi.com/2304-8158/13/5/809
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