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Sonication inhibited browning but decreased polyphenols contents and antioxidant activity of fresh apple (malus pumila mill, cv. Red Fuji) juice

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Abstract

Enzyme browning is the main challenge in the preparation of fresh apple juice. The influence of sonication on browning, as well as polyphenols and antioxidant activity of fresh apple juice was investigated. It was found that ultrasound can inhibit the browning of fresh apple (Malus pumila Mill, cv. Red Fuji) juice, but decreased the contents of total phenolic content (TPC), total flavonoid content (TFC) and chlorogenic acid and reduced the antioxidant activity. On the whole, ultrasound technology cannot be used to the antibrowning of fresh apple (Malus pumila Mill, cv. Red Fuji) juice.

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Acknowledgments

This project was supported by National Natural Science Foundation of China (31401474 and 31471592) and National Key Technology R&D Program (2012BAD31B06).

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Authors and Affiliations

  1. Department of Food Science and Technology, Ocean College, Zhejiang University of Technology, Hangzhou, 310014, China

    Yujing Sun

  2. Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China

    Liezhou Zhong, Wenwen Lin & Xingqian Ye

  3. Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021, China

    Lianfei Cao

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  1. Yujing Sun
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  2. Liezhou Zhong
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  3. Lianfei Cao
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  4. Wenwen Lin
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  5. Xingqian Ye
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Correspondence to Xingqian Ye.

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Sun, Y., Zhong, L., Cao, L. et al. Sonication inhibited browning but decreased polyphenols contents and antioxidant activity of fresh apple (malus pumila mill, cv. Red Fuji) juice. J Food Sci Technol 52, 8336–8342 (2015). https://doi.org/10.1007/s13197-015-1896-y

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  • DOI: https://doi.org/10.1007/s13197-015-1896-y

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