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The impact of ultrasound-assisted thawing on the bioactive components in juices obtained from blue honeysuckle (Lonicera caerulea L.)

Ultrasonics sonochemistry, 2022-09, Vol.89, p.106156-106156, Article 106156 [Peer Reviewed Journal]

2022 The Author(s) ;2022 The Author(s) 2022 ;ISSN: 1350-4177 ;EISSN: 1873-2828 ;DOI: 10.1016/j.ultsonch.2022.106156 ;PMID: 36084570

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  • Title:
    The impact of ultrasound-assisted thawing on the bioactive components in juices obtained from blue honeysuckle (Lonicera caerulea L.)
  • Author: Dadan, Magdalena ; Grobelna, Anna ; Kalisz, Stanisław ; Witrowa-Rajchert, Dorota
  • Subjects: Anthocyanins ; Ascorbic acid ; Blue honeysuckle berry ; Enzymatic treatment ; Iridoids ; Short Communication ; Ultrasound-assisted thawing
  • Is Part Of: Ultrasonics sonochemistry, 2022-09, Vol.89, p.106156-106156, Article 106156
  • Description: •Ultrasound was applied to different thawing state followed by enzymatic treatment.•The highest quality of juices was obtained when ultrasound was applied up to 50 °C.•Usually longer the ultrasound thawing, higher the bioactive components contents were.•Ultrasound to 50 °C and enzymatic treatment increased the extraction efficiency.•Ultrasound applied before juice extraction may replace the costly enzymatic treatment. Ultrasound (US) assisted thawing of blue honeysuckle berry was utilized in order to reduce the losses of bioactive components (ascorbic acid, anthocyanins, phenolic acids, iridoids, proanthocyanins) and increase the extraction efficiency during juice processing. It was analysed whether it was more beneficial to apply US (alone or with enzymatic treatment) to the frozen state, until reaching the cryoscopic temperature or thawed state. Both the US and enzymatic treatment significantly increased the extraction efficiency, extract content, acidity and the content of iridoids and chlorogenic acid in juices, especially if the US was applied to 50 °C. It was probably due to a higher extractivity by the greater damage of the tissue and detexturation. Enzymatic treatment due to long heating contributed to a higher degradation of anthocyanins, ascorbic acid and proanthocyanidins, which are more heat-sensitive. The results of the study mainly indicated the possibility of including ultrasound-assisted thawing in the fruit processing before pressing the juices. This may replace costly enzymatic treatment.
  • Publisher: Elsevier B.V
  • Language: English
  • Identifier: ISSN: 1350-4177
    EISSN: 1873-2828
    DOI: 10.1016/j.ultsonch.2022.106156
    PMID: 36084570
  • Source: Open Access: DOAJ Directory of Open Access Journals
    Open Access: PubMed Central
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