Sonication enhances quality and antioxidant activity of blueberry juice

Abstract Effect of sonication on the blueberry juice was studied by evaluating the pH, viscosity, electric conductivity, color, total sugars, soluble solids, polyphenol, anthocyanidin, and radical scavenging activities. There were not any remarkable (p > 0.05) change in pH and electric conductivity. However, viscosity and color of blueberry juice markedly (p < 0.05) enhanced with the extension of sonication time. Meanwhile, total sugars, soluble solids, polyphenol, and anthocyanidin were obviously enhanced (p < 0.05). Moreover, prominent increase (p < 0.05) was observed on DPPH, superoxide, and hydroxyl radicals scavenging activities of sonicated blueberry juice. The current results exhibited sonication effectively improved blueberry juice quality and enhanced its antioxidant activity.

摘要 本研究通过测定pH值、黏度、电导率、色泽、总糖、可溶性固形物、多酚、花青素及自由基清除活性，探究了超声处理对蓝莓汁的影响。结果显示，pH值与电导率未出现显著变化（p > 0.05）；随着超声处理时长延长，蓝莓汁的黏度与色泽显著提升（p < 0.05）。与此同时，总糖、可溶性固形物、多酚及花青素含量亦显著升高（p < 0.05）。此外，经超声处理的蓝莓汁对DPPH自由基、超氧阴离子自由基及羟自由基的清除活性均显著增强（p < 0.05）。本研究结果表明，超声处理可有效改善蓝莓汁品质并提升其抗氧化活性。