Effects of Ultrasonic Treatment on Biologically Active Ingredients of Perilla Drink.
Ultrasound can be applied as an efficient and green technology for various food processes. This study focused on evaluating the influence of ultrasonication and thermal treatments on the stability of antioxidant components in perilla drinks. Specifically, it compared the impact of ultrasonic treatme...
| Publicado en: | Current Research in Nutrition & Food Science Vol. 13; no. 2; pp. 1017 - 1028 |
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| Autores principales: | , , , |
| Formato: | research tables/charts Journal Article |
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Current Research in Nutrition & Food Science
Aug2025
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ccm&AN=188342347&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 188342347 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 2347467X KIVQ jtl: Current Research in Nutrition & Food Science issn: 2347467X maglogo: N pubinfo: dt: Aug2025 vid: 13 iid: 2 pid: 25572 pub: Current Research in Nutrition & Food Science artinfo: ui: 188342347 188342347 188342347 10.12944/CRNFSJ.13.2.34 188342347 ppf: 1017 ppct: 11 formats: fmt: @attributes: type: P tig: atl: Effects of Ultrasonic Treatment on Biologically Active Ingredients of Perilla Drink. aug: au: YEN CHI, NGUYEN TRI DUONG, NHAT ANH HUYNH, NGOC NHU Y. TAN NGUYEN, BA NHAT affil: Faculty of Applied Biological Sciences, Department of Biological Technology, Vinh Long University of Technology Education, Vinh Long, Vietnam sug: subj: Plant Extracts Analysis Pasteurization Methods Ultrasonic Therapy Antioxidants Beverages Food Handling Human Experimental Studies Polyphenols Spectrophotometers Water Flavonoids Hydrogen-Ion Concentration Comparative Studies Parametric Statistics Analysis of Variance Data Analysis Software Descriptive Statistics ab: Ultrasound can be applied as an efficient and green technology for various food processes. This study focused on evaluating the influence of ultrasonication and thermal treatments on the stability of antioxidant components in perilla drinks. Specifically, it compared the impact of ultrasonic treatments lasting 5, 10, and 15 minutes at frequencies of 58 kHz, 132 kHz, and 192 kHz with thermal treatment ranging from 70°C to 90°C, aiming to explore the effects of ultrasonic treatment on biologically active compounds in perilla drink, including polyphenols, flavonoids, anthocyanins, reducing sugars, DPPH, total soluble solids (TSS), and pH. Findings revealed no significant differences in TSS and pH among the sonicated, heat-treated, and untreated samples. However, the increase in flavonoid content under ultrasound and heat treatment for 10 minutes was statistically significant compared to the control sample (p < 0.05). In addition, the experimental results indicate that as ultrasonic treatment time and temperature increased, the reduced sugar and polyphenol content also increased. However, the ability to capture DPPH free radicals decreased with increasing ultrasonic treatment time and temperature (p < 0.05). Perilla drink pasteurized using ultrasonic treatment at 132 kHz for 10 minutes maintains anthocyanin, flavonoid, polyphenol, and reducing sugar content, as well as free radical scavenging ability (DPPH), at levels equivalent to the control (no treatment) and remains the most stable among all treatments. These insights are valuable for beverage producers aiming to preserve product quality during processing and storage. pubtype: Academic Journal doctype: research tables/charts Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
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