Effect of ultrasound, heating and enzymatic pre-treatment on bioactive compounds in juice from Berberis amurensis Rupr.

Elżbieta Radziejewska-Kubzdela,Artur Szwengiel,Henryk Ratajkiewicz,Kinga Nowak

Ultrasonics Sonochemistry（2020）

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摘要

•Berberis amurensis Rupr. juice yield – about 60%.•Anthocyanins content in the juice significantly increased after mash sonication.•Enzymatic and thermal treatment of mash gave the best retention of phenols.•Sonication improved the colour of the juice.

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关键词

Barberry,Juice,Sonication,Heating,Enzymatic pre-treatment

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