The DOI matches its Crossref record; 42 of the 42 references it cites were found in a registry or an index.
Impact of ultrasonication and pulsed light treatments on phenolics concentration and antioxidant activities of lactic-acid-fermented mulberry juice
Abstract
This study sought to assess the effect of ultrasonication (28 kHz, 60 W, 15 min), pulsed light (1.213 Jcm−2pulse−1, 360 μs, 3 Hz, 4 s) and their combined usage on the phenolics concentration and antioxidant activities of lactic-acid-fermented mulberry juice (LFMJ). The results showed significant improvement in the total phenolic concentration, total flavonoid concentration, total anthocyanin concentration, antiradical activity against 2,2-diphenyl-1-picrylhydrazyl scavenging activity (DPPH•-SA), 2,2′-azino-bis 3-ethylbenzothiazoline-6-sulfonic acid radical cation scavenging activity (ABTS•+-SA) and reducing power capacity (RP-CA) in all the non-thermal treated fermented juice compared to the control sample. Among the individual non-thermal treatments, ultrasonication caused a significant (p < 0.05) upsurge in the phenolic and antioxidant properties of the LFMJ compared to the pulsed light treatment. In the case of the combined treatments, the application of pulsed light before ultrasonication (PUT) exhibited the utmost performance. This suggests that PUT technique could successfully be implemented on industrial scale for the processing of LFMJ.
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“Several studies have indicated that employing suitable ultrasonic conditions can not only enhance the content of phenolic compounds but also improve their antioxidant activity [38], [39].”
From A comprehensive review of ultrasonic assisted extraction (UAE) for bioactive components: Principles, advantages, equipment, and combined technologies (2023) · cites this paper as [39]
Citations
Cites
Pulsed light for food decontamination: a review
Gómez‐López, V. M., Ragaert, P., Debevere, J., & Devlieghere, F. (2007) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2007.03.010 · Cited by 542
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Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice
Adekunte, A., Tiwari, B. K., Cullen, P. J., Scannell, A. G. M., & O’Donnell, C. P. (2010) · Food Chemistry · doi:10.1016/j.foodchem.2010.01.026 · Cited by 484
Effects of ultrasound treatments on quality of grapefruit juice
Aadil, R. M., Zeng, X., Han, Z., & Sun, D. (2013) · Food Chemistry · doi:10.1016/j.foodchem.2013.06.008 · Cited by 379
Sonication improves kasturi lime (Citrus microcarpa) juice quality
Bhat, R., Kamaruddin, N. S. B. C., Min-Tze, L., & Karim, A. A. (2011) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2011.04.002 · Cited by 349
Natić, M., Zagorac, D. D., Papetti, A., Akšić, M. F., Ognjanov, V., Ljubojević, M., & Tešić, Ž. (2014) · Food Chemistry · doi:10.1016/j.foodchem.2014.08.101 · Cited by 257
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Thermosonication as a potential quality enhancement technique of apple juice
Abid, M., Jabbar, S., Hu, B., Hashim, M. M., Wu, T., Lei, S., Khan, M. A., & Zeng, X. (2013) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2013.12.003 · Cited by 231
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Cited by
Shen, L., Pang, S., Zhong, M., Sun, Y., Qayum, A., Liu, Y., Rashid, A., Xu, B., Liang, Q., Ma, H., et al. (2023) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2023.106646 · Cited by 892
“Several studies have indicated that employing suitable ultrasonic conditions can not only enhance the content of phenolic compounds but also improve their antioxidant activity [38,39].”
Background
Metadata
- Authors
- Kwaw, E., Ma, Y., Tchabo, W., Apaliya, M. T., Sackey, A. S., Wu, M., & Xiao, L.
- Affiliations
- Jiangsu University (CN)
- Cape Coast Technical University (GH)
- Corresponding author
- Ma, Yongkun
- Venue
- LWT
- Publisher
- Elsevier BV
- Published
- 2018-06
- Volume
- 92
- Pages
- 61-66
- ISSN
- 0023-6438 (ISSN-L)
- OpenAlex
- W2793396152
- Cited by
- 79
- References
- 42
- Citations by year
- 2026: 10 · 2025: 13 · 2024: 12 · 2023: 13 · 2022: 10 · 2021: 12 · 2020: 6 · 2019: 2 · 2018: 1
- FWCI
- 3.32
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- LWT (publishedVersion)
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Microbial Inactivation Methods
- Health Sciences › Medicine › Biochemistry (medical) › Phytochemicals and Antioxidant Activities
- Health Sciences › Nursing › Nutrition and Dietetics › Food Science and Nutritional Studies
- Keywords
- sonication, pulsed light, lactic acid fermentation, mulberry juice, phenolic compounds, antioxidant activity, anthocyanins, flavonoids, DPPH radical scavenging, ABTS radical scavenging, reducing power, fruit juice processing
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
