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Saira Sattar,Muhammad Imran,Zarina Mushtaq,Muhammad Haseeb Ahmad,Muhammad Sajid Arshad,Melvin Holmes,Joanne Maycock,Muhammad Faisal Nisar,Muhammad Kamran Khan 한국식품과학회 2020 Food Science and Biotechnology Vol.29 No.10
The peach functional beverages pasteurized for10 min at 90 C, microwaved for 1.5 min at 850 W ofpower and sonicated for 90 min at 20 kHz of frequencywere selected to keep in storage for up to 30 days inrefrigerator to examine the changes happened to theirphysicochemical characteristics and functional components. It was observed that the pH and the cloud values ofall processed juice samples reduces with the storage time,whereas, the total soluble solids almost remain consistentparticularly in microwave and ultrasound treated samples. While storage period causes the decrement in total phenoliccontent (TPC) and total flavonoid content of treated beveragesamples, but ultrasound processing showed greaterretention of TPC value up to 5.7% more than other techniquesduring storage. The similar trend was observed forantioxidant activity where the ultrasound treatment showedimproved free radicals (2,2-diphenyl-1-picrylhydrazyl and2,20-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)scavenging activities except ferric ion reducing antioxidantpower after 30 days of storage.