Improving the antioxidant functionality of Citrus junos Tanaka (yuzu) fruit juice by underwater shockwave pretreatment

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Improving the antioxidant functionality of Citrus junos Tanaka (yuzu) fruit juice by underwater shockwave pretreatment

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作者：Eisuke Kuraya^a ; ^{kuraya@okinawa-ct.ac.jp" class="auth_mail" title="E-mail the corresponding author} ; Shina Nakada^a ; ^{shina.nakada@gmail.com" class="auth_mail" title="E-mail the corresponding author} ; Akiko Touyama^a ; ^{touyama@okinawa-ct.ac.jp" class="auth_mail" title="E-mail the corresponding author} ; Shigeru Itoh^b ; ^{itoh_lab@okinawa-ct.ac.jp" class="auth_mail" title="E-mail the corresponding author}
关键词：Citrus junos Tanaka (yuzu) juice ; Underwater shockwave ; Antioxidant activity ; Oxygen radical absorbance capacity
刊名：Food Chemistry
出版年：2017
出版时间：1 February 2017
年：2017
卷：216
期：Complete
页码：123-129
全文大小：980 K

文摘

•: The functional compounds in Citrus junos Tanaka (yuzu) were evaluated.
•: Underwater shockwave pretreatment affected the functionality of yuzu juice.
•: The flavanone glycoside content and oxygen radical absorbance capacity increased.
•: The proposed treatment method improved the antioxidant functionality of yuzu juice.

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