Enhancement of phenolic compounds in vanilla curing with the application of UVC light, microwaves and ultrasound

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-08-27 DOI:10.1007/s13197-024-06061-6

Oscar Antonio-Gutiérrez, Rodolfo Solano, Luicita Lagunez-Rivera

引用次数: 0

Abstract

UVC light effect on phenolic compounds in vanilla pods is analyzed for the first time.

The pods showed a significant increase in total phenolic compounds with the 2.16 J/m² dose.

Microwaves and ultrasound increased total phenolic compounds during vanilla curing.

A uniform and controlled curing process is obtained with the proposed methodology.

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利用紫外线、微波和超声波提高香草固化过程中酚类化合物的含量

首次分析了紫外线对香草豆荚中酚类化合物的影响。微波和超声波可增加香草固化过程中的酚类化合物总量。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Science and Technology

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期刊介绍： The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.