Ultrasonic-Assisted Production and Shelf-Life Assessment of Functional Beverage from Purple Rice (Oryza sativa L.)
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Abstract
Finding a new antioxidant-enriched source and understanding a non-thermal technique for functional beverage production is required to expand the range of new functional beverages and enhance their quality. The effects of various parameters of ultrasonic-assisted production (UAP) from purple rice, including the solid-liquid ratio (1:1, 1:2, 1:3, and 1:4.), treatment temperature (30, 40, 50, 60, 70, and 80°C) and treatment time (10, 20, 30, 40, 50 and 60 min) on total anthocyanin content were determined. A comparison between the yield of total anthocyanin obtained by the traditional and ultrasonication methods was performed. Kinetic reaction and coefficient temperature (Q10) were also employed to predict the shelf life of purple rice beverages. Based on our findings, using UAP with the solid-liquid ratio of 1:2 at 60°C for 30 min was the most favorable condition for achieving the highest yield of total anthocyanin with the shortest treatment time. The yield of total anthocyanin in purple rice beverages produced using ultrasonication was 4 times higher than that of traditional methods. The second-order reaction was the best model to describe anthocyanin degradation during storage at temperatures 35-55°C. The predicted half-life of anthocyanin at 5, 15, and 25°C were 397.68, 44.35, and 5.73 days, respectively. The predicted shelf-life calculated using the average Q10 value of 1.415 were 12, 9, and 6 days at 5, 15, and 25°C, respectively.
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