Effect of Ultrasonic, Thermal and Enzymatic Treatment of Mash on Yield and Content of Bioactive Compounds in Strawberry Juice

Strawberries are rich in bioactive compounds that may be of health importance. The technological process often significantly reduces the content such product. study aimed to compare effect enzymatic, ultrasonic and thermal mash treatment on ascorbic acid, anthocyanins, phenolic antioxidant activity strawberry juice. In addition, increased temperature assisting use a vacuum for short period remove air from during pectinolysis was investigated. A significant increase efficiency juice pressing obtained enzymatic (by 40%), thermosonication (16%). It found applied methods yield different results depending tested compounds. case anthocyanin, most effective method thermosonication, which contributed 40% their content. resulted two-fold treated (regardless used) higher than samples untreated mash. correlation (r = 0.77) noted between capacity non-anthocyanin compound juices.