Effects of Ultrasound Processing on Physicochemical Parameters, Antioxidants, and Color Quality of Bayberry Juice

Table 2

Effects of TP treatment on the quality of bayberry juice.

Key parameter		Control	TP
Monomeric anthocyanins		27.65 ± 0.51a	23.06 ± 0.68b
Polymeric color	CD	2.56 ± 0.12a	2.41 ± 0.04a
	PC	0.27 ± 0.01a	0.38 ± 0.01b
	PPC	10.55 ± 0.12a	15.77 ± 0.05b
Ascorbic acid		22.82 ± 0.57a	17.08 ± 0.24b
Antioxidant activity		193.19 ± 4.56a	174.78 ± 5.65b
HMF		0.016 ± 0.001a	0.032 ± 0.001b
SOD activity		237.73 ± 8.41a	102.75 ± 2.88b

All data are expressed as mean ± SD (n = 6). Monomeric anthocyanins, ascorbic acid, and HMF are expressed as mg/100 mL. Total phenols are expressed as mg GAE/100 mL. Antioxidant activity is expressed as mg TE/100 mL. SOD activity is expressed as U·mL⁻¹. Values with different letters are significantly different ().