Impact of Thermal, Ultrasonication, and Thermosonication Processes on the Quality Profile of Watermelon-Beetroot Juice Blend: A Comparative Study

Table 3

Impact of different experiments on TPC, TFC, AA, DPPH, and TAC of watermelon-beetroot juice blend.

Experiments	TPC (μg GAE/g)	TFC (μg CE/g)	AA content (mg/100 mL)	DPPH (%)	TAC (μg AAE/g)
	^b	^b	^c	^b	^b
	^a	^a	^a	^a	^a
	^e	^e	^e	^e	^e
	^f	^f	^f	^f	^f
	^d	^d	^d	^d	^d
	^c	^c	^b	^c	^c

Note: The different letters (a–f) in the similar column indicated the notable difference in treatment results. Abbreviations: : control juice; : thermal treatment (100°C, 4 min); : US (25 kHz, 5 min, and 25°C); : US (25 kHz, 10 min, and 25°C); : TS (25 kHz, 5 min, and 40°C); : TS (25 kHz, 10 min, and 50°C).