An Overview of Effects Induced by Pasteurization and High-Power Ultrasound Treatment on the Quality of Red Grape Juice

Margean, Alina; Lupu, Mirabela Ioana; Alexa, Ersilia; Padureanu, Vasile; Canja, Cristina Maria; Cocan, Ileana; Negrea, Monica; Gavrilă, Cristinel

doi:10.3390/molecules25071669

Cited by 41 publications

(31 citation statements)

References 51 publications

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“…A recent study highlighted the effect of US on phenolic compounds (Erte et al, 2021). Similarly, the application of US to grapes during juice production caused the accumulation of phenolic substances (Margean et al, 2020).…”

Section: Ultrasound Irradiation Of Grapes 1333mentioning

confidence: 99%

Ultrasound irradiation of grapes: effect on the anthocyanin profile of “Isabella” juice

Comarella¹,

Treptow

Oliveira

et al. 2021

BFJ

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PurposeThe aim of this study was to evaluate the effect of ultrasound (US) treatment on the postharvest of “Isabella” grapes and the consistency of the obtained results regarding the composition of anthocyanins in grape juice over three successive harvest years using a combination of analytical techniques.Design/methodology/approachJuices produced from “Isabella” grapes sonicated for different durations (3, 5, 7 and 10 min) were analysed. The grapes were harvested and sonicated in 2013, 2014 and 2015, and each treated sample was stored for 1, 3 and 5 days in order to verify the time necessary for the development of the US response. The juices were analysed through physicochemical analysis (total monomeric anthocyanins). The anthocyanin profiles were quantified and identified using high performance liquid chromatography coupled to photodiode array and mass spectrometry detectors (HPLC-PDA-MSn).FindingsThe results demonstrated the potential of US in improving the quality of grape juice. In all three harvests, it was observed that the treatments were effective in increasing the concentration of anthocyanins. For the 2013 harvest, the application of US for 5 min led to a 103% increase in juice pigments. However, the US response profile varied among the three harvests, indicating that the US effect was influenced by the ripening conditions of the fruit. In total, 33 anthocyanins were identified in the grape juice. For the first time, peonidin-3-p-coumaroyl glucoside-5-glucoside was identified in “Isabella” juice.Originality/valueThe results of this study validated US treatment as a simple and effective physical method that can be used as an alternative technology for improving the general quality of products such as juice by increasing the pigment concentrations that are linked to the colour and antioxidant potential of drinks. Moreover, the results demonstrate that US treatment may be less effective in the case of a sample with distinct phenolic maturation.

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Section: Ultrasound Irradiation Of Grapes 1333mentioning

confidence: 99%

Ultrasound irradiation of grapes: effect on the anthocyanin profile of “Isabella” juice

Comarella¹,

Treptow

Oliveira

et al. 2021

BFJ

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show abstract

“…A few other studies have suggested that ultrasound is very useful for enhanced extraction of valuable compounds from plant materials [ 17 , 18 ]. A potentially promising application of ultrasound is in the field of juice processing, as it could improve nutrients content and facilitate preservation [ 19 ]. Sonication treatment of juice could enhance the amount of phenolic compounds in the case of some fruits, like pitch, grapefruit or strawberry [ 20 , 21 , 22 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Ultrasound and Enzymatic Mash Treatment on Bioactive Compounds and Antioxidant Capacity of Black, Red and White Currant Juices

Kidoń

Narasimhan

2022

Molecules

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Ultrasound treatment is recognized as a potential technique for improvement in the nutritional values of fruit juices. This study was initiated with the objective of evaluating bioactive compounds and some important quality parameters of black (BC), red (RC) and white (WC) currant juices obtained from fruit mash preliminarily treated by enzymes combined with ultrasound. Individual and total phenolic content (TPC), anthocyanins, color parameters, ascorbic acid, antioxidant capacity (TEAC), juice yield, pH, titratable acidity, and soluble solids were investigated. Significant increases in the levels of TPC and antioxidant capacity of sonicated samples were observed. However, ultrasound treatment had no effect on individual phenolic compounds of juices. Sonication of mash before juice pressing did not cause any noticeable changes in ascorbic acid content. Only in the case of WC was an increase in content of vitamin C noticed. The color of juices obtained after treatment was similar to the control sample. It was demonstrated that enzymatic combined with ultrasound treatment of mash for different colored currant fruit did not have any dismissive effect and could even improve some parameters of the juice obtained.

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“…Like the results of our study, other authors confirmed the decrease in pH after pasteurisation. The pH after pasteurisation decreases, but the soluble solid and titratable acid concentration may increase (Margean et al, 2020). Pasteurised fruit juice should have lower pH than un-pasteurised juices because juice without thermal treatment can be with some pathogens (Aadil et al, 2002).…”

Section: Discussionmentioning

confidence: 99%

Influence of Different Coffee Brewing Methods on the Biochemical Composition of Fruit Juice and Coffee Drink

Kārkliņa

Kampuse

2021

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

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A fruit juice and coffee drink is an interesting combination that provides the necessary bioactive compounds and caffeine for the whole day. The coffee brewing method changes not only the amount of caffeine but also the taste of fruit juice and coffee drink. The least bitter taste is felt in cold brewed coffee, making it an ideal ingredient for a fruit juice and coffee drink. The aim of this study was to evaluate the influence of preparing technologies for creating an innovative fruit juice and coffee drink with a high content of bioactive compounds. Four different types of medium-roasted “Lofbergs” coffee beans were compared, as well as two brewing techniques: French press (hot coffee) and cold-brew. Concentration of vitamin C, pH, soluble solids content, titratable acids, total phenol content, DPPH antiradical activity, and sensory analyses were determined for all prepared samples. Concentration of vitamin C in juice with coffee was from 10.36 to 22.60 mg·100 g−1, and the highest vitamin C concentration was preserved in the pasteurised juice and coffee drink with cold-brew coffee preparation technique. Concentration of soluble solids was from 12.3 to 12.6%, titratable acids from 0.79 to 0.87%, pH from 2.68 to 2.88, total phenols from 54.31 to 129.26 mg·100 g−1, and the highest total phenol concentration was obtained in the pasteurised fruit and coffee drink with smooth and sweet coffee beans prepared using the cold-brew technique. DPPH antiradical activity was from 126.24 to 177.89 mg·100 g−1 in the tested samples, and the highest DPPH antiradical activity was detected in the pasteurised fruit and coffee drink with sweet and nutty coffee beans prepared with cold-brew technique. The best sensory profile was for coffee and juice drinks with “Lofbergs” Medium roast Fruity and Velvety Rwanda coffee beans and “Lofbergs” Medium roast prepared with cold-brew technology.

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An Overview of Effects Induced by Pasteurization and High-Power Ultrasound Treatment on the Quality of Red Grape Juice

Cited by 41 publications

References 51 publications

Ultrasound irradiation of grapes: effect on the anthocyanin profile of “Isabella” juice

Ultrasound irradiation of grapes: effect on the anthocyanin profile of “Isabella” juice

Effect of Ultrasound and Enzymatic Mash Treatment on Bioactive Compounds and Antioxidant Capacity of Black, Red and White Currant Juices

Influence of Different Coffee Brewing Methods on the Biochemical Composition of Fruit Juice and Coffee Drink

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