Application of Thermosonication Treatment in Processing and Production of High Quality and Safe-to-Drink Fruit Juices

Abdullah, Nik Rosli; Chin, Nyuk Ling

doi:10.1016/j.aaspro.2014.11.045

Cited by 42 publications

(49 citation statements)

References 52 publications

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“…Some articles addressed fruit juice processing (Echavarría and others ; Chen and others ; Evrendilek and others ; Abdullah and Chin ; Aneja and others ; Zinoviadou and others ; Koutchma and others ; Shah and others, ; Anaya‐Esparza and others ; Jiménez‐Sánchez and others ,b), but to the best of our knowledge no report gives a comprehensive picture of all available nonthermal technologies, as well as on the approaches to improve their effectiveness in different kind of products including fruit and vegetable juices, juice blends, smoothies, enriched and fermented beverages. This review covers researches on this topic in the last 5 to 10 y, with a particular emphasis on products derived from different botanical sources.…”

Section: Introductionmentioning

confidence: 99%

Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances

Bevilacqua

Petruzzi

Perricone

et al. 2017

Comp Rev Food Sci Food Safe

159

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In recent years, there has been a growing interest in the design of novel nonthermal processing systems that minimally modify sensory, nutritional, and functional properties of fruit and vegetable juices and beverages. The benefits of nonthermal treatments are strongly dependent on the food matrix. Thus, an understanding of the effects that these technologies exert on the properties of juices and beverages is important to design and optimize technological parameters to produce value‐added products. This review covers research on nonthermal electrical treatments, high pressure processing, ultrasound, radiation processing, inert gas treatments, cold plasma, and membrane processing. Advances towards optimization of processing conditions, and combined technologies approaches have been also extensively reviewed. This information could be useful to: (1) manage processing systems and optimize resources; (2) preserve nutritional value and organoleptic properties, and (3) provide processing conditions for validation of these technologies at the industrial scale.

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Section: Introductionmentioning

confidence: 99%

Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances

Bevilacqua

Petruzzi

Perricone

et al. 2017

Comp Rev Food Sci Food Safe

159

View full text Add to dashboard Cite

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“…Hence, TS increased the antioxidant activity due to the heat and cavitation conjunction. The ultrasonic Cavitation eliminated the dissolved oxygen, which influences AA stabilization, from the medium, delaying its degradation, eventually, getting higher AA concentration which consequently protected TFC compounds against free radicals (Abdullah & Chin, ; Aybastier, Işik, Şahin, & Demir, ; Cheng, Soh, Liew, & Teh, ). Regarding physicochemical properties, significant modifications were occurred in pH, TSS which might due to the resistance of the bacterium A. acidoterrestris as reported by Silva, Gibbs, Vieira, and Silva ().…”

Section: Resultsmentioning

confidence: 99%

Simultaneous optimization of Alicyclobacillus acidoterrestris reduction, pectin methylesterase inactivation, and bioactive compounds enhancement affected by thermosonication in orange juice

Wahia

Zhou

Sarpong

et al. 2019

J Food Process Preserv

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Thermosonication (TS) was applied to optimize the quality characteristics of orange juice and to inactivate Alicyclobacillus acidoterrestris vegetative cells using the Box–Behnken design by varying temperature (45–75°C), time (20–40 min), and frequency (20–60 kHz). Results from the response surface methodology showed that the optimal conditions for TS were 47°C, 30 min, and 20 kHz. The models generated were highly significant (p < .001) with the coefficient of determination of 0.986–0.996. The optimal conditions demonstrated high total phenolic contents (TPC) (490.85 mg GAE/100 ml), pectin methylesterase (PME) enzyme inactivation (94.77%) as well as low A. acidoterrestris vegetative cells’ load (1.00 log reduction). In addition, total flavonoids contents (38.50 mg/100 ml ER), ascorbic acid (441.70 mg/ml), color change ΔE (1.85), polyphenol oxidase enzyme (56%), and antioxidant capacity (FRAP, 107.33 g/100 ml AEAC, DPPH, 85.90%) of treated orange juice showed a significant (p < .05) difference compared to the control. Thus, TS significantly enhanced the quality of the natural orange juice. Practical applications The negative impact of Alicyclobacillus acidoterrestris is a major concern for the food industry. Reducing their amount in food by thermosonication is gaining much attention lately. This kind of green technology represents a quick, efficient, and economical substitute to improve the quality of fruit juices.

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“…It leads to various physical, chemical, and biochemical reactions increasing diffusion rates, dispersing aggregates or generating the breakdown of susceptible particles (Keenan et al, 2012a). Different authors agree that during cavitation, the formation of highly reactive radicals, such as OH· and H·, occurs, accelerating oxidation pathways (Abdullah, 2014). As a result, some alterations in the sonicated products such as offflavor production, molecule structure modifications, degradation of bioactive compounds and metallic taste are caused (Keenan et al, 2012).…”

Section: Carotenoid Profilementioning

confidence: 99%

“…In this respect, ultrasound (US) technology has received special attention because it can be cheap, simple, environmental-friendly, and effective treatment in extending shelf-life of beverages, particularly when it is combined with mild heat (thermosonication) (Abdullah, 2014). Some authors have demonstrated that US processing caused minimal impact on quality parameters and great retention of health related compounds in orange, guava, and strawberry juices, purple cactus pear, and soymilk (Abdullah, 2014;Cheng et al, 2014;Fahmi et al, 2012;Sakhale et al, 2012;Ribeiro et al, 2014;Chauhan and Patil, 2013). However, information about the effects of US treatment together with the application of mild heat on physicochemical properties and health-related compounds of mango smoothies is not available.…”

Section: Introductionmentioning

confidence: 99%

Changes in Bioactive Compounds Concentration and Physicochemical Properties of Mango Smoothies Treated by Ultrasound

Morales¹

2017

Rev.Mex.Ing.Quim.

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G. Inei-Shizukawa, H. A. Velasco-Bedrán, G. F. Gutiérrez-López and H. Hernández-Sánchez Ingeniería de procesos / Process engineering 271 Localización de una planta industrial: Revisión crítica y adecuación de los criterios empleados en esta decisión (Plant site selection: Critical review and adequation criteria used in this decision) J.R. Medina, R.L. Romero y G.A. Pérez CHANGES IN BIOACTIVE COMPOUNDS CONCENTRATION AND PHYSICOCHEMICAL PROPERTIES OF MANGO SMOOTHIES TREATED BY ULTRASOUND CAMBIOS EN LA CONCENTRACIÓN DE COMPUESTOS BIOACTIVOS Y PROPIEDADES FÍSICO-QUÍMICAS DE BATIDOS DE MANGO TRATADOS CON ULTRASONIDO AbstractMango smoothies prepared with whole milk (WM-MS) or soymilk (SM-MS) were processed by ultrasound (400 W, 24 kHz, 100 µm amplitude for 20 min at 35 and 55°C) in order to evaluate the effects on physicochemical parameters (pH, total soluble solids, and total acidity) and bioactive compounds content (carotenoids and isoflavones). Regardless of the temperature applied and the milk used in the formulation, significant changes in physicochemical parameters were observed in sonicated smoothies. While the pH slightly decreased from 5.58 to 5.45 (WM-MS) and 5.64 to 5.59 (SM-MS), total soluble solids and acidity augmented approximately 5 -6 % and 3 -5 %, respectively. Carotenoid concentration significantly diminished in sonicated smoothies, observing higher degradation in the SM-MS (58 %) than in the WM-MS (40 %) when treated at 55°C. Otherwise, a significant increase in total isoflavone content (6 %) was detected in SM-MS after processing. Additionally, higher aglycone than glucoside concentration was detected in sonicated SM-MS. The application of ultrasound combined with mild heat treatment in mango smoothies induces physical and chemical changes that can modify their bioactive compound profile. Keywords: ultrasound, fruit-based smoothies, carotenoids, isoflavones. ResumenSe elaboraron dos batidos de mango con leche entera (WM-MS) o leche de soya (SM-MS), los cuales fueron procesados con ultrasonido (400 W, 24 kHz, 100 µm de amplitud durante 20 min a 35 y 55°C) para evaluar el efecto sobre sus propiedades fisicoquímicas (pH, contenido de sólidos solubles, acidez total) y concentración de compuestos bioactivos (carotenoides e isoflavonas). Después del tratamiento e independientemente de la leche utilizada en la formulación, se observó que los valores de pH disminuyeron ligeramente de 5.58 a 5.45 (WM-MS) y de 5.64 a 5.59 (SM-MS); mientras que el contenido de solidos solubles y la acidez total incrementaron 5 -6 % y 3 -5 %, respectivamente. La concentración de carotenoides se redujo significativamente después del ultrasonido, con una mayor degradación en el SM-MS (58 %) que en el WM-MS (40 %). Por el contrario, el contenido total de isoflavonas aumentó significativamente (6 %) en el SM-MS sonicado. Además, el SM-MS tuvo mayor contenido de formas agliconas que de formas glucosídicas después del tratamiento. La aplicación de ultrasonido combinado con temperaturas medias en smoothies de mango produce cambi...

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Application of Thermosonication Treatment in Processing and Production of High Quality and Safe-to-Drink Fruit Juices

Cited by 42 publications

References 52 publications

Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances

Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances

Simultaneous optimization of Alicyclobacillus acidoterrestris reduction, pectin methylesterase inactivation, and bioactive compounds enhancement affected by thermosonication in orange juice

Changes in Bioactive Compounds Concentration and Physicochemical Properties of Mango Smoothies Treated by Ultrasound

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