Combined effect of microwave and ultrasonication treatments on the quality and stability of sugarcane juice during cold storage

Zia, Sania; Khan, Moazzam Rafiq; Zeng, Xin‐An; Sehrish,; Shabbir, Muhammad Asim; Aadil, Rana Muhammad

doi:10.1111/ijfs.14167

Cited by 69 publications

(48 citation statements)

References 42 publications

(57 reference statements)

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“…Color is an important aspect which is very effective on consumer decision and make people know several different attributes associated with food product, such as ripeness degree in fruit and vegetable (Aadil, Zeng, Han, & Sun, 2013;Zia, Khan, Zeng, Shabbir, & Aadil, 2019 Note: a-g Treatment means showed the effect of different treatments for the same day are not significantly different (p < .05).…”

Section: Color Analysismentioning

confidence: 99%

Comparison of chemical, physical, and ultrasound treatments on the shelf life of fresh‐cut quince fruit ( Cydonia oblonga Mill.)

Yıldız

İzli

Aadil

2019

J Food Process Preserv

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The study was conducted to examine the effect of chemical treatment (ascorbic acid and calcium chloride), physical treatment (water bath at 65 °C), and ultrasound (US) in ultrasonic bath for the prevention of enzymatic browning of fresh‐cut quince slices during 14 days of storage. The treated quince slices were analyzed in terms of color, polyphenol oxidase, and pectin methyl esterase activity, bioactive compounds, sensory, and microbial analysis. The results showed that US treatment inhibited (p < .05) the growth of bacteria, mold, and yeast in fresh‐cut quince slices during 4 °C storage. The US‐treated slices showed a significant (p < .05) improvements in bioactive compounds as well as improved physical properties as compared to all other treatments. Similarly, US‐treated samples showed the best color values with the lowest value of enzyme activities showing less enzymatic browning. Moreover, the findings showed that the lowest score for decay and off‐odor were obtained for the quinces treated with US. Practical applications A significant improvement in the quality of US‐treated fresh‐cut quinces with the comparison of other chemical and physical treatments was achieved. This study will contribute a novel method to develop US‐treated fresh‐cut fruit and vegetables with an enhanced product quality and extended shelf life. In overall, processing of fresh‐cut quince fruit with a US treatment might be applied to get a high‐quality and browning‐free product.

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Section: Color Analysismentioning

confidence: 99%

Comparison of chemical, physical, and ultrasound treatments on the shelf life of fresh‐cut quince fruit ( Cydonia oblonga Mill.)

Yıldız

İzli

Aadil

2019

J Food Process Preserv

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“…But novel technologies (PEF and US) require very low operating energy and accelerate the processes (Siddeeg et al., 2019b), improve the quality of products, and eliminate or reduce disadvantageous impacts on the environment (Ahmad et al., 2019; Manzoor et al., 2019b; Zhang, Wang, Zeng, Han, & Brennan, 2019). These nonthermal techniques ensure a notable decrease in microbial activity, higher shelf life and safe consumption of food products (Ahmed et al., 2019; Zia, Khan, Zeng, Shabbir, & Aadil, 2019). Currently, US and PEF are being used for the preservation of fruits and vegetable juices (Khandpur & Gogate, 2016).…”

Section: Introductionmentioning

confidence: 99%

Novel processing techniques and spinach juice: Quality and safety improvements

Manzoor

Ahmed

Ahmad

et al. 2020

Journal of Food Science

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In this study, the combined effect of ultrasound (US) and pulsed electric field (PEF) techniques was analyzed for the quality improvement and microbial safety of spinach juice. The spinach juice was treated with US at frequency of 40 kHz, radiating power of 200 W below 30 ± 2°C temperature for 21 min in ultrasonic bath cleaner, and PEF treatment (pulse frequency: 1 kHz, flow rate: 60 mL/min, temperature: 30 ± 2°C, time: 335 µs, electric field strength 9 kV/cm) was done. In results, the combined (US-PEF) treatment attained the highest value of minerals and total free amino acids as compared to US or PEF treatment alone. US-PEF treatment significantly reduced the total plate count (3.83 to 1.97 log CFU/mL), E. coli/Coliform (1.90 to 0.75 log CFU/mL) and yeast and mold (4.23 to 2.22 log CFU/mL). Fouriertransform infrared spectroscopy (FT-IR) spectra showed that all nonthermal treatments led to a higher concentration of carbonyl compounds rather generate new carbonyl compounds. US-PEF treatment significantly reduced the particle size. The rheology of spinach juice was drastically changed by all nonthermal techniques, indicating non-Newtonian modal accompanied by a decrease of consistency index (K), apparent viscosity (η), and increase of flow behavior (n). Overall, the improved quality of spinach juice shows the suitability of both technologies for industrial applications despite the variations in rheological properties.Practical Application: Nowadays, nonthermal technologies like US and PEF are being used to enhance the nutritional quality and stability of different fruits and vegetable juices. The current research shows that US-PEF application can enhance the free amino acids and mineral contents while significantly decrease microbial activities and particle size. The rheology of spinach juice can be dramatically changed, through the reduction of consistency index (K), apparent viscosity (η) and elevation of flow behavior (n). The results of this research proposed that US-PEF treatment can be a more suitable nonthermal application to enhance the quality of spinach juice at an industrial scale.

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“…Ultrasound treatment is one of the non‐thermal processing techniques which has the ability to disrupt the microbial cells through high pressure, temperature, and shear produced by cavitation. It has been proved effective against resistant pathogenic contaminants in fruit juices (Ahmad et al, ; Manzoor, Zeng, et al, ; Zia et al, ). The effectiveness of ultra‐sonication might be enhanced using it in combination with heat (thermo‐ultrasound) resulting better effect on microbial inactivation than alone (Aadil, Han, et al, ; Aadil et al, ).…”

Section: Introductionmentioning

confidence: 99%

Assessing the impact of ultra‐sonication and thermo‐ultrasound on antioxidant indices and polyphenolic profile of apple‐grape juice blend

Aadil

Khalil

Khalid

et al. 2020

J Food Process Preserv

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Apple-grape juice blend (50:50) were subjected to blanching (thermal), high temperature-short time (72°C: 15 s), ultra-sonication (5 & 10 min), thermo-ultrasound (5 min, 40°C; 10 min, 40°C), and thermo-ultrasound (5 min, 50°C; 10 min, 50°C) and were compared to control treatment for the antioxidant indices. Furthermore, one best treatment each from ultra-sonication (10 min), thermo-ultrasound at 40°C (5 min), and thermoultrasound at 50°C (5 min) was analyzed through high performance liquid chromatography diode array detector (HPLC-DAD) for the quantification of individual phenolic acids, flavanols, stilbenes, and anthocyanins. Polyphenolic profile (HPLC-DAD) of apple-grape juice blends treated with ultra-sonicated (10 min), thermo-ultrasound (5 min; 40°C), and thermo-ultrasound (5 min: 50°C), resulted in identification of 23 polyphenols (9 phenolic acids; 6 flavanols; 1 stilbene; 7 anthocyanins). Results of HPLC characterization revealed a significant (p < .05) effect of tested treatments on all the polyphenols. Among phenolic acids, chlorogenic acid was observed to be highest (422.12 mg/L) in ultra-sonicated juice blend (T U-10 :10 min) followed by caftaric, gallic, syringic, vanillic, caffeic, ferulic, and cinnamic acids. While, content of resveratrol (stilbene), epigallocatechin gallate (flavanol), and Malvidin 3, 5-diglucoside (anthocyanin) were also found to be maximum (33.08, 386.32, and 70.25 mg/L, respectively) in ultra-sonicated (10 min) apple-grape juice blend samples. Keeping in view the polyphenolic profile and consumer preferences, ultra-sonication could be employed industrially as an alternative substitute of thermal processing techniques to enhance the quality of apple-grape juice blend.Practical application: For years, several nonthermal techniques are used for the preservation and quality improvement of fresh juices mainly by preventing the microorganisms and enzymes. Among these technique, single nonthermal treatment has a capacity to reduce the amount of microorganism and enzymes while a combined technique such as thermo-ultrasound has a better effect than single treatment, which have been investigated in this study. Therefore, this article would encourage the juice industrialists by applying these techniques for commercialization of juice and juice products in a more effectual manner.

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Combined effect of microwave and ultrasonication treatments on the quality and stability of sugarcane juice during cold storage

Cited by 69 publications

References 42 publications

Comparison of chemical, physical, and ultrasound treatments on the shelf life of fresh‐cut quince fruit ( Cydonia oblonga Mill.)

Comparison of chemical, physical, and ultrasound treatments on the shelf life of fresh‐cut quince fruit ( Cydonia oblonga Mill.)

Novel processing techniques and spinach juice: Quality and safety improvements

Assessing the impact of ultra‐sonication and thermo‐ultrasound on antioxidant indices and polyphenolic profile of apple‐grape juice blend

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