Effect of sonication on soursop juice quality

The aim was to investigate the influence of high‐power ultrasound treatment (HPU) on polyphenolic stability and antioxidant capacity in cloudy apple juice during 7 days of storage at 4°C. HPU (100 W, 30 kHz frequency) was operated at: (i) amplitude 40 versus 80%, (ii) the probe diameter 7 versus 10 mm, and (iii) treatment time of 3, 6, and 9 min. Total phenols (TP), total flavan‐3‐ols (TFL), and in vitro antioxidant capacity (DPPH and FRAP) were determined spectrophotometrically. Findings revealed that HPU significantly decreased TP, TFL, and antioxidant capacity in the samples. However, results indicated that examined sonication parameters, represented as the probe diameter and treatment time, significantly contributed to the stability of TFL. With respect to shelf‐life, the greatest stability of both, polyphenols and antioxidant capacity, was observed in all un‐treated samples, whereas significant lower amounts of TP, TFL, DPPH, and FRAP were found in sonicated samples. Practical applications The global fruit juice market is constantly growing due to the increased consumer preferences toward healthier foods. Consumption of fruit juices, like cloudy apple juice, is a convenient way to get more servings of fruits per day for increased health benefits from dieting. Thermal processing of this juice may negatively influence the nutritive and biological value, so high‐power ultrasound technology (e.g., nonthermal processing), could be useful tool to ensure stability during cold storage. Therefore, enhanced phenolic and antioxidant stability obtained with innovative nonthermal approach is directly related with economic and nutritive cost‐benefits of industrial processing.

Section: Resultsmentioning

confidence: 99%

Section: The Effect Of Ultrasound On the Stability Of Total Phenolsmentioning

confidence: 99%

High‐power ultrasound altered the polyphenolic content and antioxidant capacity in cloudy apple juice during storage

Kovačević

Bilobrk

Buntić

et al. 2019

“…The values appeared in Table , demonstrated that TS inactivated PPO enzymes up to 56.17% in comparison to the untreated juice ( p < .05). This is not only due to simple changes in the active site, but also to the whole adjustment in the PPO enzyme structure as suggested by several authors (Dias et al, ; Fonteles et al, ). Antioxidant activity, TFC, and AA of thermo‐ultrasonicated juices were higher than the control sample ( p < .05).…”

Section: Resultsmentioning

confidence: 81%

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

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.

“…Fonteles et al (), who evaluated the effect of ultrasound of the power intensity (75, 226 y 376 W cm −2 , 1.3 cm diameter probe tip) and the time of processing (2 to 10 min) on the quality parameters in cantaloupe juice, observed a reduction in the polyphenolic compounds in all the treatments, reaching up to 30%. Dias et al () found that 3 min of processing and intensity of ultrasound of 330 W cm −2 , 1.3 cm diameter probe tip on juice of soursop, presented a decrease of 31% in the polyphenolic content. Rawson et al () proposed a chemical reaction mechanism for bioactive compounds degradation.…”

Section: Discussionmentioning

confidence: 99%

“…The enzyme inactivation of PPO by ultrasound is the result of protein denaturalization either for the shear stress resulted from the formation and collapse of the cavitation bubbles or due to the free radicals, formed during the sonolysis of the water (Başlar & Ertugay, ; Islam, Zhang, & Adhikari, ). Dias et al () evaluated the enzyme inactivation of PPO by ultrasound in soursop juice and they observed a residual activity of 85% in processed samples for 9 min at the intensity of 330 W cm −2 . The increment in the PPO activity with a short time of processing could be due to that at the beginning of the treatment, the ultrasound induces the breaking cell, causing that the intracellular enzyme to be released into the liquid medium, increasing the enzymatic activity (O'Donnell, Tiwari, Bourke, & Cullen, ).…”

Section: Discussionmentioning

confidence: 99%

Ultrasound in orange sweet potato juice: Bioactive compounds, antioxidant activity, and enzymatic inactivation

Ríos-Romero

Ochoa-Martínez

Morales‐Castro

et al. 2018

Orange flesh sweet potato contains bioactive compounds which have nutritional and health‐protective values. The aim of this investigation was to evaluate the impact of ultrasound treatment in orange sweet potato juice on physicochemical parameters, β‐carotene, total phenolic, antioxidant activity (ORAC and ferric thiocyanate), polyphenol oxidase, and peroxidase activity. The juice was sonicated for 2, 4, 6, 8, and 10 min, with ultrasonic intensity of 0.24 and 0.66 W cm−2. The sonicated juice showed an increase of β‐carotene content (57%) and a decrease in the percentage of total polyphenol content with values between 4.88 and 14.25%. The antioxidant activity by ORAC was 29.55 µmol TROLOX equivalent mL−1 and the inhibition of linoleic acid oxidation was higher than 94%. Ultrasound treatment showed inactivation of 28.38 and 46.28% for polyphenol oxidase and peroxidase, respectively. Ultrasound technology allowed the achievement of a sweet potato quality juice without compromising the retention of antioxidant compounds. Practical applications Orange fresh sweet potato has minimal industrialization in México. In general there is lack of knowledge about the functional properties that this product may have. This research presents a preprocessing option for the sweet potato that allows the greater extraction and conservation of its bioactive components, such as β‐carotene. Likewise, the potential benefit of sweet potato juice can be obtained by combining it with other juices to increase its palatability and to develop more functional and nutritious products. Once combined the juices they should be subjected to a thermal processing to inactivate enzymes and to extend the shelf life.