Effect of sonication on the quality attributes of juçara, banana and strawberry smoothie

Ribeiro, L. O.; Brígida, Ana Iraidy S.; Freitas‐Sá, Daniela De Grandi Castro; Carvalho, Carlos Wanderlei Piler de; Silva, Janine Passos Lima; Freitas, Suely Pereira

doi:10.1007/s13197-019-03998-x

Cited by 9 publications

(3 citation statements)

References 18 publications

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“…The k values of both thermally treated and sonicated samples decreased, while n values increased. The n value of sonicated samples was lower than the thermal treated ones (Ribeiro et al, 2019). Slightly higher apparent viscosity values were observed for high pressurized orange juice compared to thermally treated one immediately after processing by Polydera et al (2005).…”

Section: Thermal Vs Non‐thermal Treatments In Terms Of Rheological Pr...mentioning

confidence: 99%

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Rheological properties of thermally or non‐thermally treated juice/nectar/puree: A review

Dündar

Akyıldız

2022

Food Processing Preservation

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Determining and controlling the changes in rheological properties are essential for estimating the quality characteristics of the final product and production cost. The effects of different treatments (conventional‐thermal, microwave, ohmic heating, pressure‐based‐treatments, pulsed electric field, ultrasound, gamma irradiation, UV‐light, addition of components, and ozone application) applied to fruit juice/nectar/puree on some rheological properties of products were systematically summarized with this review. Also, the general effect of each individual thermal or non‐thermal thermal technology on rheological properties and the causes of these changes were discussed. The effect of ultrasound on the rheological properties changes during treatment time in many juices, while viscosities of juices increase after most pressure based treatments. Although the matrix or even fruit cultivar significantly effects the change of rheological parameters after the treatments, some treatments have affected the particular rheological properties of fruit juice/nectar/puree similarly to pressure‐based treatments. Novelty Impact Statement The review reveals the relationship between thermal/non‐thermal processing and rheological properties of different fruit/vegetable products (juice, nectar, puree), and gives ideas, especially to process designers, and also points out the chance to reduce cost of processing. While the viscosity changes during the ultrasound process, the effect of ultrasound on juice/puree viscosity after treatment cannot be generalized to all fruits and vegetables. On the oher hand, pressure‐based technologies generally increase the viscosity of juice.

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Section: Thermal Vs Non‐thermal Treatments In Terms Of Rheological Pr...mentioning

confidence: 99%

“…Smoothies treated thermal treatment and sonication (different amplitude levels 24.4-61.0 μm for processing times 3-10 min) exhibited shear thinning behavior. A decreased apparent viscosity and change in particle size distribution was a processing function (Ribeiro et al, 2019).…”

Section: Ultrasoundmentioning

confidence: 99%

Rheological properties of thermally or non‐thermally treated juice/nectar/puree: A review

Dündar

Akyıldız

2022

Food Processing Preservation

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“…From an industrial point of view, a less viscous liquid should behave better under this process. For instance, 147 W US treatment for 2 min affected the viscosity of a fruit smoothie and even achieved the maximum retention of anthocyanin (99%) [30]. In addition, other authors [31] have reported that ultrasound treatment was able to retain ascorbic acid (84-91%) content even more than using pulsed electric fields (PEF) (80-83%).…”

Section: Ultrasoundsmentioning

confidence: 99%

Phytochemical Fortification in Fruit and Vegetable Beverages with Green Technologies

Artés–Hernández

Castillejo

Martínez-Zamora

et al. 2021

Foods

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Background: Phytochemical, bioactive and nutraceutical compounds are terms usually found in the scientific literature related to natural compounds found in plants linked to health-promoting properties. Fruit and vegetable beverages (mainly juice and smoothies) are a convenient strategy to enhance the consumption of horticultural commodities, with the possibility of being fortified with plant byproducts to enhance the content of bioactive compounds. Objective: This review aims to analyse the different green technologies applied in beverage processing with a fortification effect on their health promoting compounds. Results: Fortification can be performed by several strategies, including physical elicitors (e.g., processing technologies), plant/algae extract supplementation, and fermentation with probiotics, among others. Thermal processing technologies are conventionally used to ensure the preservation of food safety with a long shelf life, but this frequently reduces nutritional and sensory quality. However, green non-thermal technologies (e.g., UV, high-pressure processing, pulsed electric fields, ultrasounds, cold plasma, etc.) are being widely investigated in order to reduce costs and make possible more sustainable production processes without affecting the nutritional and sensory quality of beverages. Conclusions: Such green processing technologies may enhance the content of phytochemical compounds through improvement of their extraction/bioaccessibility and/or different biosynthetic reactions that occurred during processing.

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Thermosonication parameter effects on physicochemical changes, microbial and enzymatic inactivation of fruit smoothie

et al. 2019

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Effect of sonication on the quality attributes of juçara, banana and strawberry smoothie

Cited by 9 publications

References 18 publications

Rheological properties of thermally or non‐thermally treated juice/nectar/puree: A review

Rheological properties of thermally or non‐thermally treated juice/nectar/puree: A review

Phytochemical Fortification in Fruit and Vegetable Beverages with Green Technologies

Thermosonication parameter effects on physicochemical changes, microbial and enzymatic inactivation of fruit smoothie

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