Abstract:The objective of this study was to determine the combined usage possibilities of ultraviolet (UV) and ultrasonic (US) processes in the pasteurization of pomegranate juice. For this purpose, UV, US, and combined UV+US pasteurization of pomegranate juice were optimized using experimental designs, such as the Central Composite Design (CCD) and Factorial Design (FD), and compared with the conventional pasteurization process. Total phenolic content (TPC), color a*, water-soluble dry matter (°Brix), turbidity, antho… Show more
“…Therefore, the natural colour of the juice is maintained. Similar trend has been reported in case of mango juice and pomegranate juice [58] , [7] . Fig.…”
“…Therefore, the natural colour of the juice is maintained. Similar trend has been reported in case of mango juice and pomegranate juice [58] , [7] . Fig.…”
“…Similarly, Alabdali et al. (2020) reported a loss of 18% in TPC after thermal pasteurization at 72°C for 15 s. Total phenols in the heat‐treated sample did not change significantly ( p > 0.05) in the first 2 weeks of refrigerated storage, then decreased rapidly. After 4 weeks of storage, the heat‐treated sample showed a 32% reduction in TSP content.…”
Pomegranate juice was treated by isochoric freezing (−15°C/130 MPa) for 24 h and then stored under three different conditions for up to 4 weeks: 4°C/0.1 MPa, 24°C/0.1 MPa, and −10°C/100 MPa. The juice microbiological stability and quality were compared to those using heat treatment at 95°C for 15 s followed by cold storage at 4°C. Heat‐treated and isochoric frozen (IF) pomegranate juice stored under isochoric conditions showed no spoilage microorganisms after 4 weeks of storage. Also, IF juice stored at 4 or 24°C for 4 weeks had lower microbial loads than those in fresh pomegranate juice. IF juice stored under isochoric conditions showed greater color stability, antioxidant capacity, and nutrient retention (anthocyanins, ascorbic acid, and total phenolic compounds) than heat‐treated juices stored at 4°C. IF juice stored at 4°C also showed greater anthocyanin and ascorbic acid contents compared with heat‐treated juice.Practical ApplicationIsochoric freezing storage at −10°C can be used to preserve the quality properties of fresh pomegranate juice. Isochoric freezing at −15°C for 24 h can also be used as a pretreatment to extend the shelf life of refrigerated pomegranate juice since the applied pressures reached total inactivation levels of spoilage microorganisms.
“… [109] , [110] , [111] Combined ultraviolet and ultrasound treatments Design of modern pasteurization methods The integration of ultraviolet and ultrasound processes into the pasteurization process limits microbial activity at lower temperatures and time than the conventional pasteurization process. [112] Ozone and ultrasound Effect of ultrasound in disinfecting and decontaminating strawberry A positive effect of ozone with ultrasound on disinfecting and decontaminating with extended shelf-life. [113] Frequency-based ultrasound Effect of multi-frequency based ultrasound on the removal efficiency and impact of ultrasound on leafy vegetable cleaning.…”
Section: Application Of Power Ultrasound In the Washing Of Fruits And Vegetablesmentioning
Ultrasound as an eco-friendly green technology has been widely studied in food processing. Nevertheless, there is a lack of publications regarding the application of ultrasound in food processing using large-scale reactors. In this paper, the mechanisms and the devices of multi-frequency power ultrasound (MFPU) are described. Moreover, the MFPU applied in enzymolysis of protein, and washing of fruits and vegetables are reviewed. The application of MFPU can improve the enzymolysis of protein through modification on enzyme, modification on substrate materials, and facilitation of the enzymatic hydrolysis process. The ultrasound treatment can enhance the removal of microorganisms, and pesticides on the surface of fruits and vegetables. Furthermore, the reactors of ultrasound-assisted enzymolysis of protein, and washing of fruits and vegetables on the industrial scale are also detailed. This review paper also considers future trends, limitations, drawbacks, and developments of ultrasound application in enzymolysis and washing.
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