Effect of ultrasound and chemical treatment on total phenol, flavonoids and antioxidant properties on carrot-grape juice blend during storage

Nadeem, Muhammad; Ubaid, Numra; Qureshi, Tahir Mahmood; Munir, Masooma; Mehmood, Arshad

doi:10.1016/j.ultsonch.2018.02.034

Cited by 143 publications

(128 citation statements)

References 29 publications

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“…The mean value of TFL was reduced from 0.53 ± 0.03 mg/g d.w. to 0.08 ± 0.03 mg/g d.w. after 7 days of storage at 4°C (or almost sevenfold reduction). Similarly, a significant decrease in TFL with ultrasound treatment (20 kHz, 525 W, A = 70%, 2, 4, and 6 min) of grape and carrot juices, for all parameters during 90 days of storage was noted (Nadeem, Ubaid, Qureshi, Munir, & Mehmood, ).…”

Section: Resultsmentioning

confidence: 79%

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

Kovačević

Bilobrk

Buntić

et al. 2019

J Food Process Preserv

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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.

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Section: Resultsmentioning

confidence: 79%

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

Kovačević

Bilobrk

Buntić

et al. 2019

J Food Process Preserv

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“…The level of reduction in the TPC and TFC was significantly higher ( P < 0.05) in control and US treatment as compared to MW and MW‐US treatments. The results regarding US were similar to the findings reported in sonicated carrot‐grape juice blend (Nadeem et al ., ). During sonication, the decrease in TPC and TFC could be due to the oxidative cleavage of phenolic compounds and their polymerisation with proteins during storage may also contribute to the decrease in these compounds (Huang et al ., ).…”

Section: Resultsmentioning

confidence: 97%

“…The decrease in antioxidant capacities was significantly higher ( P < 0.05) in control and US treatment as compared to MW and MW‐US. Similar decrease in antioxidant capacities was found in sonicated carrot‐grape juice at 90 days storage (Nadeem et al ., ). During the US treatment, the decrease in DPPH and antioxidant capacities during storage might be due to loss of vitamin C, flavonoids and phenolic content that contributes to the antioxidant capacities in the juices and these loses occurred due to the activities of PPO and POD (Nadeem et al ., ).…”

Section: Resultsmentioning

confidence: 97%

“…Similar decrease in antioxidant capacities was found in sonicated carrot‐grape juice at 90 days storage (Nadeem et al ., ). During the US treatment, the decrease in DPPH and antioxidant capacities during storage might be due to loss of vitamin C, flavonoids and phenolic content that contributes to the antioxidant capacities in the juices and these loses occurred due to the activities of PPO and POD (Nadeem et al ., ). As compared to control samples, less change in the antioxidant activities ( P < 0.05) were found in MW and MW‐US, confirming the contention that the inhibition of the enzymes responsible for the oxidative reactions play an important role in maintaining the antioxidants available in the treated material.…”

Section: Resultsmentioning

confidence: 97%

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

Zia

Khan

Zeng

et al. 2019

Int J of Food Sci Tech

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The main objective of this study was to investigate the combined effect of microwave (MW) treatment (2450 MHz for 120 s), ultrasonication (US) (24 KHz, 20°C for 20 min) and combined treatment (MW-US) on the quality and stability of sugarcane juice (SCJ) during 21 days of storage at 4°C. The effect of the treatments and storage time on physicochemical, bioactive compounds (total phenolic, flavonoids and ascorbic acid content) and microbial analysis of SCJ. No significant (P < 0.05) changes were observed in°Brix, while there was an increase in pH and a decrease in titratable acidity in all treatments. Compared to US and MW, MW-US treatments was more effective in preserving colour attributes, total phenolic and flavonoids contents, ascorbic acid and antioxidant capacities of the SCJ during storage. The results regarding the microbial count indicate that more microbial safety and longer shelf life was achieved by MW-US. MW-US treatment is an effective technology for improving the safety and shelf life of SCJ by minimising quality changes, retaining bioactive compounds and reducing microbial growth during storage. International Journal of Food Science and Technology 2019Effect of microwave and ultrasonication on sugarcane juice S. Zia et al. International Journal of Food Science and Technology 2019Effect of microwave and ultrasonication on sugarcane juice S. Zia et al.

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“…The results were expressed as ascorbic acid content (AA) mg/100 mL juice. All assays were performed in triplicate and the experiments were done in duplicate (Nadeem et al, 2018). Cagno et al, 2009;Menezes et al, 2016) The absorbed volatiles were desorbed in a splitless mode at 250 °C for 4 minutes into the inlet of a GC (7890A; Agilent Technologies).…”

Section: Antioxidant Capacitymentioning

confidence: 99%

Quality enhancement of fermented vegetable juice by probiotic through fermented yam juice using Saccharomyces cerevisiae

2020

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As the demand for probiotic foods continues to increase and lactose intolerance is common, it is necessary to develop a range of non-milk probiotic beverages. The purpose of this study was to evaluate the preparation process of fermented probiotic beverages using various vegetables as raw materials, and to evaluate the chemical and organoleptic properties of the mixed fermented vegetable juices. The mixed fermented vegetable juice was a beverage obtained by mixing the vegetable juice (purple cabbage, tomato and carrot) fermented by Lactobacillus plantarum and the yam juice fermented by the yeast in an appropriate ratio. During lactobacillus fermentation (48 hours at 30 °C), the cell count of Lactobacillus plantarum increased from 7.49 ± 0.21 log CFU/mL to 9.13 ± 0.19 log CFU/mL (p < 0.05), the glucose decreased from 8.924 g/L to 5.528 g/L, and the pH decreased from 5.03 to 3.62. Dxidation activity slightly decreased. The lactic acid and titratable acid/total acid content increased, and the trend of change was similar. During the yeast fermentation (28 °C, 24h), the glucose was almost depleted and ethanol was accumulated. GC-MS analysis showed that microbial fermentation had a significant effect on volatile components. The sensory evaluation results showed that the proper mixing of fermented vegetable juice and fermented yam juice had a significant increase in taste, odor and overall acceptance of the product. The mixed fermented vegetable juice has the potential to adapt to the consumer groups and has in-depth research value.

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Effect of ultrasound and chemical treatment on total phenol, flavonoids and antioxidant properties on carrot-grape juice blend during storage

Cited by 143 publications

References 29 publications

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

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

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

Quality enhancement of fermented vegetable juice by probiotic through fermented yam juice using Saccharomyces cerevisiae

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