Effect of ultrasound treatment on visual color, vitamin C, total phenols, and carotenoids content in Cape gooseberry juice

Ordóñez‐Santos, Luis Eduardo; Girón, Jader Martínez; Arias-Jaramillo, Maria Enith

doi:10.1016/j.foodchem.2017.04.114

Cited by 223 publications

(137 citation statements)

References 38 publications

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“…A significant increase in TP (1.42-9.48%) and TFL (37.59-44.14%) was observed with extending sonication time. A significant rise of TP with elongating the ultrasound treatment time (240 W,42 kHz,10,20,and 40 min,30°C) was also observed for Cape gooseberry juice (Ordóñez-Santos, -Girón, & Arias-Jaramillo, 2017). With increased treatment time (from 10 to 20 min), TP concentration has increased by 4.43 and 9.87%, respectively.…”

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

confidence: 62%

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: The Effect Of Ultrasound On the Stability Of Total Phenolsmentioning

confidence: 62%

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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“…Our findings corroborate the findings of Ordóñez‐Santos et al . () who verified that the application of ultrasound increased the levels of total phenols and carotenoids but decreased the concentrations of yellow colour and ascorbic acid in Cape gooseberry juice. Adiamo et al .…”

Section: Resultsmentioning

confidence: 94%

Effects of pulsed thermosonication treatment on fungal growth and bioactive compounds of Berberis vulgaris juice

Hashemi

Khaneghah

Fidelis

et al. 2018

Int J of Food Sci Tech

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Summary In this study, the single and combined effects of pulsed‐ultrasound amplitude (100 W, 30 kHz with 25 and 50% amplitude levels for up to 30 min) and temperature (65 °C and 75 °C) on fungal growth, total phenolics, flavonoids and antioxidant activity of Berberis vulgaris juice were investigated. The combination of pulsed ultrasound at 50% amplitude for 30 min at temperature of 75 °C as the most effective treatment was resulted in a reduction of about−3.083 ± 0.02, −3.04 ± 0.03, −3.10 ± 0.01 and −2.88 ± 0.02 log (N/N0) on S. cerevisiae, A. flavus, A. versicolor and B. fulva, respectively. Additionally, the highest total phenolics, flavonoids and antioxidant activity were noted for the barberry juice after 30 min of sonication with 50% pulsed‐ultrasound amplitude at either 65 °C or 75 °C. Pulsed thermosonication is a promising technology to extend the shelf life of B. vulgaris fruit juice because of the improvement of antioxidant activity as well as microbial quality.

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“…The reports from other studies also supported that the ultrasonication could increase the carotenoid levels and it has been observed in mango, apple and orange juices (Abid et al, ; Guerrouj et al, ; Santhirasegaram et al, ). The increase in carotenoid levels may be due to breakage of cell walls and the inactivation of lipoxygenase by cavitation during ultrasonication (Ordóñez‐Santos, Martínez‐Girón, & Arias‐Jaramillo, ; Santhirasegaram et al, ). The amount of carotenoids found to be increased as the sonication temperature increased up to 35 °C and the levels were decreased slightly as the processing temperature increased further.…”

Section: Resultsmentioning

confidence: 99%

Effect of thermosonication on the quality attributes of star fruit juice

Nayak

Chandrasekar

Kesavan

2018

J Food Process Engineering

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The effect of pasteurization and thermosonication on the quality of star fruit (Averrhoa carambola) juice was reported in the present study. Freshly extracted star fruit juice was pasteurized and thermosonicated to compare the effect on physiochemical properties, antioxidant activity, total phenolic content (TPC), total flavonoid content (TFC), ascorbic acid levels, microbial populations, and sensorial properties. The results were compared with the raw star fruit juice. The treatments did not show any significant (p < .05) variations in pH, total soluble solids, and titratable acidity. A significant (p < .05) increase in antioxidant activity, TPC, TFC, ascorbic acid content, cloud index, and browning index of thermosonicated juices was observed. Pasteurization and thermosonication treatments also displayed significant effect in the reduction of microbial populations. Thus, findings in this study revealed that thermosonication may be a viable option for fruit juice industry, especially, for star fruit processing. Practical applications Ultrasound processing is an emerging nonthermal technique which can be utilized in the processing of liquid food products. In general, fruit juices are processed through thermal treatments to keep the safe microbial levels. However, thermal processing adversely affects the quality of food products. The present study demonstrated the application of thermosonication that effectively maintained the quality of star fruit juices. Furthermore, it can be added that, thermosonication may be employed as a suitable technique to improve the quality parameters of star fruit juice.

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Effect of ultrasound treatment on visual color, vitamin C, total phenols, and carotenoids content in Cape gooseberry juice

Cited by 223 publications

References 38 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

Effects of pulsed thermosonication treatment on fungal growth and bioactive compounds of Berberis vulgaris juice

Effect of thermosonication on the quality attributes of star fruit juice

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