Effects of ultrasonic treatment on color, carotenoid content, enzyme activity, rheological properties, and microstructure of pumpkin juice during storage

Suo, Guanwen; Zhou, Chuanbin; Su, Wei; Hu, Xueyan

doi:10.1016/j.ultsonch.2022.105974

Cited by 46 publications

(22 citation statements)

References 71 publications

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“…Additionally, the changes in pH during storage further inhibited the enzyme activity. Similar results were observed by Suo et al [ 7 ], where the enzyme activity of TP and MTS pumpkin juice was low and stable during storage. However, the residual enzyme activities of the control group at the end of storage were 48.47% (4 °C), 40.27% (25 °C), and 28.28% (37 °C).…”

Section: Resultssupporting

confidence: 90%

“…The increase in browning was mainly due to non-enzymatic browning, which is the occurrence of the Maillard reaction between reducing sugars and amino acids [ 39 ]. The same phenomenon was also observed in pumpkin juice [ 7 ] and cucumber juice [ 40 ].…”

Section: Resultssupporting

confidence: 74%

“…Ultrasound is a rapidly emerging non-thermal processing technology, especially for heat-sensitive foods such as strawberry juice, to maintain its original freshness, flavor, and color [ 7 ]. However, most of the studies have used ultrasonic cleaners and ultrasonic cell crushers for ultrasonication.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Multi-Mode Thermosonication on the Microbial Inhibition and Quality Retention of Strawberry Clear Juice during Storage at Varied Temperatures

Feng

Chitrakar

Chen

et al. 2022

Foods

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Strawberry juice, which is rich in nutrients and charming flavor, is favored by consumers. To explore whether multi-mode thermosonication (MTS) can ensure the quality stability of strawberry clear juice (SCJ) during storage, the effects of microbial inhibition, enzyme activity, and physicochemical properties of SCJ pretreated by MTS were evaluated during storage at 4, 25, and 37 °C in comparison with thermal pretreatment (TP) at 90 °C for 1 min. The MTS, including dual-frequency energy-gathered ultrasound pretreatment (DEUP) and flat sweep-frequency dispersive ultrasound pretreatment (FSDUP), were conducted at 60 °C for 5 and 15 min, respectively. Results showed that the total phenols, flavonoids, anthocyanins, ascorbic acid, and DPPH free radical scavenging ability of SCJ decreased during the storage period. The control sample of SCJ was able to sage for only 7 days at 4 °C based on the microbiological quality, while the FSDUP and DEUP group extended the storage period up to 21 and 14 days, respectively. The polyphenol oxidase in SCJ pretreated by MTS did not reactivate during the storage period. The MTS remarkably (p < 0.05) reduced the color deterioration, browning degree, and nutrient degradation during the storage period. Moreover, the FSDUP group exhibited the maximum shelf life with a minimum loss of quality, demonstrating that it was the most suitable processing method for obtaining high-quality SCJ. It can be concluded that the MTS has the potential to inhibit enzymatic browning, inactivating microorganisms, preserve original quality attributes, and prolong the shelf life of SCJ.

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Section: Resultssupporting

confidence: 90%

Section: Resultssupporting

confidence: 74%

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Effect of Multi-Mode Thermosonication on the Microbial Inhibition and Quality Retention of Strawberry Clear Juice during Storage at Varied Temperatures

Feng

Chitrakar

Chen

et al. 2022

Foods

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“…US treatment effectively decreased the particle size of noni juice because the particle size of its PSD volume peak was notably different from that of CON. Similar result was reported for ultrasound-treated pumpkin juice where suggested the mechanical damage due to cavitation and the shear stress produced by ultrasonic waves could contribute to the particle size reduction [46] . However, ultrasonic treatment had a less significant effect on the particle size of noni juice than enzymatic treatment.…”

Section: Resultssupporting

confidence: 84%

Effect of combined ultrasonic and enzymatic extraction technique on the quality of noni (Morinda citrifolia L.) juice

Wang

Liu²,

Liu³

et al. 2023

Ultrasonics Sonochemistry

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“…PU refers to the section of the sound spectrum from 20 kHz up to around 1 MHz. The foundation of many ultrasound treatments in this frequency range is acoustic cavitation, which is the generation, expansion and breakdown of microbubbles in an aqueous solution that cause increases in localized pressure and temperature in a transmission liquid medium, damaging cell walls and membranes and causing enzyme denaturation of fresh food [84][85][86].…”

Section: Other Emerging Non-thermal Technologiesmentioning

confidence: 99%

Postharvest Technologies of Fresh Citrus Fruit: Advances and Recent Developments for the Loss Reduction during Handling and Storage

Strano¹,

Altieri

Allegra³

et al. 2022

Horticulturae

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Citrus spp. are spread mainly in the Mediterranean basin and represent the largest fruit source for human consumption. Postharvest losses, mainly due to diseases and metabolic disorders of fruits, can cause severe wastage, reaching 30 to 50% of the total production. Preserving quality and extending shelf life are essential objectives for postharvest technological innovation, determined by the proper handling, treatment, storage and transport of harvested produce. Moreover, the application of novel sustainable strategies is critical for the reduction of synthetic fungicide residues on fruit surfaces and the impact on the environment caused by waste disposal of fungicides. In this article, the current knowledge about the safest and more sustainable strategies, as well as advanced postharvest handling and storage technologies, will be critically reviewed.

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Effects of ultrasonic treatment on color, carotenoid content, enzyme activity, rheological properties, and microstructure of pumpkin juice during storage

Cited by 46 publications

References 71 publications

Effect of Multi-Mode Thermosonication on the Microbial Inhibition and Quality Retention of Strawberry Clear Juice during Storage at Varied Temperatures

Effect of Multi-Mode Thermosonication on the Microbial Inhibition and Quality Retention of Strawberry Clear Juice during Storage at Varied Temperatures

Effect of combined ultrasonic and enzymatic extraction technique on the quality of noni (Morinda citrifolia L.) juice

Postharvest Technologies of Fresh Citrus Fruit: Advances and Recent Developments for the Loss Reduction during Handling and Storage

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