Hurdle effect of thermosonication and non‐thermal processing on the quality characteristics of fruit juices: An overview

Abstract

Traditional thermal processing technologies are widely used to extend the shelf life of fruit juices. However, its detrimental effect on the nutritional and sensory properties of fruit juices paved the way for alternative food processing technologies. Non‐thermal processing methods can be a substitute for thermal methods because they have no/minimal effect on the nutritive and sensory qualities of fruit juices and improve their storage quality by deactivating enzymes and eliminating microorganisms. In this review article, combined use of thermosonication (TS) with other non‐thermal processing technologies in fruit juice processing has been detailed. Additionally, the impact of TS on the various qualities of fruit juices as well as the TS mechanism have been covered. TS, one of the emerging non‐thermal technologies have been preferred in fruit juice and beverage processing industries over the past few years, due to consumer's preference towards high quality and nutritious food products. When TS is employed in combination with other non‐thermal processing methods, it reduces processing time, improves process efficiency, and reduces power consumption. The content of this review paper might be beneficial for upcoming research and the commercialization of this hurdle‐based approach. Practical Applications Generally, fruit juices were treated using thermal methods (e.g., pasteurization) for extending the shelf life by inactivating microbial and enzymatic activities. But it shows negative impact on the nutritional and sensorial attributes of fruit juices. Non‐thermal technologies like, TS has been preferred as an alternative method for the processing of juices due to their less/no effect on the quality parameters of juices. The benefits of TS as compared with thermal treatments include less flavor loss, significant energy savings, and increased homogeneity. TS reduces the processing temperature and time required for pasteurization of juices and it can be used to make high‐quality fruit juices that are additive‐ and preservative‐free. In the review, the effect of TS on fruit juice quality as well as its combined effect with high pressure processing and pulse electric field processing has been summarized. The finding of this review paper might be helpful for the further exploration of these technologies in the large‐scale food industries.

Computational Modelling for Optimization of Thermosonicated Sohshang (Elaeagnus latifolia) Fruit Juice Using Artificial Neural Networks

“…The raw juice had TVC and YMC of 3 82 ± 0 18 and 2 84 ± 0 03 log CFU/ml, respectively, before any treatment. In line with earlier studies on different fruit juices, PSSJ totally deactivated yeast and mold populations as well as microbial populations (not detectable (ND)) [41]. The microbes found in the juice undergo damage to their cell walls, DNA, and structure of proteins during the high temperatures of pasteurization.…”

Effect of Thermosonication on Amino Acids, Phenolic Compounds, Sensory Properties and Microbial Quality in Freshly Squeezed Verjuice

“…When compared with thermal treatments, thermosonication results in less flavor loss; significant energy savings; the preservation of nutritional and sensory characteristics; increased homogeneity; the promotion of color lightness; increased juice extraction; the retention of ascorbic acid in the juice; inactivation of the polyphenoloxidase enzyme, which causes enzymatic browning reactions; and increased microbial inactivation, and it is thought that it can be used to make high-quality fruit juices without additives and preservatives. This method is particularly relevant to consumers who value freshness in products with a longer shelf life [21][22][23][24].…”

Computational modeling for the enhancement of thermosonicated Sohphie (Myrica esculenta) fruit juice quality using artificial neural networks (ANN) coupled with a genetic algorithm

“…The genetic algorithm (GA) arsenal of MATLAB (versions R2022a, developed by Math Works Inc., USA) was used to optimize the neural networks. The main variables selected for GA optimisation were the TS amplitude (30%, 40% and 50%), temperature (30 °C, 40 °C, and 50 °C), and sonication duration (15,30,45, and 60 min). Furthermore, for possible populace, rank, blackjack function, dispersed, and adaptable possible outcomes, the development function, tness in order expanding function, preference function, overlap function, and alteration function were chosen, respectively.…”

“…39,43 The decrease in TPC at higher TS temperatures may be linked to the intense sonolytic cavitation conditions, radical formation, and cellular disruption. 45 The combination of higher amplitude, moderate temperature, and longer treatment times may result in synergistic effects that promote the retention of phenolic compounds. For example, the mechanical effects and enzyme inactivation may complement each other, leading to improved phenolic compound retention.…”