Impact of thermo sonication and pasteurization on the physicochemical, microbiological and anti-oxidant properties of pomelo (Citrus maxima) juice

Basumatary, Birhang; Nayak, P.; Chandrasekar, Chandra Mohan; Nath, Arup; Nayak, Mahendra; Kesavan, R.

doi:10.1080/15538362.2020.1848751

Cited by 28 publications

(39 citation statements)

References 36 publications

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“…TS has demonstrated the ability to enhance the preservation of vital nutrients present in food products [ 64 ]. Research has shown that the application of TS led to a boost in the levels of ascorbic acid by 11.40% to 18.55%, total phenolic content by 17.98% to 18.35%, carotenoids by 2.19% to 4.30%, flavonoids by 10% to 16%, and antioxidant activity by 32.52% to 48.5% [ 65 ].…”

Section: Impact Of Ts On the Quality Of Food Itemsmentioning

confidence: 99%

Exploring the Power of Thermosonication: A Comprehensive Review of Its Applications and Impact in the Food Industry

Abdulstar

Altemimi

Al‐Hilphy

2023

Foods

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Thermosonication (TS) has been identified as a smart remedy for the shortcomings of heat treatment, which typically requires prolonged exposure to high temperatures. This technique combines moderate heat treatment with acoustic energy to eliminate harmful microorganisms and enzymes in food products. Unlike conventional heat treatment, thermosonication utilizes short holding times, allowing for the preservation of food products’ phytochemical compounds and sensory characteristics. The benefits and challenges of this emerging technology, such as equipment cost, limited availability of data, inconsistent results, high energy consumption, and scale-up challenges, have been assessed, and the design process for using ultrasound in combination with mild thermal treatment has been discussed. TS has proven to be a promising technique for eliminating microorganisms and enzymes without compromising the nutritional or sensory quality of food products. Utilizing natural antimicrobial agents such as ascorbic acid, Nisin, and ε-polylysine (ε-PL) in combination with thermosonication is a promising approach to enhancing the safety and shelf life of food products. Further research is required to enhance the utilization of natural antimicrobial agents and to acquire a more comprehensive comprehension of their impact on the safety and quality of food products.

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Section: Impact Of Ts On the Quality Of Food Itemsmentioning

confidence: 99%

Exploring the Power of Thermosonication: A Comprehensive Review of Its Applications and Impact in the Food Industry

Abdulstar

Altemimi

Al‐Hilphy

2023

Foods

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“…The antioxidant activity of the plant products or plant extracts was correlated to the contents of different phytochemical components (Radha Krishnan et al, 2014;Radha Krishnan et al, 2015). In the work of Nayak et al (2020) from the literature that TS treatments increased the AOA value of other fruit juices also (Aadil et al, 2013;Abid et al, 2014;Basumatary et al, 2020;Wang et al, 2019).…”

Section: Antioxidant Activitymentioning

confidence: 99%

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

Kesavan

Begum

Das

et al. 2023

J Food Process Engineering

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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.

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“…Furthermore, TS ensures the uniform distribution of molecules through the fragmentation of larger compounds in tangor juices. TS also elevates the levels of suspended components and reduces the gap between the compounds by extending the surface are and thus improves the CV of juices (Aadil et al, 2015; Basumatary et al, 2020).…”

Section: Resultsmentioning

confidence: 99%

“…Among these various nonthermal methods, US has demonstrated its prospective features in the food industry, particularly in the fruit juice industries (Anaya-Esparza et al, 2017). Studies of several researchers on the use of US at controlled temperatures on various food products have indicated that it was potent against spoilage and pathogenic microbes as well as enzymes (Basumatary et al, 2020;Ertugay & Bas ¸lar, 2014). Furthermore, it was documented that the use of US at low temperature (25 C) may not be very effective against certain classes of microbes and enzymes.…”

Section: Introductionmentioning

confidence: 99%

Assessment of quality changes of tangor fruit juice after pasteurization and thermosonication treatments

Basumatary

Nayak

et al. 2022

J Food Process Engineering

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In recent years, thermosonication (TS) has been considered as a substitute to conventional heat treatments as it improves the quality characteristics of fruit juices. In the present research work, the impact of pasteurization (90 ± 2 C for 1 min) and TS on the quality of tangor fruit juice was examined and findings of the work were compared with freshly prepared juice. The quality characteristics, such as bioactive compounds, microbial counts and physicochemical properties were checked for all samples. After TS, the levels of total phenolic content (TPC) (683.25-747.84 μg gallic acid equivalents [GAE0/ml]), total flavonoid content (TFC) (61.76-71.51 μg quercetin equivalents [QE]/ml) and anti-oxidant activity (AOA) (73.27-83.63%) of tangor juices were improved as compared to fresh (TPC À 584.84 μg GAE/ml, TFC À 34.65 μg QE/ml and AOA À 49.71%) and pasteurized juices (TPC -471.74 μg GAE/ml, TFC -26.64 μg QE/ml and AOA -38.19%). But, a slight decrement in ascorbic acid content was perceived in thermosonicated juices (24.48-27.26 mg/100 ml) as compared to fresh tangor juice (45.55 mg/100 ml) but higher than pasteurized juice (22.55 mg/100 ml). TS also reduced the microbial populations in tangor juices with minor changes in the physicochemical properties as compared to fresh juices. Therefore, TS may be used effectively for the treatment of tangor juices to produce a product with better levels of bioactive compounds.

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Impact of thermo sonication and pasteurization on the physicochemical, microbiological and anti-oxidant properties of pomelo (Citrus maxima) juice

Cited by 28 publications

References 36 publications

Exploring the Power of Thermosonication: A Comprehensive Review of Its Applications and Impact in the Food Industry

Exploring the Power of Thermosonication: A Comprehensive Review of Its Applications and Impact in the Food Industry

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

Assessment of quality changes of tangor fruit juice after pasteurization and thermosonication treatments

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