Impact of thermosonication and pasteurization on total phenolic contents, total flavonoid contents, antioxidant activity, and vitamin C levels of elephant apple (Dillenia indica) juice

Abstract

The present work evaluated the influence of different thermosonication conditions on the quality improvement of elephant apple (Dillenia indica) juice. The juice was processed under thermosonication at different temperatures (30–50°C) for different time periods (15–60 min). The results of sonication treatments were compared with fresh and thermally treated juices. The objectives of the research work were to determine the effect of thermosonication on the quality attributes such as pH, titratable acidity (TA), total soluble solids (TSS), total phenolic contents (TPC), total flavonoid contents (TFC), antioxidant activity (AA), ascorbic acid levels, microbiological, and sensory properties. pH, TA, and TSS of thermosonicated and pasteurized juice samples did not produce any significant (p < .05) differences. From the experimental results, it was also seen that thermosonication has improved the quality of elephant apple juice by increasing the levels of TPC, TFC, and AA significantly (p < .05) and ensuring the microbial safety of juices. Furthermore, the findings of the present study indicated that the thermosonication can be employed for processing of elephant apple juice as a replacement method for thermal processing with enhanced quality.Practical applicationsUltrasound processing is one of the new method which has been applied widely to improve the shelf life of fruit juices without altering the quality attributes of juices. Commonly, thermal processing technologies are applied to improve the keeping quality of fruit juices, but it has some detrimental effects on the final quality of fruit products. So, ultrasound processing can be utilized as an alternative method to thermal processing. In the present work, ultrasound processing was applied to enhance the quality of elephant apple juices.

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

“…Iodine titration method was used for the estimation of ascorbic acid levels in tangor juices (Nayak, Basumatary, et al, 2020). Ascorbic acid levels in juices were presented as mg of ascorbic acid per 100 ml of juice.…”

Optimal process condition ( UV‐C ): Quantitative findings on the mineral profile, bio‐active profile, and changes in the quality attributes of fresh microgreen juice

“…FCCD ( α = 1) offers higher quality predictions between the design ranges with minimal experimental runs (Sasikumar et al, 2019). For predictive modeling—various equation models were considered for the fitness of experimental data (Nayak et al, 2020).…”

Effect of temperature and duration of thermal pasteurization on polyphenol oxidase (PPO) enzyme activity, total plate count (TPC), physicochemical and organoleptic properties of Cavendish banana fruit juice (Musa cavendishii)

“…The amount of flavonoid content in Cavendish banana juice was initially 0.1691 mg QE/ g sample. these compounds are sensitive to heat and will be degraded at temperature over 60 ℃ (Nayak et al, 2020). The results of statistical analysis showed that interaction of pasteurization temperature and time had a significant effect on the total flavonoid content in Cavendish banana juice.…”