Improving the qualitative indicators of apple juice by Chitosan and ultrasound

Abstract

Today's consumers desire for tasty, nutritious, and safe food products, so researchers are looking for new ways in which little heat or no heat at all is used for processing. This study was to evaluate the effect of treatment using an ultrasonic bath (for 15, 30, and 60 min at 40 and 60°C) and ultrasonic probe (for 10, 15, and 20 min at 40 and 60°C), treatment with Chitosan, and combination of them on the quality of apple juice that includes physicochemical features (pH, acidity, total solid matter), total polyphenol, total antioxidant capacity, the cloud point, and color values of Hunter ( L *, a *, b *) in the treated samples and comparing them with each other. The results showed that ultrasound has no effect on the pH and acidity, while the total solid of ultrasound treatment was higher than controls in combination with Chitosan ( p < 0.05). Total polyphenols of apple juice samples treated by ultrasonic probe are higher than an ultrasonic bath ( p < 0.05). The total antioxidant capacity has improved in treatments ( p < 0.05). According to the results there is a significant difference between the cloud point of control samples and Chitosan ( p < 0.05). The L * (brightness) increased in ultrasonic probe method and had a significant decline in Chitosan treatment ( p < 0.05). Findings from this study suggest that the use of ultrasound treatment in the production of apple juice can improve quality factors, and in this regard, ultrasonic probe is more effective.

Plant‐based proteinaceous snacks: Effect of fermentation and ultrasonication on end‐product characteristics

“…Different tendencies were found for the color coordinates of samples ultrasonicated for 10 and 30 min: ultrasonication increased the lightness (L*) and yellowness (b*) of the samples compared with the control (L* increased by 184.0% and 97.2%, and b* increased by 307.8% and 304.9% for samples ultrasonicated for 10 and 30 min, respectively). The same tendency was observed by Belgheisi and Esmaeil Zadeh Kenari (2019) after ultrasound treatment in apple juice. Also, for the samples ultrasonicated for 10 and 30 min, more green than yellow color was expressed (a* coordinates for samples ultrasonicated for 10 min: −0.16; 20 min: −0.84).…”

Chitosan‐based biomaterials: From discovery to food application

“…Such chitosan‐added commercial food is sold in Japan 61 . In traditional fruit juice production, chitosan can be used for fruit juice clarification 62 . In this method, the active groups (hydroxyl groups and amino groups) on the chitosan molecule are mainly used to react with unwanted substances such as pectin and protein in the fruit juice, so that the fruit juice can be clarified.…”

Physico-chemical properties of fruit and vegetable juices as affected by ultrasound: a review

“…Belgheisi and EsmaeilZadeh Kenari [9] evaluated the effect of treatment using an US bath (15-60 min at 40 and 60°C) and US probe (10-20 min at 40 and 60°C), treatment with Chitosan, and combination of them on the quality and PP of AJs. According to this study, US has no effect on the pH and acidity of AJs, whereas the °Brix of sonicated samples was higher than control sample in combination with Chitosan.…”

“…The US process significantly improves the phenolic content and total antioxidant capacity of AJs without influencing on the some physicochemical parameters (pH and acidity). [9] AJ 20 kHz 3, 6 and 9 min 20, 40 and 60 60, 90 and 120 μm The best accepted are ultrasonically treated, AJ treated at the amplitude of 60 mm and at 40°C for 6 min and apple nectar treated at the amplitude of 120 mm and at 20°C for 3 min. [10] AJ 40 kHz, 700 W 1, 2, 3, 4, and 5 min…”