Nutritional, Physicochemical and Microbial Quality of Ultrasound-Treated Apple-Carrot Juice Blends

Abstract

Three different apple-carrot juice blends (60:40, 75:25 and 90:10, v/v) were prepared and treated with ultrasound with comparison to the conventional thermal pasteurization. Total aerobic viable count (TAC) were significantly lower in juice blends with lower pH (apple-carrot ratio of 90:10, v/v) than the blends with higher pH after one month storage at 4˚C. TAC were similar in ultrasound-treated and thermal pasteurized juice blends. Changes of turbidity of juice during storage followed the same pattern of TAC. Other juice quality parameters such as color, pH, titratable acid, total soluble solids, antioxidant capacity and beta-carotene did not change significantly during the storage period. The results suggest that ultrasound treatment has a potential to use as an alternative non-thermal technique for traditional thermal pasteurization process for maintaining the quality of beverages prepared from fruit and vegetable juices.

Volatile compounds and microbial development in sonicated cloudy apple juices: preliminary results

“…In general, the maximum effect of sonication was observed after 2 weeks of refrigeration. A similar result was reported for carrot/apple juices, where the decrease in TVC was observed 14 days after sonication; however, it also seemed to be related to pH and juice composition (Gao and Vasantha Rupasinghe (2012). The pH progressively decreased during the storage time (from 3.6 to 3.2) but the differences were only significant after 28 days ( Figure S1).…”

“…These data suggested that for a sonicated juice under refrigeration, the shelf life of the aroma could be taken to be 14 days. The link between organoleptic deterioration and microbial activity was also suggested for sonicated orange juices (with calcium citrate), where sonication prolonged the shelf life of 4 days (Gao & Vasantha Rupasinghe, 2012). The sonication treatment applied was the highest tested before sensory change (e.g.…”

“…On the other hand, even yeasts and molds of the sonicated juice showed values that, up to 28 and 21 days, respectively, were consistent with the microbiological criteria for unpasteurized juices and nectars of fruits or vegetables that are ready for consumption (guiding values of 1000 and 100 CFU/mL for yeasts and molds, respectively) (Regione Piemonte, 2009). Gao and Vasantha Rupasinghe (2012) suggested around 10 7 CFU/mL as the threshold level of the aerobic mesophilic count for raw carrot/apple juices. This level was never reached and only the control juices showed a level of 6 log 10 CFU/mL after 60 days of storage.…”

Development and Quality Evaluation of RTS (Ready to Serve) Beverages Made from Traditional Indian Medicinal Plants

“…This might be due to increase in titrable acidity, as acidity and pH are inversely proportional to each other. Majumdar [24,25] also reported similar results for a juice blend of bottle guard and basil leaves juice.…”

Optimization of Sample Preparation of Carrot-Fruit Juice for Determination of Antimony, Arsenic, and Selenium by Hydride Generation-Inductively Coupled Plasma Optical Emission Spectrometry

“…Recently, an increasing interest in the consumption of blended vegetable and fruit juices has been observed and it seems that mixed carrot-fruit juice (mainly with apples, bananas, oranges) are preferred and recommended to people of all ages (Gao and Rupasinghe 2012;Jan and Dorcus Masih 2012;Leahu et al 2013;Winiarska-Mieczan and Nowak 2008). The blending of juices may improve their aroma, taste, and nutritional value as well as lead to obtain new beverages (Bhardwaj and Pandey 2011;Jan and Dorcus Masih 2012;Suna et al 2013).…”