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

Abstract

In recent years, the consumers' demands for fruit and vegetable juices (FVJ), such as higher nutritive values, minimal processing and high quality have been growing rapidly. Sonication is considered as non-thermal food processing technology and it has gained considerable attention because of its capacity to keep original freshness and nutritional contents in foods, with minor energy utilization and high sensory acceptability, compared to the conventional heat treatment. This review summarized the effect of ultrasound (US) on the physical and chemical parameters, color change, rheological behavior (RB), bioactive compounds (BC) and sensorial properties of apple, citrus, grape, kiwifruit, melon, peach, pineapple, and tomato juices. US processing can be applied in FVJ industry to improve physicochemical properties (i.e., physical stability, changes particle size, and modifying color attributes and turbidity), RB (i.e., texture, viscosity, and consistency), antioxidant properties, emulsifying capacity, microbial and enzymatic stability, and inactivation (i.e., pectinmethylesterase (PME), polyphenol oxidase , and polygalacturonase) of juices. US has positive impact on nutritional status and sensory acceptance of juices as it enhanced the functional properties of FVJ. The rheological properties (RP) of juices including shear stress, apparent viscosity (AV), storage and loss modulus increases with the rise of US time. Therefore, US treatment can be an alternative to thermal treatment to obtain FVJ with high nutritional quality and good sensorial attributes.

Mass transfer kinetics (soluble solids gain and water loss) of ultrasound-assisted osmotic dehydration of apple slices

“…Also, this technique is a powerful synthesis method for a multitude of nanobiomaterials 6 . Ultrasound treatments support the removal of intracellular water from fruit or vegetable particles to the surroundings as a result of a quick series mechanism of compressions and expansions (the phenomenon of cavitation) 3 , 7 . This technique has the combined impacts of osmotic pressure gradient and sonication effects on the surface of the fruit and vegetable pieces which disarranged the cells structure by producing micro channels within cells structure and resulting in higher moisture loss 8 , 9 .…”

Rheological and physicochemical properties of vegetable juices and concentrates: A review

“…The food industry has shown an increased interest in the producing of healthier, high quality, minimally processed, and more natural VJs and concentrates. Nonthermal processing of VJs such as high‐pressure processing, ultrasonication, pulsed electric field, irradiation, and pulsed light offers an alternative to conventional thermal processing to meet consumer demands for convenient, high quality, and minimally processed food products (Salehi, 2020c, 2020d, 2020e). Some researchers suggested that these methods is an interesting alternative to improve the physical and nutritional properties of VJs.…”

“…Some researchers suggested that these methods is an interesting alternative to improve the physical and nutritional properties of VJs. Also, these treatments destroy harmful microorganisms at low or moderate temperatures without significantly changing the organoleptic and nutritional properties of VJs (Salehi, 2020c, 2020d, 2020e).…”

Effect of combined ultrasonic and enzymatic extraction technique on the quality of noni (Morinda citrifolia L.) juice

“…Enzymatic pretreatment is usually time-consuming and laborious. In contrast, ultrasonication is a novel non-thermal processing technology that can destroy sample tissue and cell wall by cavitation effect and mechanical fragmentation effect, and finally accelerates the dissolution of intracellular components [10] , [11] . Ultrasound treatment can achieve the extraction of target substances at low temperature, which is conducive to prevent nutrients and bioactive ingredients from being damaged [12] .…”