Physicochemical qualities and antioxidant properties of juice extracted from ripe and overripe wax apple as affected by pasteurization and sonication

Abstract

The present study investigated the effect of sonication alone and sonication with subsequent pasteurization on physicochemical and antioxidant properties of juice extracted from the ripe or overripe wax apple. Samples were sonicated for varying times (0–10 min) at a fixed frequency (28 kHz) and temperature (20°C) and then, pasteurized at 90°C for 2 min. Irrespective of the maturity, sonication improved the color characteristics (lightness, chroma, and hue) of wax apple juices (p > .05). Other quality parameters (titratable acidity, total soluble solids, cloud value and electrical conductivity) exhibited similar changes for all the juice samples tested. Sonicated samples retained higher antioxidant activity (5%–30%), especially in the ripe juice, whereas pasteurization significantly reduced (5%–20%) the antioxidant activity, as well as the total phenolic content. Moreover, sonication significantly reduced the enzyme activities, including polyphenol oxidase, polygalacturonase, pectin methylesterase, and peroxidase by 2%–10% when compared with pasteurization. Overall, sonication, either individually or in conjunction with pasteurization or thermal processing, was beneficial for maintaining the quality by inactivating enzymes, and retaining nutrients, whereas pasteurization degraded these juices. Novelty impact statement Ripe and overripe wax apple fruit juice was treated by pasteurization and sonication. Sonicated ripe wax apple juice was found to improve various phytochemical contents and antioxidant activities. Pasteurized and as well as sonicated ripe and overripe wax apple juice were effectively controlled the activities of quality degrading enzymes such as polyphenol oxidase, polygalacturonase, pectin methylesterase, and peroxidase

Sustainable emerging sonication processing: Impact on fungicide reduction and the overall quality characteristics of tomato juice

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Vitality, fermentation, aroma profile, and digestive tolerance of the newly selected Lactiplantibacillus plantarum and Lacticaseibacillus paracasei in fermented apple juice

“…Moreover, ingesting apples can reduce the risk of diseases and prevent chronic diseases, cancer and cardiovascular diseases due to the bioactive compounds in apples ( 5 ). However, the industrial processing of apple juice, such as pasteurization, steaming, and chemical preservatives, is causing undesirable physical, chemical and nutritional changes to the products ( 6 ). Fermented apple juice (FAJ) by LAB is one of the most effective and convenient methods to improve this situation.…”

Effect of Ultrasound and Thermal Pasteurization on Physicochemical Properties and Antioxidant Activity of Juice Extracted from Ripe and Overripe Pineapple

“…Bavisetty and Venkatachalam [20] also reported, the reduction of TSS in wax apple juice samples sonicated with subsequent pasteurization was greater than with sonication alone. All juices showed parallel titratable acidity (TA) changes when processed, independent of maturity (Figure 2(c)).…”

“…Venkatachalam [20] with slight modification. For pasteurization process, juices were transported into sterilized glass jars (400 ± 2 ml).…”