Sonication at mild temperatures enhances bioactive compounds and microbiological quality of orange juice

Guerrouj, Kamal; Sánchez-Rubio, M; Taboada-Rodríguez, Amaury; Cava-Roda, Rita; Marín-Iniesta, Fulgencio

doi:10.1016/j.fbp.2016.03.007

Cited by 102 publications

(79 citation statements)

References 45 publications

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“…The addition of hydroxyl group to the aromatic ring as a result of sonication may also be the reason for increasing the TPC levels in thermosonicated juices (Bhat et al, ; Jabbar et al, ). The TPC levels of thermosonicated juices were also increased as the treatment time increased and it can be observed from the results given in Tables and it was supported by various studies (Abid et al, ; Bhat et al, ; Guerrouj et al, ).…”

Section: Resultssupporting

confidence: 70%

“…A gradual increase in DPPH activity of thermosonicated juices was observed from 25 to 45 °C. Several studies indicated the increase in temperature may improve the extraction and availability of phenolic compounds by increasing the solute solubility and diffusion coefficient (Bhat, Kamaruddin, Min‐Tze, & Karim, ; Guerrouj, Sánchez‐Rubio, Taboada‐Rodríguez, Cava‐Roda, & Marín‐Iniesta, ). In contrast, some studies stated that the antioxidant activities may not increase with the rise in temperature (Aadil et al, ; Rawson, Tiwari, Parts, et al, ).…”

Section: Resultsmentioning

confidence: 99%

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Effect of thermosonication on the quality attributes of star fruit juice

Nayak

Chandrasekar

Kesavan

2018

J Food Process Engineering

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The effect of pasteurization and thermosonication on the quality of star fruit (Averrhoa carambola) juice was reported in the present study. Freshly extracted star fruit juice was pasteurized and thermosonicated to compare the effect on physiochemical properties, antioxidant activity, total phenolic content (TPC), total flavonoid content (TFC), ascorbic acid levels, microbial populations, and sensorial properties. The results were compared with the raw star fruit juice. The treatments did not show any significant (p < .05) variations in pH, total soluble solids, and titratable acidity. A significant (p < .05) increase in antioxidant activity, TPC, TFC, ascorbic acid content, cloud index, and browning index of thermosonicated juices was observed. Pasteurization and thermosonication treatments also displayed significant effect in the reduction of microbial populations. Thus, findings in this study revealed that thermosonication may be a viable option for fruit juice industry, especially, for star fruit processing. Practical applications Ultrasound processing is an emerging nonthermal technique which can be utilized in the processing of liquid food products. In general, fruit juices are processed through thermal treatments to keep the safe microbial levels. However, thermal processing adversely affects the quality of food products. The present study demonstrated the application of thermosonication that effectively maintained the quality of star fruit juices. Furthermore, it can be added that, thermosonication may be employed as a suitable technique to improve the quality parameters of star fruit juice.

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Section: Resultssupporting

confidence: 70%

Section: Resultsmentioning

confidence: 99%

Effect of thermosonication on the quality attributes of star fruit juice

Nayak

Chandrasekar

Kesavan

2018

J Food Process Engineering

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“…The same effect was recently noticed in treated blueberry juice samples, with parameters 0.5 Wcm ‐2 , 40 kHz, during 20, 40, and 60 min (Zou & Hou, ). The opposite findings from these studies implied that ultrasound treatment improves extraction of antioxidant compounds, and that is the main direct contribution to the higher nutritive value of the juices (Guerrouj, Sánchez‐Rubio, Taboada‐Rodríguez, Cava‐Roda, & Marín‐Iniesta, ).…”

Section: Resultsmentioning

confidence: 94%

High‐power ultrasound altered the polyphenolic content and antioxidant capacity in cloudy apple juice during storage

Kovačević

Bilobrk

Buntić

et al. 2019

J Food Process Preserv

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The aim was to investigate the influence of high‐power ultrasound treatment (HPU) on polyphenolic stability and antioxidant capacity in cloudy apple juice during 7 days of storage at 4°C. HPU (100 W, 30 kHz frequency) was operated at: (i) amplitude 40 versus 80%, (ii) the probe diameter 7 versus 10 mm, and (iii) treatment time of 3, 6, and 9 min. Total phenols (TP), total flavan‐3‐ols (TFL), and in vitro antioxidant capacity (DPPH and FRAP) were determined spectrophotometrically. Findings revealed that HPU significantly decreased TP, TFL, and antioxidant capacity in the samples. However, results indicated that examined sonication parameters, represented as the probe diameter and treatment time, significantly contributed to the stability of TFL. With respect to shelf‐life, the greatest stability of both, polyphenols and antioxidant capacity, was observed in all un‐treated samples, whereas significant lower amounts of TP, TFL, DPPH, and FRAP were found in sonicated samples. Practical applications The global fruit juice market is constantly growing due to the increased consumer preferences toward healthier foods. Consumption of fruit juices, like cloudy apple juice, is a convenient way to get more servings of fruits per day for increased health benefits from dieting. Thermal processing of this juice may negatively influence the nutritive and biological value, so high‐power ultrasound technology (e.g., nonthermal processing), could be useful tool to ensure stability during cold storage. Therefore, enhanced phenolic and antioxidant stability obtained with innovative nonthermal approach is directly related with economic and nutritive cost‐benefits of industrial processing.

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“…The lower color values for the non‐conventional methods correlated with oxidative reactions. Usually, free radicals are produced during cavitation, thus enhancing oxidative reactions . Cavitation could occur throughout ultrasonication, agitation and the combination of ultrasonication and agitation .…”

Section: Resultsmentioning

confidence: 99%