Sonochemical Degradation of Aromatic Compounds, Surfactants, and Dyes in Aqueous Solutions

Okitsu, Kenji; Nanzai, Ben; Thangavadivel, Kandasamy

doi:10.1007/978-981-287-278-4_57

Cited by 1 publication

(1 citation statement)

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“…Other studies suggest that the degradation of organic acids by sonication is due to the generation of oxygen radicals during treatment. This effect occurs at considerably higher frequencies (200 kHz or more) (Bremner et al, 2011; Okitsu et al, 2016) than those used in this study. Because organic acid concentration may influence orange juice flavor and aroma (Blanco and Mangas, 2004), our results are particularly interesting for further industrial applications of sonication.…”

Section: Resultsmentioning

confidence: 66%

Effect of high intensity ultrasound on main bioactive compounds, antioxidant capacity and color in orange juice

Brenes

Guevara

Wong

et al. 2021

Food sci. technol. int.

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Ultrasound is a useful alternative to thermal processing that can be applied to many food products and juices to aid with enzymes and microorganism inactivation and to improve the efficiency of unit operations generally applied in the food industry. The aim of this study was to evaluate the effect of a high-intensity sonication treatment (frequency 20 kHz; intensity 39.4 W/cm2) applied for treatment times from 0 to 105 min on the content of polyphenols, vitamin C, organic acids, and carotenoids, and on the hydrophilic and lipophilic antioxidant capacity and color of orange juice. Treatments were performed in triplicate and data was statistically analyzed. Sonication time did not have a significant effect ( P > 0.05) on total polyphenols, total vitamin C, organic acid, and carotenoid contents, lipophilic antioxidant capacity, or juice color. The hydrophilic antioxidant activity and the lutein content increased significantly ( P < 0.05) with increased sonication time. These results may be useful as a baseline for the development of sonication treatments that could be used in combination with other traditional and emerging processing approaches to protect the most important bioactive compounds and quality properties of orange juice.

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Section: Resultsmentioning

confidence: 66%