Thermosonication parameter effects on physicochemical changes, microbial and enzymatic inactivation of fruit smoothie

Applications of ultrasonication on food enzyme inactivation- recent review report (2017–2022)

“… Complete inactivation at the maximum temperature. [77] Blood fruit juice PME, PPO, POD Probe US; 1500 W; 20 kHz; 80% amplitude; 1.2, 1.4 W/cm 2; 44 and 55 °C for 5, 10 min. Maximum reduction nearer to that of pasteurized sample at 55 °C for 10 min at 1.4 W/cm 2 .…”

“…Thus, the tissue matrix in whole fruit and vegetable commodities would also influence the inactivation efficiency. However, in liquid products such as clear juice [76] , the pulp [77] , paste [78] , and nectars [79] , [80] disregarding the consistency of the product, enzyme inactivation was efficient and predominantly depended on the process and product parameters.…”

“…From this, it can be conferred that the sono-thermal effect is a predominant mechanism of inactivation in thermo-sonication rather than the sono-chemical effect. Additionally, the impact of changing the sonic wave amplitude on enzyme inactivation was shown by [77] . The study exhibited that increasing the amplitude of US increases enzyme inactivation.…”

Processing of ketchup by a pilot-scale ultrasonication system: Effects on quality properties and microbial inactivation

“…The US treatment with 70 and 100% amplitudes for 10 and 15 min did not exert a significant impact on pH, TSS, and TA properties of barberry juice (Farhadi Chitgar et al, 2017). pH of fruit-based beverages was affected by time, amplitude, and their interaction (Amador-Espejo et al, 2020). The US processing of tomato paste with 20 kHz frequency and 60 mm amplitude for 5 and 15 min did not significantly change colour properties, but increased suspended solid concentration and decreased TA (Piazza et al, 2021).…”

Pasteurization of Lipid Emulsions with Supercritical CO2 and High Power Ultrasound

“…On the contrary, several studies have shown promising results in terms of the quality of vegetable emulsions after the application of HPU for microbial inactivation purposes. For example, rice milk beverages showed an increased cloud index, which indicates the stability of the particles dispersed in the suspension (Amador-Espejo et al, 2020); peanut milk showed an increase in the hydrolyzed protein content, a better sedimentation index and smaller particle and oil droplets, which could prevent phase separation ; and hazelnut milks showed an increase in the content of total phenolic compounds, and improved antioxidant activity, appearance, syneresis, sedimentation, viscosity and consistency .…”