Ultra-Sonication Effects on Quality Attributes of Maoberry (<i>Antidesma bunius</i> L.) Juice

Abstract

Maoberry (Antidesma bunius L.) juice is popularly consumed as a pasteurized juice because of its high levels ofantioxidants. Although pasteurization is normally applied to extend the shelf life of fruit juices, this method damages the desired characteristics and antioxidant constituents of fruit juice products. Ultra-sonication is an alternative process to treat fruit juices without impairing their health benefits and consumer acceptance. This study is the first report on ultra-sonication effects on the physicochemical properties, bioactive components, antioxidant activities, and sensorial characteristics of maoberry juice. After ultra-sonication processing at a frequency of 20 kHz and amplitude levels between 20% and 80% for 30 min and when compared with fresh and heated (75℃, 30 min) juices, we found that the physicochemical properties viz. total soluble solids, pH, and viscosity of processed juices did not change. However, a noticeable effect on the color parameters of ultra-sonicated juices shown by decreased lightness and increased redness values was found. The highest chroma value (C*) and total different colors (∆E) were observed in the heated one. Microbial count levels, polyphenol oxidase and peroxidase activities were low in all treatments, in particular thermally and 80% amplitude treated batches. Total anthocyanins and phenolic compounds increased in the ultra-sonicated maoberry juices treated at 60% and 80% amplitudes. The contents of ascorbic acid in maoberry juice decreased significantly at 80% amplitude and at 75℃. The antioxidant activities (DPPH and FRAP assays) of ultra-sonicated products still retained high levels with no significant difference from the fresh sample. The sensorial attributes of ultra-sonicated juice showed no difference from the control (fresh juice), but higher than the heated sample. In general, ultra-sonication technology could be an appropriate processing technique to maintain the desired quality attribute characteristics of maoberry juice.

Determination of some chemical compounds of bignay (Antidesma bunius) fruit juice

“…The total soluble solid (TSS) of fresh bignay juice obtained in this study (14.67 °Bx) was comparable with those reported in Butkhup & Samappito (2008) for Sangkrow No.2 cultivar (14.50 °Bx) and Phuchong cultivar (14.80 °Bx). Higher TSS value (16.50 °Bx) was reported by Sripakdee et al (2015) and Butkhup & Samappito (2008) for Sangkrow No.5 cultivar, while lower values (12.77 and 12.35 °Bx) were respectively reported in Chaikham et al (2016) and for Sangkrow No.4 cultivar. In terms of pH value and total soluble solid, bignay juice originated from Indonesia has similar characteristics to the Phuchong cultivars grown in Thailand.…”

“…The pH value obtained in this study (3.45) was equivalent to the pH level of Phuchong cultivars as reported in . The pH of bignay fruit and its products that have been reported in literature ranged from 3.40 to 3.50 Chaikham, 2015;Chaikham et al, 2016;Sripakdee et al, 2015).…”

“…This fruit has different names such as "Maoberry" or "Mao-Luang" in Thailand, "Bignay" in Philippine, and "Buni" in Indonesia. In some countries, this fruit has been consumed in the form of juice, jam, and wine (Chaikham, 2015;Chaikham et al, 2016;Jorjong et al, 2015;.…”

Effects of high hydrostatic pressure, dense phase carbon dioxide, and thermal processing on the quality of Hami melon juice

“…The evaluation was considered for color, aroma, taste, consistency, and overall acceptability. Before and after the evaluation of each sample, participants were asked to clean their mouths with water (Chaikham, Prangthip, & Seesuriyachan, ).…”

Ultrasound-Assisted Optimal Development and Characterization of Stevia-Sweetened Functional Beverage

“…e observation was in agreement with that of sonicated grapefruit juice and apple-based beverage, and sonication treatment applied for 90 min showed significant increase in DPPH value (46.94 ± 0.86 %) (Abid et al [13]). Similarly, in another study, maoberry juice sonicated at 40% amplitude exhibited increase of FRAP value (26.08 ± 3.49 mM FeSO 4 /100 mL) as compared to the control sample [31]. e higher antioxidant activity in sonicated juice samples might be due to the increment in the concentration of ascorbic acids and other antioxidants such as polyphenolic compounds.…”