Ultrasound processing of sweet lime juice: Effect of matrix pH on microbial inactivation, enzyme stability, and bioactive retention

Shaik, Lubna; Chakraborty, Snehasis

doi:10.1111/jfpe.14231

Cited by 8 publications

(8 citation statements)

References 85 publications

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“…This was observed in a study on the quality attributes of sweet lime juice subjected to different storage conditions [30]. The research highlighted the impact of storage temperature and packaging material on the quality of ultrasound-treated sweet lime juice [31]. Additionally, another study discussed how citrus scion/rootstock combinations affect the concentration of bioactive compounds in orange juice and emphasized that packaging and storage can maximize the shelf life of freshly squeezed juice [32].…”

Section: Discussionmentioning

confidence: 86%

Optimization of Fruit Juice Preservation Utilizing Chitosan and Chitosan Nanoparticle: A Central Composite Design

Annadurai,

Mangayarkarasi,

Sivakavinesan

et al. 2024

Food Science and Engineering

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In this study, the shelf life of sweet lime juice was tested using chitosan and chitosan nanoparticles produced through the Ionic-gelation process. The results showed that the chitosan nanoparticles had a greater impact on extending the shelf life than chitosan alone. The pH, turbidity, and aerobic count of the juice were measured after the chitosan and chitosan nanoparticles were added, and response surface methodology was used to optimize these factors. The optimal pH range for chitosan was between 3.0 and 4.6, and for chitosan nanoparticles it was between 3.0 and 4.9. The maximum turbidity occurred at a chitosan concentration of 0.5-2.5 g/L and storage days of 1.0-2.0. The results were found to be significant through analysis of variance, and the model had a high level of significance and good fit according to the determination coefficient.

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Section: Discussionmentioning

confidence: 86%

Optimization of Fruit Juice Preservation Utilizing Chitosan and Chitosan Nanoparticle: A Central Composite Design

Annadurai,

Mangayarkarasi,

Sivakavinesan

et al. 2024

Food Science and Engineering

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“…The sensitivity index of inactivation based on temperature (SI T ) ranged between 1.207 and 1.289 for microorganisms and 1.443-1.459 for spoilage enzymes (Table 1). The sensitivity index is also pulsed light and ultrasound treatment of sweet lime juice (Shaik & Chakraborty, 2022a, 2022c. The inactivation of the pectin esterase enzyme was targeted in blood orange juices (Ingallinera et al, 2005).…”

Section: Screening Of Most Resistant Microorganism and Enzymementioning

confidence: 99%

Influence of matrix pH on batch thermal pasteurization of sweet lime juice: Global kinetic models for Saccharomyces cerevisiae and polyphenol oxidase inactivation and degradation of vitamin C

Chakraborty,

Shaik

2023

J Food Process Engineering

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A set of experiments were conducted to screen the most thermo‐resistant microorganism and spoilage enzyme in sweet lime juice. Furthermore, the impact of matrix pH on the batch thermal treatment (75–95°C/0–10 min) intensities on Saccharomyces cerevisiae survival, PPO inactivation, and vitamin C retention in the sweet lime juice was evaluated. The influence of cumulative come‐up time (tCUT) and cooling time (tCOOL) was separated from the isothermal holding period (tHOLD). All three responses fitted best to the first‐order kinetics. The rate constants (k) ranged between 0.0053 and 0.471 s−1 (for S. cerevisiae), 0.00114 and 0.00731 s−1 (for PPO), and 0.000017 and 0.000142 s−1 (for vitamin C). The microbial and enzyme inactivation rate increased at a low pH level for a certain temperature, whereas, for vitamin C, an opposite trend was prominent through marginal. A new global kinetic model for k as a function of matrix pH and the temperature was developed in which the sensitivity of k to pH change was introduced as SpH. The optimized thermally pasteurized juice (95°C/298 s of holding time) at pH 3.5 showed >5 log cycle reduction in S. cerevisiae count (t5D, s) and 99% inactivation in PPO activity (t99, s) while retaining 57% vitamin C and 39% loss in total phenolics. The optimally treated pasteurized sample at pH 3.5 was examined for phenolic profiling, microbial cell morphology, and enzyme conformational change. The thermally pasteurized sample had a sensory acceptance of 6.9 out of 9 scales.Practical applicationsThe present study developed a systematic study for designing a thermal pasteurization condition for sweet lime juice. First, the most thermo‐resistant microorganism and spoilage enzymes in sweet lime juice were screened out based on the sensitivity index. Further, a global kinetic model was developed for the most resistant microorganisms, resistant enzymes, and vitamin C. This model can describe the impact of matrix pH and temperature on the treatment time to achieve microbial safety and enzymatic stability. Pasteurization time was estimated for each combination of pH and temperature. Assessing the impact of pH levels in the matrix on the effectiveness of thermal pasteurization would assist the industry in determining optimal harvesting conditions for fruit with the desired pH.

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“…Ultrasonication is a novel method for processing food that does not use heat and instead relies on ultrasound to retain the natural flavor and nutritional value of fruit juices. − Unlike traditional heat treatment, which can have adverse effects, ultrasonication can be gentle and efficient. Extensive research by the scientific community on the impact of ultrasound has highlighted the benefits of this innovative food processing technique. − Using ultrasonication, food manufacturers can create high-quality products that meet the needs and demands of consumers who want fresh, healthy, and delicious foods.…”

Section: Introductionmentioning

confidence: 99%

Effect of Low-Frequency High-Power Ultrasound Processing on the Volatile Compounds and Aroma Profile of Cashew Apple Juice

Maia,

Rodrigues,

Fernandes

2024

ACS Food Sci. Technol.

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Cashew apple juice is considered an exotic beverage in many parts of the world due to its unique fruity aroma, but it is very popular in some regions of South America, Africa, and Asia. The high concentration of fatty acids and styrene in cashew apple juice can give it an unpleasant balsamic note. To address this issue, this study proposes to use ultrasound processing to change the volatile compounds in the juice and improve its flavor. The results showed that sonication caused significant changes in the juice's volatile compounds. Ultrasound broke down fatty acids and esters by internal scission, forming short-chain esters, alcohols, and aldehydes. Specifically, there was a substantial decrease in volatile fatty acids (90%), fatty esters (73%), and aromatic hydrocarbons (13%), along with an increase in desired fruity short-chain esters (27%). The process also considerably reduced the concentration of styrene, partially mitigating the off-flavor caused by this compound.

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Ultrasound processing of sweet lime juice: Effect of matrix pH on microbial inactivation, enzyme stability, and bioactive retention

Cited by 8 publications

References 85 publications

Optimization of Fruit Juice Preservation Utilizing Chitosan and Chitosan Nanoparticle: A Central Composite Design

Optimization of Fruit Juice Preservation Utilizing Chitosan and Chitosan Nanoparticle: A Central Composite Design

Influence of matrix pH on batch thermal pasteurization of sweet lime juice: Global kinetic models for Saccharomyces cerevisiae and polyphenol oxidase inactivation and degradation of vitamin C

Effect of Low-Frequency High-Power Ultrasound Processing on the Volatile Compounds and Aroma Profile of Cashew Apple Juice

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