Sonication enhances quality and antioxidant activity of blueberry juice

Zou, Yi; Hou, Xiyan

doi:10.1590/1678-457x.27816

Cited by 49 publications

(41 citation statements)

References 24 publications

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“…Namely, extended sonication (600 W, 28 kHz, 20°C, 30, 60, and 90 min) of grapefruit juice samples had increased antioxidant capacity, as determined with DPPH method. 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: Resultssupporting

confidence: 81%

Section: The Effect Of Ultrasound On the In Vitro Antioxidant Capacsupporting

confidence: 83%

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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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Section: Resultssupporting

confidence: 81%

Section: The Effect Of Ultrasound On the In Vitro Antioxidant Capacsupporting

confidence: 83%

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 increment of total soluble solids might be attributed to the increase in extraction efficiency with thermosonication treatment. This treatment damaged the cell walls and tissues of fruits and thus, more soluble solids can be found in the samples (Zou and Hou, 2017). In this study, the results of °Brix, pH, and acidity of sonicated apple juices were found to be different from previous studies (Abid et al, 2013;Gao and Rupasinghe, 2012).…”

Section: Resultscontrasting

confidence: 78%

Effects of the thermosonication clarification on the rheological properties of apple juice

Özyurt¹,

İçıer²,

Ötleş³

2019

Ann.UDJG.FoodTechnology

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In this study, the clarification of apple juice (AJ) was performed by using a bath type sonicator at different temperatures. The effects of thermosonication applied on the rheological properties, and some physico-chemical characteristics (total soluble solids: Brix, pH, titratable acidity, color, cloud value and total phenolics content) of these apple juices were studied. Using four different rheological models, namely Herschel Bulkley, Power-law, Bingham, and Newtonian, the flow behaviors of apple juices were assessed. The results showed higher lightness values for thermosonicated apple juices. The amounts of total soluble sugar and titratable acidity of control and thermosonicated apple juices weren't affected. The total phenolic contents of thermosonicated apple juices were significantly higher than control. The apple juices were found to be pseudoplastic fluids with a shear thinning nature. The thermosonication treatment was statistically significant in the change of rheological properties. The Herschel Bulkley model was found to be the best fit to the experimental data of all samples. Results revealed that the sonication technique could successfully be implemented on an industrial scale for the processing of apple juices. The obtained data could be taken into account in the industrial production of AJ with ultrasound treatment, particularly in the estimation of pumping requirement and the change of velocity profiles.

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“…Increase in the total phenolics, total flavonoids, and total flavanols may be due to increased extraction efficiency associated with the use of sonication. Numerous studies have illuminated that the generation of shock and shear waves along with mass transfer effects during the cavitation process in ultra‐sonication are responsible for elevated diffusion rates (Zafra‐Rojas et al, ; Zou & Hou, ). Moreover, this increment in total phenolics due to subjection of ultra‐sonication treatments might be explicated by the addition of hydroxyl radicals to aromatic structure present in phenolics (Bhat, Kamaruddin, Min‐Tze, & Karim, ).…”

Section: Resultsmentioning

confidence: 99%

Assessing the impact of ultra‐sonication and thermo‐ultrasound on antioxidant indices and polyphenolic profile of apple‐grape juice blend

Aadil

Khalil

Khalid

et al. 2020

J Food Process Preserv

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Apple-grape juice blend (50:50) were subjected to blanching (thermal), high temperature-short time (72°C: 15 s), ultra-sonication (5 & 10 min), thermo-ultrasound (5 min, 40°C; 10 min, 40°C), and thermo-ultrasound (5 min, 50°C; 10 min, 50°C) and were compared to control treatment for the antioxidant indices. Furthermore, one best treatment each from ultra-sonication (10 min), thermo-ultrasound at 40°C (5 min), and thermoultrasound at 50°C (5 min) was analyzed through high performance liquid chromatography diode array detector (HPLC-DAD) for the quantification of individual phenolic acids, flavanols, stilbenes, and anthocyanins. Polyphenolic profile (HPLC-DAD) of apple-grape juice blends treated with ultra-sonicated (10 min), thermo-ultrasound (5 min; 40°C), and thermo-ultrasound (5 min: 50°C), resulted in identification of 23 polyphenols (9 phenolic acids; 6 flavanols; 1 stilbene; 7 anthocyanins). Results of HPLC characterization revealed a significant (p < .05) effect of tested treatments on all the polyphenols. Among phenolic acids, chlorogenic acid was observed to be highest (422.12 mg/L) in ultra-sonicated juice blend (T U-10 :10 min) followed by caftaric, gallic, syringic, vanillic, caffeic, ferulic, and cinnamic acids. While, content of resveratrol (stilbene), epigallocatechin gallate (flavanol), and Malvidin 3, 5-diglucoside (anthocyanin) were also found to be maximum (33.08, 386.32, and 70.25 mg/L, respectively) in ultra-sonicated (10 min) apple-grape juice blend samples. Keeping in view the polyphenolic profile and consumer preferences, ultra-sonication could be employed industrially as an alternative substitute of thermal processing techniques to enhance the quality of apple-grape juice blend.Practical application: For years, several nonthermal techniques are used for the preservation and quality improvement of fresh juices mainly by preventing the microorganisms and enzymes. Among these technique, single nonthermal treatment has a capacity to reduce the amount of microorganism and enzymes while a combined technique such as thermo-ultrasound has a better effect than single treatment, which have been investigated in this study. Therefore, this article would encourage the juice industrialists by applying these techniques for commercialization of juice and juice products in a more effectual manner.

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Sonication enhances quality and antioxidant activity of blueberry juice

Cited by 49 publications

References 24 publications

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

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

Effects of the thermosonication clarification on the rheological properties of apple juice

Assessing the impact of ultra‐sonication and thermo‐ultrasound on antioxidant indices and polyphenolic profile of apple‐grape juice blend

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