A potential of ultrasound on minerals, micro‐organisms, phenolic compounds and colouring pigments of grapefruit juice

Abstract

Summary The grapefruit juice was sonicated in an ultrasonic bath at 28 kHz frequency (amplitude 70%), for 0, 30, 60 and 90 min at 20 °C. This research was focused on the effects of ultrasound treatment on phenolic compounds, minerals, viscosity, lycopene, total anthocyanins, total carotenoids, micro‐organism analysis and sugars. A statistically significant increase was observed in total carotenoids, lycopene, sugar contents (sucrose, glucose and fructose) and phenolic compounds, whereas a decrease in viscosity and micro‐organisms were found in all the grapefruit juice samples sonicated for 30, 60 and 90 min as compared to control. However, maximum improvement was observed in the sonication treatment for 90 min. The results of this study suggest that ultrasound treatment may improve the quality of grapefruit juice.

Comparison of chemical, physical, and ultrasound treatments on the shelf life of fresh‐cut quince fruit ( Cydonia oblonga Mill.)

“…A comparable result was also observed in the work of Bhat, Kamaruddin, Min‐Tze, and Karim () and higher TPC of lime samples following the US application, also an increase in TPC in sonicated pear samples was also pointed out (Cruz‐Cansino et al, ). This change might be correlated with the release of the bound form of phenolic content because of the deformation of the cell wall by the cavitation phenomena (Aadil, Wang, et al, , ).…”

Effect of Pulsed Electric Field Pretreatment of Date Palm Fruits on Free Amino Acids, Bioactive Components, and Physicochemical Characteristics of the Alcoholic Beverage

“…The EC values were 3.16, 3.24, and 3.38 ms / cm, respectively, and the SO 2 concentrations (35.90, 35.89, and 35.10 mg / L, respectively) were compared with that of the untreated sample (36.85 mg / L). Overall, the EC of liquid food products is due to the presence of some nutrient components, such as macro‐ and microelements, vitamins, amino acids, and lipids (Aadil et al., ). The acidity of the alcoholic beverages treated by 1.38, 2.02, and 2.92 kV/cm was 0.22, 0.21, and 0.20 g / L, respectively, for VA and 5.05, 4.92, and 4.88 g / L, respectively, for TA.…”

“…An analysis of the TAC in apple juice treated by PEF revealed that anthocyanin retention is dependent on polarity, pulsed frequency width, and treatment period during the treatment by PEF (Noci et al., ). The increase in TAC was investigated by the cavitation process that caused disintegrated particles to increase in the diffusion rates (Aadil et al., ).…”

“…TFCs were reported as mg catechin equivalents (CE)/100 g. The total carotenoid content (TCC) was measured by the procedure reported by Aadil et al. () with slight changes. Sample volume (50 mL) was mixed with 160 mL of n‐hexane/acetone (1:1, v/v) in separation flask.…”

Combination of ultrasound and antimicrobial compounds towards Pichia spp. and Wickerhamomyces anomalus in pineapple juice

“…Microwave, high power ultrasound, irradiation, g rays, and pulsed electric field represent some alternative technologies designed to obtain safe foods, while maintaining their nutritional and sensory qualities (Aadil et al, 2015;Engmann, Ma, Tchabo, & Ma, 2014;Ferrario, Alzamora, & Guerrero, 2015). The topic of this paper is the use of ultrasound (US) as an antimicrobial tool.…”