Application of thermosonication for guava juice processing: Impacts on bioactive, microbial, enzymatic and quality attributes

Kalsi, Baldev Singh; Singh, Sandhya; Alam, Mohammed Shafiq; Bhatia, Surekha

doi:10.1016/j.ultsonch.2023.106595

Cited by 7 publications

(11 citation statements)

References 54 publications

(94 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In contrast, the sensory scores of the TS treatment at 60 °C were reduced, probably due to the prolonged exposure of the juice to high temperatures during TS and the deterioration of some fresh flavor compounds, which adversely affected the sensory properties of the juices [ 66 ]. This is consistent with the results observed in the TS of guava juices [ 61 ]. It also demonstrates that the TS preserved the original sensory parameters of the blackcurrant juice without negative impacts.…”

Section: Resultssupporting

confidence: 93%

“…These findings were attributed to the localized heating due to cavitation, leading to an increase in system temperature and the formation of hydroxyl radicals, which ultimately led to the inactivation of microorganisms [ 21 ]. Similar results were found for the changes in microbial counts in a previous TS study of guava juices [ 61 ]. However, incomplete inactivation of yeasts and molds at 40 °C, and partially at 50 °C, may relate to spore formation, since spores can resist this environment.…”

Section: Resultssupporting

confidence: 89%

See 1 more Smart Citation

Effects of Thermosonication on the Antioxidant Capacity and Physicochemical, Bioactive, Microbiological, and Sensory Qualities of Blackcurrant Juice

Qiu,

Su,

Nie

et al. 2024

Foods

View full text Add to dashboard Cite

This study investigated the effects of thermosonication (TS) on the quality of blackcurrant juice, along with its physicochemical properties, bioactive compounds, antioxidant capacity, and microbiological and sensory qualities. The treatments included raw juice (RJ), pasteurized juice (90 °C, 1 min, PJ), and thermosonicated juice (480 W, 40 kHz at 40, 50, or 60 °C, for 10, 20, 30, or 40 min, TJ). The results indicated that the effects of pasteurization and thermosonication on the pH, total soluble solids, and titratable acidity of the juice were not significant (p > 0.05). However, the cloudiness, browning index, and viscosity were significantly increased (p < 0.05), and the color properties of the blackcurrant juice were improved. The total phenolic, flavonoid, and anthocyanin contents of TJ (treated at 50 °C for 30 min) were increased by 12.6%, 20.9%, and 40.4%, respectively, and there was a notable decline in ascorbic acid content after the pasteurization treatment, while the loss was minor in all TJ samples compared with RJ. The scavenging ability of 1,1-diphenyl-2-pyridyl and hydroxyl radicals increased to 52.77% and 50.52%, respectively, which were significantly (p < 0.05) higher than those in the RJ and PJ samples. In addition, both pasteurization and thermosonication resulted in a significant (p < 0.05) reduction in microbial counts, while there were no significant (p > 0.05) differences in the sensory parameters compared with the RJ samples. In conclusion, this study suggests that TS is an effective method that can be used as an alternative to pasteurization to improve the quality of blackcurrant juice.

show abstract

Section: Resultssupporting

confidence: 93%

Section: Resultssupporting

confidence: 89%

Effects of Thermosonication on the Antioxidant Capacity and Physicochemical, Bioactive, Microbiological, and Sensory Qualities of Blackcurrant Juice

Qiu,

Su,

Nie

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

“…The sugar-acid ratios (TSS-TA) of the eight treatment groups were not significantly different (p > 0.05). In contrast to the results, it was found that there were no significant changes in TSS, pH, and TA of guava juice in TP and TS, likely because the energy level of ultrasound is unable to change the structures associated with the above features at the microscopic level [27]. TSS and pH also remained unchanged in the treatment of turbid pomegranate juice by TP and HHP [28].…”

Section: Effects Of Different Sterilization Treatments On the Physico...contrasting

confidence: 82%

“…In guava juice, TP resulted in a significant decrease (p < 0.05) in TFC, but TS was elevated by temperature treatments at 40 °C and 60 °C. This enhancement may be due to the combination of temperature and the cavitation effect of ultrasound disrupting the macromolecules and releasing bound forms of phenolic compounds [27]. Figure 3A shows that TFOC in the CK group was 835.00 mg/L.…”

Section: Tfc and Tfocmentioning

confidence: 99%

Effects of Seven Sterilization Methods on the Functional Characteristics and Color of Yan 73 (Vitis vinifera) Grape Juice

Zhao,

Wang,

et al. 2023

Foods

View full text Add to dashboard Cite

Yan 73 (Vitis vinifera) is a dyed grape variety cultivated in China. Currently, most studies have focused on the mechanism of anthocyanins or the impact of anthocyanins as auxiliary color varieties on wine color. There is little research on its direct use or direct processing of products such as juice. In order to investigate the effects of different processing methods on the juice of Yan 73 grapes, the physicochemical and functional properties, as well as the sensory indexes of the juice, were analyzed by using thermal pasteurization (TP), thermosonication (TS), TS combined with nisin (TSN), TS combined with ε-Polylysine (TSε), irradiation (IR), and high hydrostatic pressure (HHP). The physicochemical indexes, functional properties, and sensory indexes of Smoke 73 grape juice were determined and analyzed. The results of the study showed that among the seven sterilization methods, total polyphenol content (TPC) in juice was significantly increased in all treatments except HHP. TPC was the highest in TP (3773.33 mg GAE/L). Total anthocyanin content (TAC) was increased except IR5, and TSN (1202.67 mg/L) had the highest TAC. In terms of color, TP (a* = 36.57, b* = 19.70, L* = 14.81, C* = 41.55, h° = 28.30, ΔE = 5.9) promotes the dissolution of anthocyanins because of high temperatures, which basically improves all the color indicators of grape juice and makes the color of grape juice more vivid. After HHP treatment, the color (ΔE = 1.72) and aroma indicators are closer to the grape juice itself. The Entropy weight-TOPSIS, CRITIC-Topsis, and PCA integrated quality evaluation models showed that all selected TP as the best integrated quality.

show abstract

“…According to Kalsi et al (2023), in their investigation on guava juice, the flavor rating of the sample subjected to thermal pasteurization decreased from 8.10 to 7.98 compared to the control group. Conversely, the flavor rating of the sample treated with ultrasonic treatment at temperatures ranging from 40-60 °C rose to 8.15–8.5 [64] . Compared with the control sample, TP-GJ showed a decrease in the color score of gilaburu juice, while UT-GJ showed an increase ( Fig.…”

Section: Resultsmentioning

confidence: 95%

Effects on quality characteristics of ultrasound-treated gilaburu juice using RSM and ANFIS modeling with machine learning algorithm

Yıkmış,

Duman Altan,

Türkol

et al. 2024

Ultrasonics Sonochemistry

View full text Add to dashboard Cite

Application of thermosonication for guava juice processing: Impacts on bioactive, microbial, enzymatic and quality attributes

Cited by 7 publications

References 54 publications

Effects of Thermosonication on the Antioxidant Capacity and Physicochemical, Bioactive, Microbiological, and Sensory Qualities of Blackcurrant Juice

Effects of Thermosonication on the Antioxidant Capacity and Physicochemical, Bioactive, Microbiological, and Sensory Qualities of Blackcurrant Juice

Effects of Seven Sterilization Methods on the Functional Characteristics and Color of Yan 73 (Vitis vinifera) Grape Juice

Effects on quality characteristics of ultrasound-treated gilaburu juice using RSM and ANFIS modeling with machine learning algorithm

Contact Info

Product

Resources

About