Application of ultrasound and high‐pressure homogenization against high temperature‐short time in peach juice

Abstract

The scope of current research was to investigate the impact of ultrasound (US) and high‐pressure homogenization (HPH) on the quality of peach juice and to compare it with the effect of high temperature‐short time (HTST) treatment. The quality parameters were monitored during 4 weeks. Compared with the HPH‐ and US‐treated peach juices, HTST treatment increased the viscosity of peach juice. The enzyme inactivation (PPO and PME) in juice samples was improved significantly with an US. In addition, US and HPH treatments play a better role in ascorbic acid preservation in juices compared with the HTST treatment. Similarly, HTST‐treated peach juices showed the lowest antioxidant capacity compared to the US‐ and HPH‐treated juice samples during the storage. Finally, US‐treated peach juices resulted in the highest phenolic content during the storage. In overall, both US and HPH treatments preserved the quality of peach juice remarkably compared with the HTST. Practical applications An important enhancement in the quality retention of ultrasound (US)‐treated juice compared to the high temperature‐short time‐treated peach juice was obtained. This work contributes a novel method to produce US‐treated fresh fruit and vegetable juices with an improved product quality. In overall, processing of peach juice with an US treatment can be used to get a high‐quality product as demonstrated by its quality retention ability during cold storage.

Functional Efficacy of Probiotic Lactobacillus sanfranciscensis in Apple, Orange and Tomato Juices with Special Reference to Storage Stability and In Vitro Gastrointestinal Survival

“…The pH value of each sample was recorded weekly over the storage using a digital pH meter (HANNA Instruments, Vinsokite, RI, USA). The titratable acidity was performed by titrating each sample mixture (6 g of sample in 50 mL MilliQ water) with 0.1 N NaOH to pH 8.2 and expressed as a percentage of respective acid (% acid), malic for AJ and citric for OJ and TJ [33].…”

Impact of High-Pressure Homogenization Parameters on Physicochemical Characteristics, Bioactive Compounds Content, and Antioxidant Capacity of Blackcurrant Juice

“…Previous studies have shown varying influence of the HPH on the profile of bioactive compounds of the processed food [ 8 , 9 , 10 ]. Generally, the application of the HPH allows for retaining a higher amount of bioactive components than classic pasteurization [ 11 , 12 ]. This gives the opportunity of using the HPH for the production of minimally processed foods with high nutritional value and more than 40 days of shelf life under refrigerated storage [ 13 ].…”

Effects of microwave combined with ultrasound treatment on the pasteurization and nutritional properties of bottle gourd (Lagenaria siceraria) juice

“…Moreover, no yeast and mold growth were observed during the storage period (data not shown). There are several studies showing storage stability using ultrasound and HTST technologies (Tomadoni, Cassani, Viacava, Moreira, & Ponce, 2017; Yildiz, 2019). Our results demonstrated the potential application of MW‐US processing of juices as the shelf life of the juice was increased compared to raw and conventionally treated juice and the nutritional parameters were all intact and therefore, this method may be utilized in food industry.…”