Application of ultrasound in grape mash treatment in juice processing

Abstract

Recently, application of ultrasound has attracted considerable interest as an alternative approach to traditional methods. In this study, response surface methodology (RSM) was used to optimize the conditions for grape mash treatment by ultrasound and by combination of ultrasound and enzyme. The results indicated that optimal conditions were the temperature of 74 degrees C and the time of 13 min for sonication treatment; and were the enzyme concentration of 0.05% and the time of 10 min for combined ultrasound and enzyme treatment. In comparison with traditionally enzymatic treatment, sonication treatment increased extraction yield 3.4% and shortened treatment time over three times; combined ultrasound and enzyme treatment increased extraction yield slightly, only 2%, but shortened treatment time over four times. After sonication treatment, enzymatic treatment increased extraction yield 7.3% and total treatment time of this method was still shorter than that of traditionally enzymatic treatment method. Besides, application of ultrasound improved the grape juice quality because it increased contents of sugars, total acids and phenolics as well as color density of grape juice.

Power ultrasound processing of cantaloupe melon juice: Effects on quality parameters

“…These results agreed with previous researches, which reported that ultrasound promotes high extractability for sugars (Fernandes et al, 2009;Lieu & Le, 2010). Due to the cell disruption, US treatment has been applied in extraction protocols (Eh & Teoh, 2012;Paniwnyk, Cai, Albu, Mason, & Cole, 2009;Rodrigues, Pinto, & Fernandes, 2008).…”

“…Rawson et al (2010) also observed a decrease in the phenolic content of sonicated watermelon juice when the temperature was increased from 25 to 45°C, with the temperature effect more pronounced at higher processing times (10 min). On the other hand, Lieu and Le (2010) evaluated the application of ultrasound treatment in grape juice and found that the sonicated samples had an increase of 114.3% in the concentration of total phenolics, making evident that the effect of sonic waves in foods depends on the food matrix besides processing conditions.…”

Shelf life, physicochemical, microbiological and antioxidant properties of purple cactus pear (Opuntia ficus indica) juice after thermoultrasound treatment

“…With the advance of storage (>14 days) the untreated sample had an increase of these compounds, while thermoultrasonicated and pasteurized juices presented slight variability. On day 1, similar results has also been reported by Lieu et al [60] for grape, Sathirasegaram et al [54] for mango and Bhat et al [5] for lime juice, which presented higher total phenolic content after sonication. Phenolic compounds are found in soluble form in the vacuole or bound to the pectin, cellulose, hemicellulose, and lignin traces of the cell wall [61].…”

Optimization of ultrasound‐assisted enzymatic extraction of Sohiong (Prunus nepalensis) juice

“…While a slight decrease in the viscosity of Sohiong juice was observed as the ultrasound treated pulp was subjected to higher incubation times (Table ). The ultrasound assisted enzymatic treatment breaks down the cohesive network of pectinaceous substances thus decreasing the water holding capacity of the pulp (Lieu & Le, ). Therefore, dissolved solids and available water present in the pulp was released easily to the juice to increasing the juice yield (Saxena et al, ).…”

“…It also enhances the shelf life and microbial safety of fruit juices (Tiwari, O'Donnell, Muthukumarappan, & Cullen, ). Various researchers have used ultrasound in different food applications for extraction (Bora, Handique, & Sit, ; Ertugay & Başlar, ; Lieu & Le, ; Nithila et al, ). This can also be used for extraction of juice from Sohiong fruit.…”