Comparison of high‐pressure processing, ultrasound and heat treatments on the qualities of a gallic acid copigmented blueberry–grape–pineapple–cantaloupe juice blend

Abstract

A blueberry-grape-pineapple-cantaloupe juice blend was copigmented with gallic acid (GA) firstly and treated by high-pressure processing (HPP) at 550 MPa, 25 °C for 5 min, ultrasound (US) at 520 W, 40 °C for 10 min, or heat treatment (HT) at 90 °C for 3 min to determine their influence on its physicochemical qualities. The shelf lives of HPP-, US-and HT-juice blends were 72, 48 and 88 days, respectively. The total anthocyanins (ACs), ascorbic acid and total phenols content in juice blends treated by HPP, US and HT did not change immediately after treatment or during the first 16 days' storage. However, after the three treatments, the total ACs, ascorbic acid and total phenols content in juice blends decreased in the following order after 16 days: US > HPP > HT. The HPP-and US-treated juices were superior to the HT-treated juices regarding flavour, and in the preservation of more types and relative content of esters and aldehydes. In conclusion, GA improved the total ACs and ascorbic acid stability in the juice, while the flavour of the HPP-and US-treated juices surpasses that of HT-treated juice. Therefore, the HPP treatment was deemed to be more advantageous and had greater market potential for short-term storage.

Effect of ultrasound processing on rheological properties and color of green food products

“…As seen in Tables 4 and 5, there was no significant change in TSS and pH of both avocado dressing and green juice samples after US processing compared to control (p > 0.05), which is essential for stability in quality of product. These results were consistent with previous studies in which US applied to purple cactus pear juice (Cruz-Cansino et al, 2015), carrot juice (Jabbar et al, 2015), apple juice (Abid et al, 2014), jamun juice (Shaheer et al, 2014), and blended juices (blueberry, grape, cantaloupe and pineapple) (Bi et al, 2022). Yet, significant changes in pH could be possible due to the different composition of fruits and/or vegetables and also formation of chemical products such as nitrate and nitrite during US treatment (Bermúdez-Aguirre and Barbosa-Cánovas, 2012;Supeno and Kruus, 2000).…”

“…Similar results were obtained by Bi et al (2015), US processing of diluted avocado puree under the conditions of 750 W/cm 2 , 50% power, 20 kHz, 1 to 10 min did not affect the color parameters, significantly. Furthermore, color values (L*a*b*) of blended juice made from blueberry, grape, cantaloupe, and pineapple remained constant after US treatment at 520 W for 10 min (Bi et al, 2022). However, US processing with long exposure time, high temperature, and amplitude can cause mechanical disruption of cell wall, which may adversely impact on color of fruit and vegetable-based food products (Anaya-Esparza et al, 2017) such as increase in lightness (L*) of green juice (Oner, 2020b), blueberry juice (Wu et al, 2021), and apple juice (Abid et al, 2014).…”

Interaction of polyphenols with food components: Safety, quality and nutritional aspects: Editorial

“…Their findings provide essential information to improve human health by encouraging the consumption of thermally treated teff grains. On the other hand, in another study, the impact of different non‐thermal novel technologies like ultrasound and high‐pressure processing was compared with conventional heat treatment for the stability of a blueberry‐grape‐pineapple‐cantaloupe juice blend co‐pigmented with gallic acid (Bi et al ., 2022). The presence of gallic acid in juice blend processed with either treatment has shown the superior properties in comparison to non‐copigmented blend.…”