Effect of sonication on orange juice quality parameters during storage

Tiwari, Brijesh K.; O'Donnell, Colm P.; Muthukumarappan, K.; Cullen, Patrick J.

doi:10.1111/j.1365-2621.2008.01858.x

Cited by 85 publications

(67 citation statements)

References 38 publications

(43 reference statements)

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“…At the highest intensity and exposing time, the reduction in the amount of ascorbic acid was less than 5%. They also stated that the amount of ascorbic acid was better maintained in the ultrasound method, as compared with thermal treatments and control samples (Tiwari, O'Donnell, Muthukumarappan, & Cullen, 2009). Vikram et al (2005) compared the color appearance and Vitamin C content of orange juice in four processing methods of infrared waves, ohmic process, microwave and conventional treatment.…”

Section: A C C E P T E Dmentioning

confidence: 94%

See 1 more Smart Citation

Analysis of the combinative effect of ultrasound and microwave power on Saccharomyces cerevisiae in orange juice processing

Samani

Khoshtaghaza

Lorigooini

et al. 2015

Innovative Food Science & Emerging Technologies

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Section: A C C E P T E Dmentioning

confidence: 94%

“…In a research work by Tiwari et al (2009), orange juice was treated with ultrasound at frequency of 20 kHz, power of 1500 W, sound energy density of 0.81-0.30 W/mm for 0-10 minutes in pulse mode. During the experiments, the temperature was controlled by water circulation at temperature of 25±1 °C.…”

Section: A C C E P T E Dmentioning

confidence: 99%

Analysis of the combinative effect of ultrasound and microwave power on Saccharomyces cerevisiae in orange juice processing

Samani

Khoshtaghaza

Lorigooini

et al. 2015

Innovative Food Science & Emerging Technologies

View full text Add to dashboard Cite

“…Decreasing pH and temperature are associated with increasing stability of ozone molecules (Kim et al, 1999). Tiwari, O'Donnell, Muthukumarappan & Cullen (2009) recently studied the effects of ozone on quality and nutritional parameters for a range of fruit juices, highlighting significant losses in nutritional quality which were dependent on ozone control parameters of ozone concentration and gas flow rate. However, achieving rapid microbial inactivation using optimised control parameters may mitigate losses in nutritional quality.…”

Section: Discussionmentioning

confidence: 99%

Inactivation of Escherichia coli in orange juice using ozone

Patil¹,

Bourke²,

Frias³

et al. 2009

Innovative Food Science & Emerging Technologies

112

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This research investigated the efficacy of gaseous ozone for the inactivation of Escherichia coli ATCC 25922 and NCTC 12900 strains in orange juice. Orange juice inoculated with E. coli (10 6 CFU mL -1 ) as a challenge microorganism was treated with ozone at 75-78µg mL -1 for different time periods (0-18 min). The efficacy of ozone for inactivation of both strains of E. coli was evaluated as a function of different juice types: model orange juice, fresh unfiltered juice, juice without pulp, and juice filtered through 500m or 1mm sieves. Fast inactivation rates for total reduction of E. coli were achieved in model orange juice (60 seconds) and in juice with low pulp content (6 min). However, in unfiltered juice inactivation was achieved after 15-18 min. This indicated that juice organic matter interferes with antibacterial activity of gaseous ozone. The effect of prior acid (pH 5.0) exposure of E. coli strains on the inactivation efficacy of ozone treatment was also investigated. There was a strain effect observed, where prior acid exposure resulted in higher inactivation times in some cases by comparison with the control cells.However, the overarching influence on inactivation efficacy of ozone was related to the pulp content. Generally, the applied gaseous ozone treatment of orange juice resulted in a population reduction of 5 log cycles.Key words: Escherichia coli, ozone, non-thermal inactivation, acid exposure, orange juice, microbial kinetics Industrial relevance: To facilitate the preservation of unstable nutrients many juice processors have investigated alternatives to thermal pasteurisation, including unpasteurised short shelf life juices with high retail value. This trend has continued within the European Union. However within the US recent regulations by the FDA have 3 required processors to achieve a 5-log reduction in the numbers of the most resistant pathogens in their finished products. Pathogenic E. coli may survive in acid environments such as fruit juices for long periods. This study demonstrates that the use of ozone as a non-thermal technology is effective for inactivation of E. coli and acid exposed E. coli in orange juice. Information on the design of the ozone treatment for inactivation of E. coli which results into safe juice products is also among the main outputs of this work. Ozone auto-decomposition makes this technology safe for fruit juice processing.4

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“…Color attributes Color is one of the most important visual criteria to which consumers refer with regard to the overall product quality (Tiwari et al, 2009a). Color parameters of strawberry purees as affected by thermal and ultrasound treatments are presented in Table 2.…”

Section: Electrical Conductivity and Viscositymentioning

confidence: 99%

Changes in Quality Attributes of Strawberry Purees Processed by Power Ultrasound or Thermal Treatments

Cheng

Zhang

Adhikari

2014

FSTR

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The effect of thermal and ultrasound treatments on the physicochemical properties (pH, total soluble solids, titratable acidity, electrical conductivity, viscosity and color attributes), bioactive compounds (ascorbic acid, total pheolics and total anthocyanins) and antioxidant activity of strawberry puree was investigated. No significant difference in pH, total soluble solids and titratable acidity was observed among the treated and control samples whether thermal or ultrasound treatments were used. Ultrasound treatments significantly increased the electrical conductivity, while significantly reducing the viscosity of strawberry puree samples. Ultrasound treatments were found to better maintain or increase the bioactive compounds and the color attributes compared to the thermally treated samples. Ultrasound treatments significantly increased the radical scavenging activity compared to that of the control sample except when the ultrasound treatment was carried out at 0.42 W/mL for 20 and 30 min. These results indicate that ultrasound treatments can greatly improve the quality of strawberry puree.Keywords: power ultrasound, thermal treatment, strawberry puree, antioxidant activity, phenolic, anthocyanin IntroductionStrawberry (Fragaria × ananassa Duch.) is a soft, juicy and palatable berry available during the spring-summer period.Strawberry is highly appreciated for its excellent organoleptic properties such as red color, smooth texture, and exquisite taste and flavor. It is also a good source of micronutrients and phytochemical compounds particularly ascorbic acid, anthocyanins and phenolic compounds (Cao et al., 2012). Strawberry is mostly consumed fresh but it is also processed into jams, juice, canned products and added into dairy products such as yoghurt (Terefe et al., 2010).Unfortunately, it is a readily perishable fruit because it is susceptible to fungal attacks and physical damage (Lara et al., 2004). Therefore, it is essential to find a suitable method to extend its shelf-life and maintain its quality for better commercialization.To date, thermal treatment is the most commonly used technology to inactivate enzymes and destroy microorganisms.However, it also brings about undesirable changes in the food properties, such as loss of nutrients and changes in color, flavor and texture. Therefore, there is a need to develop alternative methods which enhance microbiological stability and to better preserve the nutrients of strawberry. It is expected that ultrasound as one of the novel non-thermal processing technologies can be used as an alternative of the thermal processing (Tiwari et al., 2009c). In general, ultrasound in 20_ 1000 KHz range can be divided into two zones namely: (1) high frequency (100 _ 1000 kHz) low energy ultrasound, (2) low frequency (20 _ 100 kHz) high energy power ultrasound (Golmohamadi et al., 2013). When power ultrasound propagates in liquid, cavitation bubbles are generated due to rapid change in pressure. Collapse of these bubbles in the subsequent compression cycles of ultrasonic ...

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Effect of sonication on orange juice quality parameters during storage

Cited by 85 publications

References 38 publications

Analysis of the combinative effect of ultrasound and microwave power on Saccharomyces cerevisiae in orange juice processing

Analysis of the combinative effect of ultrasound and microwave power on Saccharomyces cerevisiae in orange juice processing

Inactivation of Escherichia coli in orange juice using ozone

Changes in Quality Attributes of Strawberry Purees Processed by Power Ultrasound or Thermal Treatments

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