Effect of Thermosonication on Amino Acids, Phenolic Compounds, Sensory Properties and Microbial Quality in Freshly Squeezed Verjuice

Abstract

Thermosonication is a process that can be used as an alternative to thermal pasteurization by combining mild temperature and ultrasound treatments. This study evaluated the effects of verjuice on the thermosonication process and its bioactive values modeled with the RSM (response surface method). The bioactive components of verjuice were found to increase with high predictive values. Additionally, the presence and amounts of 20 free amino acids in C-VJ (untreated verjuice), P-VJ (thermally pasteurized verjuice) and TS-VJ (thermosonicated verjuice) samples were investigated. Significant (p < 0.05) differences were detected among C-VJ, P-VJ and TS-VJ samples in all free amino acid values except methionine. Although 17 free amino acids were detected at various concentrations, glycine, taurine and cystine were not found in any samples. Thirteen phenolic filters in C-VJ, P-VJ and TS-VJ samples were also examined in this study. Eight phenolic donors with various abilities were detected in the C-VJ sample, along with nine phenolic acceptors in the P-VJ sample and eleven phenolic contents in the TS-VJ sample. The content of phenolic products in the TS-VJ sample increased by 37.5% compared to the C-VJ techniques and by 22.22% compared to the P-VJ techniques. Thermosonication did not significantly affect color and physiochemical values. Panelists generally appreciated the effects of thermosonication. It is concluded that the thermosonication process is a good alternative to thermal pasteurization. The results of this study provide essential data for future in vivo studies and show that the bioactive values of verjuice can be increased by using the thermosonication process.

Computational modeling for the enhancement of thermosonicated Sohphie (Myrica esculenta) fruit juice quality using artificial neural networks (ANN) coupled with a genetic algorithm

“…The retention of a significant amount of AA may be due to the removal of confined molecules of oxygen during the TS treatment of juices. 3,36 This finding is consistent with research on thermosonicated juice made from amora and citrus fruits, which was done concurrently. 16,34 Additionally, the decrease in AA content at higher temperatures and prolonged exposure periods may be attributed to the generation of oxidative radicals under intense sonolysis effects, a phenomenon previously documented in hog plum juice.…”

“…Phenolic compounds can act as antioxidants, and their preservation is favored under conditions of reduced oxidative stress. 36…”

Thermosonication Processing of Purple Onion Juice (Allium cepa L.): Anticancer, Antibacterial, Antihypertensive, and Antidiabetic Effects

“…The TS-POJ process (10.49 ± 0.20 mg/100 mL) resulted in a smaller reduction in ascorbic acid content compared to the P-POJ process (9.52 ± 0.36 mg/100 mL). In contrast to the results in our study, Çöl et al (2023) found in their research that there was no statistically significant decrease in the ascorbic acid value in sour cherry juice compared to the control sample after the application of thermal pasteurization and thermosonication processes [8]. In a study conducted by Putsakum et al (2023), the effect of thermosonication on antioxidant compounds in blackberry juice was investigated.…”

“…In many studies, it was determined that bioactive components increase in foods and beverages [5]. Furthermore, there is various research in the literature showing that ultrasound technology enriches the quality of juice, with examples including black carrot juice [6], fresh pomegranate juice [7], fresh verjuice [8], posotia (Vitex negundo) juice [9] and beetroot (Beta vulgaris L.) juice [10].…”

Ultrasound-Treated and Thermal-Pasteurized Hawthorn Vinegar: Antioxidant and Lipid Profiles in Rats

“…Nevertheless, with the ultrasound technique, among the novel non-thermal technologies increasingly utilized today, the product’s loss of flavor and taste is minimal. In contrast, the product’s nutritional value is enhanced [ 23 , 24 , 25 , 26 , 27 ]. Ultrasound treatment and thermal pasteurization positively affect the antioxidant and phenolic content of fruit, fruit juices, and vinegar [ 28 , 29 , 30 , 31 ].…”