Effect of thermosonication on the quality attributes of star fruit juice

Nayak, P.; Chandrasekar, Chandra Mohan; Kesavan, R.

doi:10.1111/jfpe.12857

Cited by 58 publications

(71 citation statements)

References 43 publications

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“…From this physicochemical analysis of star fruit juice, the ascorbic acid content in fresh star fruit juice was found as 24.17 ± 0.70 mg/100 ml juice. Our result was more or less similar to the findings reported by Nayak et al [24], who were found the ascorbic acid content of 24.8 ± 0.71 mg/100 mL in the start fruit juice. Fig.…”

Section: Effect Of Thermal Treatment Condition On Ascorbic Acid Contesupporting

confidence: 93%

“…Both the raw juice and heat samples showed the TSS value of 6.8 ºBrix. About the same effects were shown earlier by different researchers on their works on different fruit juices [24]. Only a little increase in TSS has happened and it was estimated as 7.0 ºBrix when the juice was heat 90°C for 30-40 min.…”

Section: Effect Of Thermal Treatment Condition On the Ph And Total Sosupporting

confidence: 78%

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Effect of Thermal Treatment on Physicochemical Stability and Antioxidant Properties of Locally Available Underutilized Star Fruit Juice

Shourove

Zzaman

Chowdhury

et al. 2020

AFSJ

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Industrial processing of the fruit juice is responsible for the changes in some quality attributes. Thermal treatment is a most applicable operation for any processing and it affects the physicochemical and antioxidant properties of the juice. This study was conducted to observe the changes in some physical properties and the bioactive compounds of star fruit (Averrhoa carambola L.) juice during thermal treatment at 70°C, 80°C and 90°C for 10, 20, 30 and 40 min by a temperature-controlled water bath. During thermal treatment of the juice pH and browning index increased significantly (P≤ 0.05) with time and increasing temperature whereas the Cloud index of the juice decreased. No significant variation (P≥ 0.05) noticed in the case of total soluble solids. Color differences gradually increased in case of color parameter (0 to 7.83 ± 0.20) and negatively increased in case of (0 to -7.33± 1.00). Irregular results observed for and maximum difference (3.01±0.08) noticed at 90°C for 40 min. The highest overall color change (∆E= 11.04±0.76) observed when the juice treated at 90°C for 40 min. In consideration of the bioactive compounds, maximum ascorbic acid estimated (24.17±0.70mg/100ml) in fresh juice and with rising temperature and time it decreased. β-carotene also decreased significantly during heat treatment. The Total Polyphenol Content (TPC) found in fresh juice as (540.08±16.64 mg GAE/100 ml) and it was not changed in a regular manner with temperature change. Flavonoid content increased significantly (P≤0.05) when the juice was heat-treated at 70°C and 80°C while no significant change observed at 90°C. Maximum DPPH scavenging activity found in fresh juice (60.19±1.39%) and decreased to (53.83±1.43%) when 90°C temperature was applied for 40 min. This study may help to find out the nutritional value of locally available star fruit and physicochemical changes of this fruit juice during thermal processing.

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Section: Effect Of Thermal Treatment Condition On Ascorbic Acid Contesupporting

confidence: 93%

Section: Effect Of Thermal Treatment Condition On the Ph And Total Sosupporting

confidence: 78%

Effect of Thermal Treatment on Physicochemical Stability and Antioxidant Properties of Locally Available Underutilized Star Fruit Juice

Shourove

Zzaman

Chowdhury

et al. 2020

AFSJ

View full text Add to dashboard Cite

show abstract

“…To determine the free radical scavenging activity DPPH (2, 2‐diphenyl‐1‐picrylhydrazyl) is used as per method adopted by (Nayak, Chandrasekar, & Kesavan, ) by using a spectrophotometer Perkin Almer (Model: a‐25, USA).…”

Section: Methodsmentioning

confidence: 99%

Performance comparison of mixed mode and indirect mode parallel flow forced convection solar driers for drying Curcuma zedoaria

Lakshmi

Muthukumar

Ekka

et al. 2019

J Food Process Engineering

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This study focuses on energy and drying kinetic analyses of Curcuma zedoaria (white turmeric) dried in mixed and indirect active parallel flow solar dryers. Dryer efficiency, specific energy consumption and drying rate are studied. The overall dryer efficiency of mixed mode (MFSCD) is 26.5% higher than indirect mode (IFSCD) solar dryer. Two term model and Verma model fit best for Curcuma zedoaria drying in MFSCD and IFSCD, respectively, and Logarithmic model is quite suitable for open sun drying (OSD). The effective moisture diffusivity of the product dried under MFSCD is highest as compared to IFSCD and OSD products. The quality analyses show that higher values of TFC (78.11 mg GAE/g of sample) and DPPH (120.56 μ mol of TE/g of sample) are reported in the samples dried in MFSCD as compared to IFSCD and OSD samples. Practical applications Conventional open sun drying is a common practice followed by small farmers for drying herbs and spices. Products dried under open sun lose their nutritional and medicinal values due to slow drying rate and improper heating. The present work focusses on the development of a low cost solar dryer for drying of high value medicinal herbs like Curcuma zedoaria, curcuma caesia, and black cardamom. Study of drying kinetics helps in improving the design aspects of solar dryer and optimization of the drying systems. Drying time of the Curcuma zedoaria dried in the developed dryer is about 60% less than the open sun drying and the retention of color, antioxidant, and texture of the solar dried products is excellent. The developed solar dryer will be suitable for small small‐scale farmers and can be scaled up to any size.

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“…TS treatments resulted in the same lethality values as required by the conventional PS or sterilization processes (Guerrouj, Sánchez-Rubio, Taboada-Rodríguez, Cava-Roda, & Marín-Iniesta, 2016). TS process is mainly focused on the inactivation of spoilage microorganisms and enzymes in khoonphal (Raju & Deka, 2018), star fruit (Nayak et al, 2018), apple (Abid et al, 2013), mulberry (Dinçer & Topuz, 2015), and pear juices (Saeeduddin et al, 2015).…”

Section: Practical Applicationsmentioning

confidence: 99%

Effects of thermosonication process on inactivation ofEscherichia coliandSaccharomyces cerevisiaeand its survival kinetics modeling in khoonphal (Haematocarpus validus) juice to extend its shelf life

Raju

Pradhan

Deka

2019

J Food Process Preserv

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The aim of the present study was to evaluate the effectiveness of thermosonication (TS) as a conventional method on the physicochemical and microbiological quality of khoonphal juice to extend shelf life with retention of phytonutrients. The inactivation study of Escherichia coli (E. coli) and Saccharomyces cerevisiae (S. cerevisiae) was carried out through inoculation into the juice sample. pH and titratable acidity (TA) did not change significantly as a result of both the treatments. A slight decrease in total soluble solids was seen after pasteurization (PS). Thermosonicated juice showed a lesser total color difference and higher retention of bioactive compounds than PS juice. Both the treatments led up to 5 log cycles reduction of E. coli and S. cerevisiae and its survival curves were showed to be best fitted using the Weibull model with R2 value greater than 0.97 in all experiments. Thermosonicated juice had extended shelf life up to 10 days at 4°C with desirable physiochemical quality than conventional treatment. Practical applications Khoonphal juice is known to provide numerous health benefits but has a very less shelf life. Conventional methods which involve high heat treatment degrade the nutritional quality of the juice. Thermosonication is a process which not only improves the shelf life by reducing the microbial load but also protects the heat‐sensitive nutritional and bioactive compounds from degradation as it involves low temperatures. Thermal kinetics modeling of E. coli and S. cerevisiae in khoonphal juice can serve as a valuable tool in large scale production of khoonphal juice for planning the hazard analysis critical control points and make decisions as we can predict the expected changes that will occur in the microbial population during the process.

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Effect of thermosonication on the quality attributes of star fruit juice

Cited by 58 publications

References 43 publications

Effect of Thermal Treatment on Physicochemical Stability and Antioxidant Properties of Locally Available Underutilized Star Fruit Juice

Effect of Thermal Treatment on Physicochemical Stability and Antioxidant Properties of Locally Available Underutilized Star Fruit Juice

Performance comparison of mixed mode and indirect mode parallel flow forced convection solar driers for drying Curcuma zedoaria

Effects of thermosonication process on inactivation ofEscherichia coliandSaccharomyces cerevisiaeand its survival kinetics modeling in khoonphal (Haematocarpus validus) juice to extend its shelf life

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