Effect of ultrasound on different quality parameters of apple juice

Abstract

Fresh apple juice treated with ultrasound (for 0, 30, 60 and 90 min, at 20 °C, 25 kHz frequency) was evaluated for different physico-chemical, Hunter color values, cloud value, antioxidant capacity, scavenging activity on 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical, ascorbic acid, total phenolics, flavonoids, flavonols and microbial characteristics. No significant effect of sonication was observed on pH, total soluble solids (°Brix) and titratable acidity of apple juice. Sonication significantly improved ascorbic acid, cloud value, phenolic compounds, antioxidant capacity, DPPH free radical scavenging activity and differences in Hunter color values. Moreover, significant reduction in microbial population was observed. Findings of the present study suggested that sonication treatment could improve the quality of apple juice. It may successfully be employed for the processing of apple juice with improved quality and safety from consumer's health point of view.

Sonication enhances quality and antioxidant activity of blueberry juice

“…As shown in Table 3, results showed a remarkable (p < 0.05) enhancement in polyphenol and anthocyanidin of blueberry juice treated with sonication for 40 min as compared with juices sonicated for 20 min and the control. Abid et al (2013) observed the identical result that sonication could enhance total phenols of apple juice. These experimental results revealed that sonication enhanced bioactive compounds content in the juice.…”

“…The increase in radicals scavenging activity was possibly ascribed to the enhancement in polyphenolic compounds and anthocyanins in blueberry juice during sonication (Abid et al, 2013). The longer sonication time was, the more antioxidants could enter solution and the more free radicals could be scavenged.…”

“…In the last few years, impact of sonication on raw juices from fruits and vegetables such as kasturi lime, cantaloupe melon, apple, orange, and carrot (Abid et al, 2013;Bhat et al, 2011;Fonteles et al, 2012;Jabbar et al, 2014;Tiwari et al, 2008) has been investigated and proved to an appropriate processing method of the juice. Sonication can effectively retain the most beneficial nutrients and decrease microbial load in the juice (Zou & Jiang, 2016).…”

Effect of ultrasound treatment on quality and microbial load of carrot juice

“…Microbial analysis of control and treated juice samples were performed by the method previously reported by Abid et al (2013) with a minor modification. Total plate count was determined by pour plate method.…”

“…In recent studies about effect of sonication on apple juice (Abid et al, 2013), kasturi lime juice (Bhat et al, 2011), cantaloupe melon juice (Fonteles et al, 2012) and orange juice (Tiwari et al, 2008), ultrasound treatment technology has been proved to a desirable method of juice processing, which can avoid losses in beneficial nutrients and reduce the microbial load in the fruit juices. It is considered to be more advantageous due to its shortened processing time with lower energy consumption (Abid et al, 2014).…”