Effects of high‐power ultrasound on microflora, enzymes and some quality attributes of a strawberry drink

LiYi, Chen; Bi, Xiufang; Cao, Xiamin; Liu, Lei; Che, Zhenming

doi:10.1002/jsfa.9079

Cited by 12 publications

(5 citation statements)

References 47 publications

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“…As shown in Table 2, regarding TA and TSS, the decrease after ultrasonic treatment was rather slight, and there was no significant difference during storage (p > 0.05) for both treated and untreated groups. The results were in agreement with research focusing on other ultrasound treated strawberry juice [48], carrot juice [49], orange juice [32,50] and apple juice [51], since soluble solids and acids in juice would stay in juice after sonication and during storage [19,52]. Mean ± SD indicated three replicates.…”

Section: Physicochemical Propertiessupporting

confidence: 89%

Ultrasonication of Thawed Huyou Juice: Effects on Cloud Stability, Physicochemical Properties and Bioactive Compounds

Zhou

Wang

et al. 2021

Foods

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In order to remove the flocculent precipitation in Huyou juice after frozen storage and thawing process, the thawed juice was ultrasonically treated with different power (45–360 W) and time (10–60 min) in ice bath (~0 °C), and its sedimentation behavior during storage was observed. After optimization, the cloud stability of juice could be improved by ultrasonic treatment with ultrasonic power of 360 W or more for at least 30 min, which could be stable during 7 days of storage at 4 °C. Under this optimal condition (360 W, 30 min), the effects of ultrasound on the physicochemical properties and bioactive compounds of thawed Huyou juice during storage were investigated. The results showed that with smaller particle size and lower polymer dispersity index, ultrasonic treatment did not significantly change the color, soluble solids, titratable acidity, and bioactive compounds including flavonoids and other phenolics. In addition, all properties of samples were at the same level during storage. Thus, ultrasound was applicable since it can improve the cloud stability of Huyou juice with minimal impact on its physicochemical properties and nutritional quality compared to the untreated one.

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Section: Physicochemical Propertiessupporting

confidence: 89%

Ultrasonication of Thawed Huyou Juice: Effects on Cloud Stability, Physicochemical Properties and Bioactive Compounds

Zhou

Wang

et al. 2021

Foods

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“…The maximum total phenolic was reported for the juice sample sonicated for 10 min. This increase was in parity with the study conducted on sonication of strawberry drinks (Chen et al, 2018). The detected significant increment might be due to the reason that aromatic ring of phenolic compound gets hydroxyl radicals after sonication.…”

Section: Total Phenolic Compoundssupporting

confidence: 82%

Influence of ultrasound processing on the quality of guava juice

Kalsi

Singh

Alam

2022

J Food Process Engineering

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Ultrasound has been found to be a non-thermal method for inactivating microorganisms pertinent to fruit juices. The current research was planned with the goal of investigating the influence of sonication on the quality of guava juice when treated at a constant 40 kHz frequency, 200 W radiating power for different processing times of 2, 6, and 10 min in ultrasonic bath. After ultrasound treatment, the values of pH and titratable acidity varied non-significantly (p > 0.05), while 6 min of sonication showed significant decrement in total soluble solids. The cloud value, color attributes (a* and b*), hue angle, chroma, and antioxidant increased after ultrasound processing.On the other hand, non-enzymatic browning decreased significantly. Furthermore, ultrasound processing significantly (p < 0.05) enhanced the amount of ascorbic acid (2.45%-4.70%) and total phenolics (3.50%-4.35%) regardless of the processing time.The sonication also demonstrated significant effect to inactivate microbial load with maximum total plate count inactivation of 38.18% and highest yeast and mold count inactivation of 33.20% at 10 min of time. A sensory test showed that the sonicated samples of guava juice had a good acceptance similar to fresh juice of guava. Thus, result of this investigation showed that ultrasound processing at 40 kHz can be a practical choice for fruit juice processing at industry level, particularly for guava juice production. Practical ApplicationsIncreasing consumer preferences for healthier foods stimulate the growth of the global fruit juice market. The ultrasound is an emerging novel technology that is seen as a prospective substitute to traditional thermal treatments due to its capability to enhance stability and nutritional quality of juices. This research investigation displayed that the sonication treatment effectively retained the quality attributes of the guava juice. The improved phenolic and antioxidant stability achieved with a novel non-thermal approach is directly linked to the nutritive and economic benefits of industrial processing. This research work promotes a novel processing treatment of ultrasound which enhances the quality and stability of juices.

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“…The microbiological counts were determined using a method described by Chen [55] with some modifications. Here, 25 mL of the sample was mixed with a 225 mL 0.85% sodium chloride solution, homogenized, and used to prepare 10 −1 dilutions.…”

Section: Microbiological Examinationmentioning

confidence: 99%

Effect of Different Sterilization Methods on the Microbial and Physicochemical Changes in Prunus mume Juice during Storage

Chen

et al. 2022

Molecules

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This study evaluated the pasteurization (P), ozone (O3), ultrasonic (US), and high-hydrostatic-pressure (HHP) sterilization approaches for processing of Prunus mume regarding browning factors and microorganisms, compared with non-sterilization (control check, CK) treatment. The microorganisms (total bacterial count and fungi and yeast count) in the juice were identified after different sterilization techniques, while the quality parameter changes (degree of browning, color measurements, total phenolic content, reducing sugar, ascorbic acid, 5-hydroxymethyl furaldehyde (5-HMF), amino acid nitrogen, total soluble solids (TSS), pH value) were investigated. The results indicate that P and HHP treatment reduced non-enzymatic browning while substantially impacting the color measurements, TSS, and pH, while the sterilization effect was remarkable, with a rate exceeding 90%. Furthermore, the Prunus mume juices treated with P and HHP sterilization were used as the objects, and the CK group was used as the control group. They were placed at 4 °C, 25 °C and 37 °C, respectively, and stored in dark for 15 d. Sampling and determination were carried out on 0, 3, 6, 9, 12, and 15 d, respectively. M-&-Y (molds and yeasts) were not detected in the late storage period, and no obvious microbial growth was observed during storage, indicating that P and HHP treatments could ensure the microbial safety of Prunus mume juice. P- and HHP- treated Prunus mume juice has better quality and low temperature storage is beneficial for maintaining the quality of Prunus mume juice. Therefore, P treatment or HHP treatment combined with low temperature storage could achieve a more ideal storage effect. Overall, this study conclusively established that P and HHP methods were suitable for sterilizing Prunus mume juice. These techniques minimally affected overall product quality while better maintaining the quality parameters than the untreated juice samples and those exposed to O3 and US treatment.

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Effects of high‐power ultrasound on microflora, enzymes and some quality attributes of a strawberry drink

Abstract: HPU can effectively achieve the effect of pasteurization and maintain the nutrients of strawberry drink. © 2018 Society of Chemical Industry.

Cited by 12 publications

References 47 publications

Ultrasonication of Thawed Huyou Juice: Effects on Cloud Stability, Physicochemical Properties and Bioactive Compounds

Ultrasonication of Thawed Huyou Juice: Effects on Cloud Stability, Physicochemical Properties and Bioactive Compounds

Influence of ultrasound processing on the quality of guava juice

Effect of Different Sterilization Methods on the Microbial and Physicochemical Changes in Prunus mume Juice during Storage

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