Effects of ultrafiltration combined with high‐pressure processing, ultrasound and heat treatments on the quality of a blueberry–grape–pineapple–cantaloupe juice blend

Abstract

This study investigated the effect of ultrafiltration (UF) combined with high-pressure processing (HPP) at 550 MPa, 25 °C for 5 min, ultrasound (US) at 520 W, 40 °C for 10 min and heat treatment (HT) at 90 °C for 3 min on the microbial, physicochemical and sensory properties of a blueberry-grapepineapple-cantaloupe juice blend during 104 days of storage at 4 °C. After UF, the shelf life of the HPPand US-treated clear juice blends were 104 and 72 days during the storage at 4 °C respectively. HPP, US and HT treatment minimally affected the anthocyanin and total phenol contents, while HPP better maintained the ascorbic acid levels and sensory properties in the clear juice blend during the storage. Therefore, HPP combined with UF was identified as a prospective processing technique in the fruit juice industry.

Impact of thermal pasteurization and thermosonication treatments on black grape juice (Vitis vinifera L): ICP-OES, GC–MS/MS and HPLC analyses

“…According to the hedonic scale, there were significant decreases in the points for color, appearance, and overall acceptability with the thermal pasteurization process, while no change in these properties was detected with the thermosonication process. These results were on par with insignificant differences for the color scores of ultrasound-treated blueberry–grape–pineapple–cantaloupe juice and soursop juice [ 58 , 59 ]. Also, Yildiz and Aadil (2022) stated that high-intensity ultrasound showed good performance for the prevention of color degradation in mango fruit pieces [ 60 ].…”