Fruit juice sonication: Implications on food safety and physicochemical and nutritional properties

Zinoviadou, Kyriaki G.; Galanakis, Charis M.; Brnčić, Mladen; Grimi, Nabil; Boussetta, Nadia; Mota, Maria J.; Saraiva, Jorge A.; Patras, Ankit; Tiwari, Brijesh K.; Barba, Francisco J.

doi:10.1016/j.foodres.2015.05.032

Cited by 231 publications

(122 citation statements)

References 79 publications

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“…The level of bioactive compounds present in a fruit juice mainly determines its nutritional value, thus the determination of the effect of processing on these compounds is important (Zinoviadou et al, ). Khoonphal fruit is very rich in ascorbic acid, anthocyanins, flavonoids, and polyphenols (Momin, Sangma, Suresh, Singh, & Rao, ; Rahim et al, ; Singh, Singh, & Shajeeda, ).…”

Section: Resultsmentioning

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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Section: Resultsmentioning

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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“…When Šic Žlabur et al, () investigated the extraction of steviol glycosides along with other functional ingredients from Stevia leaves, they concluded that USN is an environmental friendly technology which may be used for the extraction of functional compounds from Stevia leaves with a significantly shorter treatment time and lower energy consumption in comparison to conventional extraction. The use of USN for the treatment of numerous foods has been well reviewed in literature (Zinoviadou et al, ).…”

Section: Resultsmentioning

confidence: 99%

Electrotechnologies, microwaves, and ultrasounds combined with binary mixtures of ethanol and water to extract steviol glycosides and antioxidant compounds from Stevia rebaudiana leaves

Carbonell-Capella

Žlabur

Brnčić

et al. 2017

Journal of Food Processing and Preservation

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The aim of this work was to investigate the potential use of non‐conventional technologies (microwaves, ultrasounds, pulsed electric fields, and high voltage electrical discharges) to enhance the extraction of high‐added value compounds (mainly stevioside and rebaudioside A), and antioxidants (total phenolic compounds, flavonoids, chlorophylls, and carotenoids), from Stevia rebaudiana leaves. After treatment at equivalent energy, a supplementary diffusion was performed until 1 h. Results demonstrated that when water (100%) was used as solvent, the maximum recovery of stevioside (50.8 ± 0.1 mg/g) was obtained after ultrasound‐assisted extraction, while microwave allowed the highest yields of rebaudioside A (22.7 ± 0.1 mg/g). However, pulsed electric field technology was the most efficient to recover stevioside (44.2 ± 0.1 mg/g) and rebaudioside A (22.4 ± 0.3 mg/g) when using 50% ethanol‐water. Results obtained through this work pave the way toward the possible scaling‐up of some of these non‐conventional technologies for a multistep selective extraction of valuable compounds from Stevia leaves. Practical applications Recovering high added value compounds (i.e. stevioside and rebaudioside A) from stevia leaves in food industry is usually performed using thermal extraction under agitation after drying and grinding. Although efficient, this technique generates an extract not only rich in targeted compounds but also in impurities, which complicates the downstream processing steps. Selective extraction of stevioside and rebaudioside A using non‐conventional extraction technologies (i.e. pulsed electric field, etc.) may allow reducing the processing steps (grinding, downstream purification, etc.), and thus an alternative to the conventional method. For this reason, investigating the impact of these technologies at laboratory scale to recover target molecules from stevia leaves is of paramount importance before scaling up the process.

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“…One of the mentioned techniques is high-intensity ultrasound, which shows a wide range of application in the technological processes eg inactivation of microorganisms, crystallization, filtration, drying, extraction, homogenization, stimulation of oxidation, emulsifying Deng et al, 2015;Herceg et al, 2009;Koubaa et al, 2015). High intensity ultrasound treatment does not show any degradation rates on the content of bioactive compounds in the treated food products (Koubaa et al, 2015;Šic Žabur et al, 2015;Zinoviadou et al, 2015). In addition, high intensity ultrasound is applicable for extraction of compounds with various chemical structures and is characterized by non-invasive temperatures (Cvjetko Bubalo et al, 2013;Koubaa et al, 2015;Šic Žlabur et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Ultrasound-assisted extraction of bioactive compounds from lemon balm and peppermint leaves

Žlabur¹,

Voća²,

Dobričević³

et al. 2016

International Agrophysics

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A b s t r a c t. The aim of this study was to investigate the influence of conventional and ultrasound-assisted extraction (frequency, time, temperature) on the content of bioactive compounds as well as on the antioxidant activity of aqueous extracts from fresh lemon balm and peppermint leaves. Total phenols, flavonoids, non-flavonoids, total chlorophylls, total carotenoids, and radical scavenging capacity were determined. Moreover, the relationship between bioactive compounds and antioxidant capacity was studied by linear regression. A significant increase in all studied bioactive compounds during ultrasonic extraction for 5 to 20 min was found. With the classical extraction method, the highest amounts of total phenols, flavonoids, and antioxidant activity were determined, and the maximum amounts of total chlorophylls and carotenoids were determined during 20 min ultrasonic extraction. The correlation analysis revealed a strong, positive relationship between antioxidant activity and total phenolic compounds.

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Fruit juice sonication: Implications on food safety and physicochemical and nutritional properties

Cited by 231 publications

References 79 publications

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

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

Electrotechnologies, microwaves, and ultrasounds combined with binary mixtures of ethanol and water to extract steviol glycosides and antioxidant compounds from Stevia rebaudiana leaves

Ultrasound-assisted extraction of bioactive compounds from lemon balm and peppermint leaves

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