Impact of high-intensity thermosonication treatment on spinach juice: Bioactive compounds, rheological, microbial, and enzymatic activities

Abstract

Highlights Temperature-controlled high-intensity thermosonication (TS) treatment is a useful sterilized method. TS processing improves the bioactive compounds and antioxidant activates, also caused color variations. TS treatments were reduced the particle size, and improve the suspension stability and rheological properties. High ultrasonic intensity TS treatment significantly reduced the microbial loads and enzymatic activities.

Positive effects of thermosonication in Jamun fruit dairy dessert processing

“…Emerging food processing technologies have gained increasing prominence in the literature, proportionating products with better sensory and nutritional properties, especially in dairy [4] , [5] and fruit products [6] , [7] , [8] . Thermosonication (TS) is one of the studied emerging technologies, and it consists of treating the products using high-intensity ultrasound (frequencies of 20–500 KHz and intensities >1 W cm −2 ) combined with heating, aiming to preserve bioactive compounds and provide microbiological safety to the food.…”

Ultrasound based modification and structural-functional analysis of corn and cassava starch

“…The effects of sonication treatment cause acoustic cavitation which is the formation and collapsing of bubbles in liquid irradiated by heat and pressure just in a short time [7] , [8] , [9] , [10] . During sonication treatment, ultrasound energy is transferred through a cavitation process which refers to the formation of the cavities with gas or vapor as the pressure decreases and rapid collapse of microbubbles occurs due to immense pressure [11] , [12] , [13] , [14] . Ultrasonication is useful in modifying the physicochemical and functional properties of starch which has many advantages in terms of higher selectivity and quality, less chemical usage, and short processing duration [3] , [15] .…”

High-Intensity Ultrasound Processing Enhances the Bioactive Compounds, Antioxidant Capacity and Microbiological Quality of Melon (Cucumis melo) Juice

“…Previously, Costa et al [ 34 ] observed that high-intensity ultrasound promoted high color stability in pineapple juice which has been attributed to the lower polyphenol oxidase activity and the lower availability of oxygen in sonicated samples as a consequence of the liquid degasification process. Although the preservation of color characteristics as result of the inactivation of degradative enzymes by US has been widely reported [ 10 , 23 , 34 ], the minimal color changes observed in this study could also be associated with the release of antioxidant compounds into juice as a consequence of the breakdown of the cell walls caused by the cavitation phenomenon [ 35 , 36 ].…”

“…Thus, US processing could not only improve the quality and safety but also extend the shelf life of different fruit juices [ 10 , 22 ]. The extending shelf-life of juices promoted by US technology has been attributed, on the one hand, to the inactivation of degradative enzymes, such as polyphenol oxidase [ 23 ] and native microorganisms [ 23 , 24 , 25 ] and, on the other hand, to the breakdown of the cell-walls increasing the release of bioactive compounds with antioxidant properties, into the juice [ 14 , 20 , 23 ], improving the quality of this.…”