Optimal thermoultrasound processing of jackfruit ( Artocarpus heterophyllus lam.) nectar: Physicochemical characteristics, antioxidant properties, microbial quality, and fatty acid profile comparison with pasteurized nectar

Abstract

The objective of this study was to determine the optimal thermoultrasound processing conditions for jackfruit nectar by applying response surface methodology and comparing the physicochemical parameters, antioxidant properties, microbiology, and fatty acid profile with pasteurized jackfruit nectar. Optimal condition was 80% of amplitude at 45 ± 1°C for 20 ± 1 min, allowing physical stability of 68%, 60% of pectin methylesterase activity, ascorbic acid of 420 mg AA/L, total phenolic of 134 mg GAE/L, ABTS, DPPH, and chelating activity of 3,510 µmol TE/L, 75 µmol TE/L, and 96%, respectively. The thermoultrasonicated jackfruit nectar had lower microbial load and higher total soluble solids, ascorbic acid content, total phenolic content, antioxidant activity than pasteurized, and similar unsaturated fatty acids to the untreated sample. Our results demonstrated that thermoultrasound could be an option for processing jackfruit nectar as an alternative to pasteurization that allows successful inactivation of microorganisms, inactivation of enzymes, and good quality parameters. Practical applications Based on consumer demand for more natural or fresh‐like products, alternative technologies have been evaluated by research works looking to reduce the effects of heat treatments in the Food Industry. Among these technologies, thermoultrasound technology have gained relevance and seems to be a good replacement to inactivate microorganisms and enzymes without affecting the quality parameters, maintaining the unsaturated fatty acids content, and even increasing bioactive compounds. For example, the thermoultrasound application in jackfruit nectar has been demonstrated as a viable preservation technique to develop an innocuous nectar without affecting their food quality. Nevertheless, in order to solve the challenges about potential applications of ultrasound technology, further research is needed to obtain optimal processing conditions according to the food matrix quality required.

Applications of ultrasonication on food enzyme inactivation- recent review report (2017–2022)

“…Such a thermally affected ascorbic acid content was reported in the case of thermo-sonicated orange juice as well (40 kHz, 60 °C, 10 min) [84] besides the reduction in the residual activity of PME. Furthermore, conversely, ascorbic acid content was observed to be increasing after TS (80% amplitude; 50 °C, 25 min) of jackfruit nectar [85] . The authors stated that the shear forces in cavitation aid in the release of ascorbic acid from the cell tissues leading to its increase.…”

“… Maximum inactivation after 10 min; TS guava slices required lesser time of freeze drying. [85] Cloudy strawberry nectar PPO Probe US; 150 W; 25–75 °C for 0.1 and 15 min. Maximum inactivation at 75 °C at 15 min.…”

Application of Conventional and Non-Conventional Extraction Methods to Obtain Functional Ingredients from Jackfruit (Artocarpus heterophyllus Lam.) Tissues and By-Products

“…Other studies report the combination of jackfruit pulp with other fruits like palmyra palm (Borassus flabellifer L) and passion fruit (Passiflora edulis Sims) to make functional beverages with a high content of bioactive compounds [52]. In a study regarding the optimization of jackfruit nectar's processing conditions with a thermo-ultrasound, researchers found final nectar properties to be as follows: ascorbic acid content of 420 mg/L, total phenolics of 134 mg GAE/L, antiradical activity assayed with ABTS of 3.51 µmol Trolox Equivalents (TE)/L and with DPPH of 75 µmol TE/L, and residual activity of pectin methylesterase of 60% [53]. In addition, thermo-ultrasound proved to be effective as an alternative to pasteurization and generate good product quality [53].…”

Optimization of Thermoultrasound Process of Soursop (Annona muricata) Nectar and Comparison of Its Physicochemical Properties and In Vitro Bioaccessibility of Antioxidants with Pasteurized Sample

“…However, this conventional technology causes the degradation of the bioactive compounds, the loss of nutrients and unfavourable changes in physical properties (stability, viscosity, colour, etc. ) due to the application of high temperatures ( 3 ). Therefore, several alternatives are being explored, such as thermoultrasound (TUS), which combines the use of ultrasound with temperatures below 100 °C (usually 50 and 60 °C) ( 4 ).…”

“…The TUS technology reduces the enzymatic activity and microbiological load, and also releases bioactive compounds from the food matrix with slight changes in nutritional properties ( 5 ). This technology has been applied in studies such as nectar and juice (jackfruit and beetroot) using response surface methodology as a tool in research to optimize multiple responses simultaneously, with the aim to reduce the tests and experimental time ( 3 , 6 ).…”