Peach juice processed by the ultrasound technology: Changes in its microstructure improve its physical properties and stability

Rojas, Meliza Lindsay; Leite, Thiago Soares; Cristianini, Nello; Alvim, Izabela Dutra; Augusto, Pedro Esteves Duarte

doi:10.1016/j.foodres.2016.01.011

Cited by 145 publications

(124 citation statements)

References 59 publications

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“…Reductions of 19.48, 24.68 and 36.36% were found in samples treated at 242, 605 and 968 W cm −2 for 10 min respectively. Similarly, Rojas et al 41 reported that the turbidity of peach juice decreased in ultrasound-treated samples at 20 kHz, 1000 W and 22 ∘ C after 6 min. The decrease in turbidity by HPU might be caused by changes in the structure of cell wall materials such as pectin.…”

Section: Effect Of Hpu On Tss Ph Viscosity and Turbidity Of Strawbementioning

confidence: 80%

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

LiYi

Cao

et al. 2018

J Sci Food Agric

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Section: Effect Of Hpu On Tss Ph Viscosity and Turbidity Of Strawbementioning

confidence: 80%

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

LiYi

Cao

et al. 2018

J Sci Food Agric

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“…The method of Rojas et al . with some modifications was used to evaluate the serum cloudiness (turbidity). Samples (6 mL) were placed in 15 mL falcon tubes and centrifuged for 10 min at 4200 × g at 25 °C (HC‐3018R, Anhui USTC Zonkia Scientific Instrument Co., Ltd, Anhui, China).…”

Section: Methodsmentioning

confidence: 99%

“…For the past few years, a trend in food manufacture is directed towards employing several new processing techniques to satisfy increasing consumer demands for food with both good taste and maintenance of nutrition. For this purpose, much attention has been focused on the application of non‐thermal processing approaches such as UV radiations, pulsed electric fields, ultrasound, etc …”

Section: Introductionmentioning

confidence: 99%

“…For this purpose, much attention has been focused on the application of non-thermal processing approaches such as UV radiations, pulsed electric fields, ultrasound, etc. [4][5][6][7] High-pressure homogenization (HPH) is considered to be one of the most promising technologies for food processing due to the increasing acceptance by consumers of pressure processed foods. 8 In the process of HPH, fluid is forced through a narrow orifice under conditions of high pressure, and allows the continuous process of fluid foodstuffs with proved efficiency inactivating pathogenic and most of the spoiling microorganisms in different kind of foods.…”

Section: Introductionmentioning

confidence: 99%

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Comparison of the effects of dynamic high‐pressure microfluidization and conventional homogenization on the quality of peach juice

Wang

et al. 2019

J Sci Food Agric

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BACKGROUND Dynamic high‐pressure microfluidization (DHPM) is an emerging and promising technique for continuous production of fluid foods. This study aimed to investigate the influence of DHPM and conventional homogenization (CH) on the quality of peach juice. Processing was performed by passing peach juice through CH at 20 MPa and DHPM at 20–160 MPa for one or three passes. The effect of DHPM pressure and passing number were also assessed. RESULTS The results indicate that DHPM could maintain the antioxidant activity of peach juice much better than CH processing. Total phenolic compounds were decreased by 11.7% and 7.9%–15.8% through CH and DHPM processing in different conditions. Moreover, particle size, non‐enzymatic browning index and turbidity decreased significantly under DHPM and CH processing, and decreased more and more with the increasing of DHPM pressure and treatment times. However, vitamin C content and zeta‐potential did not reveal remarkable variation before and after these two types of processing. CONCLUSION Taken together, DHPM is able to maintain the quality and stability of peach juice, which can be a reliable technological alternative to CH to produce fresh‐like peach juices. © 2019 Society of Chemical Industry

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“…TS mechanism can improve the treatment process by decreasing processing time, energy consumption, and increased throughput (Sulaiman, Soo, Farid, & Silva, 2015;Wu, Gamage, Vilkhu, Simons, & Mawson, 2008). TS has been used to substitute traditional heat treatments and achieves higher microbial safety in a food product (Rojas, Leite, Cristianini, Alvim, & Augusto, 2016). There are several reports on TS of fruits and juices (Adiamo, Ghafoor, Al-Juhaimi, Babiker, & Mohamed Ahmed, 2018;Adiamo, Ghafoor, Al-Juhaimi, Mohamed Ahmed, & Babiker, 2017;Illera et al, 2018;Jabbar et al, 2015;Vivek, Mishra, & Sasikumar, 2017).…”

Section: Practical Applicationsmentioning

confidence: 99%

Combination of thermal and dual‐frequency sonication processes for optimum microbiological and antioxidant properties in cherry tomato

Mustapha

Zhou

Wahia

et al. 2019

J Food Process Preserv

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Cherry tomato fruits were treated with three dual‐frequency ultrasound (US) at different temperature and time. The three treatment variables, that is, dual‐frequency US, temperature, and time were optimized with the aid of response surface methodology (RSM). About 20/40 kHz, 52°C, and 6 min were the optimum condition obtained for total bacteria count (TBC, 1.08 log cfu/g), firmness (15.90 N), and total phenolic content (TPC, 34.34 mg GAE/100 g). All the linear relations of the treatment variables showed a significantly negative and positive effect on the TBC and TPC, respectively, while positive significant effects were obtained for some of the relations of the firmness. Hence dual‐frequency sonication is effective for microbial safety and maintaining the quality of cherry tomato. Also, RSM was found to be a useful tool in setting and optimizing the variables responsible for sonication treatment. Practical applications Thermosonication (ultrasonication and heat) has been applied toward improving the microbial safety and nutritional quality of vegetables and fruit. However, factors such as power, frequency, time, temperature, etc. determine the efficiency of its operation. Controlling these factors is difficult and therefore requires a robust and efficient optimization tool in determining their effects (individual and interactions) on food during treatment. In this study, response surface methodology provides the solution in settling and optimizing the variables for the sonication treatment. Besides, the remarkable result obtained in this work offers an alternative to the combined use of ultrasound and chemical in food industries.

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Peach juice processed by the ultrasound technology: Changes in its microstructure improve its physical properties and stability

Cited by 145 publications

References 59 publications

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

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

Comparison of the effects of dynamic high‐pressure microfluidization and conventional homogenization on the quality of peach juice

Combination of thermal and dual‐frequency sonication processes for optimum microbiological and antioxidant properties in cherry tomato

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