Positive Influences of Ohmicsonication on Phytochemical Profile and Storage Stability of Not-from-Concentrate Mango Juice

Abstract

Processing technique and storage conditions are the main factors that affect the phytochemical profile of Not-From-Concentrate (NFC) juice, which could decrease the nutritional and bioactive properties of the corresponding juice. The aim of this study was to evaluate the quality changes that occurred in NFC mango juice after Ohmicsonication (OS) and during storage in comparison to other processing methods such as sonication (S), thermosonication (TS), ohmic heating (OH), and conventional heating (CH). Quality attributes such as polyphenoloxidase (PPO) and pectinmethylesterase (PME) activities, ascorbic acid and hydroxymethyl furfural (HMF) contents, total phenolics, total flavonoids, total carotenoids, electric conductivity, color values and microbial load (total plate count, mold, yeast, and psychrophilic bacteria) were examined. OS and OH treatments demonstrated the highest inactivation of PPO (100%), while CH and TS displaying inhibitions 89% and 90%, respectively and only S treatment exhibited insufficient inactivation of both PPO and microbial load. However, the inhibition of PME followed the order OS (96.5%) > OH (94.9%) > TS (92.5%) > CH (88.5%). The best treatment, with the highest retention of phytochemical contents (ascorbic acid, total carotenoids, antioxidant activity, total flavonoids, and total phenolic content) for NFC mango juice and during storage was obtained with OS treated samples compared to other treatments (in the order from the lowest to highest percentage, OS < OH < TS < CH). Consequently, the results indicated that OS could be applied as a new mild thermal treatment in the production of mango juice with improved quality properties of stored NFC mango juice.

Optimized Green Extraction of Polyphenols from Cassia javanica L. Petals for Their Application in Sunflower Oil: Anticancer and Antioxidant Properties

“…This increase in phenolic compounds, TPC and also TFC extraction for SCF-CO 2 , may be attributed to their unique tunable physical properties, such as changeable density, liquid/gas-like viscosity, and high diffusivity [ 19 ]. Meanwhile, the ultrasound treatment attributed to cavitation phenomena makes cells collapse, thus leading to more extraction for TPC, and TFC also compared to the ethanolic extraction method [ 20 ].…”

“…According to Abedelmaksoud et al [ 20 , 30 ], total phenolic compounds (TPC) of CJDP extract were determined using the Folin–Ciocalteu assay and expressed as mg Gallic acid equivalents (GAE) per gram of powder. Phenolic compounds in CJDP samples were analyzed using HPLC following the protocol described by Elsayed et al [ 31 ].…”

Rheological properties of thermally or non‐thermally treated juice/nectar/puree: A review

“…Therefore, the activity of pectolitic enzymes like pectinmethylesterase (PME) and polygalacturonase (PG), varietal characteristics, and the maturity of fruits have a significant influence on the viscosity of juices (Aguiló‐Aguayo et al, 2010). The disruption of the chain reaction of PME and PG by thermal or non‐thermal treatments can prevent the loss in the viscosity of juices, and there was a significant difference between the PME activities of mango juices treated by using different technologies (sonication, thermosonication, ohmic heating, and conventional heating) (Abedelmaksoud et al, 2022). Moreover, the combination of the electric field with temperature or pressure may significantly impact the PME activity of food (Alkanan et al, 2021).…”