Power ultrasound processing of cantaloupe melon juice: Effects on quality parameters

Effect of ultrasound treatment on quality and microbial load of carrot juice

“…Effect of ultrasound treatment on total soluble solids, total sugars, total carotenoids and ascorbic acid contents of carrot juice. and total sugars in sonicated carrot juice was in agreement with the previous study of Fonteles et al (2012) who reported improvement of these two parameters in cantaloupe melon juice after ultrasound treatment. The increase of total soluble solids and total sugars might be ascribed to the increase in extraction efficacy by ultrasound treatment, causing destruction of plant tissues and cell walls (Zou et al, 2010).…”

“…In recent studies about effect of sonication on apple juice (Abid et al, 2013), kasturi lime juice (Bhat et al, 2011), cantaloupe melon juice (Fonteles et al, 2012) and orange juice (Tiwari et al, 2008), ultrasound treatment technology has been proved to a desirable method of juice processing, which can avoid losses in beneficial nutrients and reduce the microbial load in the fruit juices. It is considered to be more advantageous due to its shortened processing time with lower energy consumption (Abid et al, 2014).…”

Sonication inhibited browning but decreased polyphenols contents and antioxidant activity of fresh apple (malus pumila mill, cv. Red Fuji) juice

“…The activity of PPO and POD under ultrasound in different literatures was inconsistent. Fonteles et al (2012) found that applying ultrasound power intensity of 376 W/ cm 2 for 10 min at 4°C resulted in significant reduction of POD and PPO activities;De Gennaro et al (1999) found that the action of ultrasounds in combination with conventional heat treatment at 80°C is quite an active in deactivating peroxidase of horseradish. Ercan and Soysal (2011) found that as the ultrasonic power increased, inactivation rate increased.…”

Sonication enhances quality and antioxidant activity of blueberry juice

“…In the last few years, impact of sonication on raw juices from fruits and vegetables such as kasturi lime, cantaloupe melon, apple, orange, and carrot (Abid et al, 2013;Bhat et al, 2011;Fonteles et al, 2012;Jabbar et al, 2014;Tiwari et al, 2008) has been investigated and proved to an appropriate processing method of the juice. Sonication can effectively retain the most beneficial nutrients and decrease microbial load in the juice (Zou & Jiang, 2016).…”