Sustainable emerging sonication processing: Impact on fungicide reduction and the overall quality characteristics of tomato juice

Manzoor, Muhammad Faisal; Ali, Murtaza; Aadil, Rana Muhammad; Ali, Anwar; Gökşen, Gülden; Li, Jian; Zeng, Xin‐An; Proestos, Charalampos

doi:10.1016/j.ultsonch.2023.106313

Cited by 13 publications

(12 citation statements)

References 69 publications

(80 reference statements)

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“…TFC was measured with a slightly modified method reported by Manzoor et al . (2023). Sample was diluted 4 times and then reacted with successive reactions with NaNO 2 , AlCl 3 and NaOH at a ratio of 8:1:2:4 under light‐proof conditions.…”

Section: Methodsmentioning

confidence: 99%

“…The results were detected at 760 nm and expressed as gallic acid equivalents (GAE) quantified by the gallic acid standard curve (0-100 mg L À1 ). TFC was measured with a slightly modified method reported by Manzoor et al (2023). Sample was diluted 4 times and then reacted with successive reactions with NaNO 2 , AlCl 3 and NaOH at a ratio of 8:1:2:4 under light-proof conditions.…”

Section: Determination Of Physicochemical Indicatorsmentioning

confidence: 99%

“…Analysis of ABTS radical scavenging activity (ABTS RSA) ABTS RSA was measured by a modified method (Manzoor et al, 2023). Briefly, 7 mM ABTS solvent was combined with 2.45 mM K 2 S 2 O 8 solution and stored under sheltered conditions for 16 h. Then, the diluted juices were reacted with ABTS solvent diluted in ethanol (80%, v/v) at a ratio of 1:9 for 6 min under the sheltered environment.…”

Section: Determination Of Antioxidant Capacitiesmentioning

confidence: 99%

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Phenolic profiles, antioxidant capacities and flavour volatiles in fig (Ficus carica L.) juices from five cultivars fermented by Lactobacillus plantarum and Lactobacillus acidophilus

Wang,

Liu,

Guo

et al. 2023

Int J of Food Sci Tech

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SummaryThe purpose of this study was to investigate the fermentation characteristics of five varieties of fig juices (Ficus carica cv. Siluhongyu, Siluhuangjin, Silufeicui, Jinaofen and Fengchanhuang) by two select strains (Lactobacillus plantarum and Lactobacillus acidophilus), based on the changes of physicochemical parameters, bioactive components, antioxidant activities and flavour volatiles. Viable counts were above 9.5 log CFU mL−1 throughout the fermentation process, indicating that fig juices were suitable substrates for strain proliferation. Total phenolic and flavonoid contents were significantly enhanced during fermentation, particularly with Siluhuangjin by L. plantarum and Silufeicui by L. acidophilus, exhibiting the highest total phenolic (465 mg GAE L−1) and total flavonoid contents (152 mg RE L−1), respectively. Accordingly, antioxidant activities based on SOD, DPPH, ABTS and FRAP methods were significantly improved after fermentation (P < 0.05). SOD and ABTS were positively correlated with contents of protocatechuic acid and caffeic acid, respectively (P < 0.05). Furthermore, alcohols, ketones and terpenoids contents were increased, while aldehydes content was decreased significantly after fermentation (P < 0.05), suggesting the improved flavour characteristics of fermented fig juices.

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Section: Methodsmentioning

confidence: 99%

Section: Determination Of Physicochemical Indicatorsmentioning

confidence: 99%

Section: Determination Of Antioxidant Capacitiesmentioning

confidence: 99%

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Phenolic profiles, antioxidant capacities and flavour volatiles in fig (Ficus carica L.) juices from five cultivars fermented by Lactobacillus plantarum and Lactobacillus acidophilus

Wang,

Liu,

Guo

et al. 2023

Int J of Food Sci Tech

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show abstract

“…Ultrasound comprises auto-static high-frequency (20 kHz) sound waves produced from the molecular vibration that vacillates in a propagation pendulum [11] , [12] . Recently ultrasound has been efficiently applied in different food industries substituting traditional, and chemical approaches [13] , [14] , [15] .…”

Section: Introductionmentioning

confidence: 99%

Sustainable emerging high-intensity sonication processing to enhance the protein bioactivity and bioavailability: An updated review

Hussain

Gantumur

Manzoor

et al. 2023

Ultrasonics Sonochemistry

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“…Also, ultrasonication processing has been widely used in the food sector for different applications, such as decontamination and structural and functional component modifications. Ultrasonic processing in the food sector has revolutionized due to low-cost alternatives and eco-friendliness [20] , [21] , [22] . Integrating hurdle technologies for food processing has had improved results than individual applications [23] , [24] , [25] .…”

Section: Introductionmentioning

confidence: 99%

Effect of plasma-activated water and buffer solution combined with ultrasound on fungicide degradation and quality of cherry tomato during storage

Ali

Cheng

Tazeddinova

et al. 2023

Ultrasonics Sonochemistry

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Sustainable emerging sonication processing: Impact on fungicide reduction and the overall quality characteristics of tomato juice

Cited by 13 publications

References 69 publications

Phenolic profiles, antioxidant capacities and flavour volatiles in fig (Ficus carica L.) juices from five cultivars fermented by Lactobacillus plantarum and Lactobacillus acidophilus

Phenolic profiles, antioxidant capacities and flavour volatiles in fig (Ficus carica L.) juices from five cultivars fermented by Lactobacillus plantarum and Lactobacillus acidophilus

Sustainable emerging high-intensity sonication processing to enhance the protein bioactivity and bioavailability: An updated review

Effect of plasma-activated water and buffer solution combined with ultrasound on fungicide degradation and quality of cherry tomato during storage

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