Synergistic effect of microwave heating and thermosonication on the physicochemical and nutritional quality of muskmelon and sugarcane juice blend

Fatima, Pinky; Nadeem, Muhammad; Hussain, Ashiq; Kausar, Tusneem; Rehman, Abdul; Siddique, Tahira; Kabir, Khurram; Noreen, Saima; Nisar, Rizwan; Fatima, Haya; Korma, Sameh A.; Simal-Gándara, Jesús

doi:10.1016/j.foodchem.2023.136489

Cited by 9 publications

(2 citation statements)

References 40 publications

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“…It inactivates microorganisms and enzymes at milder temperatures and in shorter processing times, preserving nutrient stability and extending shelf life. The advantages of TS include reduced processing time, lower cost, environmental benefits, and energy savings [ 12 , 14 , 15 ]. It has been applied to various fruit juices, showing positive effects on improving the physicochemical properties, retaining bioactive compounds, and enhancing free radical scavenging.…”

Section: Introductionmentioning

confidence: 99%

Effects of Thermosonication on the Antioxidant Capacity and Physicochemical, Bioactive, Microbiological, and Sensory Qualities of Blackcurrant Juice

Qiu,

Su,

Nie

et al. 2024

Foods

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This study investigated the effects of thermosonication (TS) on the quality of blackcurrant juice, along with its physicochemical properties, bioactive compounds, antioxidant capacity, and microbiological and sensory qualities. The treatments included raw juice (RJ), pasteurized juice (90 °C, 1 min, PJ), and thermosonicated juice (480 W, 40 kHz at 40, 50, or 60 °C, for 10, 20, 30, or 40 min, TJ). The results indicated that the effects of pasteurization and thermosonication on the pH, total soluble solids, and titratable acidity of the juice were not significant (p > 0.05). However, the cloudiness, browning index, and viscosity were significantly increased (p < 0.05), and the color properties of the blackcurrant juice were improved. The total phenolic, flavonoid, and anthocyanin contents of TJ (treated at 50 °C for 30 min) were increased by 12.6%, 20.9%, and 40.4%, respectively, and there was a notable decline in ascorbic acid content after the pasteurization treatment, while the loss was minor in all TJ samples compared with RJ. The scavenging ability of 1,1-diphenyl-2-pyridyl and hydroxyl radicals increased to 52.77% and 50.52%, respectively, which were significantly (p < 0.05) higher than those in the RJ and PJ samples. In addition, both pasteurization and thermosonication resulted in a significant (p < 0.05) reduction in microbial counts, while there were no significant (p > 0.05) differences in the sensory parameters compared with the RJ samples. In conclusion, this study suggests that TS is an effective method that can be used as an alternative to pasteurization to improve the quality of blackcurrant juice.

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Section: Introductionmentioning

confidence: 99%

Effects of Thermosonication on the Antioxidant Capacity and Physicochemical, Bioactive, Microbiological, and Sensory Qualities of Blackcurrant Juice

Qiu,

Su,

Nie

et al. 2024

Foods

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“…Melon (Cucumis melo L.) is an important horticultural crop that belongs to the Cucurbitaceae family [1]. Melon is native to Persia (Iran) and its eastern and western neighbors, and is widely cultivated in temperate to tropical regions of the world [2].…”

Section: Introductionmentioning

confidence: 99%

Genome-Wide Identification and Expression Analysis of the CmHAK Gene Family in Melon (Cucumis melo L.)

Fu,

Wang,

Leng

et al. 2023

Horticulturae

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(1) Background: As the largest family of potassium transporters in plants, KT/HAK/KUP plays an important function in plant growth, development, and stress, especially for potassium-loving plants such as melon. (2) Methods: The members of the KT/HAK/KUP gene family in the melon genome were identified by bioinformatics technology. The gene structure, chromosome location, phylogeny, and expression analysis were comprehensively and systematically analyzed. (3) Results: The results showed that there are 14 members of the KT/HAK/KUP gene family in melon, which are distributed on seven chromosomes. Each member contains 3–11 introns and 4–12 exons, and could be divided into three distinct branches in phylogeny. The number of amino acid residues encoded by each member varies between 610 and 878. In terms of expression, after 12 h of chilling stress, most of the CmHAK genes were expressed in two melon varieties with different chilling resistances. The expression levels of CmHAK6 and CmHAK8 were downregulated in chilling-resistant varieties, but there was no significant change in chilling-sensitive varieties, indicating that CmHAK6 and CmHAK8 genes may play a negative regulatory role in chilling-resistant varieties. (4) Conclusions: The study provides a theoretical basis for in-depth analysis of the functions of KT/HAK/KUP gene family and cultivation of high-potassium stress-resistant melon varieties.

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Kiwi (Actinidia deliciosa) juice as a natural inhibitor of the enzymatic activity of sugarcane juice, insights from experimental assessment and molecular docking analysis

Mostafa,

Ramadan,

Emam

et al. 2024

Food Chemistry

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Synergistic effect of microwave heating and thermosonication on the physicochemical and nutritional quality of muskmelon and sugarcane juice blend

Cited by 9 publications

References 40 publications

Effects of Thermosonication on the Antioxidant Capacity and Physicochemical, Bioactive, Microbiological, and Sensory Qualities of Blackcurrant Juice

Effects of Thermosonication on the Antioxidant Capacity and Physicochemical, Bioactive, Microbiological, and Sensory Qualities of Blackcurrant Juice

Genome-Wide Identification and Expression Analysis of the CmHAK Gene Family in Melon (Cucumis melo L.)

Kiwi (Actinidia deliciosa) juice as a natural inhibitor of the enzymatic activity of sugarcane juice, insights from experimental assessment and molecular docking analysis

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