The effect of ultrasonic treatments on cloudy quality-related quality parameters in apple juice

Ertugay, Mustafa Fatih; Başlar, Mehmet

doi:10.1016/j.ifset.2014.06.013

Cited by 51 publications

(30 citation statements)

References 18 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Although an alteration of color parameters was observed after ultra-sonication (Table 1), there were no major changes in the appearance of the juice, as indicated by the sensorial scores. Similar outcomes were observed between fresh, pasteurized and ultra-sonicated apple juice, where ultra-sonic treated juice was also more accepted than thermally treated juice (Ertugay and Başlar 2014).…”

Section: Microbiological Assessmentssupporting

confidence: 73%

Ultra-Sonication Effects on Quality Attributes of Maoberry (<i>Antidesma bunius</i> L.) Juice

Chaikham

Prangthip

Seesuriyachan

2016

FSTR

View full text Add to dashboard Cite

Maoberry (Antidesma bunius L.) juice is popularly consumed as a pasteurized juice because of its high levels ofantioxidants. Although pasteurization is normally applied to extend the shelf life of fruit juices, this method damages the desired characteristics and antioxidant constituents of fruit juice products. Ultra-sonication is an alternative process to treat fruit juices without impairing their health benefits and consumer acceptance. This study is the first report on ultra-sonication effects on the physicochemical properties, bioactive components, antioxidant activities, and sensorial characteristics of maoberry juice. After ultra-sonication processing at a frequency of 20 kHz and amplitude levels between 20% and 80% for 30 min and when compared with fresh and heated (75℃, 30 min) juices, we found that the physicochemical properties viz. total soluble solids, pH, and viscosity of processed juices did not change. However, a noticeable effect on the color parameters of ultra-sonicated juices shown by decreased lightness and increased redness values was found. The highest chroma value (C*) and total different colors (∆E) were observed in the heated one. Microbial count levels, polyphenol oxidase and peroxidase activities were low in all treatments, in particular thermally and 80% amplitude treated batches. Total anthocyanins and phenolic compounds increased in the ultra-sonicated maoberry juices treated at 60% and 80% amplitudes. The contents of ascorbic acid in maoberry juice decreased significantly at 80% amplitude and at 75℃. The antioxidant activities (DPPH and FRAP assays) of ultra-sonicated products still retained high levels with no significant difference from the fresh sample. The sensorial attributes of ultra-sonicated juice showed no difference from the control (fresh juice), but higher than the heated sample. In general, ultra-sonication technology could be an appropriate processing technique to maintain the desired quality attribute characteristics of maoberry juice.

show abstract

Section: Microbiological Assessmentssupporting

confidence: 73%

Ultra-Sonication Effects on Quality Attributes of Maoberry (<i>Antidesma bunius</i> L.) Juice

Chaikham

Prangthip

Seesuriyachan

2016

FSTR

View full text Add to dashboard Cite

show abstract

“…Increases in temperature and time do not have a significant effect on the cloud point ( p < 0.05). According to research carried out by Fatih Ertugay and Baslar () on a microscopic scale, ultrasound increases cloud level and stabilize fruit juice by crushing coarse particles in the juice and creates a stable suspension so it will improve physical appearance of apple juice. Based on research of Abid et al (), the effect of ultrasound treatments and electric pulses was significant on the cloud point of grapefruit.…”

Section: Resultsmentioning

confidence: 99%

Improving the qualitative indicators of apple juice by Chitosan and ultrasound

Belgheisi¹,

Kenari

2019

Food Science & Nutrition

View full text Add to dashboard Cite

Today's consumers desire for tasty, nutritious, and safe food products, so researchers are looking for new ways in which little heat or no heat at all is used for processing. This study was to evaluate the effect of treatment using an ultrasonic bath (for 15, 30, and 60 min at 40 and 60°C) and ultrasonic probe (for 10, 15, and 20 min at 40 and 60°C), treatment with Chitosan, and combination of them on the quality of apple juice that includes physicochemical features (pH, acidity, total solid matter), total polyphenol, total antioxidant capacity, the cloud point, and color values of Hunter ( L *, a *, b *) in the treated samples and comparing them with each other. The results showed that ultrasound has no effect on the pH and acidity, while the total solid of ultrasound treatment was higher than controls in combination with Chitosan ( p < 0.05). Total polyphenols of apple juice samples treated by ultrasonic probe are higher than an ultrasonic bath ( p < 0.05). The total antioxidant capacity has improved in treatments ( p < 0.05). According to the results there is a significant difference between the cloud point of control samples and Chitosan ( p < 0.05). The L * (brightness) increased in ultrasonic probe method and had a significant decline in Chitosan treatment ( p < 0.05). Findings from this study suggest that the use of ultrasound treatment in the production of apple juice can improve quality factors, and in this regard, ultrasonic probe is more effective.

show abstract

“…It also enhances the shelf life and microbial safety of fruit juices (Tiwari, O'Donnell, Muthukumarappan, & Cullen, ). Various researchers have used ultrasound in different food applications for extraction (Bora, Handique, & Sit, ; Ertugay & Başlar, ; Lieu & Le, ; Nithila et al, ). This can also be used for extraction of juice from Sohiong fruit.…”

Section: Introductionmentioning

confidence: 99%

Optimization of ultrasound‐assisted enzymatic extraction of Sohiong (Prunus nepalensis) juice

Vivek

Mishra

Pradhan

2018

J Food Process Engineering

View full text Add to dashboard Cite

Sohiong (Prunus nepalensis) fruit is an underutilized fruit of Northeastern part of India and is known as a rich source of micronutrients, polyphenols, and anthocyanin. The synergistic effect of ultrasound and enzymatic treatment on extraction of Sohiong fruit juice was investigated for maximum juice yield. The process variables in juice extraction were modeled and optimized by Box–Behnken design. The combined impact of ultrasound and pectinase enzyme on various quality characteristics was studied. The juice recovery and the quality of juice were found to be optimum at 90% ultrasound amplitude with ultrasound treatment time of 9.95 min, enzyme concentration of 0.03% w/w, and incubation time of 57.44 min. This process was then compared with only enzymatic extraction. As a whole ultrasound pretreatment significantly increases the juice yield by 20%, total soluble solids by 24%, anthocyanin by 25%, total phenols by 8%, and DPPH radical scavenging activity by 4.4%. Moreover, combined ultrasound and pectinase enzyme treatment significantly reduces the juice extraction time by 22 min compared with enzyme treatment alone. Hence, this could be an efficient alternative emerging technique to extract juice from the fruit. Practical applications Good quality juice production from fruits is difficult with enzyme treatment alone. Therefore, there has been an increasing research trend toward extracting the fruit juice with maximum recovery of phytochemicals. This study provides an insight on synergistic effect of ultrasound‐assisted enzymatic extraction of Sohiong fruit juice with improved quality with maximum juice yield. This study also provides an optimization of the process and possible solution for scaling up the process in the industrial level for increased juice yields.

show abstract

The effect of ultrasonic treatments on cloudy quality-related quality parameters in apple juice

Cited by 51 publications

References 18 publications

Ultra-Sonication Effects on Quality Attributes of Maoberry (<i>Antidesma bunius</i> L.) Juice

Ultra-Sonication Effects on Quality Attributes of Maoberry (<i>Antidesma bunius</i> L.) Juice

Improving the qualitative indicators of apple juice by Chitosan and ultrasound

Optimization of ultrasound‐assisted enzymatic extraction of Sohiong (Prunus nepalensis) juice

Contact Info

Product

Resources

About