Thermosonication as a potential quality enhancement technique of apple juice

Abstract

Enzymatic browning and microbial growth lead to quality losses in apple products. In the present study, fresh apple juice was thermosonicated using ultrasound in-bath (25 kHz, 30 min, 0.06 W cm(-3)) and ultrasound with-probe sonicator (20 kHz, 5 and 10 min, 0.30 W cm(-3)) at 20, 40 and 60°C for inactivation of enzymes (polyphenolase, peroxidase and pectinmethylesterase) and microflora (total plate count, yeast and mold). Additionally, ascorbic acid, total phenolics, flavonoids, flavonols, pH, titratable acidity, (°)Brix and color values influenced by thermosonication were investigated. The highest inactivation of enzymes was obtained in ultrasound with-probe at 60°C for 10 min, and the microbial population was completely inactivated at 60°C. The retention of ascorbic acid, total phenolics, flavonoids and flavonols were significantly higher in ultrasound with-probe than ultrasound in-bath at 60°C. These results indicated the usefulness of thermosonication for apple juice processing at low temperature, for enhanced inactivation of enzymes and microorganisms.

Effect of thermosonication on the quality attributes of star fruit juice

“…For raw juice and pasteurized juice, the pH values were recorded as 3.73 ± 0.04 and 3.68 ± 0.04, respectively (Table ). Similar findings were reported by several researchers (Abid et al, ; Cruz‐Cansino et al, ; Nayak et al, ).…”

“…The addition of hydroxyl group to the aromatic ring as a result of sonication may also be the reason for increasing the TPC levels in thermosonicated juices (Bhat et al, ; Jabbar et al, ). The TPC levels of thermosonicated juices were also increased as the treatment time increased and it can be observed from the results given in Tables and it was supported by various studies (Abid et al, ; Bhat et al, ; Guerrouj et al, ).…”

“…The microbial and enzyme inactivation was found to be higher when thermosonication was applied in tomato juice, due to the synergism between heat and ultrasound (Raviyan, Zhang, & Feng, ). Thermosonication has been applied successfully in the processing of several fruit juices including pineapple, grape, cranberry (Bermúdez‐Aguirre & Barbosa‐Cánovas, ), mango (Kiang, Bath, Rosma, & Cheng, ), apple (Abid et al, ), black mulberry (Dinçer & Topuz, ), carrot (Jabbar et al, ), and pear juices (Saeeduddin et al, ). It is well known that the ultrasound technique yields fruit juices with superior quality by retaining higher levels of bioactive compounds in comparison with juices processed merely in thermal methods (Jabbar et al, ).…”

Simultaneous optimization of Alicyclobacillus acidoterrestris reduction, pectin methylesterase inactivation, and bioactive compounds enhancement affected by thermosonication in orange juice

“…There was a slow decrease in PME as frequency increased and time decreased exceeding the midpoint (Figure c). Similar findings have been indicated (Abid et al, ; Raviyan, Zhang, & Feng, ).…”

Thermosonication for polyphenoloxidase inactivation in fruits: Modeling the ultrasound and thermal kinetics in pear, apple and strawberry purees at different temperatures

“…Abid et al (2014), observed 47% PPO RA reduction when increasing the TS temperature from 40 to 60°C for a 10 min sonication process (0.30 W/mL). For PPO in mushroom crude extract, an increase from 55 to 65°C TS temperature (0.43 W/mL) for a 10 min process, reduced the PPO RA by 67% .…”