Thermosonication as an alternative method for processing, extending the shelf life, and conserving the quality of pulque: A non-dairy Mexican fermented beverage

Alcántara-Zavala, Alejandra Elizabeth; Figueroa‐Cárdenas, Juan de Dios; Pérez-Robles, J.F.; Arámbula‐Villa, Gerónimo; Miranda-Castilleja, Dalia E.

doi:10.1016/j.ultsonch.2020.105290

Cited by 25 publications

(11 citation statements)

References 33 publications

(20 reference statements)

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“…TCD can be also associated with the change in lightness value (L*). Similar phenomena have been reported previously for reasons such as high microbial content, enzymatic degradation of carbohydrates (Alcántara-Zavala et al, 2021), and enzymatic as well as non-enzymatic browning (Lagnika et al, 2017;Rabie et al, 2015).…”

Section: Color Stabilitysupporting

confidence: 89%

Influence of pediocin‐assisted thermosonication treatment on phytonutrients, microbial, and sensory qualities of blood fruit juice

Raju

Jaiswal

2022

Food Processing Preservation

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The effect of pediocin‐assisted thermosonication (PAT) treatment on physicochemical properties and shelf‐life enhancement of blood fruit juice was investigated. A comparison of PAT treatment with pasteurization was done based on antioxidant activity, phytochemical retention, polyphenol oxidase residual activity, and microbial count of the juice. The optimized condition for PAT treatment was found at 50.92°C, 10.28 min, and 155.53 ppm of pediocin concentration. A comparative study of sensory attributes showed pasteurized juice to be significantly different (p < .05) from PAT and fresh juice characteristics. Storage study showed maximum quality changes in pasteurized juice than PAT juice. Weibull model satisfactorily represented the survival kinetics of Leuconostoc mesenteroides under PAT treatment with R2 and RMSE values of 0.98 and 0.24 respectively. PAT treatment successfully retarded bacterial proliferation including spores of Alicyclobacillus acidoterrestris and, therefore, potentially be opted as an alternative to pasteurization by commercial organizations in fruit juice processing. Practical applications The non‐thermal technologies have emerged intending to apply in the food processing industries. Ultrasound‐assisted with a mild heat and bacteriocin is one of the novel hurdle technologies, which can potentially improve the shelf life of fruit juice by inhibiting common spoilage microorganisms including spore‐forming bacteria. It also maintains fresh product characteristics up to a certain extent by keeping valuable phytonutrients and physiochemical properties intact. Therefore, the present study demonstrates the viability of a bacteriocin‐assisted thermosonication treatment on blood fruit juice which can be opted by commercial organizations as it delivers products with superior quality than the thermally processed ones.

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Section: Color Stabilitysupporting

confidence: 89%

Influence of pediocin‐assisted thermosonication treatment on phytonutrients, microbial, and sensory qualities of blood fruit juice

Raju

Jaiswal

2022

Food Processing Preservation

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“…Similarly, Alcántara‐Zavala et al (2021) have reported that the thermosonication (at 75% for 6 and 9 min, at 85% for 4 and 6 min, and at 95% 3 and 5 min) caused a significant decrease in the number of LAB in the pulque drink, while the ultrasound applications at 75% and 85% caused faster increases in the number of LAB during storage at 4°C for 30 days.…”

Section: Resultsmentioning

confidence: 81%

“…Correspondingly, ultrasound application had a reducing effect on ethyl alcohol formation during the storage. Similarly, Alcántara-Zavala et al (2021) reported that alcoholic content of thermosonicated pulque was lower than that of control sample stored for 30 days at 4°C.…”

Section: Changes In Organic Acids and Ethyl Alcohol Contentsmentioning

confidence: 88%

“…Ultrasound technology has been widely used in extraction, degassing, thawing, drying, freezing and crystallization, cutting, depolymerization, and sterilization or pasteurization (Aboonajmi et al, 2017;Alcántara-Zavala et al, 2021;Bahmani et al, 2018aBahmani et al, , 2018bBhargava et al, 2021;Shaterabadi et al, 2020). However, there are limited number of research on preservation of lactic acid fermented beverages by ultrasound application.…”

Section: Introductionmentioning

confidence: 99%

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Application of ultrasound to extend the shelf life of shalgam juice: Changes in various physicochemical, nutritional, and microbiological properties

Ulucan

Çoklar

Akbulut

2022

Food Processing Preservation

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Shalgam juice is a traditional lactic acid fermented beverage, which has intense red color and sourish taste. This study aimed to determine various physicochemical and microbiological changes in shalgam juice after ultrasound application to extend the shelf life of the juice. Ultrasound was applied to the samples at different amplitudes, temperatures, and times in combination. Analyses were performed on the samples at five different stages throughout the storage. The lactic acid amount, lactic acid bacteria count, color values, except a*, were higher in the samples that were treated with ultrasound, whereas the amounts of ethyl alcohol, acetic acid, propionic acid, and the pH values were lower compared to the control at the end of the storage. Ultrasound application had no significant changes in anthocyanins, antioxidant activity, and color of the samples. It can be said that ultrasound application to shalgam juice can be an alternative method to improve its shelf life. Novelty impact statement Shelf life of shalgam juice is limited to 3 months and it can be extended to 1–2 years by adding preservatives or pasteurization. However, pasteurization has negative effects on the sensory properties of the product and chemical preservatives are being replaced by alternative methods in recent years due to consumer sensitivity. In this study, ultrasound was applied to shalgam juice to extend the shelf life of the product.

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“…Molds and yeasts were determined using potato dextrose agar (PDA, Himedia®, India) and aerobic incubation at 27 °C for 5 days. AMB were determined using plate count agar (PCA, Himedia®, India) and aerobic incubation at 37 °C for 48 h [18] . LAB, molds and yeasts, and AMB were enumerated in control (untreated sample), after processing (for microbial inactivation evaluation), and along the storage period (days 7, 14, and 21, for microbial viability evaluation).…”

Section: Methodsmentioning

confidence: 99%

Positive effects of thermosonication in Jamun fruit dairy dessert processing

Lino

Guimarães

Ramos

et al. 2022

Ultrasonics Sonochemistry

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Thermosonication as an alternative method for processing, extending the shelf life, and conserving the quality of pulque: A non-dairy Mexican fermented beverage

Cited by 25 publications

References 33 publications

Influence of pediocin‐assisted thermosonication treatment on phytonutrients, microbial, and sensory qualities of blood fruit juice

Influence of pediocin‐assisted thermosonication treatment on phytonutrients, microbial, and sensory qualities of blood fruit juice

Application of ultrasound to extend the shelf life of shalgam juice: Changes in various physicochemical, nutritional, and microbiological properties

Positive effects of thermosonication in Jamun fruit dairy dessert processing

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