Thermosonication of tangerine juice: Effects on quality characteristics, bioactive compounds, and antioxidant activity

Alves, Larissa de Lima; Santos, Robson Leal dos; Bayer, Branca Luíse; Devens, Ana Luiza Martini; Cichoski, Alexandre José; Mendonça, Carla Rosane Barboza

doi:10.1111/jfpp.14914

Cited by 24 publications

(24 citation statements)

References 54 publications

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“…It could be concluded that most active substances had good stability during storage, which would not be influenced by ultrasonic treatment. The similar results could be seen in previous studies as well that thawing and mild ultrasound treatment had little impact on most bioactive compounds in juice [22,53,57].…”

Section: Bioactive Compoundssupporting

confidence: 91%

“…In the case of juice, its use has been verified in several studies. For example, power ultrasound treatment had a great potential to increase the amount of bioactive compounds and antioxidants capacity of kiwifruit juice, strawberry juice and cape gooseberry juice [17][18][19]; ultrasound in combination with other preservation techniques such as heating at mild temperature, processing under moderate pressure, and using antimicrobials, could inactivate microorganisms in juice with minimal impact on physicochemical and nutritional properties [20,21]; thermosonication was reported to not only improve the juice homogeneity with little color change but also increase the total soluble solids and titratable acidity [22].…”

Section: Introductionmentioning

confidence: 99%

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Ultrasonication of Thawed Huyou Juice: Effects on Cloud Stability, Physicochemical Properties and Bioactive Compounds

Zhou

Wang

et al. 2021

Foods

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In order to remove the flocculent precipitation in Huyou juice after frozen storage and thawing process, the thawed juice was ultrasonically treated with different power (45–360 W) and time (10–60 min) in ice bath (~0 °C), and its sedimentation behavior during storage was observed. After optimization, the cloud stability of juice could be improved by ultrasonic treatment with ultrasonic power of 360 W or more for at least 30 min, which could be stable during 7 days of storage at 4 °C. Under this optimal condition (360 W, 30 min), the effects of ultrasound on the physicochemical properties and bioactive compounds of thawed Huyou juice during storage were investigated. The results showed that with smaller particle size and lower polymer dispersity index, ultrasonic treatment did not significantly change the color, soluble solids, titratable acidity, and bioactive compounds including flavonoids and other phenolics. In addition, all properties of samples were at the same level during storage. Thus, ultrasound was applicable since it can improve the cloud stability of Huyou juice with minimal impact on its physicochemical properties and nutritional quality compared to the untreated one.

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Section: Bioactive Compoundssupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Ultrasonication of Thawed Huyou Juice: Effects on Cloud Stability, Physicochemical Properties and Bioactive Compounds

Zhou

Wang

et al. 2021

Foods

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“…Low L* values for pasteurized samples can be related to 5-(hydroxymethyl)-2-furaldehyde and the development of brown pigments after thermal treatment. Higher luminosity values were also found in tangerine juice after thermosonication (Alves et al, 2020). In the present study, the Hue angle values varied from 61.91° to 54.39°, indicating that the samples showed an orange coloration.…”

Section: Colorsupporting

confidence: 49%

Technological potential of the use of ultrasound and freeze concentration in Fuyu persimmon juice

Silva

Fischer

Zardo

et al. 2021

J. Food Process. Preserv.

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This research aimed to propose a protocol for the processing of whole persimmon juice and to evaluate the effects of ultrasound treatment in relation to microbiological, sensory, and antioxidant aspects. The persimmon juice was submitted to freeze concentration, and the physical-chemical, total phenolic compounds (TPC), and antioxidant capacity were investigated. The sample treated with ultrasound (60% amplitude for 20 min) obtained a satisfactory reduction in total coliforms as well as the highest amount of TPC and total flavonoids compared with the control. This sample also showed a global preference in the sensory evaluation. Regarding the use of freeze concentration, two cycles of this process resulted in an increase in sugars, organic acids, and TPC. These results suggest that these nonthermal technologies can potentially be applied in relation to persimmon beverages, instead of the traditional pasteurization and concentration methods, to improve sensory quality and safety or to enhance functional properties. Novelty impact statement:This study suggests that ultrasound treatment applied in persimmon juice processing can reduce microbiological load while preserving phenolic compounds and antioxidant capacity. Freeze concentration is also a technology that can be incorporated by the beverage industry in order to improve functional and sensory properties.

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“…In recent years, not-from-concentrate (NFC) orange juice has become increasingly popular among consumers because its flavor is closer to that of freshly squeezed orange juice ( 2 , 3 ). More importantly, NFC orange juice is rich in various nutrients (pectin, vitamin C, carotenoids, and flavanones) and exhibits several biological activities ( 4 ), including antioxidant ( 5 ), anti-inflammatory ( 6 ), and anticarcinogenic effects ( 7 ). It is processed from fresh oranges by washing, squeezing, homogenizing, and sterilizing.…”

Section: Introductionmentioning

confidence: 99%

Effects of High-Pressure Homogenization on Pectin Structure and Cloud Stability of Not-From-Concentrate Orange Juice

Cui

Zhao

et al. 2021

Front. Nutr.

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Not-from-concentrate (NFC) juice is popular with consumers due to its similarity to fresh fruit juice in taste, flavor, and beneficial nutrients. As a commonly used technology in fruit juice production, high-pressure homogenization (HPH) can enhance the commercial value of juice by improving the color, flavor, taste, and nutrient contents. In this study, the effects of HPH on the pectin structural properties and stability of NFC orange juice were investigated. The correlations between HPH-induced changes in the structure of pectin and the stability of orange juice were revealed. Compared with non-homogenized orange juice, HPH increased the galacturonic acid (GalA) content and the linearity of pectin, while decreasing the molecular weight (Mw), pectin branching, and rhamnogalacturonan (RG) contribution, and cracks and pores of different sizes formed on the surface of pectin, implying depolymerization. Meanwhile, with increasing pressure and number homogenization of passes, HPH effectively improved the stability of NFC orange juice. HPH can effectively prevent the stratification of orange juice, thereby promoting consumer acceptance and endowing a higher commercial value. The improvement of the stability of NFC orange juice by HPH was related to the structural properties of pectin. Turbidity was significantly (P < 0.01) positively correlated with GalA and pectin linearity, but was significantly (P < 0.01) negatively correlated with Mw, RG contribution, and pectin branching. Modification of pectin structure can improve the stability of NFC orange juice. In this work, the relationship between the pectin structure and stability of NFC orange juice is elucidated, providing a path toward improving consumer acceptance and enhancing the palatability and nutritional and functional qualities of orange juice. Manufacturers can use this relationship to modify pectin directionally and produce high-quality NFC orange juice beverages.

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Thermosonication of tangerine juice: Effects on quality characteristics, bioactive compounds, and antioxidant activity

Cited by 24 publications

References 54 publications

Ultrasonication of Thawed Huyou Juice: Effects on Cloud Stability, Physicochemical Properties and Bioactive Compounds

Ultrasonication of Thawed Huyou Juice: Effects on Cloud Stability, Physicochemical Properties and Bioactive Compounds

Technological potential of the use of ultrasound and freeze concentration in Fuyu persimmon juice

Effects of High-Pressure Homogenization on Pectin Structure and Cloud Stability of Not-From-Concentrate Orange Juice

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