Ultrasonic treatment maintains the flavor of the melon juice

Liu, Xiao; Zhang, Chao; Wang, Hui; Wang, Yubin; Zhu, Danshi; Li, He

doi:10.1016/j.ultsonch.2022.106284

Cited by 12 publications

(6 citation statements)

References 49 publications

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“…For each time point, the contribution variances of the first two principal components (PC1 and PC2) were over 75% of the total variance (76.1% of day 0, 84.3% of day 6 and 83.8% of day 12). This indicated that the first two PCs were sufficient to explain the total variances of the dataset [62] , [63] . On day 0, the volatile profiles of crayfish samples were close to each other and even overlapped, indicating that the effects of different decontamination treatments were not obvious at the initial of storage [64] .…”

Section: Resultsmentioning

confidence: 92%

The combined effects of ultrasound and plasma-activated water on microbial inactivation and quality attributes of crayfish during refrigerated storage

Sun

Xiong

et al. 2023

Ultrasonics Sonochemistry

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Section: Resultsmentioning

confidence: 92%

The combined effects of ultrasound and plasma-activated water on microbial inactivation and quality attributes of crayfish during refrigerated storage

Sun

Xiong

et al. 2023

Ultrasonics Sonochemistry

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“…Ultrasonication was compared with ultra-high-pressure processing (UHP) in the treatment of melon juice by Liu et al (2023). While both methods impacted volatile components, ultrasonication exhibited a higher correlation coefficient with the control group, indicating a closer preservation of the original flavor composition.…”

Section: Flavor Enhancementmentioning

confidence: 99%

Exploring Impact of the Ultrasound and Combined Treatments on Food Quality: A Comprehensive Review

Amal Sudaraka Samarasinghe,

Dharmaprema,

Manodya

et al. 2024

Turkish JAF Sci.Tech.

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As a response to the evolving consumer demand for healthier food choices, ultrasound application in food processing emerges as a sustainable and green solution with no residual effects. This method, known for its cost-efficiency and sustainability, holds significant promise in meeting the increasing need for high-quality, chemical-free, and natural-tasting convenience foods in the ever-changing landscape of the food industry. Ultrasound, leveraging mechanical sound waves, spans across various frequencies: power ultrasound (20–100 kHz), high-frequency ultrasound (100 kHz-1 MHz), and diagnostic ultrasound (1–500 MHz). This study focuses on investigating the impact of ultrasound and combined treatments on food quality, summarizing their diverse applications across different unit operations such as texture and rheology, emulsification and homogenization, crystal formation and modification, dehydration and drying, fermentation, filtration, preservation and shelf-life extension, flavor enhancement, color and appearance, antioxidant activity, enzyme activity and food digestibility, bioavailability and bio-accessibility, and specific food divisions including unprocessed, minimally processed, processed, and ultra-processed foods, as well as culinary ingredients. It delves into their effects on technological and functional aspects of food products, explores emerging trends, offers possible recommendations in ultrasound technology for the food industry, while also recognizing existing challenges and limitations associated with ultrasound and related technologies.

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“…Tis was likely because there was a lower temperature rise than with current microwave processing for longer periods of time. In melon juice processing, Liu et al [64] evaluated ultrasonic and ultrahigh temperature treatments, along with a control group. Te results showed that there was no signifcant diference in the juice's TSS.…”

Section: Total Soluble Solids (Brix) Of the Mango-whey Beveragementioning

confidence: 99%

Comparison of Chemically Treated, Pasteurized, and Microwave-Treated (at Different Time Durations) Chia Seeds Added To Mango-Whey Beverage, during Different Storage Periods, for Physicochemical and Sensory Parameters

Siddique,

Hussain,

Mahdi

et al. 2024

Journal of Food Quality

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Foods that are widely consumed and accepted have had a lot of ingredients added to them which may enhance consumer’s health. Whey is a byproduct in the manufacture of cheese or curd and is widely used in different beverage formulations, due to its nutritional importance. In this context, a mango-based functional whey drink, added with omega-3-rich chia seeds, was de veloped. Different treatments of beverage were as follows: untreated control beverage (T0), application of chemicals (T1), pasteurization (T2), and microwave heating (at 4 different time lengths: T3, T4, T5, and T6). Beverages were analyzed for physiochemical, microbiological, and sensorial changes, during the 90 days of storage. Chemical analysis of chia seeds before incorporation in beverages revealed a high nutritional profile of chia seeds, especially the presence of essential fatty acids. Significant variation in color parameters of the beverage was observed as a result of treatments and storage, with optimum values observed for T3. A decrease in pH and an increase in acidity during storage for all treatments were evident, with the most significant results for microwave treatment for longer time periods. The total plate count of the beverage was the highest (2.36 ± 0.1 CFU/ml) for control, followed by chemically treated (2.17 ± 0.1 CFU/ml) and lowest in microwave-treated (0.98 ± 0.1 CFU/ml) at the start of the experiment, and this total plate count was found to be increasing in all treatments during storage. Total solids were increased and soluble solids were decreased during longer microwave treatments and also during storage of all treatments. The most acceptable treatment T3 (85 ml whey, 2 g chia seed, and microwave heating for 30 sec) was further subjected to a storage study and it was observed that the sensory scores gradually decreased during the 90 days of storage. From the outcomes of the study, it was concluded that microwave treatment of the beverage for 30 sec, as compared to longer durations and chemical preservatives, was proved helpful for optimum quality retention of the formulated beverage, with minimum deteriorating effects. Thus, proper treatments of different beverage formulations, following the necessary protocols, could provide the consumers safe, healthy, and nutritious beverages.

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Ultrasonic treatment maintains the flavor of the melon juice

Cited by 12 publications

References 49 publications

The combined effects of ultrasound and plasma-activated water on microbial inactivation and quality attributes of crayfish during refrigerated storage

The combined effects of ultrasound and plasma-activated water on microbial inactivation and quality attributes of crayfish during refrigerated storage

Exploring Impact of the Ultrasound and Combined Treatments on Food Quality: A Comprehensive Review

Comparison of Chemically Treated, Pasteurized, and Microwave-Treated (at Different Time Durations) Chia Seeds Added To Mango-Whey Beverage, during Different Storage Periods, for Physicochemical and Sensory Parameters

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