2021
DOI: 10.3390/pr9122243
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Ultrasound and Ozone Processing of Cashew Apple Juice: Effects of Single and Combined Processing on the Juice Quality and Microbial Stability

Abstract: Standalone and sequential ultrasound (US) and ozone (OZ) processes were applied to cashew apple juice. An unsupervised method, by principal component analysis (PCA), was used to understand the effect of the non-thermal treatments on the cashew apple composition. The US processing (373 W/cm2; 10 min; 40 °C) promoted the highest peroxidase inactivation and increased the flavonoid content and antioxidant activity (DPPH ABTS and FRAP methods). The ozone processing (0.24 mg O3/mL) increased total phenolic compounds… Show more

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Cited by 10 publications
(2 citation statements)
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“…Fonteles et al. (2021) studied the combined effect of US and ozone on cashew apple juice. US alone cannot reduce the microbial count, but combined treatment shows reductions of 3.3 and 1.2 CFU/ml for total mesophilic aerobic bacteria and yeasts and molds, respectively.…”
Section: Effective Mitigation Strategies For Food Borne Pathogensmentioning
confidence: 99%
See 1 more Smart Citation
“…Fonteles et al. (2021) studied the combined effect of US and ozone on cashew apple juice. US alone cannot reduce the microbial count, but combined treatment shows reductions of 3.3 and 1.2 CFU/ml for total mesophilic aerobic bacteria and yeasts and molds, respectively.…”
Section: Effective Mitigation Strategies For Food Borne Pathogensmentioning
confidence: 99%
“…US and ozone in cashew apple juice against total mesophilic aerobic bacteria, yeasts and molds by 3.3 and 1.2 CFU/ml (Fonteles et al. 2021); US, PS, blue light in orange juice against E. coli , and S. aureus by 4.26 and 2.35 log reduction (Bhavya & Hebbar 2019); krypton‐‐chlorine excilamp and ohmic heating against E. coli in apple juice by 4.6 log reduction (Kim, Park et al., 2020) and many more. Similarly, various combinations of advanced techniques have successfully been applied in apple juice, such as UV‐A light and fumaric acid (Jeon & Ha, 2020), combined HPP and dimethyl dicarbonate (Petrus et al., 2019), US treatment mixed with fumaric acid (Park & Ha, 2019a), shear stress and moderate electric field (Mok et al., 2019), and UVC‐LED irradiation (Xiang et al., 2020b).…”
Section: Effective Mitigation Strategies For Food Borne Pathogensmentioning
confidence: 99%