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 (TPC). Sequential processing was carried out by applying both of the processes, using the best processing conditions for US and OZ. Sequential processing resulted in the higher retention of yellow flavonoids than in the control and single processing. However, the effect of sequential US and OZ processing can be deleterious to vitamin C and TPC after 30 days of cold storage while maintaining the flavonoids of the cashew apple juice. Furthermore, the synergy between US and OZ reduced native microbiota counts, suggesting a microbiologically safe juice. Further studies on the mechanism of bioactive compound degradation might be helpful for product quality modulation.

Effects on quality characteristics of ultrasound-treated gilaburu juice using RSM and ANFIS modeling with machine learning algorithm

“…4 ). Fontales et al (2021) documented a 33 % elevation in TFC when higher intensities of ultrasound treatment were applied to cashew apple juice [48] . The surge in our findings might be attributed to the enhanced release of flavonoids and phenolic compounds induced by the breakdown of cell walls during ultrasound treatment [42] .…”

Sequential Pulsed Light and Ultrasound Treatments for the Inactivation of Saccharomyces cerevisiae and PPO and the Retention of Bioactive Compounds in Sweet Lime Juice

“…Unfolding, aggregation, protein backbone cleavage, or the all-or-nothing approach to these processes may cause these changes [33]. Fonteles et al [34] found that ultrasound and ozone synergistically improved cashew apple juice independent of order. Parameters such as oxygen, pressure, temperature, metal ions, and pH contribute to vitamin C degradation [35].…”

“…Another explanation for the antioxidant capacity of juice is PL exposure and cavitation-produced hydroxyl radicals, which may add a second hydroxyl group to a phenolic molecule's benzoic ring [40]. Fonteles et al [34] discovered that applying ultrasound and ozone in any order had a synergistic effect on microbial inactivation of cashew apple juice. The degradation of vitamin C can be influenced by various factors, such as oxygen, elevated temperature, pressure, metal ions, and pH.…”

Management strategies emphasizing advanced food processing approaches to mitigate food borne zoonotic pathogens in food system

“…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.…”

“…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).…”