101
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Zafra-Rojas QY, Cruz-Cansino NS, Quintero-Lira A, Gómez-Aldapa CA, Alanís-García E, Cervantes-Elizarrarás A, Güemes-Vera N, Ramírez-Moreno E. Application of Ultrasound in a Closed System: Optimum Condition for Antioxidants Extraction of Blackberry (Rubus fructicosus) Residues. Molecules 2016; 21:molecules21070950. [PMID: 27455210 PMCID: PMC6273263 DOI: 10.3390/molecules21070950] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2016] [Revised: 07/18/2016] [Accepted: 07/19/2016] [Indexed: 11/16/2022] Open
Abstract
Blackberry processing generates up to 20% of residues composed mainly of peel, seeds and pulp that are abundant in flavonoids. The objective of this study was to optimize the ultrasound conditions, in a closed system, for antioxidants extraction, using the response surface methodology. Blackberry (Rubus fructicosus) residues were analyzed for total phenolics, total anthocyanins, and antioxidant activity by ABTS and DPPH. The selected independent variables were ultrasound amplitude (X₁: 80%-90%) and extraction time (X₂: 10-15 min), and results were compared with conventional extraction methods. The optimal conditions for antioxidants extraction were 91% amplitude for 15 min. The results for total phenolic content and anthocyanins and antioxidant activity by ABTS and DPPH were of 1201.23 mg gallic acid equivalent (GAE)/100 g dry weight basis (dw); 379.12 mg/100 g·dw; 6318.98 µmol Trolox equivalent (TE)/100 g·dw and 9617.22 µmol TE/100 g·dw, respectively. Compared to solvent extraction methods (water and ethanol), ultrasound achieved higher extraction of all compounds except for anthocyanins. The results obtained demonstrated that ultrasound is an alternative to improve extraction yield of antioxidants from fruit residues such as blackberry.
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Affiliation(s)
- Quinatzin Y Zafra-Rojas
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km 1, Rancho Universitario, Tulancingo de Bravo, Hidalgo 43600, Mexico.
| | - Nelly S Cruz-Cansino
- Centro de Investigación Interdisciplinario, Área Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Circuito Actopan-Tilcuautla s/n. Ex hacienda La Concepción, San Agustín Tlaxiaca, Hidalgo 42160, Mexico.
| | - Aurora Quintero-Lira
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km 1, Rancho Universitario, Tulancingo de Bravo, Hidalgo 43600, Mexico.
| | - Carlos A Gómez-Aldapa
- Centro de Investigaciones Químicas, Instituto de Ciencias Básicas e Ingeniería, Universidad Autónoma del Estado de Hidalgo, Centro Universitario, Carretera Pachuca-Tulancingo Km 4.5, Mineral de la Reforma, Hidalgo 42183, Mexico.
| | - Ernesto Alanís-García
- Centro de Investigación Interdisciplinario, Área Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Circuito Actopan-Tilcuautla s/n. Ex hacienda La Concepción, San Agustín Tlaxiaca, Hidalgo 42160, Mexico.
| | - Alicia Cervantes-Elizarrarás
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km 1, Rancho Universitario, Tulancingo de Bravo, Hidalgo 43600, Mexico.
| | - Norma Güemes-Vera
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km 1, Rancho Universitario, Tulancingo de Bravo, Hidalgo 43600, Mexico.
| | - Esther Ramírez-Moreno
- Centro de Investigación Interdisciplinario, Área Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Circuito Actopan-Tilcuautla s/n. Ex hacienda La Concepción, San Agustín Tlaxiaca, Hidalgo 42160, Mexico.
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102
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Ojha KS, Kerry JP, Alvarez C, Walsh D, Tiwari BK. Effect of high intensity ultrasound on the fermentation profile of Lactobacillus sakei in a meat model system. ULTRASONICS SONOCHEMISTRY 2016; 31:539-545. [PMID: 26964981 DOI: 10.1016/j.ultsonch.2016.01.001] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/12/2015] [Revised: 12/03/2015] [Accepted: 01/04/2016] [Indexed: 06/05/2023]
Abstract
The objective of this study was to investigate the efficacy of high intensity ultrasound on the fermentation profile of Lactobacillus sakei in a meat model system. Ultrasound power level (0-68.5 W) and sonication time (0-9 min) at 20 °C were assessed against the growth of L. sakei using a Microplate reader over a period of 24h. The L. sakei growth data showed a good fit with the Gompertz model (R(2)>0.90; SE<0.042). Second order polynomial models demonstrated the effect of ultrasonic power and sonication time on the specific growth rate (SGR, μ, h(-1)) and lag phase (λ, h). A higher SGR and a shorter lag phase were observed at low power (2.99 W for 5 min) compared to control. Conversely, a decrease (p<0.05) in SGR with an increase in lag phase was observed with an increase in ultrasonic power level. Cell-free extracts obtained after 24h fermentation of ultrasound treated samples showed antimicrobial activity against Staphylococcus aureus, Listeria monocytogenes, Escherichia coli and Salmonella typhimurium at lower concentrations compared to control. No significant difference (p<0.05) among treatments was observed for lactic acid content after a 24h fermentation period. This study showed that both stimulation and retardation of L. sakei is possible, depending on the ultrasonic power and sonication time employed. Hence, fermentation process involving probiotics to develop functional food products can be tailored by selection of ultrasound processing parameters.
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Affiliation(s)
- Kumari Shikha Ojha
- Teagasc Food Research Centre, Dublin, Ireland; Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Joseph P Kerry
- Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | | | - Des Walsh
- Teagasc Food Research Centre, Dublin, Ireland
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103
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Sonication at mild temperatures enhances bioactive compounds and microbiological quality of orange juice. FOOD AND BIOPRODUCTS PROCESSING 2016. [DOI: 10.1016/j.fbp.2016.03.007] [Citation(s) in RCA: 71] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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104
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Bellary AN, Indiramma A, Prakash M, Sowbhagya H, Rastogi NK. Effect of Storage Conditions and Packaging Materials on Quality Parameters of Curcuminoids Impregnated Coconut and Raw Banana Slices. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12936] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ashwini N. Bellary
- Nonthermal Processing Laboratory, Department of Food Engineering; CSIR-Central Food Technological Research Institute; Mysore 570 020 India
| | - A.R. Indiramma
- Department of Food Packaging Technology; CSIR-Central Food Technological Research Institute; Mysore 570 020 India
| | - Maya Prakash
- Department of Sensory Science and Traditional Foods; CSIR-Central Food Technological Research Institute; Mysore 570 020 India
| | - H.B. Sowbhagya
- Department of Spice and Flavour Technology; CSIR-Central Food Technological Research Institute; Mysore 570 020 India
| | - Navin K. Rastogi
- Nonthermal Processing Laboratory, Department of Food Engineering; CSIR-Central Food Technological Research Institute; Mysore 570 020 India
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105
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Garud SR, Priyanka BS, Negi PS, Rastogi NK. Effect of Thermosonication on Bacterial Count in Artificially Inoculated Model System and Natural Microflora of Sugarcane Juice. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12813] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Shyam Ramkrishna Garud
- Department of Food Engineering, CSIR-Central Food Technological Research Institute, Mysore 570 020; Karnataka India
- Academy of Scientific and Innovative Research; New Delhi India
| | - Belagola Shivakumar Priyanka
- Department of Food Engineering, CSIR-Central Food Technological Research Institute, Mysore 570 020; Karnataka India
- Academy of Scientific and Innovative Research; New Delhi India
| | - Pradeep Singh Negi
- Department of Fruit and Vegetable Technology; CSIR-Central Food Technological Research Institute; Mysore 570 020 Karnataka India
| | - Navin Kumar Rastogi
- Department of Food Engineering, CSIR-Central Food Technological Research Institute, Mysore 570 020; Karnataka India
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106
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Choi S, Puligundla P, Mok C. Microbial Decontamination of Dried Alaska Pollock Shreds Using Corona Discharge Plasma Jet: Effects on Physicochemical and Sensory Characteristics. J Food Sci 2016; 81:M952-7. [DOI: 10.1111/1750-3841.13261] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2015] [Revised: 01/28/2016] [Accepted: 02/01/2016] [Indexed: 11/27/2022]
Affiliation(s)
- Soee Choi
- Dept. of Food Science & Biotechnology; Gachon Univ; Seongnam 461-701 Korea
| | - Pradeep Puligundla
- Dept. of Food Science & Biotechnology; Gachon Univ; Seongnam 461-701 Korea
| | - Chulkyoon Mok
- Dept. of Food Science & Biotechnology; Gachon Univ; Seongnam 461-701 Korea
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107
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Changes of Antioxidant Compounds in a Fruit Juice-Stevia rebaudiana Blend Processed by Pulsed Electric Technologies and Ultrasound. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1706-1] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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108
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Miano AC, Ibarz A, Augusto PED. Mechanisms for improving mass transfer in food with ultrasound technology: Describing the phenomena in two model cases. ULTRASONICS SONOCHEMISTRY 2016; 29:413-9. [PMID: 26585022 DOI: 10.1016/j.ultsonch.2015.10.020] [Citation(s) in RCA: 86] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/21/2015] [Revised: 09/02/2015] [Accepted: 10/27/2015] [Indexed: 05/23/2023]
Abstract
The aim of this work was to demonstrate how ultrasound mechanisms (direct and indirect effects) improve the mass transfer phenomena in food processing, and which part of the process they are more effective in. Two model cases were evaluated: the hydration of sorghum grain (with two water activities) and the influx of a pigment into melon cylinders. Different treatments enabled us to evaluate and discriminate both direct (inertial flow and "sponge effect") and indirect effects (micro channel formation), alternating pre-treatments and treatments using an ultrasonic bath (20 kHz of frequency and 28 W/L of volumetric power) and a traditional water-bath. It was demonstrated that both the effects of ultrasound technology are more effective in food with higher water activity, the micro channels only forming in moist food. Moreover, micro channel formation could also be observed using agar gel cylinders, verifying the random formation of these due to cavitation. The direct effects were shown to be important in mass transfer enhancement not only in moist food, but also in dry food, this being improved by the micro channels formed and the porosity of the food. In conclusion, the improvement in mass transfer due to direct and indirect effects was firstly discriminated and described. It was proven that both phenomena are important for mass transfer in moist foods, while only the direct effects are important for dry foods. Based on these results, better processing using ultrasound technology can be obtained.
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Affiliation(s)
- Alberto Claudio Miano
- Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, SP, Brazil.
| | - Albert Ibarz
- Department of Food Technology (DTA), School of Agricultural and Forestry Engineering (ETSEA), University of Lleida (UdL), Lleida, Catalunya, Spain.
| | - Pedro Esteves Duarte Augusto
- Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, SP, Brazil.
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109
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Meullemiestre A, Petitcolas E, Maache-Rezzoug Z, Chemat F, Rezzoug SA. Impact of ultrasound on solid-liquid extraction of phenolic compounds from maritime pine sawdust waste. Kinetics, optimization and large scale experiments. ULTRASONICS SONOCHEMISTRY 2016; 28:230-239. [PMID: 26384903 DOI: 10.1016/j.ultsonch.2015.07.022] [Citation(s) in RCA: 58] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/29/2015] [Revised: 06/09/2015] [Accepted: 07/22/2015] [Indexed: 05/20/2023]
Abstract
Maritime pine sawdust, a by-product from industry of wood transformation, has been investigated as a potential source of polyphenols which were extracted by ultrasound-assisted maceration (UAM). UAM was optimized for enhancing extraction efficiency of polyphenols and reducing time-consuming. In a first time, a preliminary study was carried out to optimize the solid/liquid ratio (6g of dry material per mL) and the particle size (0.26 cm(2)) by conventional maceration (CVM). Under these conditions, the optimum conditions for polyphenols extraction by UAM, obtained by response surface methodology, were 0.67 W/cm(2) for the ultrasonic intensity (UI), 40°C for the processing temperature (T) and 43 min for the sonication time (t). UAM was compared with CVM, the results showed that the quantity of polyphenols was improved by 40% (342.4 and 233.5mg of catechin equivalent per 100g of dry basis, respectively for UAM and CVM). A multistage cross-current extraction procedure allowed evaluating the real impact of UAM on the solid-liquid extraction enhancement. The potential industrialization of this procedure was implemented through a transition from a lab sonicated reactor (3 L) to a large scale one with 30 L volume.
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Affiliation(s)
- A Meullemiestre
- Université de La Rochelle, LaSIE, UMR-CNRS 7356, Pôles Sciences et Technologie, Avenue Michel Crépeau, 17042 La Rochelle, France; Université d'Avignon et des Pays de Vaucluse, INRA, UMR408, Sécurité et Qualité des Produits d'Origine Végétale, 84000 Avignon, France
| | - E Petitcolas
- Université d'Avignon et des Pays de Vaucluse, INRA, UMR408, Sécurité et Qualité des Produits d'Origine Végétale, 84000 Avignon, France
| | - Z Maache-Rezzoug
- Université de La Rochelle, LaSIE, UMR-CNRS 7356, Pôles Sciences et Technologie, Avenue Michel Crépeau, 17042 La Rochelle, France
| | - F Chemat
- Université d'Avignon et des Pays de Vaucluse, INRA, UMR408, Sécurité et Qualité des Produits d'Origine Végétale, 84000 Avignon, France
| | - S A Rezzoug
- Université de La Rochelle, LaSIE, UMR-CNRS 7356, Pôles Sciences et Technologie, Avenue Michel Crépeau, 17042 La Rochelle, France.
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110
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Tomadoni B, Moreira MDR, Espinosa JP, Ponce A. Individual and Combined Effects of Pomegranate Extract and Ultrasonic Treatments on Kiwifruit Juice Quality Parameters. J FOOD PROCESS ENG 2015. [DOI: 10.1111/jfpe.12339] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Barbara Tomadoni
- Consejo Nacional de Ciencia y Tecnología (CONICET); Mar del Plata Argentina
- Grupo de Investigación en Ingeniería de Alimentos, Facultad de Ingeniería, UNMdP; Mar del Plata Argentina
| | - Maria Del Rosario Moreira
- Consejo Nacional de Ciencia y Tecnología (CONICET); Mar del Plata Argentina
- Grupo de Investigación en Ingeniería de Alimentos, Facultad de Ingeniería, UNMdP; Mar del Plata Argentina
| | - Juan Pablo Espinosa
- Consejo Nacional de Ciencia y Tecnología (CONICET); Mar del Plata Argentina
- Instituto Nacional de Tecnología en Materiales (INTEMA); Mar del Plata Argentina
| | - Alejandra Ponce
- Consejo Nacional de Ciencia y Tecnología (CONICET); Mar del Plata Argentina
- Grupo de Investigación en Ingeniería de Alimentos, Facultad de Ingeniería, UNMdP; Mar del Plata Argentina
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111
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Terefe NS, Buckow R, Versteeg C. Quality-related enzymes in plant-based products: effects of novel food-processing technologies part 3: ultrasonic processing. Crit Rev Food Sci Nutr 2015; 55:147-58. [PMID: 24915308 DOI: 10.1080/10408398.2011.586134] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
High-power ultrasound is a versatile technology which can potentially be used in many food processing applications including food preservation. This is part 2 of a series of review articles dealing with the effectiveness of nonthermal food processing technologies in food preservation focusing on their effect on enzymes. Typically, ultrasound treatment alone does not efficiently cause microbial or enzyme inactivation sufficient for food preservation. However, combined with mild heat with or without elevated pressure (P ≤ 500 kPa), ultrasound can effectively inactivate enzymes and microorganisms. Synergistic effects between ultrasound and mild heat have been reported for the inactivation of both enzymes and microorganisms. The application of ultrasound has been shown to enhance the rate of inactivation of quality degrading enzymes including pectin methylesterase (PME), polygalacturonase (PG), peroxidase (POD), polyphenol oxidase (PPO), and lipoxygenase (LOX) at mild temperature by up to 400 times. Moreover, ultrasound enables the inactivation of relatively heat-resistant enzymes such as tomato PG1 and thermostable orange PME at mild temperature conditions. The extent to which ultrasound enhances the inactivation rate depends on the type of enzyme, the medium in which the enzyme is suspended, and the processing condition including frequency, ultrasonic intensity, temperature, and pressure. The physical and chemical effects of cavitation are considered to be responsible for the ultrasound-induced inactivation of enzymes, although the dominant mechanism depends on the structure of the enzyme.
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112
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Ojha KS, Keenan DF, Bright A, Kerry JP, Tiwari BK. Ultrasound assisted diffusion of sodium salt replacer and effect on physicochemical properties of pork meat. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.13001] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
| | | | | | - Joseph P. Kerry
- Food Packaging Group; School of Food and Nutritional Sciences; University College Cork; Cork Ireland
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113
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Zinoviadou KG, Galanakis CM, Brnčić M, Grimi N, Boussetta N, Mota MJ, Saraiva JA, Patras A, Tiwari B, Barba FJ. Fruit juice sonication: Implications on food safety and physicochemical and nutritional properties. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.05.032] [Citation(s) in RCA: 197] [Impact Index Per Article: 21.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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114
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Quality assessment of pear juice under ultrasound and commercial pasteurization processing conditions. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.05.005] [Citation(s) in RCA: 103] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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115
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Cruz-Cansino NDS, Ramírez-Moreno E, León-Rivera JE, Delgado-Olivares L, Alanís-García E, Ariza-Ortega JA, Manríquez-Torres JDJ, Jaramillo-Bustos DP. Shelf life, physicochemical, microbiological and antioxidant properties of purple cactus pear (Opuntia ficus indica) juice after thermoultrasound treatment. ULTRASONICS SONOCHEMISTRY 2015; 27:277-286. [PMID: 26186846 DOI: 10.1016/j.ultsonch.2015.05.040] [Citation(s) in RCA: 80] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/08/2015] [Revised: 05/22/2015] [Accepted: 05/27/2015] [Indexed: 06/04/2023]
Abstract
The objective of this study was to evaluate changes in color, betalain content, browning index, viscosity, physical stability, microbiological growth, antioxidant content and antioxidant activity of purple cactus pear juice during storage after thermoultrasonication at 80% amplitude level for 15 and 25 min in comparison with pasteurized juice. Thermoultrasound treatment for 25 min increased color stability and viscosity compared to treatment for 15 min (6.83 and 6.72 MPa, respectively), but this last parameter was significantly lower (p<0.05) compared to the control and pasteurized juices (22.47 and 26.32 MPa, respectively). Experimental treatment reduced significantly (p<0.05) sediment solids in juices. Total plate counts decreased from the first day of storage exhibiting values of 1.38 and 1.43 logCFU/mL, for 15 and 25 min treatment, respectively. Compared to the control, both treatments reduced enterobacteria counts (1.54 logCFU/mL), and compared to pasteurized juice decreased pectinmethylesterase activity (3.76 and 3.82 UPE/mL), maintained high values of ascorbic acid (252.05 and 257.18 mg AA/L) and antioxidant activity (by ABTS: 124.8 and 115.6 mg VCEAC/100 mL; and DPPH: 3114.2 and 2757.1 μmol TE/L). During storage thermoultrasonicated juices had a minimum increase in pectinmethylesterase activity (from day 14), and exhibited similar total plate counts to pasteurized juice. An increase of phenolic content was observed after 14 days of storage, particularly for treatment at 80%, 25 min, and an increase in antioxidant activity (ABTS, DPPH) by the end of storage.
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Affiliation(s)
- Nelly Del Socorro Cruz-Cansino
- Centro de Investigación Interdisciplinario, Área Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Carr. Actopan-Tilcuautla s/n Ex hacienda La Concepción, San Agustín Tlaxiaca, Pachuca, Hidalgo C.P. 42160, Mexico
| | - Esther Ramírez-Moreno
- Centro de Investigación Interdisciplinario, Área Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Carr. Actopan-Tilcuautla s/n Ex hacienda La Concepción, San Agustín Tlaxiaca, Pachuca, Hidalgo C.P. 42160, Mexico
| | - Jesús Ernesto León-Rivera
- Centro de Investigación Interdisciplinario, Área Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Carr. Actopan-Tilcuautla s/n Ex hacienda La Concepción, San Agustín Tlaxiaca, Pachuca, Hidalgo C.P. 42160, Mexico
| | - Luis Delgado-Olivares
- Centro de Investigación Interdisciplinario, Área Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Carr. Actopan-Tilcuautla s/n Ex hacienda La Concepción, San Agustín Tlaxiaca, Pachuca, Hidalgo C.P. 42160, Mexico
| | - Ernesto Alanís-García
- Centro de Investigación Interdisciplinario, Área Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Carr. Actopan-Tilcuautla s/n Ex hacienda La Concepción, San Agustín Tlaxiaca, Pachuca, Hidalgo C.P. 42160, Mexico
| | - José Alberto Ariza-Ortega
- Centro de Investigación Interdisciplinario, Área Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Carr. Actopan-Tilcuautla s/n Ex hacienda La Concepción, San Agustín Tlaxiaca, Pachuca, Hidalgo C.P. 42160, Mexico
| | - José de Jesús Manríquez-Torres
- Centro de Investigación Interdisciplinario, Área Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Carr. Actopan-Tilcuautla s/n Ex hacienda La Concepción, San Agustín Tlaxiaca, Pachuca, Hidalgo C.P. 42160, Mexico
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116
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Pinheiro J, Alegria C, Abreu M, Gonçalves EM, Silva CLM. Influence of postharvest ultrasounds treatments on tomato (Solanum lycopersicum, cv. Zinac) quality and microbial load during storage. ULTRASONICS SONOCHEMISTRY 2015; 27:552-559. [PMID: 25922160 DOI: 10.1016/j.ultsonch.2015.04.009] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/03/2014] [Revised: 02/03/2015] [Accepted: 04/08/2015] [Indexed: 05/09/2023]
Abstract
Whole tomato fruits were treated at ultrasonic power levels from 10% to 100%, and at a constant frequency of 45 kHz, for different times (1-19 min). A central composite rotatable design (CCRD) was applied to optimise ultrasonic treatments for tomato quality (colour, texture and total phenolic content (TPC)) maintenance. According to response surface analysis, the optimal treatment parameters were 55%_10 min, 80%_15 min and 100%_19 min. At these conditions, and especially at higher power levels, a maximum retention of colour and texture, as well as an increase of TPC and microbial reduction were obtained in comparison with untreated fruits during 15 storage days at 10°C. The ultrasounds treatment was found to be effective in delaying colour development and texture losses, preserving sensorial quality of whole tomato, with increase of TPC and microbial load reduction. Moreover, this postharvest treatment can be used as an alternative for extending fresh fruits shelf-life.
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Affiliation(s)
- Joaquina Pinheiro
- CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua Arquiteto Lobão Vital, Apartado 2511, 4202-401 Porto, Portugal
| | - Carla Alegria
- UEISTSA - Unidade Estratégica de Investigação e Serviços de Tecnologia e Segurança Alimentar - Instituto Nacional de Investigação Agrária e Veterinária, Estrada Paço do Lumiar, 22, 1649-038 Lisboa, Portugal
| | - Marta Abreu
- UEISTSA - Unidade Estratégica de Investigação e Serviços de Tecnologia e Segurança Alimentar - Instituto Nacional de Investigação Agrária e Veterinária, Estrada Paço do Lumiar, 22, 1649-038 Lisboa, Portugal
| | - Elsa M Gonçalves
- UEISTSA - Unidade Estratégica de Investigação e Serviços de Tecnologia e Segurança Alimentar - Instituto Nacional de Investigação Agrária e Veterinária, Estrada Paço do Lumiar, 22, 1649-038 Lisboa, Portugal
| | - Cristina L M Silva
- CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua Arquiteto Lobão Vital, Apartado 2511, 4202-401 Porto, Portugal.
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117
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Hosseinzadeh Samani B, Khoshtaghaza MH, Minaei S, Zareifourosh H, Eshtiaghi MN, Rostami S. Design, development and evaluation of an automatic fruit-juice pasteurization system using microwave - ultrasonic waves. Journal of Food Science and Technology 2015; 53:88-103. [PMID: 26787934 DOI: 10.1007/s13197-015-2026-6] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/18/2015] [Accepted: 09/04/2015] [Indexed: 10/22/2022]
Abstract
Conventional pasteurization treatments often lead to substantial decrease in fruits juice quality. Due to these issues, the objective of this research was to compare the combined effect of a novel thermal (microwave) and non-thermal (ultrasonic) treatments with conventional thermal pasteurization on some qualitative characteristics of sour cherry juice (vitamins, phenolics, anthocyanins, etc.). For this purpose, an automatic control system comprising of ultrasonic generator, ultrasonic transducer, horn, pump, circulator, microwave oven, container, pipe interface, temperature sensor, float, data acquisition card, microwave power control circuit, and reactor was designed and developed. Moreover, in order to optimize the effect of ultrasonic waves on the existing micro-organisms in the sour cherry juice, some preliminary experiments were carried out to optimize the ultrasonic probe and reactor design. The results of evaluations showed that using the combined automatic system, the qualitative properties of sour cherry (vitamin C content 14 %, total phenolics content 1 %, total anthocyanins content 6 %) can be better maintained compared with the conventional thermal method. Based on the results obtained in this study, the following processing conditions: microwave power of 541.7 W, temperature of 41 °C, ultrasonic power of 799.57 W and ultrasonic exposure time of 6 min were recommended for optimum processing of sour cherry juice.
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Affiliation(s)
- Bahram Hosseinzadeh Samani
- Department of Biosystems Engineering, Tarbiat Modares University, P.O. Box 14115-336, Tehran, Iran ; Department of Biosystems Engineering, Shahrekord University, P.O. Box 115, Shahrekord, Iran
| | | | - Saeid Minaei
- Department of Biosystems Engineering, Tarbiat Modares University, P.O. Box 14115-336, Tehran, Iran
| | - Hemad Zareifourosh
- Department of Agricultural Mechanization Engineering, Guilan University, P.O. Box 41635-1314, Rasht, Iran
| | - Mohammad Naghi Eshtiaghi
- Department of Chemical Engineering, Faculty of Engineering, Mahidol University, Mahidol, Thailand
| | - Sajad Rostami
- Department of Biosystems Engineering, Shahrekord University, P.O. Box 115, Shahrekord, Iran
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118
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Zhang QA, Shen Y, Fan XH, García Martín JF. Preliminary study of the effect of ultrasound on physicochemical properties of red wine. CYTA - JOURNAL OF FOOD 2015. [DOI: 10.1080/19476337.2015.1045036] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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119
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Aadil RM, Zeng XA, Sun DW, Wang MS, Liu ZW, Zhang ZH. Combined effects of sonication and pulsed electric field on selected quality parameters of grapefruit juice. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.10.025] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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120
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Díaz DI, Beristain CI, Azuara E, Luna G, Jimenez M. Effect of wall material on the antioxidant activity and physicochemical properties ofRubus fruticosusjuice microcapsules. J Microencapsul 2015; 32:247-54. [DOI: 10.3109/02652048.2015.1010458] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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121
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Pala ÇU, Zorba NND, Özcan G. Microbial inactivation and physicochemical properties of ultrasound processed pomegranate juice. J Food Prot 2015; 78:531-9. [PMID: 25719877 DOI: 10.4315/0362-028x.jfp-14-290] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The effects of ultrasound treatment at various amplitudes (50, 75, and 100%) and times (0, 6, 12, 18, 24, and 30 min) on Escherichia coli ATCC 25922 (a surrogate for E. coli O157:H7) and Saccharomyces cerevisiae ATCC 2366 levels and physicochemical characteristics (monomeric anthocyanins, color values, total phenolics, pH, and soluble solids) were determined in pomegranate juice. More than a 5-log inactivation of E. coli ATCC 25922 and a 1.36-log inactivation of S. cerevisiae ATCC 2366 were achieved after 30 min of ultrasound treatment at 100% amplitude. The log-linear and Weibull models were successfully used to estimate the microbial inactivation as a function of ultrasound treatment time (R(2) > 0.97). No significant changes were observed in total phenolics, pH, and soluble solids of the treated juice (P > 0.05). The ultrasound treatment for up to 30 min resulted in more than 92 and 89% anthocyanin retention at 75 and 100% amplitude, respectively. The redness (a*) of the juice did not change significantly after the ultrasound treatment at amplitudes of 75 and 100% for up to 24 and 12 min, respectively. No significant changes in L* and b* values were observed after ultrasound treatment at all amplitudes and after up to 30 min of treatment for 50 and 75% amplitudes. Small differences in juice color were noted based on total color difference scores.
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Affiliation(s)
- Çiğdem Uysal Pala
- Department of Food Engineering, Faculty of Engineering, Çanakkale Onsekiz Mart University, Terzioglu, Ç anakkale 17020, Turkey
| | - Nükhet Nilüfer Demirel Zorba
- Department of Food Engineering, Faculty of Engineering, Çanakkale Onsekiz Mart University, Terzioglu, Ç anakkale 17020, Turkey.
| | - Gülçin Özcan
- Department of Biology, Faculty of Science and Literature, Çanakkale Onsekiz Mart University, Terzioglu, Ç anakkale 17020, Turkey
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122
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Influence of high intensity ultrasound on microbial reduction, physico-chemical characteristics and fermentation of sweet whey. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2014.10.013] [Citation(s) in RCA: 65] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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123
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Mohideen FW, Solval KM, Li J, Zhang J, Chouljenko A, Chotiko A, Prudente AD, Bankston JD, Sathivel S. Effect of continuous ultra-sonication on microbial counts and physico-chemical properties of blueberry (Vaccinium corymbosum) juice. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.07.047] [Citation(s) in RCA: 63] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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124
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A novel copigment of quercetagetin for stabilization of grape skin anthocyanins. Food Chem 2015; 166:50-55. [DOI: 10.1016/j.foodchem.2014.05.125] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2014] [Revised: 05/22/2014] [Accepted: 05/23/2014] [Indexed: 11/24/2022]
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125
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The effect of ultrasonic treatments on cloudy quality-related quality parameters in apple juice. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2014.06.013] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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126
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Dinçer C, Topuz A. Inactivation of Escherichia coli
and Quality Changes in Black Mulberry Juice Under Pulsed Sonication and Continuous Thermosonication Treatments. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12406] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Cüneyt Dinçer
- Department of Food Engineering; Akdeniz University; 07058 Antalya Turkey
| | - Ayhan Topuz
- Department of Food Engineering; Akdeniz University; 07058 Antalya Turkey
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127
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Abid M, Jabbar S, Wu T, Hashim MM, Hu B, Saeeduddin M, Zeng X. Qualitative Assessment of Sonicated Apple Juice during Storage. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12348] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Muhammad Abid
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
- Department of Food Technology; Pir Mehr Ali Shah Arid Agriculture University; Rawalpindi Pakistan
| | - Saqib Jabbar
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Tao Wu
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Malik Muhammad Hashim
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
- Department of Food Science & Technology; Gomal University; Dera Ismail Khan Pakistan
| | - Bing Hu
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Muhammad Saeeduddin
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Xiaoxiong Zeng
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
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128
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Effects of ultrasound-assisted thawing on the quality of edamames [Glycine max (L.) Merrill] frozen using different freezing methods. Food Sci Biotechnol 2014. [DOI: 10.1007/s10068-014-0150-0] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022] Open
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129
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Abbas S, Bashari M, Akhtar W, Li WW, Zhang X. Process optimization of ultrasound-assisted curcumin nanoemulsions stabilized by OSA-modified starch. ULTRASONICS SONOCHEMISTRY 2014; 21:1265-1274. [PMID: 24439913 DOI: 10.1016/j.ultsonch.2013.12.017] [Citation(s) in RCA: 98] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/19/2013] [Revised: 11/25/2013] [Accepted: 12/17/2013] [Indexed: 06/03/2023]
Abstract
This study reports on the process optimization of ultrasound-assisted, food-grade oil-water nanoemulsions stabilized by modified starches. In this work, effects of major emulsification process variables including applied power in terms of power density and sonication time, and formulation parameters, that is, surfactant type and concentration, bioactive concentration and dispersed-phase volume fraction were investigated on the mean droplet diameter, polydispersity index and charge on the emulsion droplets. Emulsifying properties of octenyl succinic anhydride modified starches, that is, Purity Gum 2000, Hi-Cap 100 and Purity Gum Ultra, and the size stability of corresponding emulsion droplets during the 1 month storage period were also investigated. Results revealed that the smallest and more stable nanoemulsion droplets were obtained when coarse emulsions treated at 40% of applied power (power density: 1.36 W/mL) for 7 min, stabilized by 1.5% (w/v) Purity Gum Ultra. Optimum volume fraction of oil (medium chain triglycerides) and the concentration of bioactive compound (curcumin) dispersed were 0.05 and 6 mg/mL oil, respectively. These results indicated that the ultrasound-assisted emulsification could be successfully used for the preparation of starch-stabilized nanoemulsions at lower temperatures (40-45 °C) and reduced energy consumption.
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Affiliation(s)
- Shabbar Abbas
- State Key Laboratory of Food Science & Technology, School of Food Science & Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Mohanad Bashari
- State Key Laboratory of Food Science & Technology, School of Food Science & Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Waseem Akhtar
- CAS Key Laboratory for Biomedical Effects of Nanomaterials & Nanosafety, National Center for Nanoscience and Technology (NCNST), 11 Beiyitiao, Zhongguancun, Beijing 100190, China
| | - Wei Wei Li
- State Key Laboratory of Food Science & Technology, School of Food Science & Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Xiaoming Zhang
- State Key Laboratory of Food Science & Technology, School of Food Science & Technology, Jiangnan University, Wuxi 214122, Jiangsu, China.
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130
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Hossain MB, Tiwari BK, Gangopadhyay N, O'Donnell CP, Brunton NP, Rai DK. Ultrasonic extraction of steroidal alkaloids from potato peel waste. ULTRASONICS SONOCHEMISTRY 2014; 21:1470-1476. [PMID: 24582305 DOI: 10.1016/j.ultsonch.2014.01.023] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/02/2013] [Revised: 01/08/2014] [Accepted: 01/25/2014] [Indexed: 06/03/2023]
Abstract
Potato processors produce large volumes of waste in the form of potato peel which is either discarded or sold at a low price. Potato peel waste is a potential source of steroidal alkaloids which are biologically active secondary metabolites which could serve as precursors to agents with apoptotic, chemopreventive and anti-inflammatory properties. The present study investigated the relative efficacy of ultrasound assisted extraction (UAE) and solid liquid extraction (SLE) both using methanol, to extract steroidal alkaloids from potato peel waste and identified optimal conditions for UAE of α-solanine, α-chaconine, solanidine and demissidine. Using response surface methodology optimal UAE conditions were identified as an amplitude of 61 μm and an extraction time of 17 min which resulted the recovery of 1102 μg steroidal alkaloids/g dried potato peel (DPP). In contrast, SLE yielded 710.51 glycoalkaloid μg/g DPP. Recoveries of individual glycoalkoids using UAE yielded 273, 542.7, 231 and 55.3 μg/g DPP for α-solanine, α-chaconine, solanidine and demissidine respectively. Whereas for SLE yields were 180.3, 337.6, 160.2 and 32.4 μg/g DPP for α-solanine, α-chaconine, solanidine and demissidine respectively. The predicted values from the developed second order quadratic polynomial equation were in close agreement with the experimental values with low average mean deviation (E<5%) values. Predicted models were highly significant (p<0.05) for all parameters studied. This study indicates that UAE has strong potential as an extraction method for steroidal alkaloids from potato peel waste.
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Affiliation(s)
| | - Brijesh K Tiwari
- Teagasc, Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland
| | | | - Colm P O'Donnell
- School of Biosystems Engineering, University College Dublin, Dublin 4, Ireland
| | - Nigel P Brunton
- School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland.
| | - Dilip K Rai
- Teagasc, Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland
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131
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Koshani R, Ziaee E, Niakousari M, Golmakani MT. Optimization of Thermal and Thermosonication Treatments on Pectin Methyl Esterase Inactivation of Sour Orange Juice (C
itrus aurantium
). J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12262] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Roya Koshani
- Department of Food Science and Technology; College of Agriculture; Shiraz University; Shiraz Iran
| | - Esmaeil Ziaee
- Department of Food Science and Technology; College of Agriculture; Shiraz University; Shiraz Iran
| | - Mehrdad Niakousari
- Department of Food Science and Technology; College of Agriculture; Shiraz University; Shiraz Iran
| | - Mohammad-Taghi Golmakani
- Department of Food Science and Technology; College of Agriculture; Shiraz University; Shiraz Iran
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132
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Abid M, Jabbar S, Hu B, Hashim MM, Wu T, Lei S, Khan MA, Zeng X. Thermosonication as a potential quality enhancement technique of apple juice. ULTRASONICS SONOCHEMISTRY 2014; 21:984-990. [PMID: 24373787 DOI: 10.1016/j.ultsonch.2013.12.003] [Citation(s) in RCA: 129] [Impact Index Per Article: 12.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/11/2013] [Revised: 12/03/2013] [Accepted: 12/06/2013] [Indexed: 06/03/2023]
Abstract
Enzymatic browning and microbial growth lead to quality losses in apple products. In the present study, fresh apple juice was thermosonicated using ultrasound in-bath (25 kHz, 30 min, 0.06 W cm(-3)) and ultrasound with-probe sonicator (20 kHz, 5 and 10 min, 0.30 W cm(-3)) at 20, 40 and 60°C for inactivation of enzymes (polyphenolase, peroxidase and pectinmethylesterase) and microflora (total plate count, yeast and mold). Additionally, ascorbic acid, total phenolics, flavonoids, flavonols, pH, titratable acidity, (°)Brix and color values influenced by thermosonication were investigated. The highest inactivation of enzymes was obtained in ultrasound with-probe at 60°C for 10 min, and the microbial population was completely inactivated at 60°C. The retention of ascorbic acid, total phenolics, flavonoids and flavonols were significantly higher in ultrasound with-probe than ultrasound in-bath at 60°C. These results indicated the usefulness of thermosonication for apple juice processing at low temperature, for enhanced inactivation of enzymes and microorganisms.
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Affiliation(s)
- Muhammad Abid
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; Department of Food Technology, Pir Mehr Ali Shah Arid Agriculture University, Rawalpindi, Pakistan
| | - Saqib Jabbar
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Bing Hu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Malik Muhammad Hashim
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; Department of Food Science and Technology, Gomal University, Dera Ismail Khan, Pakistan
| | - Tao Wu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Shicheng Lei
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Muhammad Ammar Khan
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xiaoxiong Zeng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
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133
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Cheng XF, Zhang M, Adhikari B. Changes in Quality Attributes of Strawberry Purees Processed by Power Ultrasound or Thermal Treatments. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2014. [DOI: 10.3136/fstr.20.1033] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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134
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Abid M, Jabbar S, Wu T, Hashim MM, Hu B, Lei S, Zeng X. Sonication enhances polyphenolic compounds, sugars, carotenoids and mineral elements of apple juice. ULTRASONICS SONOCHEMISTRY 2014; 21:93-97. [PMID: 23835397 DOI: 10.1016/j.ultsonch.2013.06.002] [Citation(s) in RCA: 137] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/21/2013] [Revised: 06/03/2013] [Accepted: 06/06/2013] [Indexed: 06/02/2023]
Abstract
A study was initiated with the objective of evaluating the effects of sonication treatment on quality characteristics of apple juice such as polyphenolic compounds (chlorogenic acid, caffeic acid, catechin, epicatechin and phloridzin), sugars (fructose, glucose and sucrose), mineral elements (Na, K, Ca, P, Mg, Cu and Zn), total carotenoids, total anthocyanins, viscosity and electrical conductivity. The fresh apple juice samples were sonicated for 0, 30 and 60 min at 20 °C (frequency 25 kHz and amplitude 70%), respectively. As results, the contents of polyphenolic compounds and sugars significantly increased (P<0.05) but the increases were more pronounced in juice samples sonicated for 30 min whereas, total carotenoids, mineral elements (Na, K and Ca) and viscosity significantly increased (P<0.05) in samples treated for 60 min sonication. Losses of some mineral elements (P, Mg and Cu) also occurred. Total anthocyanins, Zn and electrical conductivity did not undergo any change in the sonicated samples. Findings of the present study suggest that sonication technique may be applied to improve phytonutrients present naturally in apple juice.
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Affiliation(s)
- Muhammad Abid
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; Department of Food Technology, Pir Mehr Ali Shah Arid Agriculture University, Rawalpindi, Pakistan
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135
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Jabbar S, Abid M, Wu T, Hashim MM, Hu B, Lei S, Zhu X, Zeng X. Study on combined effects of blanching and sonication on different quality parameters of carrot juice. Int J Food Sci Nutr 2013; 65:28-33. [PMID: 24112293 DOI: 10.3109/09637486.2013.836735] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
This study was conducted to evaluate the combined effects of blanching and sonication on carrot juice quality. Carrots were blanched at 100 °C for 4 min in normal and acidified water. Juice was extracted and sonicated at 15 °C for 2 min keeping pulse duration 5 s on and 5 s off (70% amplitude level and 20 kHz frequency). No significant effect of blanching and sonication was observed on Brix, pH and titratable acidity except acidified blanching that decreased pH and increased acidity significantly. Peroxidase was inactivated after blanching that also significantly decreased total phenol, flavonoids, tannins, free radical scavenging activity, antioxidant capacity and ascorbic acid and increased cloud and color values. Sonication could improve all these parameters significantly. The present results suggest that combination of blanching and sonication may be employed in food industry to produce high-quality carrot juice with reduced enzyme activity and improved nutrition.
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Affiliation(s)
- Saqib Jabbar
- College of Food Science and Technology, Nanjing Agricultural University , Nanjing , China
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136
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Stinco CM, Fernández-Vázquez R, Heredia FJ, Meléndez-Martínez AJ, Vicario IM. Bioaccessibility, antioxidant activity and colour of carotenoids in ultrafrozen orange juices: Influence of thawing conditions. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2013.04.003] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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137
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Abid M, Jabbar S, Wu T, Hashim MM, Hu B, Lei S, Zhang X, Zeng X. Effect of ultrasound on different quality parameters of apple juice. ULTRASONICS SONOCHEMISTRY 2013; 20:1182-1187. [PMID: 23522904 DOI: 10.1016/j.ultsonch.2013.02.010] [Citation(s) in RCA: 189] [Impact Index Per Article: 17.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/08/2012] [Revised: 02/24/2013] [Accepted: 02/26/2013] [Indexed: 06/02/2023]
Abstract
Fresh apple juice treated with ultrasound (for 0, 30, 60 and 90 min, at 20 °C, 25 kHz frequency) was evaluated for different physico-chemical, Hunter color values, cloud value, antioxidant capacity, scavenging activity on 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical, ascorbic acid, total phenolics, flavonoids, flavonols and microbial characteristics. No significant effect of sonication was observed on pH, total soluble solids (°Brix) and titratable acidity of apple juice. Sonication significantly improved ascorbic acid, cloud value, phenolic compounds, antioxidant capacity, DPPH free radical scavenging activity and differences in Hunter color values. Moreover, significant reduction in microbial population was observed. Findings of the present study suggested that sonication treatment could improve the quality of apple juice. It may successfully be employed for the processing of apple juice with improved quality and safety from consumer's health point of view.
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Affiliation(s)
- Muhammad Abid
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
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138
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Aadil RM, Zeng XA, Han Z, Sun DW. Effects of ultrasound treatments on quality of grapefruit juice. Food Chem 2013; 141:3201-6. [PMID: 23871078 DOI: 10.1016/j.foodchem.2013.06.008] [Citation(s) in RCA: 222] [Impact Index Per Article: 20.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2013] [Revised: 05/31/2013] [Accepted: 06/03/2013] [Indexed: 11/19/2022]
Abstract
Sonication is recognised as a potential technique for improvement in the quality of fruit juices. This study was initiated with the objective of evaluating the effect of sonication treatments on some important quality parameters of grapefruit juice such as physico-chemical (pH, acidity and °Brix), Hunter colour values (L(*), a(*) and b(*)), cloud value, electrical conductivity, total antioxidant capacity, DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical scavenging activity, ascorbic acid, total phenolics, flavonoids and flavonols. Sonication of grapefruit juice was done in a bath type sonicator at a frequency of 28 kHz by maintaining a constant temperature of 20 °C. Results showed that there was significant improvement in the cloud value, total antioxidant capacity, DPPH free radical scavenging activity, ascorbic acid, total phenolics, flavonoids and flavonols in all the juice samples sonicated for 30, 60 and 90 min but no changes occurred in the pH, acidity and °Brix value as compared to control. Some differences in all the colour values were also observed but overall quality of grapefruit juice was improved, suggesting that sonication technique may successfully be implemented an industrial scale for the processing of grapefruit juice.
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Affiliation(s)
- Rana Muhammad Aadil
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China
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139
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Abbas S, Hayat K, Karangwa E, Bashari M, Zhang X. An Overview of Ultrasound-Assisted Food-Grade Nanoemulsions. FOOD ENGINEERING REVIEWS 2013. [DOI: 10.1007/s12393-013-9066-3] [Citation(s) in RCA: 109] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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140
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Nayak CA, Rastogi NK. Optimization of solid–liquid extraction of phytochemicals from Garcinia indica Choisy by response surface methodology. Food Res Int 2013. [DOI: 10.1016/j.foodres.2011.02.033] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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141
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Cheng XF, Zhang M, Adhikari B. The inactivation kinetics of polyphenol oxidase in mushroom (Agaricus bisporus) during thermal and thermosonic treatments. ULTRASONICS SONOCHEMISTRY 2013; 20:674-9. [PMID: 23102768 DOI: 10.1016/j.ultsonch.2012.09.012] [Citation(s) in RCA: 78] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/01/2012] [Revised: 09/26/2012] [Accepted: 09/28/2012] [Indexed: 05/23/2023]
Abstract
The effect of thermal and thermosonic treatments on the inactivation kinetics of polyphenol oxidase (PPO) in mushroom (Agaricus bisporus) was studied in 55-75°C temperature range. In both the processes, the inactivation kinetics of PPO followed a first-order kinetics (R(2)=0.941-0.989). The D values during thermal inactivation varied from 112±8.4min to 1.2±0.07min while they varied from 57.8±6.1min to 0.88±0.05min during thermosonic inactivation at the same temperature range. The activation energy during thermal inactivation was found to be 214±17kJ/mol, while it was 183±32kJ/mol during thermosonic inactivation. The inactivating effect of combined ultrasound and heat was found to synergistically enhance the inactivation kinetics of PPO. The D values of PPO decreased by 1.3-3 times during thermosonic inactivation compared to the D values of PPO during thermal inactivation at the temperature range. Therefore, thermosonication can be further developed as an alternative to "hot break" process of mushroom.
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Affiliation(s)
- X-f Cheng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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142
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Stabilization of grape skin anthocyanins by copigmentation with enzymatically modified isoquercitrin (EMIQ) as a copigment. Food Res Int 2013. [DOI: 10.1016/j.foodres.2011.04.007] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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143
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YAMAMOTO K, YAHADA A, SASAKI K, FUNAKOSHI-YOSHIDA A, OHTA C, KOGA N, OHTA H. Detection of Adulterated Shiikuwasha Juice by Sensory Evaluation, Colorimetric Value and Volatile Components. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2013. [DOI: 10.3136/fstr.19.843] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Altunkaya A, Hedegaard RV, Harholt J, Brimer L, Gökmen V, Skibsted LH. Palatability and chemical safety of apple juice fortified with pomegranate peel extract. Food Funct 2013; 4:1468-73. [DOI: 10.1039/c3fo60150a] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Başlar M, Ertugay MF. The effect of ultrasound and photosonication treatment on polyphenoloxidase (PPO) activity, total phenolic component and colour of apple juice. Int J Food Sci Technol 2012. [DOI: 10.1111/ijfs.12015] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mehmet Başlar
- Food Engineering Department; Chemical and Metallurgical Engineering Faculty; Yıldız Technical University; 34220; Istanbul; Turkey
| | - Mustafa F. Ertugay
- Food Engineering Department; Agricultural Faculty; Atatürk University; 25240; Erzurum; Turkey
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146
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Caminiti IM, Noci F, Morgan DJ, Cronin DA, Lyng JG. The effect of pulsed electric fields, ultraviolet light or high intensity light pulses in combination with manothermosonication on selected physico-chemical and sensory attributes of an orange and carrot juice blend. FOOD AND BIOPRODUCTS PROCESSING 2012. [DOI: 10.1016/j.fbp.2011.11.006] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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Pingret D, Fabiano-Tixier AS, Bourvellec CL, Renard CM, Chemat F. Lab and pilot-scale ultrasound-assisted water extraction of polyphenols from apple pomace. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.01.026] [Citation(s) in RCA: 223] [Impact Index Per Article: 18.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Wong E, Vaillant-Barka F, Chaves-Olarte E. Synergistic effect of sonication and high osmotic pressure enhances membrane damage and viability loss of Salmonella in orange juice. Food Res Int 2012. [DOI: 10.1016/j.foodres.2010.07.037] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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150
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Keenan DF, Tiwari BK, Patras A, Gormley R, Butler F, Brunton NP. Effect of sonication on the bioactive, quality and rheological characteristics of fruit smoothies. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2011.02915.x] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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