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Maoto MM, Jideani AIO. Optimization of thermosonication conditions for critical quality parameters of watermelon juice using response surface methodology. Sci Rep 2024; 14:13803. [PMID: 38877060 PMCID: PMC11178838 DOI: 10.1038/s41598-024-64066-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Accepted: 06/05/2024] [Indexed: 06/16/2024] Open
Abstract
Topical consumer interest in natural, healthier, safer and nutritional juice, has inspired the search for innovative technologies that can minimize product degradation. In this regard, thermosonication has been proposed as a potential processing technology that can preserve and produce "fresh" products. Watermelon (Citrullus lanatus) juice is a nutrient-rich fruit juice that is desired by consumers due to its appealing color, pleasant odor, sweet taste and low-calorie content. This fruit juice is, however, highly perishable and prone to microorganisms, because of its neutral pH value and high amount of water activity. In addition, it is thermo-sensitive and therefore degrades quickly under thermal processing. This study aimed to identify the optimal thermosonication processing conditions for retaining the critical quality parameters (lycopene, β-carotene, ascorbic acid and total polyphenolic content) of watermelon juice. Response surface methodology, employing a central composite design, was used to determine the effects of temperature (18-52 °C), processing time (2-13 min) and amplitude level (24-73 μm) at a constant frequency of 25 kHz. The highest quality parameters were obtained at 25 °C, 2 min, and 24 µm at a constant frequency of 25 kHz, which resulted in lycopene of 8.10 mg/100 g, β-carotene of 0.19 mg/100 g, ascorbic acid of 3.11 mg/100 g and total polyphenolic content of 23.96 mg/GAE/g with a desirability of 0.81. The proposed model was adequate (p < 0.0001), with a satisfactory determination coefficient (R2) of less than 0.8 for all phytochemicals. Thermosonicated watermelon juice samples showed minimal changes in their phytochemical properties, when compared to fresh juices; the lycopene content showed a significant increase after thermosonication, and a significant retention of β-carotene, ascorbic acid and total polyphenolic acid was observed. According to the findings, thermosonication could be a viable method for preserving watermelon juice, with minimal quality loss and improved functional attributes.
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Affiliation(s)
- Makaepea M Maoto
- Department of Food Science and Technology, Faculty of Science, Engineering and Agriculture, University of Venda, Private Bag 5050, Thohoyandou, Limpopo, 0950, South Africa.
- Department of Life and Consumer Sciences, School of Agriculture and Life Sciences, College of Agriculture and Environmental Sciences, University of South Africa, Private Bag x6, Florida, Gauteng, 1710, South Africa.
| | - Afam I O Jideani
- Department of Food Science and Technology, Faculty of Science, Engineering and Agriculture, University of Venda, Private Bag 5050, Thohoyandou, Limpopo, 0950, South Africa
- Special Interest Group Post Harvest Handling, ISEKI-Food Association, Muthgasse 18, 1190, Vienna, Austria
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2
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Nemetz NJ, Winter AR, Hensen JP, Schieber A, Weber F. Toward gentle chokeberry juice production by ultrasound-assisted enzymatic maceration. Curr Res Food Sci 2023; 6:100518. [PMID: 37303585 PMCID: PMC10248796 DOI: 10.1016/j.crfs.2023.100518] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Revised: 03/14/2023] [Accepted: 05/08/2023] [Indexed: 06/13/2023] Open
Abstract
Sustainable processes accompanied by high extraction yields and minimized amounts of by-products are a major goal of current fruit juice production. Controlled degradation of cell wall polysaccharides, in particular pectin, may contribute to reduced emergence of side streams. Possible strategies for the optimization are the selection of enzyme preparations based on comprehensive studies of their activities, the adjustment of maceration temperature toward more gentle conditions, and the application of alternative technologies such as ultrasound (US) during maceration. The present study provides insights into the effects of ultrasound-assisted enzymatic maceration (UAEM) on pectin degradation, total anthocyanin content, thermal and storage stability, and juice yield during chokeberry juice production on pilot-plant scale. The two enzyme preparations applied predominantly possessed polygalacturonase or pectin lyase activity. Cell wall polysaccharide degradation was improved by US and resulted in a 3% increase in juice yield by UAEM using an enzyme preparation that shows mostly polygalacturonase activity. Thermostability of anthocyanins was improved in juices produced using pectin lyase and applying US and matched the stability of anthocyanins in juices produced using polygalacturonase. Storage stability of anthocyanins was improved in juice produced using polygalacturonase during UAEM. UAEM also resulted in lower yields of pomace making the production more resource-efficient. Overall, the use of polygalacturonase has promising potential to advance conventional chokeberry juice production by applying US at gentle conditions.
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3
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Guler A. Effects of different maceration techniques on the colour, polyphenols and antioxidant capacity of grape juice. Food Chem 2023; 404:134603. [PMID: 36444021 DOI: 10.1016/j.foodchem.2022.134603] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2022] [Revised: 10/10/2022] [Accepted: 10/11/2022] [Indexed: 11/07/2022]
Abstract
This study investigated the effects of different maceration techniques on the colour parameters, phenolic content and antioxidant activity of grape juice. Maceration techniques influenced colour parameters, and a* and Hue ranged from -0.77 to 0.55 and 60.90 to 104.40, respectively. The microwave and microwave and sonication combination increased the total monomeric anthocyanin, phenolic and flavonoid contents. Malvidin 3-O-glucoside increased more than twofold, and delphinidin 3-O-glucoside and cyanidin 3-O-glucoside increased one fold according to the enzymatic method in the microwave treatments. The microwave technique was the most effective technique for antioxidant capacity, but sonication, cold and thermosonication results were lower than enzymatic treatment. The microwave and microwave and sonication enhanced the polyphenols with strong antioxidant power, such as catechin from 0.87 to 37.40 and trans-resveratrol from 0.09 to 0.23 mg/100 g, by comparison with the enzymatic technique. The findings suggested these two techniques were the most effective techniques for maceration.
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Affiliation(s)
- Ali Guler
- Viticulture Research Institute, Manisa, Türkiye.
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Ma X, Liu D, Hou F. Sono-activation of food enzymes: From principles to practice. Compr Rev Food Sci Food Saf 2023; 22:1184-1225. [PMID: 36710650 DOI: 10.1111/1541-4337.13108] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 11/29/2022] [Accepted: 12/27/2022] [Indexed: 01/31/2023]
Abstract
Over the last decade, sono-activation of enzymes as an emerging research area has received considerable attention from food researchers. This kind of relatively new application of ultrasound has demonstrated promising potential in facilitating the modern food industry by broadening the application of various food enzymes, improving relevant industrial unit operation and productivity, as well as increasing the yield of target products. This review aims to provide insight into the fundamental principles and possible industrialization strategies of the sono-activation of food enzymes to facilitate its commercialization. This review first provides an overview of ultrasound application in the activation of food protease, carbohydrase, and lipase. Then, the recent development on ultrasound activation of food enzymes is discussed on aspects including mechanisms, influencing factors, modification effects, and its applications in real food systems for free and immobilized enzymes. Despite the far fewer studies on sono-activation of immobilized enzymes compared with those on free enzymes, we endeavored to summarize the relevant aspects in three stages: ultrasound pretreatment of free enzyme/carrier, assistance in immobilization process, and modification of the already immobilized enzyme. Lastly, challenges for the scalability of ultrasound in these target areas are discussed and future research prospects are proposed.
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Affiliation(s)
- Xiaobin Ma
- Teagasc Food Research Centre, Fermoy, Co. Cork, Ireland
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, China
- Fuli Institute of Food Science, Zhejiang University, Hangzhou, China
| | - Furong Hou
- Key Laboratory of Novel Food Resources Processing, Key Laboratory of Agro-Products Processing Technology of Shandong Province, Ministry of Agriculture and Rural Affairs, Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, China
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Emilio C, Tomas R, Adelaide G, Andrea N. High power ultrasound treatment of crushed grapes: Beyond the extraction phenomena. BIO WEB OF CONFERENCES 2023. [DOI: 10.1051/bioconf/20235602011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/02/2023] Open
Abstract
The treatment of white and red crushed grapes by high power ultrasounds (US) represents an emerging technology in winemaking. In 2019, it was officially recognized by OIV through the resolution n°616-2019, and it was also approved by European Union in January 2022. The US effect on extraction mechanisms was widely studied, but more researches are needed to better understand the ultrasound effect on some specific classes of grape compounds. This research aimed to highlight at laboratory scale some specific effects of ultrasounds on some key compounds of white and red grapes. The samples were sonicated at different frequency (20-30 kHz), time (1-10 min), and power (30-90%) technological conditions used in maceration, to obtain valuable information on potential technological transferability. Valuable results were obtained regarding the release of thiols from their precursors, and the reactivity changes of unstable proteins of white wines. The experimental trails on red grape varieties allowed a maintenance of free anthocyanins and no degradative effects were highlighted. Significant and valuable effects were determined also on the tannin polymerization, with an astringency decrease.
The sonication treatment of crushed grapes showed several chemical effects that contribute to decreasing the winemaking inputs and preserving the wine quality. The process conditions must be managed related to grape variety and ripeness for a precision winemaking.
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Dadan M, Grobelna A, Kalisz S, Witrowa-Rajchert D. The impact of ultrasound-assisted thawing on the bioactive components in juices obtained from blue honeysuckle (Lonicera caerulea L.). ULTRASONICS SONOCHEMISTRY 2022; 89:106156. [PMID: 36084570 PMCID: PMC9465023 DOI: 10.1016/j.ultsonch.2022.106156] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/01/2022] [Revised: 08/12/2022] [Accepted: 08/31/2022] [Indexed: 06/07/2023]
Abstract
Ultrasound (US) assisted thawing of blue honeysuckle berry was utilized in order to reduce the losses of bioactive components (ascorbic acid, anthocyanins, phenolic acids, iridoids, proanthocyanins) and increase the extraction efficiency during juice processing. It was analysed whether it was more beneficial to apply US (alone or with enzymatic treatment) to the frozen state, until reaching the cryoscopic temperature or thawed state. Both the US and enzymatic treatment significantly increased the extraction efficiency, extract content, acidity and the content of iridoids and chlorogenic acid in juices, especially if the US was applied to 50 °C. It was probably due to a higher extractivity by the greater damage of the tissue and detexturation. Enzymatic treatment due to long heating contributed to a higher degradation of anthocyanins, ascorbic acid and proanthocyanidins, which are more heat-sensitive. The results of the study mainly indicated the possibility of including ultrasound-assisted thawing in the fruit processing before pressing the juices. This may replace costly enzymatic treatment.
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Affiliation(s)
- Magdalena Dadan
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland.
| | - Anna Grobelna
- Division of Fruit, Vegetable and Cereal Technology, Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland.
| | - Stanisław Kalisz
- Division of Fruit, Vegetable and Cereal Technology, Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland.
| | - Dorota Witrowa-Rajchert
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland.
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7
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Pérez-Porras P, Bautista-Ortín AB, Jurado R, Gómez-Plaza E. Combining high-power ultrasound and enological enzymes during winemaking to improve the chromatic characteristics of red wine. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113032] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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8
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TOKATLI DEMIROK N. Sonication processing of mallow vinegar: effects on the bioactive compounds, amino acids, organic acid, sugar, mineral and microstructure. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.67122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Larsen LR, van der Weem J, Caspers-Weiffenbach R, Schieber A, Weber F. Effects of ultrasound on the enzymatic degradation of pectin. ULTRASONICS SONOCHEMISTRY 2021; 72:105465. [PMID: 33497958 PMCID: PMC7838710 DOI: 10.1016/j.ultsonch.2021.105465] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/24/2020] [Revised: 01/05/2021] [Accepted: 01/06/2021] [Indexed: 05/09/2023]
Abstract
Ultrasound-assisted enzymatic maceration (UAEM) has gained considerable interest in the fruit juice industry, owing to its potential to increase juice yield and content of polyphenols while simultaneously saving time and energy. In this study, the effects of UAEM (ultrasonic probe, 20 kHz, 21 W*cm-2 and 33 W*cm-2) on pectin degradation in a continuous circulation system were investigated over 60 and 90 min. Main pectinolytic enzymes activities of (polygalacturonase, pectin lyase and pectin methylesterase) of a commercial enzyme preparation were examined for individual synergistic effects with US. Pectin hydrolysis by UAEM differed significantly compared to treatment with ultrasound or enzymes alone regarding the profile of degradation products compared to treatment with ultrasound or enzymes alone. Ultrasound fragmented pectin to less branched oligomers of medium molecular weight (Mp approx. 150 kDa), which were further degraded by pectinolytic activities. The low molecular weight fraction (<30 kDa), which is known to be beneficial for juice-quality by adding nutritional value and stabilizing polyphenols, was enriched in small oligomers of homogalacturonan-derived, rhamnogalacturonan I-derived, and rhamnogalacturonan II-derived residues. Synergistic effects of ultrasound application enhanced the effective activities of polygalacturonase and pectin lyase and even prolonged their performance over 90 min, whereas the effective activity of pectin methylesterase was not affected. Final marker concentrations determined by each enzyme assay revealed a considerable higher total process output after UAEM treatment at reduced temperature (30 °C) comparable to the output after conventional batch maceration at 50 °C. The obtained results demonstrate the high potential of UAEM to produce high-quality juice by controlling pectin degradation while reducing process temperature and equally highlight the matrix and enzyme specific effects of a simultaneous US treatment.
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Affiliation(s)
- Lena Rebecca Larsen
- Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Friedrich Hirzebruch Allee 7, D-53115 Bonn, Germany
| | - Judith van der Weem
- Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Friedrich Hirzebruch Allee 7, D-53115 Bonn, Germany
| | - Rita Caspers-Weiffenbach
- Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Friedrich Hirzebruch Allee 7, D-53115 Bonn, Germany
| | - Andreas Schieber
- Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Friedrich Hirzebruch Allee 7, D-53115 Bonn, Germany
| | - Fabian Weber
- Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Friedrich Hirzebruch Allee 7, D-53115 Bonn, Germany.
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10
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Le TTH, Le NL. Antioxidant capacities and betacyanin lc‐ms profile of red‐fleshed dragon fruit juice (
hylocereus polyrhizus
) extracted by ultrasound‐assisted enzymatic treatment and optimized by response surface methodology. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15217] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Thanh T. H. Le
- Department of Food Technology International University Ho Chi Minh City Vietnam
- Vietnam National University Ho Chi Minh City Vietnam
| | - Ngoc Lieu Le
- Department of Food Technology International University Ho Chi Minh City Vietnam
- Vietnam National University Ho Chi Minh City Vietnam
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11
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Effects of combination shear stress, moderate electric field (MEF), and nisin on kinetics and mechanisms of inactivation of Escherichia coli K12 and Listeria innocua in fresh apple-kale blend juice. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110262] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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12
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Oladunjoye AO, Adeboyejo FO, Okekunbi TA, Aderibigbe OR. Effect of thermosonication on quality attributes of hog plum (Spondias mombin L.) juice. ULTRASONICS SONOCHEMISTRY 2021; 70:105316. [PMID: 32889410 PMCID: PMC7786573 DOI: 10.1016/j.ultsonch.2020.105316] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/21/2020] [Revised: 08/15/2020] [Accepted: 08/22/2020] [Indexed: 05/08/2023]
Abstract
The use of thermosonication (TS) technique to preserve the qualities of fruit juice as an alternative to conventional pasteurization has attracted research interest in recent times. In the present study, freshly prepared hog plum juice (control), and the juice samples subjected to pasteurization (90 °C for 60 s) and thermosonication (40 kHz, 400 W at 40, 50 and 60 °C each for 5, 10, 20 and 30 min) were each analyzed for physicochemical, bioactive, microbial and sensory properties. After treatment, no significant changes in pH, total soluble solids and titratable acidity were observed. Notably, TS at 40 and 50 °C significantly (p < 0.05) improved color parameters, cloudiness and browning index. Furthermore, thermosonication increased ascorbic acid (11.40-18.55%), total phenolic content (17.98-18.35%), carotenoids (2.19-4.30%), flavonoids (10-16%) and antioxidant activity (32.52-48.5%) relative to the control. Both treatments significantly reduced the microbial count to non-detectable level after processing, while sensory attributes slightly improved. However, TS treatment at 60 °C decreased most of the quality parameters. Results showed that TS can improve quality, safety and economic potential of hog plum juice as a feasible alternative to pasteurization.
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Olawuyi IF, Akbarovich SA, Kim CK, Lee WY. Effect of combined ultrasound‐enzyme treatment on recovery of phenolic compounds, antioxidant capacity, and quality of plum (
Prunus salicina
L.) juice. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15074] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | | | - Chang Kil Kim
- Department of Horticultural Science Kyungpook National University Daegu Korea
| | - Won Young Lee
- School of Food Science and Biotechnology Kyungpook National University Daegu Korea
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14
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Salehi F. Physico-chemical properties of fruit and vegetable juices as affected by ultrasound: a review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1825486] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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15
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Alves LDL, Santos RL, Bayer BL, Devens ALM, Cichoski AJ, Mendonça CRB. Thermosonication of tangerine juice: Effects on quality characteristics, bioactive compounds, and antioxidant activity. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14914] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Larissa de Lima Alves
- Food Science and Technology Farroupilha Federal Institute – Campus Panambi Panambi Brazil
| | - Robson Leal Santos
- Food Science and Technology Farroupilha Federal Institute – Campus Panambi Panambi Brazil
| | - Branca Luíse Bayer
- Food Science and Technology Farroupilha Federal Institute – Campus Panambi Panambi Brazil
| | | | - Alexandre José Cichoski
- Department of Food Science and Technology Federal University of Santa Maria Santa Maria Brazil
| | - Carla Rosane Barboza Mendonça
- Center for Chemical, Pharmaceutical and Food Sciences Federal University of Pelotas – Campus Universitário Pelotas Brazil
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Effects of Blueberry and Black Carrot Extracts Addition on Antioxidant Properties and Protein-Precipitating Capacity of Ultrasound-Treated Cider. Processes (Basel) 2020. [DOI: 10.3390/pr8070812] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
Abstract
The results presented in this study highlight the level of total phenolic content (TPC), total flavonoid content (TFC) and protein-precipitating capacity (PPC) correlated with the antioxidant capacity of new cider varieties enriched with valuable bio compounds by the addition of blueberry and black carrot extracts. The cider variants were treated with ultrasound (constant frequency of 20 kHz) at 20%, 30% and 40% amplitude (A) for two, five or seven minutes. TPC determination was performed by Folin–Ciocâlteu method and TFC was determined by an aluminum chloride colorimetric method. The antioxidant capacity was determined by ferric-reducing antioxidant power assay (FRAP), ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) assay and DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity. The results showed that the antioxidant performance indicators (FRAP, ABTS and DPPH) were positively correlated with the TPC and TFC of the ultrasound-treated cider variants, suggesting that the content of these bio compounds may be improved by the treatments applied. The highest mean values for TPC and TFC were found in the cider variant enriched with black carrot extract (0.3%, v/v), subsequently ultrasound-treated (A20%, five minutes) Conclusively, the extracts used in this study could improve the antioxidant capacity of the cider, especially in case of variants ultrasound-treated.
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17
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Rapid and Enhanced Liquefaction of Pulp from Mango (Mangifera indica L.) cv. Totapuri Using Ultrasound-Assisted Enzyme Pretreatment. Processes (Basel) 2020. [DOI: 10.3390/pr8060718] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The effect of ultrasound and enzyme pretreatment (with pectinase, amylase, and cellulase) on the physicochemical properties (yield, viscosity, total soluble solids, and total phenolics) of mango juice was evaluated through a set of six experiments. Ultrasonication treatment alone showed no influence on juice yield (54.6 ± 1.1%). However, the combined uses of ultrasonication with a pectinase or the enzyme mixture significantly increased the yield (94.1 ± 1.4% and 80.0 ± 2.1%, respectively) and decreased the enzyme pretreatment time (from 2 h to 1 h). Pectinase treatment assisted by ultrasonication was more effective with regard to juice yield, viscosity reduction, and the clarity of the juice than the enzyme mixture treatment with ultrasonication. Ultrasonication alone significantly increased the amount of total phenolics (65.5 ± 1.0 mg/100 mL) and showed a slight reduction of viscosity and improvement of clarity compared to the control.
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18
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Radziejewska-Kubzdela E, Szwengiel A, Ratajkiewicz H, Nowak K. Effect of ultrasound, heating and enzymatic pre-treatment on bioactive compounds in juice from Berberis amurensis Rupr. ULTRASONICS SONOCHEMISTRY 2020; 63:104971. [PMID: 31958706 DOI: 10.1016/j.ultsonch.2020.104971] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/06/2019] [Revised: 01/08/2020] [Accepted: 01/10/2020] [Indexed: 06/10/2023]
Abstract
The aim of the study was to assess the influence of ultrasound (frequency 20 kHz, amplitude 70%, power 140 W for 10 min), heating (80 °C, 5 min) and enzymatic pre-treatment of mash (50 °C, Rohapect 10L at a dose of 0.23 g/1000 g, maceration time 60 min) on the yield, the content of phenolic compounds (including anthocyanins), ascorbic acid, and the antioxidative capacity of Berberis amurensis juice. Additionally, the polyphenols profile of this raw material and juices was identified. 25 phenolic compounds were identified in the fruit and 24 in juices. The content of phenolics in the fruit was 636 mg/100 g. Chlorogenic acid, 4-hydroxybenzoate and quercetin-3-O-glicoside were predominant. The content of anthocyanins in the fruit was 217 mg/100 g f.w., where peonidin-3-O-glucoside (98%) was predominant. The content of ascorbic acid amounted to 16.60 mg/100 g. The yield of the barberry juice pressing process ranged from 56% to 60% - there were no differences between the mash treatment methods. The enzymatic and thermal treatment of the mash resulted in the highest content of phenolic compounds in the juice. The sonication resulted in the highest content of anthocyanins, including peonidin-3-O-glucoside, as the main anthocyanin. The thermal treatment of the mash resulted in a lower loss of ascorbic acid than the other methods. The juice from the mash subjected to pectinolysis or heat treatment exhibited the highest antioxidative capacity.
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Affiliation(s)
- Elżbieta Radziejewska-Kubzdela
- Institute of Technology of Food of Plant Origin, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland.
| | - Artur Szwengiel
- Institute of Technology of Food of Plant Origin, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland
| | - Henryk Ratajkiewicz
- Department of Entomology and Environmental Protection, Poznan University of Life Sciences, Dąbrowskiego 159, 60-594 Poznan, Poland
| | - Kinga Nowak
- Institute of Dendrology, Polish Academy of Sciences, ul. Parkowa 5, 62-035, Kórnik, Poland
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An Overview of Effects Induced by Pasteurization and High-Power Ultrasound Treatment on the Quality of Red Grape Juice. Molecules 2020; 25:molecules25071669. [PMID: 32260375 PMCID: PMC7180934 DOI: 10.3390/molecules25071669] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2020] [Revised: 03/31/2020] [Accepted: 04/02/2020] [Indexed: 12/22/2022] Open
Abstract
In juice processing, ultrasound treatment has been tested as a potential alternative to conventional thermal methods to inactivate microorganisms and to enhance the nutritional status of juice. In this study, the impact of pasteurization and high-power ultrasound treatment on the quality of red grape juice was investigated in terms of the content of bioactive compounds such as phenolic compounds and l-ascorbic acid as well as regarding the microbiological and physicochemical properties. The grape juice was subjected to pasteurization (80 °C, 2 min) as well as to ultrasound treatment with an amplitude of 50 and 70% for 5 and 10 min. The results indicated the same level of total phenolic content for pasteurized and sonicated samples for 10 min with an amplitude of 70%, while the highest level of l-ascorbic acid was recorded for sonicated samples with an amplitude of 70% for 10 min. pH of sonicated samples decreased with amplitude and treatment time while total soluble solids and titratable acidity increased with amplitude and time. Moreover, the results indicated the usefulness of juice sonication to enhance the inactivation of microorganisms. Thus, the high-power ultrasound treatment might represent a viable technique to replace the conventional thermal treatment in grape juice processing.
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Ojha KS, Aznar R, O'Donnell C, Tiwari BK. Ultrasound technology for the extraction of biologically active molecules from plant, animal and marine sources. Trends Analyt Chem 2020. [DOI: 10.1016/j.trac.2019.115663] [Citation(s) in RCA: 60] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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21
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Umair M, Jabbar S, Senan AM, Sultana T, Nasiru MM, Shah AA, Zhuang H, Jianhao Z. Influence of Combined Effect of Ultra-Sonication and High-Voltage Cold Plasma Treatment on Quality Parameters of Carrot Juice. Foods 2019; 8:foods8110593. [PMID: 31752440 PMCID: PMC6915544 DOI: 10.3390/foods8110593] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2019] [Revised: 10/30/2019] [Accepted: 11/08/2019] [Indexed: 11/28/2022] Open
Abstract
Influence of the combined effect of ultra-sonication (US) and high-voltage cold plasma treatment (HVCP) on the quality parameters of fresh carrot juice has been studied. During the treatment of ultra-sonication, carrot juice was subjected to a 0.5 inch probe for 3 min by adjusting the pulse duration 5 s on and off at 20 kHz frequency, amplitude level 80%. The ultrasound intensity was measured by using a thermocouple and was 46 Wcm−2. The temperature was maintained at 10 °C by an automatic control unit. During the treatment of HVCP, carrot juice was then subjected to dielectric barrier discharge (DBD) plasma discharge at 70 kV voltage for 4 min. Significant increases were observed when HVCP treated carrot juice was tested against total carotenoids, lycopene, and lutein when compared to the control treatments. Moreover, this increase was raised to its highest in all pigments, chlorogenic acid, sugar contents, and mineral profile, as the results of ultra-sonication when combined with high voltage atmospheric cold plasma (US-HVCP). Whereas, a significant decreased was observed in Mg, total plate count, yeast, and mold after US-HVCP treatment. Furthermore, results indicated that the combined effect of US-HVCP treatment has improved the quality and led to a higher concentration of lycopene, lutein, chlorogenic acid, and mineral compounds (Na, K, and P). Therefore, the findings of the current study suggested that US-HVCP treatment is a novel combined technique that could provide better quality and more stability during the processing of carrot juice with better physicochemical properties and bio-available nutrients, so this novel processing technique could serve as an alternative to traditional processes.
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Affiliation(s)
- Muhammad Umair
- National Center of Meat Quality and Safety Control, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China; (M.U.); (A.M.S.); (M.M.N.)
| | - Saqib Jabbar
- Food Science Research Institute (FSRI), National Agricultural Research Centre (NARC), Islamabad 44000, Pakistan;
| | - Ahmed M. Senan
- National Center of Meat Quality and Safety Control, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China; (M.U.); (A.M.S.); (M.M.N.)
| | - Tayyaba Sultana
- College of Public Administration, Nanjing Agriculture University Nanjing, Nanjing 210095, Jiangsu, China;
| | - Mustapha M. Nasiru
- National Center of Meat Quality and Safety Control, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China; (M.U.); (A.M.S.); (M.M.N.)
| | - Assar A Shah
- National Forage Breeding Innovation Base, Institute of Animal Science, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, Jiangsu, China;
| | - Hong Zhuang
- Quality & Safety Assessment Research Unit, USDA-ARS, Athens, GA 30605, USA;
| | - Zhang Jianhao
- National Center of Meat Quality and Safety Control, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China; (M.U.); (A.M.S.); (M.M.N.)
- Correspondence: ; Tel.: +86-25-8439-9096
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Sasikumar R, Pradhan D, Deka SC. Effects of thermosonication process on inactivation ofEscherichia coliandSaccharomyces cerevisiaeand its survival kinetics modeling in khoonphal (Haematocarpus validus) juice to extend its shelf life. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14220] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Raju Sasikumar
- Department of Agribusiness Management and Food Technology North‐Eastern Hill University (NEHU) Tura Meghalaya India
| | - Dristhi Pradhan
- Department of Agribusiness Management and Food Technology North‐Eastern Hill University (NEHU) Tura Meghalaya India
| | - Sankar Chandra Deka
- Department of Food Engineering and Technology Tezpur University Tezpur Assam India
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Soltani Firouz M, Farahmandi A, Hosseinpour S. Recent advances in ultrasound application as a novel technique in analysis, processing and quality control of fruits, juices and dairy products industries: A review. ULTRASONICS SONOCHEMISTRY 2019; 57:73-88. [PMID: 31208621 DOI: 10.1016/j.ultsonch.2019.05.014] [Citation(s) in RCA: 60] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/04/2019] [Revised: 05/09/2019] [Accepted: 05/11/2019] [Indexed: 05/23/2023]
Abstract
Recently, ultrasound has been widely used in the researches in the food science and technology. Among the food materials, fruits, juices and dairy products are strongly sensitive to ultrasound-based techniques. In this review paper, applications of ultrasound in terms of high and low-power modes in processing, instrumentation and control of the industrial operations are studied in the fruit, juice and dairy sectors of the food science and technology by emphasizing the principles of these techniques and their physicochemical effects on the products. Also, a comprehensive analysis of these methods and important factors influencing their performance are presented, along with the advantages and the drawbacks of each ultrasound-assisted techniques. The solutions for better productivity of this technique would be presented and future trend of this technology would be outlined. By studying the latest researches and advances in the field of ultrasound applications, it has been confirmed that this technique can be helpful in accelerating processes, reducing energy requirements, increasing productivity, and producing better quality food materials in the fields of fruits, juices and dairy products. Notwithstanding, in order to solve the challenges ahead, and for potential applications of ultrasound technology, further researches need to be expanded in the areas mentioned. Also, with the advancement of technology, more advanced equipment, ultrasound transducers and instrumentations would be introduced that needs to be applied in this regard, to solve the current challenges.
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Affiliation(s)
- Mahmoud Soltani Firouz
- Department of Agricultural Machinery Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran.
| | - Ali Farahmandi
- Department of Agricultural Machinery Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran
| | - Soleiman Hosseinpour
- Department of Agricultural Machinery Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran
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24
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Combined Use of Pectolytic Enzymes and Ultrasounds for Improving the Extraction of Phenolic Compounds During Vinification. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02303-0] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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25
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Influence of high-intensity ultrasound on bioactive compounds of strawberry juice: Profiles of ascorbic acid, phenolics, antioxidant activity and microstructure. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.09.007] [Citation(s) in RCA: 112] [Impact Index Per Article: 22.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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26
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Vivek K, Mishra S, Pradhan RC. Optimization of ultrasound-assisted enzymatic extraction of Sohiong (Prunus nepalensis)
juice. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12948] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Kambhampati Vivek
- Department of Food Process Engineering; National Institute of Technology; Rourkela India
| | - Sabyasachi Mishra
- Department of Food Process Engineering; National Institute of Technology; Rourkela India
| | - Rama Chandra Pradhan
- Department of Food Process Engineering; National Institute of Technology; Rourkela India
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Abstract
This study was conducted to investigate the effects of ultrasonic treatments on the extraction yield and the quality of mulberry juice. The mulberry mash was treated with ultrasound at different incubation times from 30 to 120 min and different temperatures from 30 to 75 °C. The determination of the juice yield, total phenolic content, total anthocyanin content, antioxidant capacity, l-ascorbic acid content, total soluble solids, and the titratable acidity of the juice were carried out. Overall, applying ultrasound at 45 °C for 60 min resulted in the highest juice yield and antioxidant contents for the mulberry juice. The ultrasonic treatment increased the extraction yield (29.6%), the total soluble solid (8.7%), the titratable acidity (39.3%), the l-ascorbic acid content (94.3%), total phenolic content (174.1%), total anthocyanin content (156.9%) and the antioxidant capacity (40.7%) of the mulberry juice as compared to pressing only. A strong positive correlation between the total phenolic content and the antioxidant capacity indicated that phenolic compounds were the main antioxidants in the beverage.
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Khan MK, Ahmad K, Hassan S, Imran M, Ahmad N, Xu C. Effect of novel technologies on polyphenols during food processing. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.12.006] [Citation(s) in RCA: 63] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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29
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Aadil RM, Zeng X, Han Z, Sahar A, Khalil AA, Rahman UU, Khan M, Mehmood T. Combined effects of pulsed electric field and ultrasound on bioactive compounds and microbial quality of grapefruit juice. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13507] [Citation(s) in RCA: 66] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Rana Muhammad Aadil
- College of Light Industry and Food Sciences, South China University of TechnologyGuangzhou510641 China
- National Institute of Food Science and Technology, University of AgricultureFaisalabad Pakistan
| | - Xin‐An Zeng
- College of Light Industry and Food Sciences, South China University of TechnologyGuangzhou510641 China
| | - Zhong Han
- College of Light Industry and Food Sciences, South China University of TechnologyGuangzhou510641 China
| | - Amna Sahar
- National Institute of Food Science and Technology, University of AgricultureFaisalabad Pakistan
| | - Anees Ahmed Khalil
- National Institute of Food Science and Technology, University of AgricultureFaisalabad Pakistan
| | - Ubaid Ur Rahman
- National Institute of Food Science and Technology, University of AgricultureFaisalabad Pakistan
| | - Muneeb Khan
- National Institute of Food Science and Technology, University of AgricultureFaisalabad Pakistan
| | - Tariq Mehmood
- National Institute of Food Science and Technology, University of AgricultureFaisalabad Pakistan
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Current applications and new opportunities for the thermal and non-thermal processing technologies to generate berry product or extracts with high nutraceutical contents. Food Res Int 2017; 100:19-30. [DOI: 10.1016/j.foodres.2017.08.035] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2017] [Revised: 08/11/2017] [Accepted: 08/13/2017] [Indexed: 12/19/2022]
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31
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Combination of ultrasound, enzymes and mechanical stirring: A new method to improve Vitis vinifera Cabernet Sauvignon must yield, quality and bioactive compounds. FOOD AND BIOPRODUCTS PROCESSING 2017. [DOI: 10.1016/j.fbp.2017.07.009] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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32
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Anaya-Esparza LM, Velázquez-Estrada RM, Roig AX, García-Galindo HS, Sayago-Ayerdi SG, Montalvo-González E. Thermosonication: An alternative processing for fruit and vegetable juices. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2016.11.020] [Citation(s) in RCA: 122] [Impact Index Per Article: 17.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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33
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Tomadoni B, Cassani L, Viacava G, Moreira MDR, Ponce A. Effect of ultrasound and storage time on quality attributes of strawberry juice. J FOOD PROCESS ENG 2017. [DOI: 10.1111/jfpe.12533] [Citation(s) in RCA: 53] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Barbara Tomadoni
- Grupo de Investigación en Ingeniería de Alimentos, Facultad de Ingeniería, UNMdP, Juan B. Justo 4302, Mar del Plata; 7600 Argentina
- Consejo Nacional de Ciencia y Tecnología (CONICET), Godoy Cruz 2290, CABA; Argentina
| | - Lucia Cassani
- Grupo de Investigación en Ingeniería de Alimentos, Facultad de Ingeniería, UNMdP, Juan B. Justo 4302, Mar del Plata; 7600 Argentina
- Agencia Nacional de Promoción Científicas y Tecnológica (AGENCIA), Godoy Cruz 2370, CABA; Argentina
| | - Gabriela Viacava
- Grupo de Investigación en Ingeniería de Alimentos, Facultad de Ingeniería, UNMdP, Juan B. Justo 4302, Mar del Plata; 7600 Argentina
- Consejo Nacional de Ciencia y Tecnología (CONICET), Godoy Cruz 2290, CABA; Argentina
| | - Maria Del Rosario Moreira
- Grupo de Investigación en Ingeniería de Alimentos, Facultad de Ingeniería, UNMdP, Juan B. Justo 4302, Mar del Plata; 7600 Argentina
- Consejo Nacional de Ciencia y Tecnología (CONICET), Godoy Cruz 2290, CABA; Argentina
| | - Alejandra Ponce
- Grupo de Investigación en Ingeniería de Alimentos, Facultad de Ingeniería, UNMdP, Juan B. Justo 4302, Mar del Plata; 7600 Argentina
- Consejo Nacional de Ciencia y Tecnología (CONICET), Godoy Cruz 2290, CABA; Argentina
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Cruz-Cansino NDS, Montiel-Columna NI, Bautista-Velueta PG, Pérez-Tinoco MR, Alanís-García E, Ramírez-Moreno E. Optimization of Thermoultrasound Conditions for the Processing of A Prickly Pear Juice Blend (Opuntia Ficus Indica) Using Response Surface Methodology. J FOOD QUALITY 2016. [DOI: 10.1111/jfq.12247] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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. Circuito Ex Hacienda La Concepción S/N, Carretera Pachuca-Actopan, San Agustín Tlaxiaca; Hidalgo CP 42160 México
| | - Nadia Isabel Montiel-Columna
- Centro de Investigación Interdisciplinario. Área Académica de Nutrición, Instituto de Ciencias de la Salud; Universidad Autónoma del Estado de Hidalgo. Circuito Ex Hacienda La Concepción S/N, Carretera Pachuca-Actopan, San Agustín Tlaxiaca; Hidalgo CP 42160 México
| | | | - María Rosalba Pérez-Tinoco
- Facultad de Nutrición, Región Veracruz; Universidad Veracruzana, Iturbide s/n esq. Carmen Serdán. Col. Ignacio Zaragoza; Veracruz CP México
| | - Ernesto Alanís-García
- Centro de Investigación Interdisciplinario. Área Académica de Nutrición, Instituto de Ciencias de la Salud; Universidad Autónoma del Estado de Hidalgo. Circuito Ex Hacienda La Concepción S/N, Carretera Pachuca-Actopan, San Agustín Tlaxiaca; Hidalgo CP 42160 México
| | - Esther Ramírez-Moreno
- Centro de Investigación Interdisciplinario. Área Académica de Nutrición, Instituto de Ciencias de la Salud; Universidad Autónoma del Estado de Hidalgo. Circuito Ex Hacienda La Concepción S/N, Carretera Pachuca-Actopan, San Agustín Tlaxiaca; Hidalgo CP 42160 México
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35
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Tu GL, Bui THN, Tran TTT, Ton NMN, Man Le VV. Comparison of Enzymatic and Ultrasonic Extraction of Albumin from Defatted Pumpkin ( Cucurbita pepo)
Seed Powder. Food Technol Biotechnol 2016; 53:479-487. [PMID: 27904383 DOI: 10.17113/ftb.53.04.15.4159] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
In this study, ultrasound- and enzyme-assisted extractions of albumin (water-soluble protein group) from defatted pumpkin (Cucurbita pepo) seed powder were compared. Both advanced extraction techniques strongly increased the albumin yield in comparison with conventional extraction. The extraction rate was two times faster in the ultrasonic extraction than in the enzymatic extraction. However, the maximum albumin yield was 16% higher when using enzymatic extraction. Functional properties of the pumpkin seed albumin concentrates obtained using the enzymatic, ultrasonic and conventional methods were then evaluated. Use of hydrolase for degradation of cell wall of the plant material did not change the functional properties of the albumin concentrate in comparison with the conventional extraction. The ultrasonic extraction enhanced water-holding, oil-holding and emulsifying capacities of the pumpkin seed albumin concentrate, but slightly reduced the foaming capacity, and emulsion and foam stability.
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Affiliation(s)
- Gia Loi Tu
- Department of Food Technology, Ho Chi Minh City University of Technology 268 Ly Thuong Kiet Street, District 10, 70 000 Ho Chi Minh City, Vietnam
| | - Thi Hoang Nga Bui
- Department of Food Technology, Ho Chi Minh City University of Technology 268 Ly Thuong Kiet Street, District 10, 70 000 Ho Chi Minh City, Vietnam
| | - Thi Thu Tra Tran
- Department of Food Technology, Ho Chi Minh City University of Technology 268 Ly Thuong Kiet Street, District 10, 70 000 Ho Chi Minh City, Vietnam
| | - Nu Minh Nguyet Ton
- Department of Food Technology, Ho Chi Minh City University of Technology 268 Ly Thuong Kiet Street, District 10, 70 000 Ho Chi Minh City, Vietnam
| | - Van Viet Man Le
- Department of Food Technology, Ho Chi Minh City University of Technology 268 Ly Thuong Kiet Street, District 10, 70 000 Ho Chi Minh City, Vietnam
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Jiménez-Sánchez C, Lozano-Sánchez J, Segura-Carretero A, Fernández-Gutiérrez A. Alternatives to conventional thermal treatments in fruit-juice processing. Part 2: Effect on composition, phytochemical content, and physicochemical, rheological, and organoleptic properties of fruit juices. Crit Rev Food Sci Nutr 2016; 57:637-652. [DOI: 10.1080/10408398.2014.914019] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Cecilia Jiménez-Sánchez
- Department of Analytical Chemistry, University of Granada, Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain
| | - Jesús Lozano-Sánchez
- Department of Analytical Chemistry, University of Granada, Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Bologna, Italy
| | - Antonio Segura-Carretero
- Department of Analytical Chemistry, University of Granada, Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain
| | - Alberto Fernández-Gutiérrez
- Department of Analytical Chemistry, University of Granada, Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain
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37
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Jiménez-Sánchez C, Lozano-Sánchez J, Segura-Carretero A, Fernández-Gutiérrez A. Alternatives to conventional thermal treatments in fruit-juice processing. Part 1: Techniques and applications. Crit Rev Food Sci Nutr 2016; 57:501-523. [DOI: 10.1080/10408398.2013.867828] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Cecilia Jiménez-Sánchez
- Department of Analytical Chemistry, University of Granada, Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain
| | - Jesús Lozano-Sánchez
- Department of Analytical Chemistry, University of Granada, Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Bologna, Italy
| | - Antonio Segura-Carretero
- Department of Analytical Chemistry, University of Granada, Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain
| | - Alberto Fernández-Gutiérrez
- Department of Analytical Chemistry, University of Granada, Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain
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38
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Garg G, Singh A, Kaur A, Singh R, Kaur J, Mahajan R. Microbial pectinases: an ecofriendly tool of nature for industries. 3 Biotech 2016; 6:47. [PMID: 28330117 PMCID: PMC4746199 DOI: 10.1007/s13205-016-0371-4] [Citation(s) in RCA: 99] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2015] [Accepted: 09/23/2015] [Indexed: 11/29/2022] Open
Abstract
Pectinases are the growing enzymes of biotechnological sector, showing gradual increase in their market. They hold a leading position among the commercially produced industrial enzymes. These enzymes are ecofriendly tool of nature that are being used extensively in various industries like wine industry; food industry; paper industry for bleaching of pulp and waste paper recycling; in the processing of fruit–vegetables, tea–coffee, animal feed; extraction of vegetable oil and scouring of plant fibres. Moreover, enzymatic catalysis is preferred over other chemical methods, since it is more specific, less aggressive and saves energy. This is the review which covers the information available on the applicability potential of this group of enzymes in various sectors.
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Affiliation(s)
- G Garg
- Department of Biotechnology, Maharishi Markendeshwar University, Mullana, Ambala, India
| | - A Singh
- Department of Biotechnology, Kurukshetra University, Kurukshetra, India
| | - A Kaur
- Department of Biotechnology, Kurukshetra University, Kurukshetra, India
| | - R Singh
- Department of Biotechnology, Panjab University, Chandigarh, India
| | - J Kaur
- Department of Biotechnology, Panjab University, Chandigarh, India
| | - R Mahajan
- Department of Biotechnology, Kurukshetra University, Kurukshetra, India.
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39
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Saeeduddin M, Abid M, Jabbar S, Hu B, Hashim MM, Khan MA, Xie M, Wu T, Zeng X. Physicochemical parameters, bioactive compounds and microbial quality of sonicated pear juice. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13124] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Muhammad Saeeduddin
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - 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 46000 Pakistan
| | - Saqib Jabbar
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
- Food Science Product and Development Institute; National Agricultural Research Centre; Islamabad 44000 Pakistan
| | - 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 29002 Pakistan
| | - Muhammad Ammar Khan
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Minhao Xie
- 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
| | - Xiaoxiong Zeng
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
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Cruz-Cansino NDS, Reyes-Hernández I, Delgado-Olivares L, Jaramillo-Bustos DP, Ariza-Ortega JA, Ramírez-Moreno E. Effect of ultrasound on survival and growth of Escherichia coli in cactus pear juice during storage. Braz J Microbiol 2016; 47:431-7. [PMID: 26991288 PMCID: PMC4874580 DOI: 10.1016/j.bjm.2016.01.014] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2014] [Accepted: 11/12/2015] [Indexed: 11/03/2022] Open
Abstract
The aim of this study was to investigate the effectiveness of ultrasound as a conservation method for the inactivation of Escherichia coli inoculated into cactus pear juices (green and purple). Total soluble solids, pH, titratable acidity, and the kinetics of E. coli in cactus pear juices treated by ultrasound (60%, 70%, 80% and 90% amplitude levels for 1, 3 and 5min) were evaluated over 5 days. Total inactivation was observed in both fruit juices after 5min of ultrasound treatment at most amplitude levels (with the exception of 60% and 80%). After one and two days of storage, the recovery of bacteria counts was observed in all cactus pear juices. Ultrasound treatment at 90% amplitude for 5min resulted in non-detectable levels of E. coli in cactus pear juice for 2 days. The parameters of pH, titratable acidity and soluble solids were unaffected.
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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, San Agustín Tlaxiaca, Hidalgo, México, Mexico
| | - Isidro Reyes-Hernández
- Centro de Investigación Interdisciplinario, Área Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, San Agustín Tlaxiaca, Hidalgo, México, Mexico
| | - Luis Delgado-Olivares
- Centro de Investigación Interdisciplinario, Área Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, San Agustín Tlaxiaca, Hidalgo, México, 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, San Agustín Tlaxiaca, Hidalgo, México, Mexico
| | - Esther Ramírez-Moreno
- Centro de Investigación Interdisciplinario, Área Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, San Agustín Tlaxiaca, Hidalgo, México, Mexico.
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Khandpur P, Gogate PR. Effect of novel ultrasound based processing on the nutrition quality of different fruit and vegetable juices. ULTRASONICS SONOCHEMISTRY 2015; 27:125-136. [PMID: 26186829 DOI: 10.1016/j.ultsonch.2015.05.008] [Citation(s) in RCA: 99] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/12/2015] [Revised: 05/08/2015] [Accepted: 05/09/2015] [Indexed: 05/28/2023]
Abstract
Increasing consumer awareness regarding the health benefits of different nutrients in food have led to the requirement of assessing the effect of food processing approaches on the quality attributes. The present work focuses on understanding the effects of novel approaches based on the use of ultrasound and ultraviolet irradiations on the nutritional quality of different fruit and vegetable juices (orange, sweet lime, carrot and spinach juices) and its comparison with the conventional thermal pasteurization operated at 80°C for 10 min. The ultrasound sterilization parameters were maintained at ultrasound frequency of 20 kHz and power of 100 W with treatment time as 15 min. For the case of ultraviolet irradiations, 2 UVC lamps (254 nm) of 8 W were placed in parallel on either sides of the reactor. The treated juices were analyzed for total phenol content, antioxidant activity, vitamin C, carbohydrates etc. It has been established that ultrasound processed juice retained most of the nutrient components to higher extent in comparison to all the other techniques used in the work. Combination of ultrasound and ultraviolet irradiations used to achieve an effective decontamination of juices (recommended 5 log reduction of microorganisms) also retained nutrients to a higher level in comparison to the thermal method; however some losses were observed as compared to the use of only ultrasound which could be attributed to inefficient heat exchange in the combined approach. A scale up attempt was also made for treatment of spinach juice using ultrasonic reactors and analysis for quality attributes confirmed that the juice satisfied the criteria of required nutrient contents for 18 days shelf life trial in refrigerated storage conditions. The present work has clearly established the usefulness of ultrasound based treatment in maintaining the nutritional quality of beverages while giving enhanced shelf life as compared to the conventional approaches.
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Affiliation(s)
- Paramjeet Khandpur
- Chemical Engineering Department, Institute of Chemical Technology, Matunga, Mumbai 400019, India
| | - Parag R Gogate
- Chemical Engineering Department, Institute of Chemical Technology, Matunga, Mumbai 400019, India.
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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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Dal Magro L, Goetze D, Ribeiro CT, Paludo N, Rodrigues E, Hertz PF, Klein MP, Rodrigues RC. Identification of Bioactive Compounds From Vitis labrusca L. Variety Concord Grape Juice Treated With Commercial Enzymes: Improved Yield and Quality Parameters. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1634-5] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Delgado-Povedano M, Luque de Castro M. A review on enzyme and ultrasound: A controversial but fruitful relationship. Anal Chim Acta 2015; 889:1-21. [DOI: 10.1016/j.aca.2015.05.004] [Citation(s) in RCA: 80] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2015] [Revised: 05/02/2015] [Accepted: 05/05/2015] [Indexed: 10/23/2022]
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45
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Araújo ADA, Coelho RM, Fontes CPM, Silva ARA, da Costa JMC, Rodrigues S. Production and spouted bed drying of acerola juice containing oligosaccharides. FOOD AND BIOPRODUCTS PROCESSING 2015. [DOI: 10.1016/j.fbp.2014.08.005] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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46
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Aadil RM, Zeng XA, Wang MS, Liu ZW, Han Z, Zhang ZH, Hong J, Jabbar S. A potential of ultrasound on minerals, micro-organisms, phenolic compounds and colouring pigments of grapefruit juice. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12767] [Citation(s) in RCA: 62] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Rana Muhammad Aadil
- College of Light Industry and Food Sciences; South China University of Technology; Guangzhou 510641 China
| | - Xin-An Zeng
- College of Light Industry and Food Sciences; South China University of Technology; Guangzhou 510641 China
| | - Man-Sheng Wang
- College of Light Industry and Food Sciences; South China University of Technology; Guangzhou 510641 China
| | - Zhi-Wei Liu
- College of Light Industry and Food Sciences; South China University of Technology; Guangzhou 510641 China
| | - Zhong Han
- College of Light Industry and Food Sciences; South China University of Technology; Guangzhou 510641 China
| | - Zhi-Hong Zhang
- College of Light Industry and Food Sciences; South China University of Technology; Guangzhou 510641 China
| | - Jing Hong
- College of Light Industry and Food Sciences; South China University of Technology; Guangzhou 510641 China
| | - Saqib Jabbar
- Institute of Food Science and Nutrition; University of Sargodha; Sargodha Pakistan
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47
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Inactivation, aggregation, secondary and tertiary structural changes of germin-like protein in Satsuma mandarine with high polyphenol oxidase activity induced by ultrasonic processing. Biophys Chem 2014; 197:18-24. [PMID: 25522206 DOI: 10.1016/j.bpc.2014.12.001] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2014] [Revised: 12/02/2014] [Accepted: 12/02/2014] [Indexed: 10/24/2022]
Abstract
The inhibition of Polyphenol oxidase (PPO) in plants has been widely researched for their important roles in browning reaction. A newly found germin-like protein (GLP) with high PPO activity in Satsuma mandarine was inactivated by low-frequency high-intensity ultrasonic (20 kHz) processing. The effects of ultrasound on PPO activity and structure of GLP were investigated using dynamic light scattering (DLS) analysis, transmission electron microscopy (TEM), circular dichroism (CD) spectral measurement and fluorescence spectral measurement. The lowest PPO activity achieved was 27.4% following ultrasonication for 30 min at 400 W. DLS analysis showed ultrasound caused both aggregation and dissociation of GLP particles. TEM images also demonstrated protein aggregation phenomena. CD spectra exhibited a certain number of loss in α-helix structure content. Fluorescence spectra showed remarkable increase in fluorescence intensity with tiny blue-shift following ultrasonication. In conclusion, ultrasound applied in this study induced structural changes of GLP and eventually inactivated PPO activity.
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48
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Abid M, Jabbar S, Hu B, Hashim MM, Wu T, Wu Z, Khan MA, Zeng X. Synergistic impact of sonication and high hydrostatic pressure on microbial and enzymatic inactivation of apple juice. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.04.039] [Citation(s) in RCA: 72] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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49
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Jabbar S, Abid M, Hu B, Muhammad Hashim M, Saeeduddin M, Lei S, Wu T, Zeng X. Influence of sonication and high hydrostatic pressure on the quality of carrot juice. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12567] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Saqib Jabbar
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - 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
| | - 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 & Technology; Gomal University; Dera Ismail Khan Pakistan
| | - Muhammad Saeeduddin
- 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
| | - Tao Wu
- 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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50
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Jabbar S, Abid M, Hu B, Wu T, Hashim MM, Lei S, Zhu X, Zeng X. Quality of carrot juice as influenced by blanching and sonication treatments. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.09.007] [Citation(s) in RCA: 72] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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