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Qiu X, Su J, Nie J, Zhang Z, Ren J, Wang S, Pei Y, Li X. Effects of Thermosonication on the Antioxidant Capacity and Physicochemical, Bioactive, Microbiological, and Sensory Qualities of Blackcurrant Juice. Foods 2024; 13:809. [PMID: 38472922 DOI: 10.3390/foods13050809] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2024] [Revised: 03/01/2024] [Accepted: 03/04/2024] [Indexed: 03/14/2024] Open
Abstract
This study investigated the effects of thermosonication (TS) on the quality of blackcurrant juice, along with its physicochemical properties, bioactive compounds, antioxidant capacity, and microbiological and sensory qualities. The treatments included raw juice (RJ), pasteurized juice (90 °C, 1 min, PJ), and thermosonicated juice (480 W, 40 kHz at 40, 50, or 60 °C, for 10, 20, 30, or 40 min, TJ). The results indicated that the effects of pasteurization and thermosonication on the pH, total soluble solids, and titratable acidity of the juice were not significant (p > 0.05). However, the cloudiness, browning index, and viscosity were significantly increased (p < 0.05), and the color properties of the blackcurrant juice were improved. The total phenolic, flavonoid, and anthocyanin contents of TJ (treated at 50 °C for 30 min) were increased by 12.6%, 20.9%, and 40.4%, respectively, and there was a notable decline in ascorbic acid content after the pasteurization treatment, while the loss was minor in all TJ samples compared with RJ. The scavenging ability of 1,1-diphenyl-2-pyridyl and hydroxyl radicals increased to 52.77% and 50.52%, respectively, which were significantly (p < 0.05) higher than those in the RJ and PJ samples. In addition, both pasteurization and thermosonication resulted in a significant (p < 0.05) reduction in microbial counts, while there were no significant (p > 0.05) differences in the sensory parameters compared with the RJ samples. In conclusion, this study suggests that TS is an effective method that can be used as an alternative to pasteurization to improve the quality of blackcurrant juice.
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Affiliation(s)
- Xiaokun Qiu
- College of Horticulture and Landscape Architecture, Tianjin Agricultural University, Tianjin 300384, China
| | - Jiajia Su
- College of Horticulture and Landscape Architecture, Tianjin Agricultural University, Tianjin 300384, China
| | - Jiangli Nie
- College of Horticulture and Landscape Architecture, Tianjin Agricultural University, Tianjin 300384, China
| | - Zhuo Zhang
- College of Horticulture and Landscape Architecture, Tianjin Agricultural University, Tianjin 300384, China
| | - Junhan Ren
- College of Horticulture and Landscape Architecture, Tianjin Agricultural University, Tianjin 300384, China
| | - Shiyi Wang
- College of Horticulture and Landscape Architecture, Tianjin Agricultural University, Tianjin 300384, China
| | - Yi Pei
- College of Horticulture and Landscape Architecture, Tianjin Agricultural University, Tianjin 300384, China
| | - Xihong Li
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
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Ahmad H, Islam T, Islam Z, Jubayer F, Rana R. Sonication results in variable quality and enhanced sensory attributes of Adajamir ( Citrus assamensis) juice: A study on an underutilized fruit. Heliyon 2023; 9:e23074. [PMID: 38125547 PMCID: PMC10731235 DOI: 10.1016/j.heliyon.2023.e23074] [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: 07/05/2023] [Revised: 10/24/2023] [Accepted: 11/26/2023] [Indexed: 12/23/2023] Open
Abstract
Citrus assamensis, commonly known as Adajamir, is an underutilized fruit with distinctive sensory and nutritional properties. The limited amount of research on this particular citrus type was recognized as one of the research gaps for this study. The objective of this study was to evaluate and compare the impacts of sonication, pasteurization, and thermosonication techniques on the quality and sensory attributes of Adajamir juice. A randomized experimental design was used in the study, wherein the juice underwent three different treatments. The results indicate that there were no significant changes in pH or titratable acidity following all treatments. Yet, notable differences in juice color were observed. The use of sonication and thermosonication resulted in an increase in β-carotenoid levels. Additionally, total phenolic content and antioxidant activities were observed to increase. All three treatments led to a reduction in ascorbic acid levels relative to the control. However, the complete elimination of microbial growth was observed during the thermal treatment. Compared to other approaches, sonication has been shown to be notably more efficacious in enhancing both the flavor and aroma. Sonication has been observed to improve the perceived bitterness to a certain degree. These findings support the potential of sonication as an alternative preservation method for Adajamir juice, offering enhanced quality and sensory acceptance.
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Affiliation(s)
- Hasan Ahmad
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet-3100, Bangladesh
| | - Tariqul Islam
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet-3100, Bangladesh
| | - Zohurul Islam
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet-3100, Bangladesh
| | - Fahad Jubayer
- Department of Food Engineering and Technology, Sylhet Agricultural University, Sylhet-3100, Bangladesh
| | - Rahmatuzzaman Rana
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet-3100, Bangladesh
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Zafra-Rojas QY, Jiménez-Hernández JL, Olloqui EJ, del Socorro Cruz-Cansino N, Alanís-García E, Ramírez-Moreno E, Ariza-Ortega JA, Moreno-Seceña JC. Optimization of Thermoultrasound Process of Soursop ( Annona muricata) Nectar and Comparison of Its Physicochemical Properties and In Vitro Bioaccessibility of Antioxidants with Pasteurized Sample. Food Technol Biotechnol 2023; 61:536-548. [PMID: 38205055 PMCID: PMC10775791 DOI: 10.17113/ftb.61.04.23.8180] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2023] [Accepted: 11/08/2023] [Indexed: 01/12/2024] Open
Abstract
Research background Soursop nectar contains antioxidants and is preserved by pasteurization. However, this technology impairs its physicochemical properties and bioactive compounds. An alternative is therefore thermoultrasound, which could counteract these effects. The thermosonicated nectar was compared with a pasteurized one and the in vitro bioaccessibility of antioxidants was estimated. Experimental approach The soursop nectar (25 %) was processed and the response surface methodology was used to determine the optimal conditions for thermoultrasound treatment (TUS). The TUS (75-90 % amplitude, 3.15-15 min) was applied, and 2 % stevia and 6 % agave inulin were added as sweeteners. The microbiological, physicochemical, enzymatic and antioxidant properties were analyzed. The properties of thermosonicated nectar obtained under optimal conditions were compared with pasteurized nectar. In addition to the above determinations, microstructure, total dietary fiber (TDF) and in vitro bioaccessibility of antioxidants were determined. Results and conclusions The response variables that fit the mathematical model were L*, b*, chroma (C*), total phenolic content (TPC) and antioxidant activity determined by ABTS•+, DPPH˙ and Fe(III) reducing antioxidant power (FRAP). The L* and DPPH˙ were affected by quadratic time and TPC by time (p<0.0001). The optimum TUS condition was 82 % amplitude for 9.15 min and the responses variables were L*, b* and C* (45.48, 3.55 and 3.62, respectively), TPC expressed as gallic acid equivalents (38.40 mg/100 mL), ABTS•+ expressed as Trolox equivalents (TE) (31.28 μmol/100 mL), DPPH˙ expressed as TE (124.22 μmol/100 mL) and FRAP expressed as Fe(II) (3.06 μmol/100 mL). Compared to the pasteurized sample, thermosonicated sample had high values of L* (45.56), h° (-56.49), TPC (26.63 mg/100 mL), ABTS•+ and DPPH˙ (22.03 and 129.22 μmol/100 mL, respectively), FRAP (3.10 μmol/100 mL) and low pectin methylesterase (PME) activity (0.28 U/mL). For in vitro bioaccessibility, thermosonicated nectar showed high absorption of TPC (15.26/100 mL) and high antioxidant activity determined by ABTS (34.92 μmol/100 mL) and FRAP (7.88 μmol/100 mL). Novelty and scientific contribution The thermoultrasound improves the physicochemical properties and in vitro bioaccessibility of antioxidants in soursop nectar. On the other hand, as an alternative, this beverage offers low-calorie alternative with prebiotic properties that benefits consumer health.
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Affiliation(s)
- Quinatzin Yadira Zafra-Rojas
- Interdisciplinary Research Center, Academic Area of Nutrition, Institute of Health Sciences, Autonomous University of the State of Hidalgo, Ex Hacienda La Concepcion Circuit S/N, Pachuca-Actopan Road, C.P. 42160. San Agustin Tlaxiaca, Hidalgo, Mexico
| | - José Luis Jiménez-Hernández
- Interdisciplinary Research Center, Academic Area of Nutrition, Institute of Health Sciences, Autonomous University of the State of Hidalgo, Ex Hacienda La Concepcion Circuit S/N, Pachuca-Actopan Road, C.P. 42160. San Agustin Tlaxiaca, Hidalgo, Mexico
| | - Enrique Javier Olloqui
- CONACyT, Postgraduate College, Campus Montecillo, Mexico-Texcoco Road, km 36.5, Montecillo, Texcoco, Estado de Mexico, Mexico
| | - Nelly del Socorro Cruz-Cansino
- Interdisciplinary Research Center, Academic Area of Nutrition, Institute of Health Sciences, Autonomous University of the State of Hidalgo, Ex Hacienda La Concepcion Circuit S/N, Pachuca-Actopan Road, C.P. 42160. San Agustin Tlaxiaca, Hidalgo, Mexico
| | - Ernesto Alanís-García
- Interdisciplinary Research Center, Academic Area of Nutrition, Institute of Health Sciences, Autonomous University of the State of Hidalgo, Ex Hacienda La Concepcion Circuit S/N, Pachuca-Actopan Road, C.P. 42160. San Agustin Tlaxiaca, Hidalgo, Mexico
| | - Esther Ramírez-Moreno
- Interdisciplinary Research Center, Academic Area of Nutrition, Institute of Health Sciences, Autonomous University of the State of Hidalgo, Ex Hacienda La Concepcion Circuit S/N, Pachuca-Actopan Road, C.P. 42160. San Agustin Tlaxiaca, Hidalgo, Mexico
| | - José Alberto Ariza-Ortega
- Interdisciplinary Research Center, Academic Area of Nutrition, Institute of Health Sciences, Autonomous University of the State of Hidalgo, Ex Hacienda La Concepcion Circuit S/N, Pachuca-Actopan Road, C.P. 42160. San Agustin Tlaxiaca, Hidalgo, Mexico
| | - Juan Carlos Moreno-Seceña
- CONACyT, Postgraduate College, Campus Montecillo, Mexico-Texcoco Road, km 36.5, Montecillo, Texcoco, Estado de Mexico, Mexico
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Das P, Nayak PK, Stephen Inbaraj B, Sharma M, Kesavan RK, Sridhar K. Effect of Thermosonication on the Nutritional Quality of Lapsi ( Choerospondias axillaris) Fruit Juice: Application of Advanced Artificial Neural Networks. Foods 2023; 12:3723. [PMID: 37893616 PMCID: PMC10606199 DOI: 10.3390/foods12203723] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2023] [Revised: 09/28/2023] [Accepted: 10/09/2023] [Indexed: 10/29/2023] Open
Abstract
This study explored the effect of thermosonication on the nutritional properties of lapsi (Choerospondias axillaris) fruit juice. The intent of the present investigation was to process lapsi fruit juice using both thermosonication and thermal pasteurisation and to compare the effects of these treatments on the juice's physicochemical, nutritional, and microbiological qualities. In order to maximise the retention of nutritional properties, enhance juice quality, and boost efficiency, an artificial neural network (ANN) model was also developed to forecast the optimisation of process parameters for the quality of lapsi fruit juice. This study establishes a novel experimental planning method using an ANN to multi-objectively optimise the extraction process and identify the ideal extraction conditions for thermosonication (50, 75, and 100% amplitude at 30, 40, and 50 °C for 15, 30, 45, and 60 min) to augment lapsi juice's nutritional and microbiological properties by improving certain attributes such as ascorbic acid (AA), antioxidant activity (AOA), total phenolic content (TPC), total flavonoid content (TFC), total plate count, and yeast and mould count (YMC). The maximum values for AA (71.80 ± 0.05 mg/100 mL), AOA (74.60 ± 0.28%), TPC (187.33 ± 0.03 mg gallic acid equivalents [GAE]/mL), TFC (127.27 ± 0.05 mg quercetin equivalents [QE]/mL), total plate count (not detected), and YMC were achieved in thermosonicated lapsi juice (TSLJ) under optimal conditions. For AA and TFC, the optimal conditions were 100% amplitude, 40 °C, and 45 min. For AOA and TPC, the optimal conditions were 100% amplitude, 40 °C, and 60 min, and for YMC, the optimal conditions were 100% amplitude, 50 °C, and 60 min. According to the findings, thermosonicated juices have improved nutritional properties, making them an excellent source of bioactive elements for use in both the food and pharmaceutical sectors. According to this study, ANN has been identified as a valuable tool for predicting the effectiveness of lapsi fruit juice extraction, and the application of thermosonication as an approach for lapsi juice preservation could be a potential successor to thermal pasteurisation. This approach can help to minimise or hinder quality degradation while improving the juice's functionality.
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Affiliation(s)
- Puja Das
- Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar 783370, India; (P.D.)
| | - Prakash Kumar Nayak
- Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar 783370, India; (P.D.)
| | | | - Minaxi Sharma
- Department of Applied Biology, University of Science and Technology, Baridua 793101, India;
| | - Radha krishnan Kesavan
- Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar 783370, India; (P.D.)
| | - Kandi Sridhar
- Department of Food Technology, Karpagam Academy of Higher Education (Deemed to be University), Coimbatore 641021, India
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Beltrán-Cotta LA, Passos RSFT, Costa NP, Barreto BG, Veloso AC, da Silva MCA, da Costa MP, Cavalheiro CP. Use of yellow mombin (Spondias mombin L.) in marination: Effect on quality properties of Boston butt pork during refrigerated storage. Meat Sci 2023; 204:109257. [PMID: 37354835 DOI: 10.1016/j.meatsci.2023.109257] [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: 04/20/2023] [Revised: 06/09/2023] [Accepted: 06/16/2023] [Indexed: 06/26/2023]
Abstract
This research aimed to evaluate the effect of yellow mombin (Spondias mombin L.) juice as a marinade liquid on the quality properties of Boston butt pork during refrigerated storage. Yellow mombin juice was used as a marinade liquid at different concentrations: 0% (C0), 50% (C50), 75% (C75), and 100% (C100) in Boston butt pork samples which were analyzed for technological properties, proximate composition, and sensory characteristics on day 0 of storage. In addition, the pH, lipid oxidation, textural, and microbiological analyzes were carried out during refrigerated storage for 21 days. The results showed that the pH of the marinated samples was affected by yellow mombin juice (P < 0.05), with final values of 4.65 (C50), 4.56 (C75), and 4.39 (C100). Regarding the texture properties, C75 and C100 had the lowest values for hardness during storage. In addition, C100 had the lowest total aerobic mesophilic (5.69 log CFU g-1), total aerobic psychrophilic (7.10 log CFU g-1), and Enterobacteriaceae (5.30 log CFU g-1) counts at the end of storage. Regarding sensory properties, samples C50 and C75 were the best-rated marinated samples regarding overall acceptability and purchase intention. Therefore, the use of 75% yellow mombin juice (C75) as a marinade liquid could be a viable alternative for marinating Boston butt pork.
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Affiliation(s)
- Luis Alfonso Beltrán-Cotta
- Programa de Pós-Graduação em Ciência de Alimentos (PGAli), Faculdade de Farmácia, Universidade Federal da Bahia (UFBA), Salvador 40170-115, Brazil; Laboratório de Inspeção e Tecnologia de Carnes e Derivados (LabCarne), Escola de Medicina Veterinária e Zootecnia (EMEVZ), UFBA, Salvador 40170-115, Brazil
| | - Rafael Sepúlveda Fonsêca Trevisan Passos
- Programa de Pós-Graduação em Ciência de Alimentos (PGAli), Faculdade de Farmácia, Universidade Federal da Bahia (UFBA), Salvador 40170-115, Brazil; Laboratório de Inspeção e Tecnologia de Carnes e Derivados (LabCarne), Escola de Medicina Veterinária e Zootecnia (EMEVZ), UFBA, Salvador 40170-115, Brazil
| | - Nilma Pereira Costa
- Laboratório de Inspeção e Tecnologia de Carnes e Derivados (LabCarne), Escola de Medicina Veterinária e Zootecnia (EMEVZ), UFBA, Salvador 40170-115, Brazil
| | - Brenno Guimarães Barreto
- Laboratório de Inspeção e Tecnologia de Carnes e Derivados (LabCarne), Escola de Medicina Veterinária e Zootecnia (EMEVZ), UFBA, Salvador 40170-115, Brazil
| | - Amanda Curvelo Veloso
- Laboratório de Inspeção e Tecnologia de Carnes e Derivados (LabCarne), Escola de Medicina Veterinária e Zootecnia (EMEVZ), UFBA, Salvador 40170-115, Brazil
| | - Maurício Costa Alves da Silva
- Laboratório de Inspeção e Tecnologia de Carnes e Derivados (LabCarne), Escola de Medicina Veterinária e Zootecnia (EMEVZ), UFBA, Salvador 40170-115, Brazil
| | - Marion Pereira da Costa
- Programa de Pós-Graduação em Ciência de Alimentos (PGAli), Faculdade de Farmácia, Universidade Federal da Bahia (UFBA), Salvador 40170-115, Brazil; Laboratório de Inspeção e Tecnologia de Leites e Derivados Lácteos (LaITLácteos), EMEVZ, UFBA, Salvador 40170-115, Brazil
| | - Carlos Pasqualin Cavalheiro
- Programa de Pós-Graduação em Ciência de Alimentos (PGAli), Faculdade de Farmácia, Universidade Federal da Bahia (UFBA), Salvador 40170-115, Brazil; Laboratório de Inspeção e Tecnologia de Carnes e Derivados (LabCarne), Escola de Medicina Veterinária e Zootecnia (EMEVZ), UFBA, Salvador 40170-115, Brazil.
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Kalsi BS, Singh S, Alam MS, Bhatia S. Application of thermosonication for guava juice processing: Impacts on bioactive, microbial, enzymatic and quality attributes. ULTRASONICS SONOCHEMISTRY 2023; 99:106595. [PMID: 37699293 PMCID: PMC10506052 DOI: 10.1016/j.ultsonch.2023.106595] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/11/2023] [Revised: 08/29/2023] [Accepted: 09/06/2023] [Indexed: 09/14/2023]
Abstract
The present work explores different conditions of thermosonication (TS) processing that would ensure microbiological and enzymatic safety for guava juice while simultaneously maximizing the preservation of its quality attributes. The guava juice was subjected to TS treatment (frequency: 40 kHz; power: 200 W; Temperature: 40, 60, and 80 °C; Time: 2, 6 and 10 min) and was compared with fresh and pasteurized (90 °C/60 s) juice samples. The objectives of the research work were to determine the effect of thermosonication on the quality attributes such as total soluble solids (TSS), pH, titratable acidity, cloud value, color attributes, total phenolic contents, total flavonoid contents, antioxidant activity, ascorbic acid levels, enzymatic, microbiological, and sensory properties. The thermosonicated and pasteurized samples showed no significant (p > 0.05) changes in pH, total soluble solids, and titratable acidity. TS improved the cloud value and color attributes. Furthermore, TS enhanced total phenols (10 to17%), flavonoids (5 to 25%), antioxidant activity (10.45% to 14.55%) and retention of ascorbic acid (61.98-83.32%) relative to control. Thermosonicated sample at 80 °C/10 min gives the maximum inactivation of Pectin methyl esterase (PME), Peroxidase (POD) and Polyphenol oxidase (PPO) enzymes. While both thermosonication and pasteurization drastically decreased the microbial count to undetectable levels, only TS exhibited modest improvement in sensory qualities. The results demonstrated that TS can enhance the overall safety, quality, and commercial viability of guava juice as a practical substitute to pasteurization.
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Affiliation(s)
- Baldev Singh Kalsi
- Department of Processing & Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India.
| | - Sandhya Singh
- Department of Processing & Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India.
| | - Mohammed Shafiq Alam
- Department of Processing & Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India.
| | - Surekha Bhatia
- Department of Processing & Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India.
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7
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Çöl BG, Akhan M, Sancar BÇ, Türkol M, Yıkmış S, Hecer C. Effect of Thermosonication on Amino Acids, Phenolic Compounds, Sensory Properties and Microbial Quality in Freshly Squeezed Verjuice. Foods 2023; 12:foods12112167. [PMID: 37297411 DOI: 10.3390/foods12112167] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2023] [Revised: 05/18/2023] [Accepted: 05/25/2023] [Indexed: 06/12/2023] Open
Abstract
Thermosonication is a process that can be used as an alternative to thermal pasteurization by combining mild temperature and ultrasound treatments. This study evaluated the effects of verjuice on the thermosonication process and its bioactive values modeled with the RSM (response surface method). The bioactive components of verjuice were found to increase with high predictive values. Additionally, the presence and amounts of 20 free amino acids in C-VJ (untreated verjuice), P-VJ (thermally pasteurized verjuice) and TS-VJ (thermosonicated verjuice) samples were investigated. Significant (p < 0.05) differences were detected among C-VJ, P-VJ and TS-VJ samples in all free amino acid values except methionine. Although 17 free amino acids were detected at various concentrations, glycine, taurine and cystine were not found in any samples. Thirteen phenolic filters in C-VJ, P-VJ and TS-VJ samples were also examined in this study. Eight phenolic donors with various abilities were detected in the C-VJ sample, along with nine phenolic acceptors in the P-VJ sample and eleven phenolic contents in the TS-VJ sample. The content of phenolic products in the TS-VJ sample increased by 37.5% compared to the C-VJ techniques and by 22.22% compared to the P-VJ techniques. Thermosonication did not significantly affect color and physiochemical values. Panelists generally appreciated the effects of thermosonication. It is concluded that the thermosonication process is a good alternative to thermal pasteurization. The results of this study provide essential data for future in vivo studies and show that the bioactive values of verjuice can be increased by using the thermosonication process.
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Affiliation(s)
- Başak Gökçe Çöl
- Department of Nutrition and Dietetics, İstanbul Gelisim University, Istanbul 34000, Turkey
| | - Meryem Akhan
- Department of Nutrition and Dietetics, İstanbul Esenyurt University, Istanbul 34510, Turkey
| | - Burcu Çakmak Sancar
- Department of Nutrition and Dietetics, İstanbul Esenyurt University, Istanbul 34510, Turkey
| | - Melikenur Türkol
- Department of Nutrition and Dietetics, İstanbul Esenyurt University, Istanbul 34510, Turkey
| | - Seydi Yıkmış
- Department of Food Technology, Tekirdag Namik Kemal University, Tekirdag 59830, Turkey
| | - Canan Hecer
- Department of Nutrition and Dietetics, İstanbul Esenyurt University, Istanbul 34510, Turkey
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8
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Sotelo-Lara DM, Amador-Espejo GG, Zamora-Gasga VM, Gutiérrez-Martínez P, Velázquez-Estrada RM. Effect of thermosonication on bioactive compounds, enzymatic and microbiological inactivation in nectar with strawberry by-products. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1580-1589. [PMID: 37033320 PMCID: PMC10076460 DOI: 10.1007/s13197-023-05700-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/01/2023] [Accepted: 02/18/2023] [Indexed: 03/06/2023]
Abstract
The aim of this study was to evaluate whether the addition of strawberry by-products (pulp and achene) and thermosonication offers a nectar with a potential contribution of health and safety benefits. Strawberry nectar with 0, 10 and 20% of strawberry by-products (SB) was subjected to thermosonication (24 kHz) at 70 and 80% for 8 min at 50 °C. Total soluble solids, pH, polyphenol oxidase (PO) and pectin methylesterase (PME) activities, total soluble phenols (TSP), ascorbic acid (AA), anthocyanins and antioxidant capacity (AOX) were evaluated. Microbiological reduction and inactivation of Escherichia coli was also determined. A limited activity was observed in PO and PME related to the SB percentage added. TSP, AA, anthocyanins, and AOX were increased due to the different percentages of SB added to the nectar. A reduction of aerobic mesophiles (1.28 Log CFU/mL), molds and yeast counts (1.23 Log CFU/mL) were achieved by thermosonication. E. coli inactivation was approximately 1 log CFU/mL in 20% SB nectar at 80% amplitude, 8 min at 50 °C, but increased during storage at 6 °C (0.915-5.86 Log CFU/mL). Thermosonication showed the possibility of employing strawberry by-products in nectars, improving the use of agro-industrial residues by non-thermal technologies.
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Affiliation(s)
- Dalia M. Sotelo-Lara
- Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico 2595, Col. Lagos del Country, C.P. 63175 Tepic, Nayarit México
| | - Genaro G. Amador-Espejo
- CONACYT-IPN Centro de Investigación en Biotecnología Aplicada, Ex-Hacienda San Juan Molino Carretera Estatal Tecuexcomac-Tepetitla Km 1.5, C.P. 90700 Tlaxcala, México
| | - Víctor M. Zamora-Gasga
- Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico 2595, Col. Lagos del Country, C.P. 63175 Tepic, Nayarit México
| | - Porfirio Gutiérrez-Martínez
- Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico 2595, Col. Lagos del Country, C.P. 63175 Tepic, Nayarit México
| | - Rita M. Velázquez-Estrada
- Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico 2595, Col. Lagos del Country, C.P. 63175 Tepic, Nayarit México
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Abdulstar AR, Altemimi AB, Al-Hilphy AR. Exploring the Power of Thermosonication: A Comprehensive Review of Its Applications and Impact in the Food Industry. Foods 2023; 12:foods12071459. [PMID: 37048278 PMCID: PMC10094072 DOI: 10.3390/foods12071459] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2023] [Revised: 03/27/2023] [Accepted: 03/28/2023] [Indexed: 03/31/2023] Open
Abstract
Thermosonication (TS) has been identified as a smart remedy for the shortcomings of heat treatment, which typically requires prolonged exposure to high temperatures. This technique combines moderate heat treatment with acoustic energy to eliminate harmful microorganisms and enzymes in food products. Unlike conventional heat treatment, thermosonication utilizes short holding times, allowing for the preservation of food products’ phytochemical compounds and sensory characteristics. The benefits and challenges of this emerging technology, such as equipment cost, limited availability of data, inconsistent results, high energy consumption, and scale-up challenges, have been assessed, and the design process for using ultrasound in combination with mild thermal treatment has been discussed. TS has proven to be a promising technique for eliminating microorganisms and enzymes without compromising the nutritional or sensory quality of food products. Utilizing natural antimicrobial agents such as ascorbic acid, Nisin, and ε-polylysine (ε-PL) in combination with thermosonication is a promising approach to enhancing the safety and shelf life of food products. Further research is required to enhance the utilization of natural antimicrobial agents and to acquire a more comprehensive comprehension of their impact on the safety and quality of food products.
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10
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Jat K, Jayachandran LE, Rao PS. Impact of temperature assisted ultrasonication on the quality attributes of beetroot (
Beta vulgaris
L
.) juice. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14329] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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11
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Krishnan Kesavan R, Begum S, Das P, Nayak PK. Hurdle effect of thermosonication and non‐thermal processing on the quality characteristics of fruit juices: An overview. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14310] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
Affiliation(s)
- Radha Krishnan Kesavan
- Department of FET Central Institute of Technology, Deemed to be University Under MoE Government of India Assam Kokrajhar India
| | - Sehnaj Begum
- Department of FET Central Institute of Technology, Deemed to be University Under MoE Government of India Assam Kokrajhar India
| | - Puja Das
- Department of FET Central Institute of Technology, Deemed to be University Under MoE Government of India Assam Kokrajhar India
| | - Prakash Kumar Nayak
- Department of FET Central Institute of Technology, Deemed to be University Under MoE Government of India Assam Kokrajhar India
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12
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Lepaus BM, Santos AKPDO, Spaviero AF, Daud PS, de São José JFB. Thermosonication of Orange-Carrot Juice Blend: Overall Quality during Refrigerated Storage, and Sensory Acceptance. Molecules 2023; 28:molecules28052196. [PMID: 36903442 PMCID: PMC10005015 DOI: 10.3390/molecules28052196] [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: 11/02/2022] [Revised: 01/13/2023] [Accepted: 01/26/2023] [Indexed: 03/02/2023] Open
Abstract
Ultrasound combined with high temperatures (thermosonication) is an alternative to thermal treatments applied for juice preservation purposes. Blend juices, such as orange-carrot juice, are an interesting option for consumers due to their diversity of unique flavors. The main aim of the present study is to investigate thermosonication's impact on the overall quality of an orange-carrot juice blend over 22-day storage at 7 °C, in comparison to thermal treatment. Sensory acceptance was assessed on the first storage day. The juice blend was prepared based on using 700 mL of orange juice and 300 g of carrot. The effect of ultrasound treatment at 40, 50, and 60 °C for 5 and 10 min, as well as of thermal treatment at 90 °C for 30 s, on the physicochemical, nutritional, and microbiological quality of the investigated orange-carrot juice blend was tested. Both the ultrasound and the thermal treatment could maintain pH, °Brix, total titratable acidity, total carotenoid content, total phenolic compounds, and the antioxidant capacity of untreated juice samples. All ultrasound treatments improved samples' brightness and hue value, and made the juice brighter and redder. Only ultrasound treatments at 50 °C/10 min and at 60 °C/10 min have significantly reduced total coliform counts at 35 °C. Thus, they were selected along with untreated juice for sensory analysis, whereas thermal treatment was used for comparison purposes. Thermosonication at 60 °C for 10 min recorded the lowest scores for juice flavor, taste, overall acceptance, and purchase intention. Thermal treatment and ultrasound at 60 °C for 5 min recorded similar scores. Minimal variations in quality parameters were observed over 22-day storage in all treatments. Thermosonication at 60 °C for 5 min has improved samples' microbiological safety and resulted in good sensorial acceptance. Although thermosonication has the potential to be used in orange-carrot juice processing, further investigations are necessary to enhance its microbial effect on this product.
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Affiliation(s)
- Bárbara Morandi Lepaus
- Postgraduate Program in Nutrition and Health, Federal University of Espírito Santo, Marechal Campos Avenue, Vitória 29040-090, ES, Brazil
| | | | - Arthur Favoretti Spaviero
- Graduation in Nutrition, Federal University of Espírito Santo, Marechal Campos Avenue, Vitória 29040-090, ES, Brazil
| | - Polliany Strassmann Daud
- Graduation in Nutrition, Federal University of Espírito Santo, Marechal Campos Avenue, Vitória 29040-090, ES, Brazil
| | - Jackline Freitas Brilhante de São José
- Integrated Health Education Department, Federal University of Espírito Santo, Marechal Campos Avenue, Vitória 29040-090, ES, Brazil
- Correspondence: ; Tel.: +55-27-3335-7223
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Bao S, Yin D, Zhao Q, Zhou Y, Hu Y, Sun X, Liu X, Ma T. Comprehensive evaluation of the effect of five sterilization methods on the quality of black carrot juice based on PCA, TOPSIS and GRA models. Food Chem X 2023; 17:100604. [PMID: 36974191 PMCID: PMC10039260 DOI: 10.1016/j.fochx.2023.100604] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 02/13/2023] [Accepted: 02/17/2023] [Indexed: 02/25/2023] Open
Abstract
The effect of thermal pasteurization (TP), high temperature long time (HTLT), ultra-high temperature instantaneous (UHT), high hydrostatic pressure (HHP) and thermosonication (TS) sterilization on the physicochemical, sensory and functional properties of black carrot juice (BCJ) were studied. And for the first time, the comprehensive quality of sterilized BCJ was quantified by mathematical modeling. UHT was the least suitable sterilization method for BCJ resulting from the most severe deterioration in functional properties. TS had adverse effects on sensory and physicochemical properties, but significantly increased the total flavonoids and anthocyanins contents (p < 0.05) and showed the strongest antioxidant activity, making it a nutritional high-value processing method. TP and HHP balanced the improvement of sensory properties and the retention of functional properties, which were the most suitable sterilization methods for BCJ. This study determined the optimal sterilization methods of BCJ, and provided a scientific solution for the screening of high quality processing methods.
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14
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Yang F, Shi C, Yan L, Xu Y, Dai Y, Bi S, Liu Y. Low-frequency ultrasonic treatment: A potential strategy to improve the flavor of fresh watermelon juice. ULTRASONICS SONOCHEMISTRY 2022; 91:106238. [PMID: 36436485 PMCID: PMC9703038 DOI: 10.1016/j.ultsonch.2022.106238] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 11/16/2022] [Accepted: 11/22/2022] [Indexed: 06/12/2023]
Abstract
A molecular sensory science approach was used to explore the effects of ultrasonic treatment on aroma compounds of watermelon juice. Watermelon juice was submitted to ultrasonic power at 325 W for 20 min. Ultrasonic treatment reduced odor related to cucumber and green descriptors, whilst significantly improved odors related to sweet, floral, and fruity descriptors, thus contributing to the overall flavor of watermelon juice. Compared with untreated watermelon juice, the amount and concentration of volatile compounds in ultrasonicated watermelon juice increased by 82.50% and 111.84%, respectively. Notably, 22 alkene compounds were newly formed in ultrasonicated watermelon juice, which contributed to sweet and fruity aroma of watermelon juice. The findings of the present study suggest that ultrasonic treatment may be a potential method to improve the overall flavor of watermelon juice.
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Affiliation(s)
- Fan Yang
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Chunhe Shi
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Lichang Yan
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Ying Xu
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Yixin Dai
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Shuang Bi
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
| | - Ye Liu
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
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15
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Wahia H, Fakayode OA, Mustapha AT, Zhou C, Dabbour M. Application and potential of multifrequency ultrasound in juice industry: Comprehensive analysis of inactivation and germination of Alicyclobacillus acidoterrestris spores. Crit Rev Food Sci Nutr 2022; 64:4561-4586. [PMID: 36412233 DOI: 10.1080/10408398.2022.2143475] [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] [Indexed: 11/23/2022]
Abstract
The majority of acidic fruits are perishable owing to their high-water activity, which promotes microbial activity, thus exhibiting metabolic functions that cause spoilage. Along with sanitary practices, several treatments are used during processing and/or storage to inhibit the development of undesirable bacteria. To overcome the challenges caused by mild heat treatment, juice manufacturers have recently increased their involvement in developing novel non-thermal processing procedures. Ultrasonication alone or in combination with other hurdle technologies may be used to pasteurize processed fruit juices. Multifrequency ultrasound has gained popularity due to the fact that mono-frequency ultrasound has less impact on bacterial inactivation and bioactive compound enhancement of fruit juice. Here, we present and discuss the fundamental information and technological knowledge of how spoilage bacteria, specifically Alicyclobacillus acidoterrestris, assemble resistant spores and inactivate and germinate dormant spores in response to nutrient germinants and physical treatments such as heat and ultrasound. To the authors' knowledge, no prior review of ultrasonic inactivation and germination of A. acidoterrestris in fruit juice exists. Therefore, this article aims to provide a review of previously published research on the inactivation and germination of A. acidoterrestris in fruit juice by ultrasound and heat.
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Affiliation(s)
- Hafida Wahia
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | | | | | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
- School of Biological and Food Engineering, Chuzhou University, Chuzhou, PR China
| | - Mokhtar Dabbour
- Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, Moshtohor, Qaluobia, Egypt
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16
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Ko E, Bai J. Effective control of antibiotic resistance using a sonication-based combinational treatment and its application to fresh food. ULTRASONICS SONOCHEMISTRY 2022; 90:106198. [PMID: 36244093 PMCID: PMC9579713 DOI: 10.1016/j.ultsonch.2022.106198] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Revised: 09/16/2022] [Accepted: 10/09/2022] [Indexed: 06/16/2023]
Abstract
Antibiotics have been widely used to treat several infectious diseases. However, the overuse of antibiotics has promoted the emergence and spread of antibiotic resistant bacteria (ARB) in various fields, including the food industry. In this study, the antimicrobial efficacies of two conventional sterilization methods, mild heat, and sonication, were evaluated and optimized to develop a new strategy against ARB. Simultaneous mild heat and sonication (HS) treatment led to a significant reduction in viable cell counts, achieving a 5.58-log reduction in 4 min. However, no remarkable decrease in viable cell counts was observed in individually treated groups. Interestingly, the release of antibiotic resistance genes (ARGs) increased in a time-dependent manner in the heat-treated and HS-treated groups. The inactivation levels of ARGs increased as the HS treatment time increased from 2 to 8 min, and most ARGs were degraded after 8 min. In contrast, no significant inactivation of ARGs was observed in the heat-treated and sonication-treated groups after 8 min. These results reveal the synergistic effect of the combination treatment in controlling not only ARB but also ARGs. Finally, on applying this newly developed combination treatment to fresh food (cherry tomato and carrot juice), 3.97- and 4.28-log microbial inactivation was achieved, respectively. In addition, combination treatment did not affect food quality during storage for 5 days. Moreover, HS treatment effectively inactivated ARGs in fresh food systems.
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Affiliation(s)
- Eunjin Ko
- Division of Applied Food System, Major in Food Science & Technology, Seoul Women's University, Seoul 01797, South Korea
| | - Jaewoo Bai
- Division of Applied Food System, Major in Food Science & Technology, Seoul Women's University, Seoul 01797, South Korea.
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17
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Basumatary B, Nayak M, Nayak PK, Kesavan RK. Assessment of quality changes of tangor fruit juice after pasteurization and thermosonication treatments. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14170] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Birhang Basumatary
- Department of Food Engineering and Technology Central Institute of Technology, Deemed to be University Kokrajhar Assam India
| | - Mahendra Nayak
- Division of Advanced Analytics Principal, IQVIA Bangalore India
| | - Prakash Kumar Nayak
- Department of Food Engineering and Technology Central Institute of Technology, Deemed to be University Kokrajhar Assam India
| | - Radha krishnan Kesavan
- Department of Food Engineering and Technology Central Institute of Technology, Deemed to be University Kokrajhar Assam India
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18
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Kostka K, Kruse B, Fischer C, Epple M. Ein Rumtopf chemisch betrachtet. CHEM UNSERER ZEIT 2022. [DOI: 10.1002/ciuz.202100075] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
| | | | | | - Matthias Epple
- Anorganische Chemie Universität Duisburg‐Essen Universitätsstr. 5–7 45117 Essen
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19
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Rojas ML, Kubo MT, Miano AC, Augusto PE. Ultrasound processing to enhance the functionality of plant-based beverages and proteins. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100939] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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20
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Lyngdoh Nonglait D, Chukan SM, Arya SS, Bhat MS, Waghmare R. Emerging non‐thermal technologies for enhanced quality and safety of fruit juices. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16017] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Donald Lyngdoh Nonglait
- Food Engineering and Technology Department Institute of Chemical Technology Mumbai India 400019
| | | | - S. S. Arya
- Food Engineering and Technology Department Institute of Chemical Technology Mumbai India 400019
| | - Mohmad Sayeed Bhat
- Food Engineering and Technology Department Institute of Chemical Technology Mumbai India 400019
| | - Rosy Waghmare
- Department of Food Engineering College of Food Technology Dr. Punjabrao Deshmukh Krishi Vidyapeeth Yavatmal Maharashtra India 445001
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21
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Silva DSN, Silva MDS, Coelho TLS, Dantas C, Lopes Júnior CA, Caldas NM, Vieira EC. Combining high intensity ultrasound and experimental design to improve carotenoid extraction efficiency from Buriti (Mauritia flexuosa). ULTRASONICS SONOCHEMISTRY 2022; 88:106076. [PMID: 35753138 PMCID: PMC9249909 DOI: 10.1016/j.ultsonch.2022.106076] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/07/2022] [Revised: 06/13/2022] [Accepted: 06/17/2022] [Indexed: 06/15/2023]
Abstract
Buriti (Mauritia flexuosa L.) is a significant source of carotenoids, but these compounds have been extracted using laborious and low-effective methods. The present work evaluated the high-intensity ultrasound combined with a chemometric approach to developing an optimal extraction method of carotenoids from buriti pulp. The multivariate optimization was carried out through two steps. First, a simplex-lattice mixture design was used to optimize the extractor solution finding higher extraction yield (903 ± 21 µg g-1) with the acetone:ethanol (75/25) mixture. After, sample mass (80 mg) and sonication time (30 min) were optimized applying central composite design (CCD) which provided a 14% improvement in the extraction method yield. So, the total carotenoid content (TCC) with optimal extraction conditions was 1026 ± 13 µg g-1which is almost twice the yield of methods known in the literature for buriti. The RP-HPLC-DAD analysis revealed that the carotenoids are gently extracted and β-carotene is the major compound in the extracts. To confirm the accuracy, buriti samples spiked with β-carotene standard and the developed method showed recovery >84% and precision <6.5%. Furthermore, the optimized ultrasound-assisted extraction (UAE) method was applied to other samples (tomato, guava, carrot, mango, acerola, papaya, and pumpkin) and presented a yield to 5.5-fold higher when compared to the reported methods indicating high robustness. Based on results, the UAE method developed has demonstrated feasibility and reliability for the study of carotenoids in buriti pulp as well as in other plant matrices with high biological relevance.
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Affiliation(s)
- Darlisson Slag Neri Silva
- Grupo de Instrumentação Analítica e Preparo de Amostra (GRIAPA), Department of Chemistry, Federal University of Piauí - UFPI, 64049-550 Teresina, Piauí, Brazil
| | - Matheus de Sousa Silva
- Grupo de Instrumentação Analítica e Preparo de Amostra (GRIAPA), Department of Chemistry, Federal University of Piauí - UFPI, 64049-550 Teresina, Piauí, Brazil
| | - Tiago Linus Silva Coelho
- Grupo de Instrumentação Analítica e Preparo de Amostra (GRIAPA), Department of Chemistry, Federal University of Piauí - UFPI, 64049-550 Teresina, Piauí, Brazil
| | - Clecio Dantas
- Laboratório de Química Computacional Inorgânica e Quimiometria - (LQCINMETRIA), State University of Maranhão - UEMA, 65604-380 Caxias, Maranhão, Brazil
| | - Cícero Alves Lopes Júnior
- Grupo de Estudos em Bioanalítica - GEBIO, Department of Chemistry, Federal University of Piauí, 64049-550 Teresina, PI, Brazil; Institute for Chemistry, TESLA - Analytical Chemistry, University of Graz, Universitätsplatz 1/I, 8010 Graz, Austria.
| | - Naise Mary Caldas
- Grupo de Instrumentação Analítica e Preparo de Amostra (GRIAPA), Department of Chemistry, Federal University of Piauí - UFPI, 64049-550 Teresina, Piauí, Brazil.
| | - Edivan Carvalho Vieira
- Grupo de Instrumentação Analítica e Preparo de Amostra (GRIAPA), Department of Chemistry, Federal University of Piauí - UFPI, 64049-550 Teresina, Piauí, Brazil.
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Production and Shelf-Life Study of Probiotic Caja (Spondias mombin L.) Pulp Using Bifidobacterium animalis ssp. Lactis B94. Foods 2022; 11:foods11131838. [PMID: 35804654 PMCID: PMC9265411 DOI: 10.3390/foods11131838] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2022] [Revised: 05/19/2022] [Accepted: 05/20/2022] [Indexed: 02/04/2023] Open
Abstract
The highly nutritional caja fruit (Spondias mombin L.) is an accessible source of vitamins and antioxidants that are indispensable for the human diet. The objective of the present work was to study the production of a probiotic caja pulp using Bifidobacterium animalis ssp. lactis B94. Firstly, a kinetic study was performed on the fermentation of the caja pulp with Bifidobacterium animalis ssp. lactis B94 to determine the optimum conditions of the process. Growth kinetics revealed that the ideal time for ending the fermentation would be at 22 h because it corresponds to the end of the exponential phase. Both the whole pulp and the probiotic pulp were characterized for pH, acidity, total soluble solids, water content, phenolic content, reducing carbohydrates, ascorbic acid, and total carotenoids. Physicochemical characterization revealed similar results between the whole and the probiotic pulp. The stability test demonstrated that the probiotic pulp is stable and preserved the probiotic attributes of the final product. In conclusion, our results reveal that caja pulp can be considered a favorable medium for the Bifidobacterium animalis ssp. lactis B94 growth and consequently can be explored biotechnologically for new food products.
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Urango ACM, Neves MIL, Meireles MAA, Silva EK. Whey Beverage Emulsified System as Carrying Matrix of Fennel Seed Extract Obtained by Supercritical CO2 Extraction: Impact of Thermosonication Processing and Addition of Prebiotic Fibers. Foods 2022; 11:foods11091332. [PMID: 35564055 PMCID: PMC9101487 DOI: 10.3390/foods11091332] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Revised: 04/22/2022] [Accepted: 04/25/2022] [Indexed: 02/04/2023] Open
Abstract
Whey beverages that were enriched with fructooligosaccharides (FOS) and xylooligosaccharides (XOS) were used for carrying Foeniculum vulgare extract that was obtained by the supercritical CO2 extraction technique to produce novel functional products. Fennel-based whey beverages were subjected to thermosonication processing (100, 200, and 300 W at 60 °C for 15 min) to verify the performance of the dairy colloidal system for protecting the bioactive fennel compounds. The impacts of thermosonication processing on the quality attributes of the functional whey beverages were examined according to their droplet size distribution, microstructure, kinetic stability, color parameters, browning index, total phenolic content (TPC), and antioxidant capacity by DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2-Azino-bis-(3-ethylbenzothiazoline)-6-sulphonic acid) assays. The enrichment of the whey beverages with FOS and XOS did not affect their kinetic stability. However, the addition of prebiotic dietary fibers contributed to reducing the mean droplet size due to the formation of whey protein–FOS/XOS conjugates. The thermosonication treatments did not promote color changes that were discernible to the human eye. On the other hand, the thermosonication processing reduced the kinetic stability of the beverages. Overall, the colloidal dairy systems preserved the antioxidant capacity of the fennel seed extract, regardless of thermosonication treatment intensity. The whey beverages enriched with FOS and XOS proved to be effective carrying matrices for protecting the lipophilic bioactive fennel compounds.
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24
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Yıkmış S, Ozer H, Levent O, Çöl BG, Erdal B. Effect of thermosonication and thermal treatments on antidiabetic, antihypertensive, mineral elements and in vitro bioaccessibility of bioactive compounds in freshly squeezed pomegranate juice. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01402-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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25
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Hajiahmad A, Mirzabe AH. Utilization of the basket press method to extract verjuice. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16707] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Ali Hajiahmad
- Department of Mechanics of Biosystem Engineering, Faculty of Engineering & Technology College of Agriculture & Natural Resources University of Tehran, Karaj Alborz Iran
| | - Amir Hossein Mirzabe
- Department of Mechanics of Biosystem Engineering, Faculty of Engineering & Technology College of Agriculture & Natural Resources University of Tehran, Karaj Alborz Iran
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26
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Urango ACM, Strieder MM, Silva EK, Meireles MAA. Impact of Thermosonication Processing on Food Quality and Safety: a Review. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02760-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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27
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The effect of heat treatment and thermosonication on the microbial and quality properties of green olive. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01322-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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28
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Zhu Y, Zhang M, Mujumdar AS, Liu Y. Application advantages of new non-thermal technology in juice browning control: A comprehensive review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2021419] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Yuanyuan Zhu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, China
| | - Arun S. Mujumdar
- Department of Bioresource Engineering, Macdonald College, McGill University, Ste. Anne de Bellevue, Quebec, Canada
| | - Yaping Liu
- R & D Center, Guangdong Galore Food Co., Ltd. Guangdong, Zhongshan, China
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29
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Sonoprocessing of freshly squeezed orange juice: Ascorbic acid content, pectin methylesterase activity, rheological properties and cloud stability. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108391] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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ARAUJO RODRIGUES TJ, PACHECO ALBUQUERQUE A, RODRIGUES DA SILVA L, ARAUJO SILVA H, DE BITTENCOURT PASQUALI MA, TRINDADE DE ARAÚJO G, TRINDADE ROCHA AP. Production of probiotic Cajá fruit (Spondias mombin) powder using Bifidobacterium animalis ssp. lactis B94 via spouted bed. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.27821] [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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Optimization of antioxidant activity properties of a thermosonicated beetroot (Beta vulgaris L.) juice and further in vitro bioaccessibility comparison with thermal treatments. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112780] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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Hot air convective drying of hog plum fruit ( Spondias mombin): effects of physical and edible-oil-aided chemical pretreatments on drying and quality characteristics. Heliyon 2021; 7:e08312. [PMID: 34805567 PMCID: PMC8586757 DOI: 10.1016/j.heliyon.2021.e08312] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 08/27/2021] [Accepted: 10/29/2021] [Indexed: 11/21/2022] Open
Abstract
This aim of this study was to evaluate the effects of pretreatments and temperature on the hot air drying characteristics of hog plum fruits. Hog plum fruits were pretreated with olive oil/K2CO3 or sunflower oil/K2CO3 at 28 °C and olive oil/NaOH cum blanching at 96 °C for 15s, hot water at 96 °C for 15s, and dried in a hot air drier at 50, 60, and 70 °C. Mathematical models were used to fit the data of drying and rehydration kinetics. Results showed that increase in temperature reduced drying time, increased effective diffusivity and shrinkage. Sunflower oil aided chemical pretreated sample had the shortest drying time (780 min) and highest effective diffusivity (6.3 × 10−8 m2/s) at 60 °C, faster rehydration ability at 60 °C, highest retention rate for ascorbic acid (15 %), phenolic content (29 %), and antioxidant activity (12.3 %), while olive oil aided chemical (K2CO3) pretreated sample had the shortest drying time at 50 °C (990 min) and 70 °C (600 min), lowest shrinkage (48.5 %), slower rehydration capacity at 40 °C, and lowest colour change (ΔE = 11.5). Modified Henderson and Pabis and Vega-Gálvez were superior to other fitting models in predicting the drying and rehydration kinetics. Sunflower oil/K2CO3 pretreatment could help improve the drying and quality characteristics of hog plum.
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Manzoor MF, Xu B, Khan S, Shukat R, Ahmad N, Imran M, Rehman A, Karrar E, Aadil RM, Korma SA. Impact of high-intensity thermosonication treatment on spinach juice: Bioactive compounds, rheological, microbial, and enzymatic activities. ULTRASONICS SONOCHEMISTRY 2021; 78:105740. [PMID: 34492523 PMCID: PMC8427224 DOI: 10.1016/j.ultsonch.2021.105740] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/25/2021] [Revised: 08/21/2021] [Accepted: 08/24/2021] [Indexed: 05/04/2023]
Abstract
To study the impacts of thermosonication (TS), the spinach juice treated with TS (200 W, 400 W, and 600 W, 30 kHz, at 60 ± 1 °C for 20 mint) were investigated for bioactive compounds, antioxidant activities, color properties, particle size, rheological behavior, suspension stability, enzymatic and microbial loads. As a result, TS processing significantly improved the bioactive compounds (total flavonols, total flavonoids, total phenolic, carotenoids, chlorophyll, and anthocyanins), antioxidant activities (DPPH and FRAP assay) in spinach juice. Also, TS treatments had higher b*,L*, hue angle (h0), and chroma (C) values, while minimuma* value as compared to untreated and pasteurized samples. TS processing significantly reduced the particle size, improved the suspension stability and rheological properties (shear stress, apparent viscosity, and shear rate) of spinach juice as compared to the untreated and pasteurized sample. TS plays a synergistic part in microbial reduction and gained maximum microbial safety. Moreover, TS treatments inactivated the polyphenol oxidase and peroxidase from 0.97 and 0.034 Abs min-1 (untreated) to 0.31 and 0.018 Abs min-1, respectively. The spinach juice sample treated at a high intensity (600 W, 30 kHz, at 60 ± 1 °C for 20 mint, TS3) exhibited complete inactivation of microbial loads (<1 log CFU/ml), the highest reduction in enzymatic activities, better suspension stability, color properties, and highest bioactive compounds. Collectively, the verdicts proposed that TS processing could be a worthwhile option to pasteurize the spinach juice to enhance the overall quality.
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Affiliation(s)
- Muhammad Faisal Manzoor
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China; Riphah College of Rehabilitation and Allied Health Sciences, Riphah International University, Faisalabad, 38000 Pakistan
| | - Bin Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China.
| | - Sipper Khan
- University of Hohenheim, Institute of Agricultural Engineering, Tropics and Subtropics Group, Garbenstrasse 9, 70593 Stuttgart, Germany
| | - Rizwan Shukat
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000, Pakistan
| | - Nazir Ahmad
- Department of Nutritional Sciences, Faculty of Medical Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Imran
- University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore-Lahore, Pakistan
| | - Abdur Rehman
- State Key Laboratory of Food Science and Technology, Jiangnan University, Jiangsu, Wuxi 214122, China
| | - Emad Karrar
- State Key Laboratory of Food Science and Technology, Jiangnan University, Jiangsu, Wuxi 214122, China
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000, Pakistan
| | - Sameh A Korma
- Department of Food Science, Faculty of Agriculture, Zagazing University, Sharkia, Egypt
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Manzoor MF, Siddique R, Hussain A, Ahmad N, Rehman A, Siddeeg A, Alfarga A, Alshammari GM, Yahya MA. Thermosonication effect on bioactive compounds, enzymes activity, particle size, microbial load, and sensory properties of almond (Prunus dulcis) milk. ULTRASONICS SONOCHEMISTRY 2021; 78:105705. [PMID: 34411846 PMCID: PMC8379500 DOI: 10.1016/j.ultsonch.2021.105705] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/27/2021] [Revised: 07/23/2021] [Accepted: 07/30/2021] [Indexed: 05/21/2023]
Abstract
The object of this research was to appraise the physicochemical characteristics of almond milk and consumer acceptability after the thermosonication (TS) processing. The almond milk was subjected to TS processing (frequency: 40 kHz; power: 600 W; Temperature: 30, 45, and 60 °C; Time: 10, 20, 30, and 40 min) and pasteurization (for 60 s at 90 °C). After treatments, all samples were analyzed for bioactive compounds, antioxidant activities, microbial, enzymatic, and sensory attributes. The results showed a non-significant difference in total soluble solids and pH while TS processing at 45 and 60 °C significantly increased the cloudiness, viscosity, browning index, and color properties. TS processing increased the bioavailability of total phenolic, flavonols, flavonoids, condensed tannin contents, and antioxidant activity as compared to untreated and pasteurized samples. TS processing also significantly reduced the particle size distribution through acoustic cavitation. Microbial inactivation with TS at 60 °C resulted in ≥ 5 log reduction oftotal plate count and ≥ 4 log reduction ofyeast & moldwas achieved. The highest inhibition of lipoxygenase (LOX) and peroxidase (POD) were observed at 60 °C for 30 min. Moreover, the best sensorial properties were observed after TS processing at 60 °C. Thus; TS processing can increase the almond milk quality and safety as a viable substitute for thermal processing.
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Affiliation(s)
- Muhammad Faisal Manzoor
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China; Riphah College of Rehabilitation and Allied Health Sciences, Riphah International University, Faisalabad 38000, Pakistan
| | - Rabia Siddique
- Departmnet of Chemistry, Government College University, Faisalabad, Pakistan
| | - Abid Hussain
- Department of Agriculture and Food Science, Karakorum International University, Gilgit, Pakistan
| | - Nazir Ahmad
- Institute of Food & Home Sciences, Government College University, Faisalabad, Pakistan
| | - Abdur Rehman
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Azhari Siddeeg
- Department of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, Sudan
| | - Ammar Alfarga
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Ghedeir M Alshammari
- Department of Food Science and Nutrition, College of Food and Agricultural Science, King Saud University, Riyadh, Saudi Arabia
| | - Mohammed A Yahya
- Department of Food Science and Nutrition, College of Food and Agricultural Science, King Saud University, Riyadh, Saudi Arabia.
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Ultrasound treatment for improving the bioactive compounds and quality properties of a Brazilian nopal (Opuntia ficus-indica) beverage during shelf-life. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111814] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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Zhao Q, Yuan Q, Gao C, Wang X, Zhu B, Wang J, Sun X, Ma T. Thermosonication Combined with Natural Antimicrobial Nisin: A Potential Technique Ensuring Microbiological Safety and Improving the Quality Parameters of Orange Juice. Foods 2021; 10:1851. [PMID: 34441628 PMCID: PMC8393855 DOI: 10.3390/foods10081851] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2021] [Revised: 08/07/2021] [Accepted: 08/07/2021] [Indexed: 11/29/2022] Open
Abstract
Currently, thermal pasteurisation (TP) remains the most widely applied technique for commercial orange juice preservation; however, a high temperature causes adverse effects on the quality attributes of orange juice. In order to explore a novel non-thermal sterilization method for orange juice, the impacts of thermosonication combined with nisin (TSN) and TP treatments on the quality attributes including microbial and enzyme inactivation and the physicochemical, nutritional, functional, and sensory qualities of orange juice were studied. Both TP and TSN treatments achieved desirable bactericidal and enzyme inactivation effects, and nisin had a significant synergistic lethal effect on aerobic bacteria in orange juice (p < 0.05). Additionally, TSN treatment significantly improved the color attributes of orange juice and well maintained its physicochemical properties and sensory quality. More importantly, TSN treatment significantly increased the total polyphenols content (TPC) and total carotenoids (TC) by 10.03% and 20.10%, increased the ORAC and DPPH by 51.10% and 10.58%, and the contents of total flavonoids and ascorbic acid were largely retained. Correlation analysis of antioxidant activity showed that the ORAC and scavenging ability of DPPH radicals of orange juice are mainly attributed to TC and TPC. These findings indicate that TSN shows great potential application value, which could guarantee the microbiological safety and improve the quality attributes of orange juice.
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Affiliation(s)
| | | | | | | | | | | | | | - Tingting Ma
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Xianyang 712100, China; (Q.Z.); (Q.Y.); (C.G.); (X.W.); (B.Z.); (J.W.); (X.S.)
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Optimization of thermosonication processing of pineapple juice to improve the quality attributes during storage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01011-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Ismail BB, Liu D, Pu Y, He Q, Guo M. High-intensity ultrasound processing of baobab fruit pulp: Effect on quality, bioactive compounds, and inhibitory potential on the activity of α-amylase and α-glucosidase. Food Chem 2021; 361:130144. [PMID: 34082387 DOI: 10.1016/j.foodchem.2021.130144] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2021] [Revised: 04/08/2021] [Accepted: 05/16/2021] [Indexed: 12/30/2022]
Abstract
Effect of high-intensity ultrasound (HIU) compared with thermal treatments on baobab fruit pulp (BFP) quality and bioactive properties were investigated. HIU treatments, particularly at intensities of 687.5 W/cm2 for 5 min, and 344 W/cm2 for 15 min significantly (p < 0.05) increased the cloudiness index, ascorbic acid (AA) retention, total phenolic and flavonoid contents, and antioxidant capacity besides a more potent α-amylase and α-glucosidase inhibition relative to thermally treated samples. Moreover, the physicochemical parameters, colour index, and browning index were maintained with HIU besides lower 5-hydroxymethylfurfural values than thermal processing. HPLC analysis revealed that the content of most phenolic compounds was the highest in HIU treatments besides a 235-256% increase in procyanidin C1 compared with control samples. The AA retention following HIU treatments was 87.62-102.86% compared to 30.47-61.90% in thermally treated samples. Our analyses portrayed ultrasound as a feasible alternative to conventional thermal processing of BFP.
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Affiliation(s)
- Balarabe B Ismail
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang, China; Department of Food Science & Technology, Faculty of Agriculture, Bayero University, Kano. PMB 3011, Kano, Nigeria.
| | - Donghong Liu
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang, China; Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang University, China.
| | - Yunfeng Pu
- Department of Food Science, Tarim University, Alar 843300, China.
| | - Qiao He
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang, China.
| | - Mingming Guo
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang, China; Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang University, China.
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