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Khalil AA, Khan AA, Khalid A, Abid Z, Proestos C, Bhat ZF, Shahbaz MU, Aadil RM. Comparing the antioxidant properties and volatile compounds of carrot-orange juice blend processed through varied chemical, pasteurization and ultrasound conditions. ULTRASONICS SONOCHEMISTRY 2023; 98:106534. [PMID: 37515910 PMCID: PMC10407546 DOI: 10.1016/j.ultsonch.2023.106534] [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: 06/09/2023] [Revised: 07/18/2023] [Accepted: 07/19/2023] [Indexed: 07/31/2023]
Abstract
Ultrasound technique is one of the green technologies that is being utilized widely for varying food processes. Our aim in this study was to carry out ultrasonication, pasteurization and chemical preservation (Potassium metabisulfite) techniques on a carrot-orange juice blend. Additionally, the effect of these treatments on the storage period of about 21 days was also determined. The study displayed an array of results under the effect of different treatments. Throughout the storage period of 21 days' significant results were presented by the carrot juice blend subjected to the ultrasound technique (25 min) giving the highest values for total phenolic content (25.56 ± 1.29 mg GAE/100 mL), total antioxidant activity (573.48 ± 2.29 mg Trolox /100 mL), DPPH (32.32 ± 1.83 %) and reducing power (45.45 ± 1.92 mg AAE/100 mL) with least deterioration, followed by the blends treated with potassium metabisulfite (KMS) and pasteurization. The physicochemical analysis showed a non-significant effect of treatments on pH and total soluble solids (oBrix) of carrot-orange juice blends whereas, the changes in color parameters L*, a* and b* were noted to show changes in treated blends. Similarly, the results for the GC-MS quantification of volatile compounds displayed the highest concentrations in the ultrasonicated blends as compared to other techniques. The peak quantity was obtained for the hexanal (9903.43 ± 7.61 μg.kg-1) followed by 3-Methylbutanal (2638.7 ± 5.44 μg.kg-1), terpinolene (2337.16 ± 5.28 μg.kg-1), elemicin (2198.28 ± 5.28 μg.kg-1), myristicin (1936.62 ± 6.72 μg.kg-1). The use of sonication can effectively enhance the nutritional qualities of juice, as perceived by consumers.
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Affiliation(s)
- Anees Ahmed Khalil
- University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Pakistan.
| | - Ammar Ahmad Khan
- University Institute of Food Science and Technology, Faculty of Allied Health Sciences, The University of Lahore, Pakistan
| | - Ahood Khalid
- University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Pakistan
| | - Zoya Abid
- University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Pakistan
| | - Charalampos Proestos
- Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, 15784 Athens, Greece.
| | - Zuhaib F Bhat
- Division of Livestock Products Technology, Skuast-j, Jammu, India
| | | | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan.
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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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Feng M, Chitrakar B, Chen J, Islam MN, Wei B, Wang B, Zhou C, Ma H, Xu B. Effect of Multi-Mode Thermosonication on the Microbial Inhibition and Quality Retention of Strawberry Clear Juice during Storage at Varied Temperatures. Foods 2022; 11:foods11172593. [PMID: 36076780 PMCID: PMC9455229 DOI: 10.3390/foods11172593] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 08/18/2022] [Accepted: 08/22/2022] [Indexed: 11/29/2022] Open
Abstract
Strawberry juice, which is rich in nutrients and charming flavor, is favored by consumers. To explore whether multi-mode thermosonication (MTS) can ensure the quality stability of strawberry clear juice (SCJ) during storage, the effects of microbial inhibition, enzyme activity, and physicochemical properties of SCJ pretreated by MTS were evaluated during storage at 4, 25, and 37 °C in comparison with thermal pretreatment (TP) at 90 °C for 1 min. The MTS, including dual-frequency energy-gathered ultrasound pretreatment (DEUP) and flat sweep-frequency dispersive ultrasound pretreatment (FSDUP), were conducted at 60 °C for 5 and 15 min, respectively. Results showed that the total phenols, flavonoids, anthocyanins, ascorbic acid, and DPPH free radical scavenging ability of SCJ decreased during the storage period. The control sample of SCJ was able to sage for only 7 days at 4 °C based on the microbiological quality, while the FSDUP and DEUP group extended the storage period up to 21 and 14 days, respectively. The polyphenol oxidase in SCJ pretreated by MTS did not reactivate during the storage period. The MTS remarkably (p < 0.05) reduced the color deterioration, browning degree, and nutrient degradation during the storage period. Moreover, the FSDUP group exhibited the maximum shelf life with a minimum loss of quality, demonstrating that it was the most suitable processing method for obtaining high-quality SCJ. It can be concluded that the MTS has the potential to inhibit enzymatic browning, inactivating microorganisms, preserve original quality attributes, and prolong the shelf life of SCJ.
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Affiliation(s)
- Min Feng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Bimal Chitrakar
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China
| | - Jianan Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Md. Nahidul Islam
- Department of Agro-Processing, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur 1706, Bangladesh
| | - Benxi Wei
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Bo Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Baoguo Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
- Correspondence: ; Fax: +86-(0)511-88780201
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Xie X, Wang X, Bi X, Ning N, Li M, Xing Y, Che Z. Effects of ultrafiltration combined with high‐pressure processing, ultrasound and heat treatments on the quality of a blueberry–grape–pineapple–cantaloupe juice blend. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15763] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Xinyao Xie
- Sichuan Key Laboratory of Food Biotechnology School of Food and Bioengineering Xihua University Chengdu 610039 China
| | - Xiaoqiong Wang
- Sichuan Key Laboratory of Food Biotechnology School of Food and Bioengineering Xihua University Chengdu 610039 China
- The Agricultural and rural Bureau of Yilong County Nanchong 637600 China
| | - Xiufang Bi
- Sichuan Key Laboratory of Food Biotechnology School of Food and Bioengineering Xihua University Chengdu 610039 China
| | - Nan Ning
- Sichuan Key Laboratory of Food Biotechnology School of Food and Bioengineering Xihua University Chengdu 610039 China
- Key Laboratory of Food Non‐thermal Processing Engineering Technology Research Center of Non‐thermal Food Processing Yibin Xihua University Research Institute Yibin 644004 China
| | - Mingyuan Li
- Sichuan Key Laboratory of Food Biotechnology School of Food and Bioengineering Xihua University Chengdu 610039 China
| | - Yage Xing
- Sichuan Key Laboratory of Food Biotechnology School of Food and Bioengineering Xihua University Chengdu 610039 China
| | - Zhenming Che
- Sichuan Key Laboratory of Food Biotechnology School of Food and Bioengineering Xihua University Chengdu 610039 China
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5
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Khaire RA, Thorat BN, Gogate PR. Applications of ultrasound for food preservation and disinfection: A critical review. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16091] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Rajeshree A. Khaire
- Chemical Engineering Department Institute of Chemical Technology Mumbai India
| | - Bhaskar N. Thorat
- Chemical Engineering Department Institute of Chemical Technology Mumbai India
| | - Parag R. Gogate
- Chemical Engineering Department Institute of Chemical Technology Mumbai India
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Brenes X, Guevara M, Wong E, Cortés C, Usaga J, Rojas-Garbanzo C. Effect of high intensity ultrasound on main bioactive compounds, antioxidant capacity and color in orange juice. FOOD SCI TECHNOL INT 2021; 28:694-702. [PMID: 34632838 DOI: 10.1177/10820132211050203] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Abstract
Ultrasound is a useful alternative to thermal processing that can be applied to many food products and juices to aid with enzymes and microorganism inactivation and to improve the efficiency of unit operations generally applied in the food industry. The aim of this study was to evaluate the effect of a high-intensity sonication treatment (frequency 20 kHz; intensity 39.4 W/cm2) applied for treatment times from 0 to 105 min on the content of polyphenols, vitamin C, organic acids, and carotenoids, and on the hydrophilic and lipophilic antioxidant capacity and color of orange juice. Treatments were performed in triplicate and data was statistically analyzed. Sonication time did not have a significant effect (P > 0.05) on total polyphenols, total vitamin C, organic acid, and carotenoid contents, lipophilic antioxidant capacity, or juice color. The hydrophilic antioxidant activity and the lutein content increased significantly (P < 0.05) with increased sonication time. These results may be useful as a baseline for the development of sonication treatments that could be used in combination with other traditional and emerging processing approaches to protect the most important bioactive compounds and quality properties of orange juice.
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Affiliation(s)
- Ximena Brenes
- Escuela de Tecnología de Alimentos, 27915Universidad de Costa Rica, Ciudad Universitaria Rodrigo Facio, Costa Rica
| | - María Guevara
- Escuela de Tecnología de Alimentos, 27915Universidad de Costa Rica, Ciudad Universitaria Rodrigo Facio, Costa Rica
| | - Eric Wong
- Escuela de Tecnología de Alimentos, 27915Universidad de Costa Rica, Ciudad Universitaria Rodrigo Facio, Costa Rica.,Centro Nacional de Ciencia y Tecnología de Alimentos, 27915Universidad de Costa Rica, Ciudad Universitaria Rodrigo Facio, Costa Rica
| | - Carolina Cortés
- Centro Nacional de Ciencia y Tecnología de Alimentos, 27915Universidad de Costa Rica, Ciudad Universitaria Rodrigo Facio, Costa Rica
| | - Jessie Usaga
- Centro Nacional de Ciencia y Tecnología de Alimentos, 27915Universidad de Costa Rica, Ciudad Universitaria Rodrigo Facio, Costa Rica
| | - Carolina Rojas-Garbanzo
- Centro Nacional de Ciencia y Tecnología de Alimentos, 27915Universidad de Costa Rica, Ciudad Universitaria Rodrigo Facio, Costa Rica
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Menelli GS, Fracalossi KL, Lepaus BM, De São José JFB. Effects of high-intensity ultrasonic bath on the quality of strawberry juice. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2021.1918768] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
| | - Kallyne Lopes Fracalossi
- Department of Integrated Health Education, Federal University of Espírito Santo, Vitória, Brazil
| | - Bárbara Morandi Lepaus
- Department of Integrated Health Education, Federal University of Espírito Santo, Vitória, Brazil
- Postgraduate Program in Nutrition and Health, Federal University of Espírito Santo, Vitória, Espírito Santo, Brazil
| | - Jackline Freitas Brilhante De São José
- Department of Integrated Health Education, Federal University of Espírito Santo, Vitória, Brazil
- Postgraduate Program in Nutrition and Health, Federal University of Espírito Santo, Vitória, Espírito Santo, Brazil
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8
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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: 16] [Impact Index Per Article: 5.3] [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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Hashemi SMB, Jafarpour D. Antimicrobial and antioxidant properties of Saturn peach subjected to ultrasound-assisted osmotic dehydration. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00842-9] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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10
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Režek Jambrak A, Šimunek M, Evačić S, Markov K, Smoljanić G, Frece J. Influence of high power ultrasound on selected moulds, yeasts and Alicyclobacillus acidoterrestris in apple, cranberry and blueberry juice and nectar. ULTRASONICS 2018; 83:3-17. [PMID: 28242037 DOI: 10.1016/j.ultras.2017.02.011] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/04/2016] [Revised: 02/05/2017] [Accepted: 02/14/2017] [Indexed: 05/18/2023]
Abstract
The purpose of this study was to investigate the effect of non-thermal technology, high power ultrasound (HPU) on inactivation of Aspergillus ochraceus 318, Penicillium expansum 565, Rhodotorula sp. 74, Saccharomyces cerevisiae 5 and Alicyclobacillus acidoterrestris DSM 3922 in clear juices and nectars from apple, blueberry and cranberry juice concentrate. Inoculated juice and nectars were treated by high power ultrasound (20kHz) according to procedure set by central composite design (CCD). Three operational parameters, amplitude (60, 90 and 120μm), temperature (20, 40 and 60°C), and treatment time (3, 6 or 9min) were varied in order to observe the influence of ultrasound and combination of ultrasound and slight heating (thermosonication) on growth and inactivation of selected microorganisms. Number of vegetative cells of A. acidoterrestris DSM 3922 were not significantly reduced by high power ultrasound (p>0.05), except in apple juice, where statistical significant (p<0.05) influence of quadratic interaction of amplitude on bacteria reduction were observed. In all samples of fruit juices and nectars in terms of ultrasonic treatment at 60°C and times of 3, 6 and 9min, regardless of the value of the amplitude, complete inactivation of the growth of yeasts and moulds were achieved, while at 20 and 40°C it is not observed. The value of reduction of cells of selected yeasts and moulds for ultrasound treatments at 60°C and the duration of the 3, 6 and 9min ranged from 3.556 to 5.934 log units, depending on the initial number of selected yeasts and moulds before treatment.
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Affiliation(s)
- Anet Režek Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
| | | | - Silva Evačić
- Vindija d.d, Međimurska 6, 42000 Varaždin, Croatia
| | - Ksenija Markov
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Goran Smoljanić
- Faculty of Mechanical Engineering and Naval Architecture, University of Zagreb, Ivana Lučića 5, 10000 Zagreb, Croatia
| | - Jadranka Frece
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
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Bevilacqua A, Petruzzi L, Perricone M, Speranza B, Campaniello D, Sinigaglia M, Corbo MR. Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances. Compr Rev Food Sci Food Saf 2017; 17:2-62. [DOI: 10.1111/1541-4337.12299] [Citation(s) in RCA: 103] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2017] [Revised: 08/04/2017] [Accepted: 08/06/2017] [Indexed: 01/04/2023]
Affiliation(s)
- Antonio Bevilacqua
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Leonardo Petruzzi
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Marianne Perricone
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Barbara Speranza
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Daniela Campaniello
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Milena Sinigaglia
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Maria Rosaria Corbo
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
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12
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Weber F, Larsen LR. Influence of fruit juice processing on anthocyanin stability. Food Res Int 2017; 100:354-365. [PMID: 28964358 DOI: 10.1016/j.foodres.2017.06.033] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2017] [Revised: 06/15/2017] [Accepted: 06/17/2017] [Indexed: 01/15/2023]
Abstract
Anthocyanins are quality determining compounds in red fruits and their corresponding juices. The fate of anthocyanins during production of juices is determined by countless factors and all of these need to be taken into consideration to optimize juice processes. Storage and pre-press procedures like freezing and thawing may influence the fruit's integrity and accordingly affects the extraction of valuable components during the subsequent mashing and pressing. Conventional thermal or novel non-thermal treatments to ensure microbial safety have both positive and negative effects on the anthocyanins. By inactivation of oxidizing enzymes, profiles and quantities of anthocyanins may be maintained, but more severe conditions may have adverse effects. To improve juice extraction and to increase yield, enzyme-assisted degradation of the cell walls is conducted. The applied enzyme preparations contain numerous side activities which also may degrade anthocyanins. Clarification and concentration will further reduce the final anthocyanin concentrations. Many studies have been published regarding evaluating individual fruits or single processing steps but, obviously, these results are not necessarily transferable. Accordingly, this review aims to summarize all relating studies comprehensively to the fate of anthocyanins during juice processing giving an overview of underlying mechanisms as well as the chemical and analytical background.
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Affiliation(s)
- Fabian Weber
- Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Römerstrasse 164, D-53117 Bonn, Germany.
| | - Lena Rebecca Larsen
- Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Römerstrasse 164, D-53117 Bonn, Germany
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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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14
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Mierzwa D, Kowalski SJ, Kroehnke J. Hybrid Drying of Carrot Preliminary Processed with Ultrasonically Assisted Osmotic Dehydration. Food Technol Biotechnol 2017; 55:197-205. [PMID: 28867949 DOI: 10.17113/ftb.55.02.17.4942] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
In this paper the kinetics of osmotic dehydration of carrot and the influence of this pretreatment on the post-drying processes and the quality of obtained products are analysed. Osmotic dehydration was carried out in the aqueous fructose solution in two different ways: with and without ultrasound assistance. In the first part of the research, the kinetics of osmotic dehydration was analysed on the basis of osmotic dewatering rate, water loss and solid gain. Next, the effective time of dehydration was determined and in the second part of research samples were initially dehydrated for 30 min and dried. Five different procedures of drying were established on the grounds of convective method enhanced with microwave and infrared radiation. The influence of osmotic dehydration on the drying kinetics and final product quality was analysed. It was found that it did not influence the drying kinetics significantly but positively affected the final product quality. Negligible influence on the drying kinetics was attributed to solid uptake, which may block the pores, hindering heat and mass transfer. It was also concluded that the application of microwave and/or infrared radiation during convective drying significantly influenced the kinetics of the final stage of drying. A proper combination of aforementioned techniques of hybrid drying allows reducing the drying time. Differences between the particular dehydration methods and drying schedules were discussed.
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Affiliation(s)
- Dominik Mierzwa
- Poznań University of Technology, Department of Process Engineering, Institute of Technology and Chemical Engineering, ul. Berdychowo 4, PL-60-965 Poznań, Poland
| | - Stefan Jan Kowalski
- Poznań University of Technology, Department of Process Engineering, Institute of Technology and Chemical Engineering, ul. Berdychowo 4, PL-60-965 Poznań, Poland
| | - Joanna Kroehnke
- Poznań University of Technology, Department of Process Engineering, Institute of Technology and Chemical Engineering, ul. Berdychowo 4, PL-60-965 Poznań, Poland
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15
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Cervantes-Elizarrarás A, Piloni-Martini J, Ramírez-Moreno E, Alanís-García E, Güemes-Vera N, Gómez-Aldapa CA, Zafra-Rojas QY, Cruz-Cansino NDS. Enzymatic inactivation and antioxidant properties of blackberry juice after thermoultrasound: Optimization using response surface methodology. ULTRASONICS SONOCHEMISTRY 2017; 34:371-379. [PMID: 27773259 DOI: 10.1016/j.ultsonch.2016.06.009] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/19/2015] [Revised: 05/06/2016] [Accepted: 06/08/2016] [Indexed: 06/06/2023]
Abstract
The purpose of this research was to optimize the thermoultrasound conditions for blackberry juice using the response surface methodology and considering juice quality parameters and antioxidant capacity. With the exception of microbial growth, the response variables showed high correlation coefficients with the mathematical model (R2adj>0.91). Thermoultrasound treatment inactivated all the evaluated microorganisms, and at the optimum conditions (50±1°C at 17±1min) it increased enzyme inactivation and antioxidant activity in comparison to pasteurized juice. The results demonstrated that thermoultrasound can be an alternative to pasteurization for the production of safe and high-quality juices with the added value of higher concentration of bioactive compounds and antioxidant capacity.
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Affiliation(s)
- Alicia Cervantes-Elizarrarás
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km 1, Rancho Universitario, C.P. 43600 Tulancingo, Hidalgo, Mexico
| | - Javier Piloni-Martini
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km 1, Rancho Universitario, C.P. 43600 Tulancingo, Hidalgo, Mexico
| | - Esther Ramírez-Moreno
- Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Circuito Ex Hacienda La Concepción S/N, Carretera Pachuca-Actopan, C.P. 42160 San Agustín Tlaxiaca, Hidalgo, Mexico
| | - Ernesto Alanís-García
- Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Circuito Ex Hacienda La Concepción S/N, Carretera Pachuca-Actopan, C.P. 42160 San Agustín Tlaxiaca, Hidalgo, Mexico
| | - Norma Güemes-Vera
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km 1, Rancho Universitario, C.P. 43600 Tulancingo, Hidalgo, Mexico
| | - Carlos Alberto Gómez-Aldapa
- Instituto de Ciencias Básicas e Ingeniería, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo Km 4.5, Mineral de la Reforma, C.P. 42184 Pachuca, Hidalgo, Mexico
| | - Quinatzin Yadira Zafra-Rojas
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km 1, Rancho Universitario, C.P. 43600 Tulancingo, Hidalgo, Mexico
| | - Nelly Del Socorro Cruz-Cansino
- Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Circuito Ex Hacienda La Concepción S/N, Carretera Pachuca-Actopan, C.P. 42160 San Agustín Tlaxiaca, Hidalgo, Mexico.
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16
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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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17
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Farhadi Chitgar M, Aalami M, Maghsoudlou Y, Milani E. Comparative Study on the Effect of Heat Treatment and Sonication on the Quality of Barberry (Berberis Vulgaris
) Juice. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12956] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Muhammd Farhadi Chitgar
- Department of Food Science and Technology; University of Agricultural Sciences and Natural Resources; Gorgan Iran
| | - Mehran Aalami
- Department of Food Science and Technology; University of Agricultural Sciences and Natural Resources; Gorgan Iran
| | - Yahya Maghsoudlou
- Department of Food Science and Technology; University of Agricultural Sciences and Natural Resources; Gorgan Iran
| | - Elnaz Milani
- Academic Center for Education, Culture and Research (ACECR); Mashhad Iran
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18
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Chaikham P, Prangthip P, Seesuriyachan P. Ultra-Sonication Effects on Quality Attributes of Maoberry ( Antidesma bunius L.) Juice. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2016. [DOI: 10.3136/fstr.22.647] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Pittaya Chaikham
- Division of Food Science and Technology, Faculty of Science and Technology, Phranakhon Si Ayutthaya Rajabhat University
| | - Pattaneeya Prangthip
- Department of Tropical Nutrition and Food Science, Faculty of Tropical Medicine, Mahidol University
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19
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Quality assessment of pear juice under ultrasound and commercial pasteurization processing conditions. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.05.005] [Citation(s) in RCA: 103] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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20
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Hosseinzadeh Samani B, Khoshtaghaza MH, Minaei S, Zareifourosh H, Eshtiaghi MN, Rostami S. Design, development and evaluation of an automatic fruit-juice pasteurization system using microwave - ultrasonic waves. Journal of Food Science and Technology 2015; 53:88-103. [PMID: 26787934 DOI: 10.1007/s13197-015-2026-6] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/18/2015] [Accepted: 09/04/2015] [Indexed: 10/22/2022]
Abstract
Conventional pasteurization treatments often lead to substantial decrease in fruits juice quality. Due to these issues, the objective of this research was to compare the combined effect of a novel thermal (microwave) and non-thermal (ultrasonic) treatments with conventional thermal pasteurization on some qualitative characteristics of sour cherry juice (vitamins, phenolics, anthocyanins, etc.). For this purpose, an automatic control system comprising of ultrasonic generator, ultrasonic transducer, horn, pump, circulator, microwave oven, container, pipe interface, temperature sensor, float, data acquisition card, microwave power control circuit, and reactor was designed and developed. Moreover, in order to optimize the effect of ultrasonic waves on the existing micro-organisms in the sour cherry juice, some preliminary experiments were carried out to optimize the ultrasonic probe and reactor design. The results of evaluations showed that using the combined automatic system, the qualitative properties of sour cherry (vitamin C content 14 %, total phenolics content 1 %, total anthocyanins content 6 %) can be better maintained compared with the conventional thermal method. Based on the results obtained in this study, the following processing conditions: microwave power of 541.7 W, temperature of 41 °C, ultrasonic power of 799.57 W and ultrasonic exposure time of 6 min were recommended for optimum processing of sour cherry juice.
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Affiliation(s)
- Bahram Hosseinzadeh Samani
- Department of Biosystems Engineering, Tarbiat Modares University, P.O. Box 14115-336, Tehran, Iran ; Department of Biosystems Engineering, Shahrekord University, P.O. Box 115, Shahrekord, Iran
| | | | - Saeid Minaei
- Department of Biosystems Engineering, Tarbiat Modares University, P.O. Box 14115-336, Tehran, Iran
| | - Hemad Zareifourosh
- Department of Agricultural Mechanization Engineering, Guilan University, P.O. Box 41635-1314, Rasht, Iran
| | - Mohammad Naghi Eshtiaghi
- Department of Chemical Engineering, Faculty of Engineering, Mahidol University, Mahidol, Thailand
| | - Sajad Rostami
- Department of Biosystems Engineering, Shahrekord University, P.O. Box 115, Shahrekord, Iran
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21
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Exploring the potential of thermosonication in carrot juice processing. Journal of Food Science and Technology 2015. [DOI: 10.1007/s13197-015-1847-7] [Citation(s) in RCA: 49] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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22
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Mohideen FW, Solval KM, Li J, Zhang J, Chouljenko A, Chotiko A, Prudente AD, Bankston JD, Sathivel S. Effect of continuous ultra-sonication on microbial counts and physico-chemical properties of blueberry (Vaccinium corymbosum) juice. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.07.047] [Citation(s) in RCA: 63] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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23
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Jabbar S, Abid M, Wu T, Hashim MM, Hu B, Lei S, Zhu X, Zeng X. Study on combined effects of blanching and sonication on different quality parameters of carrot juice. Int J Food Sci Nutr 2013; 65:28-33. [PMID: 24112293 DOI: 10.3109/09637486.2013.836735] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
This study was conducted to evaluate the combined effects of blanching and sonication on carrot juice quality. Carrots were blanched at 100 °C for 4 min in normal and acidified water. Juice was extracted and sonicated at 15 °C for 2 min keeping pulse duration 5 s on and 5 s off (70% amplitude level and 20 kHz frequency). No significant effect of blanching and sonication was observed on Brix, pH and titratable acidity except acidified blanching that decreased pH and increased acidity significantly. Peroxidase was inactivated after blanching that also significantly decreased total phenol, flavonoids, tannins, free radical scavenging activity, antioxidant capacity and ascorbic acid and increased cloud and color values. Sonication could improve all these parameters significantly. The present results suggest that combination of blanching and sonication may be employed in food industry to produce high-quality carrot juice with reduced enzyme activity and improved nutrition.
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Affiliation(s)
- Saqib Jabbar
- College of Food Science and Technology, Nanjing Agricultural University , Nanjing , China
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24
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Fonteles TV, Costa MGM, de Jesus ALT, de Miranda MRA, Fernandes FAN, Rodrigues S. Power ultrasound processing of cantaloupe melon juice: Effects on quality parameters. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.02.013] [Citation(s) in RCA: 136] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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25
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Fernandes F, Rodrigues S. Ultrasound Applications in Fruit Processing. ADVANCES IN FRUIT PROCESSING TECHNOLOGIES 2012. [DOI: 10.1201/b12088-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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26
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Costa MGM, Fonteles TV, de Jesus ALT, Almeida FDL, de Miranda MRA, Fernandes FAN, Rodrigues S. High-Intensity Ultrasound Processing of Pineapple Juice. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-011-0746-9] [Citation(s) in RCA: 107] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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