Effect of thermosonication on the quality attributes of star fruit juice

Experimental investigation of modified indirect solar dryer with integrated thermal storage material for drying of dhekia (Diplazium esculentum) fern

Food product drying is a crucial stage in the preservation of crops and agricultural by-products that are used as raw materials for numerous end applications. The novelty of the study is the application of a phase change material in a solar dryer to improve the effectiveness of drying and reducing the overall drying period for drying while retaining/improving the quality parameters of the dried dhekia (Diplazium esculentum). The modified indirect thermal storage integrated solar dryer made up of a single-pass solar collector is attached with the drying chamber of 16.5 kg capacity. A thermal energy storage system prepared with paraffin wax embedded inside the drying cabinet was used. The proposed solar dryer has a thermal efficiency that is 11 ± 0.2% greater than the conventionally constructed solar dryer and reduces drying time by 40 ± 2.1%. Drying kinetic analysis of dhekia was performed, and two new drying kinetic models were proposed to predict moisture ratio. From statistical analysis, it was found that the chi square value and root mean square error value fits well for the proposed models. The anti-oxidant, total phenolic content, and total flavonoid content values of samples dried in solar dryer exhibit better results compared to fresh, tray dried, and open sun-dried samples. The developed dryer shows better results in saving drying time and quality of the product. Due to its affordability and long-term solution for drying fresh farm goods, this dryer can be very helpful to small-scale farmers.

Optimizing Quality and Shelf-Life Extension of Bor-Thekera (Garcinia pedunculata) Juice: A Thermosonication Approach with Artificial Neural Network Modeling

This study investigated the quality characteristics of pasteurized and thermosonicated bor-thekera (Garcinia pedunculata) juices (TSBTJs) during storage at 4 °C for 30 days. Various parameters, including pH, titratable acidity (TA), total soluble content (TSSs), antioxidant activity (AA), total phenolic content (TPC), total flavonoid content (TFC), ascorbic acid content (AAC), cloudiness (CI) and browning indexes (BI), and microbial activity, were analyzed at regular intervals and compared with the quality parameters of fresh bor-thekera juice (FBTJ). A multi-layer artificial neural network (ANN) was employed to model and optimize the ultrasound-assisted extraction of bor-thekera juice. The impacts of storage time, treatment time, and treatment temperature on the quality attributes were also explored. The TSBTJ demonstrated the maximum retention of nutritional attributes compared with the pasteurized bor-thekera juice (PBTJ). Additionally, the TSBTJ exhibited satisfactory results for microbiological activity, while the PBTJ showed the highest level of microbial inactivation. The designed ANN exhibited low mean squared error values and high R2 values for the training, testing, validation, and overall datasets, indicating a strong relationship between the actual and predicted results. The optimal extraction parameters generated by the ANN included a treatment time of 30 min, a frequency of 44 kHz, and a temperature of 40 °C. In conclusion, thermosonicated juices, particularly the TSBTJ, demonstrated enhanced nutritional characteristics, positioning them as valuable reservoirs of bioactive components suitable for incorporation in the food and pharmaceutical industries. The study underscores the efficacy of ANN as a predictive tool for assessing bor-thekera juice extraction efficiency. Moreover, the use of thermosonication emerged as a promising alternative to traditional thermal pasteurization methods for bor-thekera juice preservation, mitigating quality deterioration while augmenting the functional attributes of the juice.

Sonication results in variable quality and enhanced sensory attributes of Adajamir (Citrus assamensis) juice: A study on an underutilized fruit

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.

Effect of Thermosonication on the Nutritional Quality of Lapsi (Choerospondias axillaris) Fruit Juice: Application of Advanced Artificial Neural Networks

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.

Application of thermosonication for guava juice processing: Impacts on bioactive, microbial, enzymatic and quality attributes

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.

Synergistic effect of microwave heating and thermosonication on the physicochemical and nutritional quality of muskmelon and sugarcane juice blend

Melons (Cucumis melo L.) are highly popular due to its delicate and delightful flavor in the worldwide. However, the flavor of the melon juice was easily affected by thermal treatments and unpleasant cooking smell during production process. Sugarcane (Saccharum officinarum) juice is a proven nutritious beverage with high levels of antioxidants, polyphenols, and other beneficial nutrients. Due to its low sugar content, combined with sugarcane, muskmelon-sugarcane blend juice gives an appealing and exotic drink. The research was planned to evaluate the effect of thermo-sonication (20 kHz, 70% amplitude, 5, 10 and 15 min) and microwave (90 °C, 400 W, 120 sec) on physicochemical parameters including pH, titratable acidity, total soluble solids (TSS), total phenolic contents (TPC), total flavonoid contents (TFC) and antioxidant capacity of muskmelon and sugarcane juice blend, during storage of 90 days at refrigeration (4±1 °C). The statistical results showed that synergism of sonication and microwave treatments had a significant (p ≤ 0.05) influence on pH, TSS, titratable acidity, TPC, TFC and antioxidant capacity. T₃ (15 min of sonication and 120 s of microwave) showed the maximum TSS (12.00±0.40 °B), pH (5.07±0.02), TPC (484.33±10.41 mg GAE/100 mL), TFC (261.73±11.32 mg CE/100 mL), and antioxidant activity (381.62±17.72 µg AAE/100 mL), as compared to untreated samples. Thermosonication for 15 min caused maximum retention of TPC, TFC and antioxidant capacity of blend juice during 90 days of storage, whereas in untreated samples these parameters were found highly decreased during storage. Thus, sonication and microwave can be recommended as an alternative to both conventional pasteurization processes and chemical preservatives.

Effect of thermosonication on bioactive compounds, enzymatic and microbiological inactivation in nectar with strawberry by-products

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.

Effect of combined ultrasonic and enzymatic extraction technique on the quality of noni (Morinda citrifolia L.) juice

In order to obtain noni juice with high yield and good quality, the effect of combined extraction technique of enzymatic treatment (EZ) and ultrasonication (US) on the overall quality of noni juice was investigated. Moreover, the extraction performance of the EZ-US combined extraction technique was compared with that of EZ-based extraction and the US-based extraction. Response surface methodology (RSM) was designed to optimize the parameters of ultrasonic treatment, by taking consideration of the extraction efficiency, quality parameters and bioactive ingredients of noni juice. The results indicated that combined ultrasonic and enzymatic treatment achieved a synergistic effect on promoting the quality of noni juice. The maximum juice yield of 67.95 % was obtained under ultrasonication for 10 min at 600 W after enzymatic treatment (EZU). In addition, EZU-treated juice exhibited the highest contents of total phenolic and flavonoid, which were 148.19 ± 2.53 mg gallic acid/100 mL and 47.19 ± 1.22 mg rutin/100 mL, respectively, thus contributing to better antioxidant activity. Moreover, the EZU treatment significantly reduced the particle size of noni juice, and improved its suspension stability and rheological properties. FTIR results indicated that the treatments did not bring major changes in the chemical structure and the functional groups of compounds in noni juice. Therefore, EZU treatment can be successfully applied to the extraction of noni juice with better nutritional properties and overall quality.

Impact of high-intensity thermosonication treatment on spinach juice: Bioactive compounds, rheological, microbial, and enzymatic activities

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.

Thermosonication effect on bioactive compounds, enzymes activity, particle size, microbial load, and sensory properties of almond (Prunus dulcis) milk

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.

Thermosonication Combined with Natural Antimicrobial Nisin: A Potential Technique Ensuring Microbiological Safety and Improving the Quality Parameters of Orange Juice

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.

Process optimization & kinetic modeling study for fresh microgreen (Alternanthera sessilis) juice treated under thermosonication

Several experimental studies suggest the regular consumption of vegetables can marginally reduce the risk of chronic disease and nutrient deficiency. However, the average consumption rate of vegetables is still limited. Microgreens are emerging fresh produce, rich in nutrients, intense flavor, delicate texture, and culinary application. Microgreens juices are the potential alternative for nutrient deficiency and chronic disease due to their bioavailability of bioactive compounds. However, no scientific data are available on the process optimization of microgreens juices under thermosonication (TS). The present study focused on the process optimization of thermosonication (30-50 °C, and 20-35 min at constant 44 kHz) and its effect against the physical, chemical, and microbial nature of microgreen juice. Thermosonicated juice sample showed no significant difference in pH, TSS & TA throughout the process. But, a significant range was observed in the antioxidant (41.63 ± 1.05 to 53.86 ± 1.20), phenolic (0.54 ± 0.02 to 0.74 ± 0.02), and flavonoid (1.42 ± 0.01 to 1.63 ± 0.01) level in the treated juice sample. Likewise, the treated juice exhibits complete inactivation of the bacterial load. Our finding discloses, the quality enrichment of TS juice increased with the rise in temperature & time.

Effect of thermosonication on quality attributes of hog plum (Spondias mombin L.) juice

The use of thermosonication (TS) technique to preserve the qualities of fruit juice as an alternative to conventional pasteurization has attracted research interest in recent times. In the present study, freshly prepared hog plum juice (control), and the juice samples subjected to pasteurization (90 °C for 60 s) and thermosonication (40 kHz, 400 W at 40, 50 and 60 °C each for 5, 10, 20 and 30 min) were each analyzed for physicochemical, bioactive, microbial and sensory properties. After treatment, no significant changes in pH, total soluble solids and titratable acidity were observed. Notably, TS at 40 and 50 °C significantly (p < 0.05) improved color parameters, cloudiness and browning index. Furthermore, thermosonication increased ascorbic acid (11.40-18.55%), total phenolic content (17.98-18.35%), carotenoids (2.19-4.30%), flavonoids (10-16%) and antioxidant activity (32.52-48.5%) relative to the control. Both treatments significantly reduced the microbial count to non-detectable level after processing, while sensory attributes slightly improved. However, TS treatment at 60 °C decreased most of the quality parameters. Results showed that TS can improve quality, safety and economic potential of hog plum juice as a feasible alternative to pasteurization.

Effect of in-vitro digestion on the bio active compounds and biological activities of fruit pomaces

The effect of gastro intestinal digestion on total phenolic contents (TPC), total flavonoid contents (TFC), radical scavenging activity (RSA) and vitamin C levels of apple (Malus domestica) pomace and a local variety of jujube (Ziziphus mauritiana) pomace was evaluated after drying at 110 °C for 3 h in a hot air oven. The physicochemical properties and functional properties of apple and jujube pomaces were also assessed. Prior to digestion, apple pomace displayed greater levels of TPC, RSA and vitamin C (17.30 ± 0.59 GAE/g DW, 81.16 ± 3.27%, 0.078 ± 0.01 g/L, respectively) in comparison with jujube pomace (16.90 ± 0.66 GAE/g DW, 54.65 ± 2.09%, 0.069 ± 0.01 g/L, respectively), whereas, TFC level was found to be higher in jujube pomace (19.22 ± 0.87 QE/g DW). After digestion, both samples showed an increase in TPC (56.17 ± 2.14 and 52.01 ± 2.18 GAE/g DW for apple and jujube pomaces) and TFC levels (48.45 ± 1.87 and 53.82 ± 2.34 QE/g DW for apple and jujube pomaces) and it was perceived almost 3 to 4 times higher than the TPC and TFC of the samples before digestion. But, RSA of the fruit pomaces were found to be affected by the in vitro digestion which was observed as 54.65 ± 2.09 and 81.16 ± 3.27% respectively for apple and jujube pomaces. It may be suggested that the fruit powders may be incorporated in developing new functional foods rich in bio active compounds and thus can be utilized in different food applications.

GC-HRMS screening of bioactive compounds responsible for antimicrobial and antioxidant activities of blood fruit (Haematocarpus validus Bakh. F. Ex Forman) of North-East India

The aims of this study are to evaluate phytochemical composition, antimicrobial and antioxidant activities of different solvent-assisted blood fruit pulp extracts. The extracts of blood fruit were prepared with various solvents namely, water, ethyl acetate, methanol and acetone. These extracts were divided into two groups, first group of extract were thermosonicated (treated) and the second group were not exposed to thermosonication (untreated). The sample extracts were then evaluated for their antimicrobial properties against various microorganisms. The results revealed that the antimicrobial activity of thermosonicated ethyl acetate extracts at 12 mg/mL concentration exhibited the highest inhibition zone of 19.4 mm against Staphylococcus aureus. The phenolic content of ethyl acetate extract was found to be the highest as compared to that of other solvent extracts and the values were 1508.08 and 1478.34 mg GAE/100 g for treated and untreated samples, respectively. The treated ethyl acetate extract antioxidative activity by DPPH, ORAC, ABTS, and FRAP assay were 1627.68, 2119.82, 938.11, and 2360.18 µmol TE/g, respectively. The minimum bactericidal concentration (MBC - 1.5 mg/mL) against the selected foodborne pathogens was obtained with thermosonicated ethyl acetate blood fruit extract. In the present study, it was observed that the thermosonicated ethyl acetate extract exhibits maximum antioxidant and antimicrobial activities than any other examined solvent extracts. The major bioactive volatile compounds found in treated ethyl acetate extracts were 2-bromotetradecane, tetracosane, heptadecane, eicosane and palmitic acid. These bioactive compounds can be utilizable for the development of functional, nutraceutical and pharmacological products.

Thermo-Ultrasound-Based Sterilization Approach for the Quality Improvement of Wheat Plantlets Juice

The impact of thermo–ultrasound (TU) on the quality of fresh wheat plantlets juice is described in this study. Fresh wheat plantlets juice was treated with TU using ultrasound (US) bath cleaner with different treatment variables, including power (70%, 420 W), frequency (40 kHz), processing time (20 and 40 min) and temperature (30, 45 and 60 °C) for the determination of free amino acids, minerals, microbial loads and bioactive compounds. The treatments have non-significant effects in ºBrix, pH, and titratable acidity while a significant increase in non-enzymatic browning, viscosity, and cloud value. The TU treatment at 30 °C for 20 and 40 min has achieved the highest value of total phenolics, flavonoids, total antioxidant capacity, 2, 2-diphenyl-1-picrylhydrazyl (DPPH), carotenoids, anthocyanin contents, chlorophyll (a + b), minerals and free amino acids than other treatments as well as untreated sample. A lightly visible variation in the color was observed among all treatments. TU treatments also showed a significant impact on the reduction of microbial loads at 60 °C for 40 min. The verdicts revealed that TU at low temperature a viable option to improve the quality of wheat plantlets juice at an industrial scale as compared to alone.