Study on combined effects of blanching and sonication on different quality parameters of carrot 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.

Effects and impacts of technical processing units on the nutrients and functional components of fruit and vegetable juice

Fruit and vegetable juice (FVJ) has become a favorite beverage for all age groups because of its excellent sensory and nutritional qualities. FVJ has a series of health benefits such as antioxidant, anti-obesity, anti-inflammatory, anti-microbial and anti-cancer. Except for raw materials selection, processing technology and packaging and storage also play a vital role in the nutrition and functional components of FVJ. This review systematically reviews the important research results on the relationship between FVJ processing and its nutrition and function in the past 10 years. Based on the brief elucidation of the nutrition and health benefits of FVJ and the unit operation involved in the production process, the influence of a series of key technology units, including pretreatment, clarification, homogenization, concentration, sterilization, drying, fermentation and packaging and storage, on the nutritional function of FVJ was systematically expounded. This contribution provides an update on the impacts of technical processing units on the nutrients and functional components of FVJ and new perspectives for future studies.

Multivariate Analysis Revealed Ultrasonic-Assisted Extraction Improves Anti-Melanoma Activity of Non-Flavonoid Compounds in Indonesian Brown Algae Ethanol Extract

Indonesia has high biodiversity of algae that are under-utilised due to limitations in the processing techniques. Here, we observed the effect of two different extraction methods (cold maceration and ultrasonic-assisted extraction (UAE)) on multiple variables of Indonesian brown algae ethanol extracts (Sargassum polycystum, Sargassum cristaefolium, Sargassum aquifolium and Turbinaria ornata). The variables observed included metabolites screening by untargeted metabolomics liquid chromatography-high-resolution mass spectrometry (LC-HRMS), observation of total phenolic content (TPC), total flavonoid content (TFC), anti-oxidant and B16-F10 melanoma cells cytotoxicity. UAE extracts had higher extraction yield and TPC, but no TFC difference was observed. UAE extract had more lipophilic compounds, such as fatty acids (Palmitic acid, Oleamide, Palmitoleic acid, Eicosapentaenoic acid, α-Linolenic acid, Arachidonic acid), lipid-derived mediators (11,12-Epoxyeicosatrienoic acid ((±)11(12)-EET)), steroid derivatives (Ergosterol peroxide), lipophilic metabolite (Fucoxanthin), and lipid-soluble vitamins (all-trans-retinol). Principle component analysis (PCA) revealed that TPC, not TFC, in the UAE extracts was correlated with the anti-oxidant activities and cytotoxicity of the extracts towards B16-F10 melanoma cells. This means other non-flavonoid phenolic and lipophilic compounds may have contributed to its bioactivity. These results suggest that out of the two methods investigated, UAE could be a chosen method to extract natural anti-melanogenic agents from brown algae.

Antioxidant Activity and Phenolic Content of Sonication- and Maceration-Assisted Ethanol and Acetone Extracts of Cymbopogon citratus Leaves

Cymbopogon citratus is a medicinal and well-known aromatic plant which is usually used as a substitute for green-tea with extraordinary phytomedicinal potential. It is of great importance because it offers several promising health effects. The objective of the study was to investigate the antioxidant activity and total phenolic content of lemongrass leaves extracted by maceration and ultrasound-assisted extraction techniques. Different concentrations of both acetone and ethanol (50% and 70%) as solvents were tested for their radical scavenging activity against the stable free radical DPPH in quantization using a spectrophotometric assay. The ultrasound-assisted extraction technique had advantageous results in the polyphenols extraction yield (26.68%), TPC (61 mg GAE/g of extract) and DPPH (73.85%) compared to the maceration technique. Overall, the results were significant from 50% ethanol and the DPPH results were more significant from 70% ethanol than other concentrations. It is concluded that the ultrasound-assisted extraction is a better extraction technique for polyphenols than other conventional techniques.

Effects of acidified blanching water and pectinase enzyme pretreatments on physicochemical properties and antioxidant capacity of Carica papaya juice

The high pectin content in papaya (Carica papaya) causes the juice extraction to be difficult and results in a low yield. This study aims to determine the effect of acidified blanching water and pectinase enzyme pretreatments on the yield, physicochemical properties, and antioxidant activities of the papaya juice. For acidified blanching treatment, papaya cubes (3 cm³ ) were blanched in water containing 0%, 0.5%, 1.5%, and 2.5% w/v citric acid at 95℃ for 2 min. For enzyme treatment, a pectinase enzyme (10, 20, and 30 ppm) was added to the homogenous papaya puree and incubated at 45℃ (200 rpm) for 60 min. The enzyme reaction was stopped by pasteurization at 74℃ for 2 min. The puree was filtered, and the juice was pasteurized at 74℃ for 7 min. All pretreated papaya juice were analyzed for physicochemical properties (color, clarity, viscosity, pH, total soluble solids [TSSs], total carotenoid content, total phenolic content [TPC], and total flavonoid content [TFC]), and antioxidant activities (2,2-diphenyl-1-picrylhydrazyl [DPPH] and ferric reducing antioxidant power [FRAP] assay). Both pretreatments improved the clarity of papaya juice, and was significantly greater after pretreatment with pectinase enzyme. The TPC and antioxidant activities of papaya juice were conserved and maintained by acidified blanching at 1.5% (w/v) citric acid. Increased concentrations of pectinase enzyme significantly reduced the TPC and total carotenoid content. Pretreatment with pectinase enzyme up to 20 ppm does not significantly reduce the TFC and antioxidant activities. Acidified blanching and pectinase enzyme pretreatments have an impact on extraction of papaya fruit juice while retaining the nutritional composition of the juice. PRACTICAL APPLICATION: Papaya (Carica papaya) is a fruit with great nutritional values but is highly perishable and prone to postharvest loss. Juice has become a more cost-effective and convenient option for preserving the fruit. However, since papaya is a pectin-rich fruit, the extraction of juice using mechanical pressing is difficult due to the bonding of juice to the pulp in the form of a jellied mass, which results in juice with low yield. Using acidified blanching and pectinase enzyme to clarify the juice not only increases the yield but also retains the nutrient composition of the 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.

High-Pressure Processing and Ultrasonication of Minimally Processed Potatoes: Effect on the Colour, Microbial Counts, and Bioactive Compounds

HPP at 600 MPa alone, and in combination with US at 20 kHz (200 W), was applied to minimally processed potatoes of two commonly grown cultivars in Ireland. Changes in colour and microbial load (Enterobacteriaceae, total aerobic count, Salmonella, yeasts, and moulds) were monitored in vacuum-packaged potatoes during 14 days of storage at 4 °C. HPP and HPP/US significantly (p < 0.05) affected the colour parameters a*, b*, L*, and ΔE of minimally processed potatoes compared to the controls. Microbial growth was delayed in most of the treated samples with respect to those untreated (controls), while HPP completely inactivated Enterobacteriaceae in both cultivars. Total phenolic content and antioxidant activities were not altered in the treated samples of both varieties when compared to the controls. The levels of chlorogenic acid, ferulic acid, and caffeic acid were decreased after both treatments, with a significant (p < 0.05) increase in quinic acid in the treated samples as opposed to those untreated. A significant (p < 0.05) decrease in the levels of glycoalkaloids, namely α-chaconine and α-solanine, in HPP- and HPP/US-treated potatoes was also observed. These findings suggest that HPP and US can extend the shelf-life of minimally processed potatoes with a negligible impact on their antioxidant activity and phenolic content.

The effect of high-power ultrasound on the quality of carrot juice

The effect of high-power ultrasound treatment on enzymes' activity, physicochemical attributes (total soluble solids, pH, viscosity, turbidity, particle size distribution and colour) and carotenoids' content of carrot juice was investigated. The treatments were carried out at 20 kHz (0.95, 2.38, 3.80 W/ml power) in an ice bath for 2, 4, 6, 8, 10 min. The polyphenol oxidase and pectin methylesterase activity were decreased by 43.90 and 37.95% at 3.80 W/ml power and 10 min exposure time, respectively. With the increase of power and time, the effect of high-power ultrasound on the inactivation of enzymes was getting stronger. However, high-power ultrasound had no inactivation effect on peroxidase activity under all treatment conditions. The visual colour differences were not obvious after high-power ultrasound. The pH, total soluble solids and particle size distribution of carrot juice were not significantly affected (p > 0.05) under all treatment conditions, while turbidity was increased and carotenoids' content was decreased. The viscosity of carrot juice was decreased by 1.27% at 0.95 W/ml power and 8 min, while it was increased by 2.29% at 2.38 W/ml power and 8 min. The value of viscosity was negatively correlated with the activity of pectin methylesterase (Pearson's r = -0.481, p < 0.05). According to these results, we could conclude that the optimal treatment condition was 3.80 W/ml for 10 min. Overall, high-power ultrasound treatment inhibited browning, maintained taste and nutritional value and improved stability of carrot juice. Therefore, this technology could well be an option for processing of carrot juice and laid the theoretical foundation for the production of carrot juice and carrot compound beverage.

Effect of ultrasound treatment on visual color, vitamin C, total phenols, and carotenoids content in Cape gooseberry juice

Strong interest of consumers in acquiring minimally processed foods that conserve the different micronutrients has raised the need to study the effect of food processing methods on quality attributes. The aim of the study was to determine the effect ultrasound treatment on color, and the bioactive compounds (ascorbic acid, total phenols, carotenoids, and provitamin A) of Cape gooseberry juice. Color values, ascorbic acid, total phenols, carotenoids, and Retinol Activity Equivalent (RAE) were measured. The results indicate significant reductions (p<0.001) in the chromaticity, yellowing index (IY), and acid ascorbic content was observed in all the juice samples sonicated. But there were significant increases (p<0.001) in hue, the total color differences (TCD), total phenols, carotenoids, and RAE value as compared to control. The results demonstrated that ultrasound processing increase the availability of carotenoids, total phenols and RAE in Cape gooseberry juice.

Sensory and health properties of steamed and boiled carrots (Daucus carota ssp. sativus)

This study examined the influences of domestic processing conditions applied by consumers on firmness, colour and amount of phytochemicals and liking and sensory attributes intensity rating of carrots. The aim was to identify a cooking method and time that yields carrots with higher amount of β-carotene while maintaining consumer liking. Instrumentally measured firmness and colour showed comparable degradation trends between cooking methods. While boiling showed a significant decrease in the amount β-carotene after 20 min (-19%), steaming maintained the amount (+40%). Cooking method did not show a significant effect on liking and intensity ratings for the majority of the sensory attributes. Medium firm carrots were liked the most and low firm carrots the least. This study demonstrates that for optimum liking, carrots should be in the range of medium firmness. This can be obtained through either cooking methods but steamed carrots possess a higher amount of β-carotene and maintains liking.