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Sattar S, Imran M, Mushtaq Z, Ahmad MH, Arshad MS, Holmes M, Maycock J, Nisar MF, Khan MK. Retention and stability of bioactive compounds in functional peach beverage using pasteurization, microwave and ultrasound technologies. Food Sci Biotechnol 2020; 29:1381-1388. [PMID: 32999745 DOI: 10.1007/s10068-020-00797-5] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2020] [Revised: 06/20/2020] [Accepted: 07/10/2020] [Indexed: 11/28/2022] Open
Abstract
The peach functional beverages pasteurized for 10 min at 90 °C, microwaved for 1.5 min at 850 W of power and sonicated for 90 min at 20 kHz of frequency were selected to keep in storage for up to 30 days in refrigerator to examine the changes happened to their physicochemical characteristics and functional components. It was observed that the pH and the cloud values of all processed juice samples reduces with the storage time, whereas, the total soluble solids almost remain consistent particularly in microwave and ultrasound treated samples. While storage period causes the decrement in total phenolic content (TPC) and total flavonoid content of treated beverage samples, but ultrasound processing showed greater retention of TPC value up to 5.7% more than other techniques during storage. The similar trend was observed for antioxidant activity where the ultrasound treatment showed improved free radicals (2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) scavenging activities except ferric ion reducing antioxidant power after 30 days of storage.
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Affiliation(s)
- Saira Sattar
- Institute of Home and Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad, 38000 Pakistan.,School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT UK
| | - Muhammad Imran
- Institute of Home and Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad, 38000 Pakistan
| | - Zarina Mushtaq
- Institute of Home and Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad, 38000 Pakistan
| | - Muhammad Haseeb Ahmad
- Institute of Home and Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad, 38000 Pakistan
| | - Muhammad Sajid Arshad
- Institute of Home and Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad, 38000 Pakistan
| | - Melvin Holmes
- School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT UK
| | - Joanne Maycock
- School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT UK
| | - Muhammad Faisal Nisar
- Institute of Home and Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad, 38000 Pakistan
| | - Muhammad Kamran Khan
- Institute of Home and Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad, 38000 Pakistan
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Nisar MF, Arshad MS, Yasin M, Khan MK, Afzaal M, Sattar S, Suleria HAR. Evaluation of gamma irradiation and moringa leaf powder on quality characteristics of meat balls under different packaging materials. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14748] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Muhammad Faisal Nisar
- Department of Food Science, Faculty of Life Sciences Government College University Faisalabad Pakistan
| | - Muhammad Sajid Arshad
- Department of Food Science, Faculty of Life Sciences Government College University Faisalabad Pakistan
| | - Muhammad Yasin
- Food Science Division Nuclear Institute for Food and Agriculture, Pakistan Atomic Energy Commission Peshawar Pakistan
| | - Muhammad Kamran Khan
- Department of Food Science, Faculty of Life Sciences Government College University Faisalabad Pakistan
| | - Muhammad Afzaal
- Department of Food Science, Faculty of Life Sciences Government College University Faisalabad Pakistan
| | - Saira Sattar
- Department of Food Science, Faculty of Life Sciences Government College University Faisalabad Pakistan
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