1. Thermosonication as a potential quality enhancement technique of apple juice.
- Author
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Abid M, Jabbar S, Hu B, Hashim MM, Wu T, Lei S, Khan MA, and Zeng X
- Subjects
- Ascorbic Acid metabolism, Carboxylic Ester Hydrolases metabolism, Catechol Oxidase metabolism, Peroxidases metabolism, Beverages, Food Handling methods, Food Quality, Hot Temperature, Malus enzymology, Sonication
- Abstract
Enzymatic browning and microbial growth lead to quality losses in apple products. In the present study, fresh apple juice was thermosonicated using ultrasound in-bath (25 kHz, 30 min, 0.06 W cm(-3)) and ultrasound with-probe sonicator (20 kHz, 5 and 10 min, 0.30 W cm(-3)) at 20, 40 and 60°C for inactivation of enzymes (polyphenolase, peroxidase and pectinmethylesterase) and microflora (total plate count, yeast and mold). Additionally, ascorbic acid, total phenolics, flavonoids, flavonols, pH, titratable acidity, (°)Brix and color values influenced by thermosonication were investigated. The highest inactivation of enzymes was obtained in ultrasound with-probe at 60°C for 10 min, and the microbial population was completely inactivated at 60°C. The retention of ascorbic acid, total phenolics, flavonoids and flavonols were significantly higher in ultrasound with-probe than ultrasound in-bath at 60°C. These results indicated the usefulness of thermosonication for apple juice processing at low temperature, for enhanced inactivation of enzymes and microorganisms., (Copyright © 2013 Elsevier B.V. All rights reserved.)
- Published
- 2014
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