Effect of ultrasound on different quality parameters of apple juice
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182 citations
Cites background from "Effect of ultrasound on different q..."
...A recent study depicted that sonication treatment significantly enhanced the phenolic compounds, ascorbic acid, cloud value, DPPH free radical scavenging activity and total antioxidant capacity besides significant reduction in microbial population of apple juice [12]....
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...The increase in these polyphenolic compounds in sonicated apple juice might be ascribed to the increase in extraction efficacy by sonication treatment causing disruption of cell walls and ultimately liberation of bound polyphenolic compounds [12,20]....
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180 citations
Cites background or methods or result from "Effect of ultrasound on different q..."
...Similar results for L⁄, a⁄ and b⁄ values of color in apple juice have been reported in our previous study [10]....
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...In our previous study, we found microbial inactivation of apple juice treated with ultrasound but it could not achieve a complete decontamination of juice which might be due to low treatment temperature [10]....
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...We have recently reported that the quality of apple juice treated with ultrasound at low temperature has been improved [10,11]....
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...Similarly, some other studies have shown non-significant changes in Brix, pH and titratable acidity of fruit juices treated with ultrasound [10,54]....
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...It has been regarded as a potential technique to meet the criteria of the Food and Drug Administration, concerning a 5 log reduction of microbial cells in the fruit juices [10]....
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143 citations
128 citations
Cites background from "Effect of ultrasound on different q..."
...In an attempt to meet the consumers needs of not only maintaining but also improving the nutritional value of fruit juices (Bhat, Ameran, Voon, Karim, & Tze, 2011; Bhat, Kamaruddin, Min-Tze, & Karim, 2011), ultrasonication has proved to be one such technique (Abid et al., 2013) and is reported to retain fresh quality, nutritional value, and microbiological safety in guava juice (Cheng, Soh, Liew, & Teh, 2007), orange juice (Valero et al....
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...…juices (Bhat, Ameran, Voon, Karim, & Tze, 2011; Bhat, Kamaruddin, Min-Tze, & Karim, 2011), ultrasonication has proved to be one such technique (Abid et al., 2013) and is reported to retain fresh quality, nutritional value, and microbiological safety in guava juice (Cheng, Soh, Liew, & Teh,…...
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128 citations
Cites background or methods from "Effect of ultrasound on different q..."
...293 Examining the physico-chemical parameters of the ultrasonically treated apple 294 determined that no significant effect of sonication was observed on juice characteristics 295 such as Hunter colour values, cloud value, antioxidant capacity, and scavenging activity 296 [12]....
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...[12] M Abid, S Jabbar, T Wu, MM Hashim, B Hu, S Lei, et al....
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...No significant effect on juice characteristics with significant reduction in microbial population [12] [58]...
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...53 54 These ultrasonic effects in food liquids are monitored via the examination of the physico55 chemical parameters of beverages in terms of qualities such as colour, viscosity, brix 56 index, pH and acidity [12-14]....
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References
14,046 citations
"Effect of ultrasound on different q..." refers methods in this paper
...The content of total phenolics was determined spectrophotometrically by the Folin–Ciocalteu colorimetric method [11] with some modifications....
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Additional excerpts
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"Effect of ultrasound on different q..." refers background in this paper
...These compounds may play an important role to protect our body from many diseases namely coronary disease, immune system damage, asthma, and diabetes originating from oxidative stresses [1,2]....
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