scispace - formally typeset
Search or ask a question
Journal ArticleDOI

Effect of ultrasound on different quality parameters of apple juice

01 Sep 2013-Ultrasonics Sonochemistry (Ultrason Sonochem)-Vol. 20, Iss: 5, pp 1182-1187
TL;DR: Sonication treatment may successfully be employed for the processing of apple juice with improved quality and safety from consumer's health point of view and significant reduction in microbial population was observed.
About: This article is published in Ultrasonics Sonochemistry.The article was published on 2013-09-01 and is currently open access. It has received 249 citations till now. The article focuses on the topics: Ascorbic acid & DPPH.
Citations
More filters
Journal ArticleDOI
TL;DR: Findings of the present study suggest that sonication technique may be applied to improve phytonutrients present naturally in apple juice.

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]....

    [...]

  • ...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]....

    [...]

Journal ArticleDOI
TL;DR: The results indicated the usefulness of thermosonication for apple juice processing at low temperature, for enhanced inactivation of enzymes and microorganisms.

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]....

    [...]

  • ...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]....

    [...]

  • ...We have recently reported that the quality of apple juice treated with ultrasound at low temperature has been improved [10,11]....

    [...]

  • ...Similarly, some other studies have shown non-significant changes in Brix, pH and titratable acidity of fruit juices treated with ultrasound [10,54]....

    [...]

  • ...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]....

    [...]

Journal ArticleDOI
TL;DR: In this paper, the authors evaluated the influence of ultrasound treatments (0, 4, 8, 12, and 16 min) on the color attributes, ascorbic acid, phenolic compounds content and antioxidant activity of strawberry juice.

143 citations

Journal ArticleDOI
TL;DR: In this article, the authors summarized the latest knowledge on impact and application of ultrasound in food technology and applied it as an effective preservation tool in many food-processing fields viz. vegetables and fruits, cereal products, honey, gels, proteins, enzymes, microbial inactivation, water treatment, diary technology, etc.
Abstract: With increasing consumers demand and tightening of food and environmental regulations, traditional food-processing techniques have lost their optimum performance which gave rise to new and powerful technologies. Ultrasonic is a one of the fast, versatile, emerging, and promising non-destructive green technology used in the food industry from last few years. The ultrasound is being carried out in various areas of food technology namely crystallization, freezing, bleaching, degassing, extraction, drying, filtration, emulsification, sterilization, cutting, etc. Ultrasound is being applied as an effective preservation tool in many food-processing fields viz. vegetables and fruits, cereal products, honey, gels, proteins, enzymes, microbial inactivation, cereal technology, water treatment, diary technology, etc. This review summarizes the latest knowledge on impact and application of ultrasound in food technology.

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....

    [...]

  • ...…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,…...

    [...]

Journal ArticleDOI
TL;DR: The effect of sonication on liquids and beverages with a specific focus towards dairy and fruit juices is covered and covers emulsification, fractionation, sterilization and some pilot scale initiatives.

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]....

    [...]

  • ...[12] M Abid, S Jabbar, T Wu, MM Hashim, B Hu, S Lei, et al....

    [...]

  • ...No significant effect on juice characteristics with significant reduction in microbial population [12] [58]...

    [...]

  • ...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]....

    [...]

References
More filters
Book ChapterDOI
TL;DR: Aggregate analysis of this type is an important supplement to and often more informative than reems of data difficult to summarize from various techniques, such as high-performance liquid chromatography (HPLC) that separate a large number of individual compounds.
Abstract: Publisher Summary This chapter discusses the analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Analyses of the Folin-Ciocalteu (FC) type are convenient, simple, and require only common equipment and have produced a large body of comparable data. Under proper conditions, the assay is inclusive of monophenols and gives predictable reactions with the types of phenols found in nature. Because different phenols react to different degrees, expression of the results as a single number—such as milligrams per liter gallic acid equivalence—is necessarily arbitrary. Because the reaction is independent, quantitative, and predictable, analysis of a mixture of phenols can be recalculated in terms of any other standard. The assay measures all compounds readily oxidizable under the reaction conditions and its very inclusiveness allows certain substances to also react that are either not phenols or seldom thought of as phenols (e.g., proteins). Judicious use of the assay—with consideration of potential interferences in particular samples and prior study if necessary—can lead to very informative results. Aggregate analysis of this type is an important supplement to and often more informative than reems of data difficult to summarize from various techniques, such as high-performance liquid chromatography (HPLC) that separate a large number of individual compounds .The predictable reaction of components in a mixture makes it possible to determine a single reactant by other means and to calculate its contribution to the total FC phenol content. Relative insensitivity of the FC analysis to many adsorbents and precipitants makes differential assay—before and after several different treatments—informative.

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....

    [...]

Journal ArticleDOI
TL;DR: In this article, it was shown that mulberry leaves contain at least four flavonoids, two of which are rutin and quercetin, and that the scavenging effects of most mulberry extracts were greater than those of rutins (52.0%) at a concentration of 5μg ml −1.

6,451 citations

Journal ArticleDOI
TL;DR: The phosphomolybdenum method is routinely applied in the laboratory to evaluate the total antioxidant capacity of plant extracts and to determine vitamin E in a variety of grains and seeds, including corn and soybean.

4,644 citations


Additional excerpts

  • ...[14]....

    [...]

Journal ArticleDOI
TL;DR: This review presents a complete picture of current knowledge on application of ultrasound in food technology including processing, preservation and extraction and provides the necessary theoretical background and some details about ultrasound the technology, the technique, and safety precautions.

1,963 citations

Journal ArticleDOI
TL;DR: The purpose of this paper is to review the most recent literature regarding the health benefits of apples and their phytochemistryicals, phytochemical bioavailability and antioxidant behavior, and the effects of variety, ripening, storage and processing on apple phytochemicals.
Abstract: Evidence suggests that a diet high in fruits and vegetables may decrease the risk of chronic diseases, such as cardiovascular disease and cancer, and phytochemicals including phenolics, flavonoids and carotenoids from fruits and vegetables may play a key role in reducing chronic disease risk. Apples are a widely consumed, rich source of phytochemicals, and epidemiological studies have linked the consumption of apples with reduced risk of some cancers, cardiovascular disease, asthma, and diabetes. In the laboratory, apples have been found to have very strong antioxidant activity, inhibit cancer cell proliferation, decrease lipid oxidation, and lower cholesterol. Apples contain a variety of phytochemicals, including quercetin, catechin, phloridzin and chlorogenic acid, all of which are strong antioxidants. The phytochemical composition of apples varies greatly between different varieties of apples, and there are also small changes in phytochemicals during the maturation and ripening of the fruit. Storage has little to no effect on apple phytochemicals, but processing can greatly affect apple phytochemicals. While extensive research exists, a literature review of the health benefits of apples and their phytochemicals has not been compiled to summarize this work. The purpose of this paper is to review the most recent literature regarding the health benefits of apples and their phytochemicals, phytochemical bioavailability and antioxidant behavior, and the effects of variety, ripening, storage and processing on apple phytochemicals.

1,393 citations


"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]....

    [...]