Thermosonication as a potential quality enhancement technique of apple juice

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• 作者：Muhammad Abid ; Saqib Jabbar ; Bing Hu ; Malik Muhammad Hashim ; Tao Wu ; Shicheng Lei ; Muhammad Ammar Khan ; Xiaoxiong Zeng
• 关键词：Apple juice ; Thermosonication ; Quality ; Enzymes ; Microbes
• 刊名：Ultrasonics Sonochemistry
• 出版年：May, 2014
• 年：2014
• 卷：21
• 期：3
• 页码：984-990
• 全文大小：306 K

文摘

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^鈭?) and ultrasound with-probe sonicator (20 kHz, 5 and 10 min, 0.30 W cm^鈭?) at 20, 40 and 60 掳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, ^掳Brix and color values influenced by thermosonication were investigated. The highest inactivation of enzymes was obtained in ultrasound with-probe at 60 掳C for 10 min, and the microbial population was completely inactivated at 60 掳C. The retention of ascorbic acid, total phenolics, flavonoids and flavonols were significantly higher in ultrasound with-probe than ultrasound in-bath at 60 掳C. These results indicated the usefulness of thermosonication for apple juice processing at low temperature, for enhanced inactivation of enzymes and microorganisms.