Thermosonication as a potential quality enhancement technique of apple juice |
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Institution: | 1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;2. Department of Food Technology, Pir Mehr Ali Shah Arid Agriculture University, Rawalpindi, Pakistan;3. Department of Food Science and Technology, Gomal University, Dera Ismail Khan, Pakistan |
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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. |
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Keywords: | Apple juice Thermosonication Quality Enzymes Microbes |
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