Ultrasound Processing of Fruit and Vegetable Juices

doi:10.1016/B978-0-12-804581-7.00007-5

Ultrasound: Advances for Food Processing and Preservation

2017, Pages 181-199

https://doi.org/10.1016/B978-0-12-804581-7.00007-5 Get rights and content

Abstract

The quality of juices is defined by their physical, enzymatic, microbiological, and sensory stability. Many studies have evaluated the use of ultrasound as an alternative for processing fruit and vegetable juices, taking advantage of the physical and chemical effects resulting from the use of this technology. Ultrasound can improve the juice consistency (apparent viscosity), color, cloudiness stability, and sensory acceptance, as well as enhancing the microbial and enzymatic stability and the biocompounds stability. The changes in microscopic structure, the consequent changes in composition, and the relative magnitude of the coexistent forces in the system influence the obtained properties and stability. Therefore, the combination of several factors makes each ultrasound process and its corresponding final effects on a juice a particular case, which makes this technology interesting and promising.

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Cited by (19)

Toward gentle chokeberry juice production by ultrasound-assisted enzymatic maceration
2023, Current Research in Food Science
Sustainable processes accompanied by high extraction yields and minimized amounts of by-products are a major goal of current fruit juice production. Controlled degradation of cell wall polysaccharides, in particular pectin, may contribute to reduced emergence of side streams. Possible strategies for the optimization are the selection of enzyme preparations based on comprehensive studies of their activities, the adjustment of maceration temperature toward more gentle conditions, and the application of alternative technologies such as ultrasound (US) during maceration. The present study provides insights into the effects of ultrasound-assisted enzymatic maceration (UAEM) on pectin degradation, total anthocyanin content, thermal and storage stability, and juice yield during chokeberry juice production on pilot-plant scale. The two enzyme preparations applied predominantly possessed polygalacturonase or pectin lyase activity. Cell wall polysaccharide degradation was improved by US and resulted in a 3% increase in juice yield by UAEM using an enzyme preparation that shows mostly polygalacturonase activity. Thermostability of anthocyanins was improved in juices produced using pectin lyase and applying US and matched the stability of anthocyanins in juices produced using polygalacturonase. Storage stability of anthocyanins was improved in juice produced using polygalacturonase during UAEM. UAEM also resulted in lower yields of pomace making the production more resource-efficient. Overall, the use of polygalacturonase has promising potential to advance conventional chokeberry juice production by applying US at gentle conditions.
Ultrasonic treatment maintains the flavor of the melon juice
2023, Ultrasonics Sonochemistry
Citation Excerpt :
The application of ultrasonic technology in the juice industry is increasing day by day. The US can improve the quality [12], microbial safety [13,14] and nutritional value [4] of fruit juice [15] due to the cavitation phenomenon which caused by the acoustic and hydrodynamic effects [16]. Most research in the US was focused on the stability [17], nutrients [18,19] and antioxidant capacity [20,21] of fruit juice, However, the influence on its flavor was often regarded as an accessory and has not been studied in depth.
Thermal treatment usually leads to the flavor deterioration of melon juice. This study was initiated to evaluate the retention effect of ultrasonic (US) and ultra-high pressure (UHP) on volatile components of melon juice by gas chromatography-mass spectrometer (GC–MS) and gas chromatography-ion mobility spectrometry (GC-IMS). The electronic nose, electronic tongue, and GC-IMS analysis showed that US was much better way to contain the flavor of melon juice than UHP was does. The correlation coefficient between the US and the control was as high as 0.99. The concentration of characteristic aroma components in melon juice after ultrasonic treatment was 2.77 times and 3.02 times higher than that in the control and UHP, respectively. Moreover, the US treatment gave no significant difference in the total soluble solids, pH, and color of the juice. And it dramatically enhanced the flavor profile of melon juice.
Comparison of high- and low- frequency thermosonication and carvacrol treatments of carrot juice: Microbial inactivation and quality retention
2022, Applied Food Research
Citation Excerpt :
While CRV+TS- and CRV+HTS- treated juice had higher sedimentation stability than the other samples. According to Stoke's law (Rojas et al., 2017), the sedimentation stability of juice is determined directly by the particle diameter, the dispersion medium viscosity, the dispersed medium density and the acceleration imposed. The anti-sedimentation mechanism is always related to the increased serum viscosity, which resulted from particle size reduction and cell disruption with the consequent leakage of intracellular compounds (Genovese et al., 2007).
The current study evaluated the comparative effects of carvacrol (CRV) with low- (24 kHz, TS) or high- (861 kHz, HTS) frequency thermosonication on microbial inactivation and quality parameters of carrot juice. The combinations of mild heat, ultrasound and carvacrol proved to be synergistic against aerobic bacteria (AB), yeast and molds (Y&M) and were effective for improving quality characteristics of juice. The optimal condition was CRV+TS (13.3 W/mL, 2.6 µM, 52 °C, 40 min) and CRV+HTS (13.3 W/mL, 2.6 µM, 52 °C, 40 min), under these treatments, AB and Y&M were inactivated by 2.74±0.18 and 2.28±0.21 log, 4.71±0.00 and 2.40±0.09 log, respectively. Compared to CRV+TS at 52 °C, CRV+HTS could extend the shelf life of juice by 25 days at 6 °C, with lower microbial amount and higher sedimentation stability. Overall, this study demonstrated the potentials of the combined approaches based on thermosonication and carvacrol to produce juice with the desired microbiological safety, enhanced shelf life and excellent quality parameters.
How food structure influences the physical, sensorial, and nutritional quality of food products
2022, Food Structure Engineering and Design for Improved Nutrition, Health and Well-being
Many important food properties and functionalities are a consequence of its structure. Processing modifies food structure, affecting its properties and quality. Therefore, understanding the interrelationship between processing, structure and properties is important to design processes and products that meet the industry and consumer needs. This chapter discusses how structural modifications are obtained from molecular to macroscopic levels in different food products, of animal and plant origin, processed by conventional and emerging technologies, that follow bottom-up or top-down structuration approaches. In addition, the positive or negative impact of the structural modifications on physical properties and sensory aspects are discussed. Finally, the effect of structural modifications on nutritional quality and health aspects is detailed.
Ultrasound processing of guava juice: Effect on structure, physical properties and lycopene in vitro accessibility
2018, Food Chemistry
Citation Excerpt :
The obtained structural modifications may or may not be desirable in food processing. In fact, US has been widely studied in fruit and vegetable juices, modifying physical properties of juices (such as the consistency, colour, turbidity), sensory acceptance, microbial and enzymatic stability (Rojas, Miano, & Augusto, 2017). Rojas, Leite, Cristianini, Alvim, and Augusto (2016), studied the effect of US on structure, physical properties and stability of peach juice.
The present work evaluated the effect of high-power ultrasonication on the structure and properties of guava juice. The microstructure, concentration of lycopene, in vitro accessibility of lycopene and physical properties (pulp sedimentation, turbidity and colour) were evaluated. The results of this study demonstrate that the ultrasonication disrupts the guava cells, releasing their content and altering the juice properties. Although this processing decreases the total amount of lycopene in guava juice, the release of lycopene from the cells increased its in vitro accessibility. Furthermore, the size reduction of the dispersed pulp particles improved the physical stability of the juice, avoiding pulp sedimentation without significant colour changes during storage. In conclusion, it is suggested that ultrasonication is an interesting alternative to improve the physical and nutritional properties of fruit juices.
Ethanol and ultrasound pre-treatments to improve infrared drying of potato slices
2018, Innovative Food Science and Emerging Technologies
Citation Excerpt :
Fig. 3 shows the cellular microstructure of the samples in-natura and after pre-treatments. Representative images were also included to the right of Fig. 3, with our interpretation based on the observed structures and literature descriptions about the effect of ultrasound and ethanol on the microstructure of plant tissue (Rajewska & Mierzwa, 2017; Rojas & Augusto, 2018a; Rojas, Miano, & Augusto, 2017). As described previously, the potato samples were obtained from the perimedullary zone of mature potatoes.
Ethanol and ultrasound (US) were applied as pre-treatments to improve the infrared (IR) drying of potato slices. Pre-treatments included Control samples (Without any pre-treatment), samples immersed in ethanol (Ethanol treated) and treated with US using ethanol (Ethanol + US) and water medium (Water + US). Effects on microstructure, drying, rehydration, and viscoelasticity were studied. Microstructure analyses suggested that ethanol affected the potato cell wall. The Water + US pre-treatment impacted the starch granules dispersion inside cells. However, higher modifications were observed when Ethanol + US was applied. Compared to the Control, all pre-treatments decreased the drying time, while Ethanol + US provided the highest reduction. In contrast, a slight decrease in rehydration properties was observed. The dried and rehydrated samples presented similar viscoelasticity among them but differed significantly with the in-natura (fresh potato) samples. Possible mechanisms were discussed. The results open new perspectives about an innovative method to improve drying.

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Chapter 7 - Ultrasound Processing of Fruit and Vegetable Juices

Abstract