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Table 3 Effect of sonication processing on different characteristics of apple juice

From: Recent progress and future perspectives on non-thermal apple juice processing techniques

Attributes studied

Sonication processing conditions

Significant outcome

Improved quality

attributes

Reference

Browning & Bioactive contents

180 W for 10 min. at 15 °C

inhibited browning but decreased TPC and antioxidant activity

Inhibited Browning

(Sun et al. 2015)

Bioactive constituents, cloud value and microbial content

25 kHz at 20 °C between 0 and 90 min.

Significantly improved TPC, Ascorbic acid, Cloud value, antioxidant content of juice and reduction in microbial content was observed

Improved photochemical composition, cloud value and extended shelf life

(Abid et al. 2013)

Bioactive, micronutrient & rheological property

25 kHz & 70% amplitudes at 20 °C between 0 and 60 min.

Bioactive constituents, mineral content and viscosity of sonicated apple juice increased

Increased bioactive constituents, micronutrient content and improved sensorial attributes.

(Abid et al. 2015)

Eznyme activity, microbial content and phytochemical composition

Thermosonicated using ultrasound in-bath (25 kHz, 30 min, 0.06Wcm− 3) and ultrasound with-probe sonicator (20 kHz, 5 and 10 min, 0.30Wcm− 3) at 20, 40 and 60 °C

Inactivation of enzymes and microbe at 60 °C using probe sonicator for 10 mins. Retention of bioactives was higher in probe sonication method than ultrasound bath.

Inactivated enzymes & microbiota. Retention of bioactives was observed.

(Abid, Jabbar, Hu, Hashim, Wu, Wu, & Zeng 2014)

Treated at various amplitude levels (50 and 100 μm), pulses durations (50 and 100%), and temperatures (40, 50 and 60 °C).

It increased cloudiness and stability. Yeast and mold were completely inactivated.

Improved cloudiness and stability of juice. Extended shelf life by inactivation of microbiota.

(Ertugay and BaÅŸlar 2014)

  1. TPC total phenolic content