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 Başlar 2014) |