Details

Autor(en) / Beteiligte

• Aadil, Rana Muhammad
• Zeng, Xin-An
• Zhang, Zhi-Hong
• Wang, Man-Sheng
• Han, Zhong
• Jing, Hong
• Jabbar, Saqib

Titel

Thermosonication: a potential technique that influences the quality of grapefruit juice

Ist Teil von

• International journal of food science & technology, 2015-05, Vol.50 (5), p.1275-1282

Ort / Verlag

Oxford: Blackwell Publishing Ltd

Erscheinungsjahr

2015

Quelle

Wiley Blackwell Single Titles

Beschreibungen/Notizen

• Summary Thermosonication (TS) is an emerging nonthermal processing technique used for the liquid food preservation and is employed to improve the quality and acceptability of grapefruit juice. In this study, fresh grapefruit juice samples were subjected to TS treatment in an ultrasonic cleaner with different processing variables, including temperature (20, 30, 40, 50 and 60 °C), frequency (28 kHz), power (70%, 420 W) and processing time (30 and 60 min) for bioactive compounds, inactivation of enzymes pectin methylesterase (PME), peroxidase (POD) and polyphenolase (PPO) and micro‐organisms (total plate count, yeasts and moulds). The micro‐organism activity was completely inactivated in the treatment (60 °C for 60 min). The TS treatment at 60 °C for 60 min exposure reduced PME, PPO and POD activity by 91%, 90% and 89%, respectively. Results indicate that the advantages of TS for grapefruit juice processing at low temperature could enhance the inactivation of enzymes and micro‐organisms and it can be used as a potential technique to obtain better results as compared to alone. This technique inactivates the microorganism (TPC, yeast and molds) and enzymes (PPO, POD and PME) at much lower temperature in comparison to traditionally used thermal treatments in the food processing industry and its may successfully be employed for the processing of grapefruit juice at industrial level.