Effect of ultrasound processing on the quality and nutritional properties of fruit juices

Stewart Postharvest Review

Volumn 4, Issue 5, 2008, Pages

  Tiwari, B K ^a   O'Donnell, C P ^a   Muthukumarappan, K ^b   Cullen, P J ^c  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

^b South Dakota State Univ   (United States)

^c DUBLIN INSTITUTE OF TECHNOLOGY   (Ireland)

Author keywords

Ascorbic acid; Colour; Enzyme inactivation; Fruit juices; Ultrasound

Indexed keywords

EID: 55049139597     PISSN: None     EISSN: 17459656     Source Type: Journal    
DOI: 10.2212/spr.2008.5.6     Document Type: Review

References (50)

1. Hunter G, Lucas M, Watson I and Parton R. A radial mode ultrasonic horn for the inactivation of Escherichia coli K12. Ultrasonics Sonochemistry 2008:15:101-109
2. Salleh-Mack SZ and Roberts JS. Ultrasound pasteurization: the effects of temperature soluble solids organic acids and pH on the inactivation of Escherichia coli ATCC 25922. Ultrasonics Sonochemistry 2007: 14: 323-329.
3. Ugarte-Romero E, Feng H, Martin SE, Cadwallader KR and Robinson SJ. Inactivation of Escherichia coli with power ultrasound in apple cider. Journal of Food Science 2006: 71: 102-108.
4. Baumann AR, Martin SE and Feng H. Power ultrasound treatment of Listeria monocytogenes in apple cider. 2005: 68: 2333-2340.
5. Valero M, Recrosio N, Saura D, Munoz N, Mart?c N and Lizama V. Effects of ultrasonic treatments in orange juice processing. Journal of Food Engineering 2007: 80: 509-516.
6. Cheng LH, Soh CY, Liew SC and Teh FF. Effects of sonication and carbonation on guava juice quality. Food Chemistry 2007: 104: 1396-1401.
7. Tiwari BK, Muthukumarappan K, O'Donnell CP and Cullen PJ. Effects of sonication on the kinetics of orange juice quality parameters. Journal of Agricultural and Food Chemistry 2008:56: 2423-2428.
8. Pagán R, Mañas P, Alvarez I and Condón S. Resistance of Listeria monocytogenes to ultrasonic waves under pressure at sublethal (manosonication) and lethal (manothermosonication) temperatures Journal of Food Microbiology 1999:16: 139-148.
9. Piyasena P, Mohareb E and McKellar RC. Inactivation of microbes using ultrasound: a review. International Journal of Food Microbiology 2003: 87: 207-216 **This is an excellent review on microbial inactivation using ultrasound with which provides a comprehensive summary of literature on food processing and microbial food safety using ultrasound.
10. Butz P and B Tauscher. Emerging technologies: chemical aspects. Food Research International 2002: 35: 279-284. * This review covers chemical aspects of ultrasound.
11. Guerrero S, López-Malo A and Alzamora SM. Effect of ultrasound on the survival of Saccharomyces cerevisiae: influence of temperature, pH and amplitude. Innovative Food Science and Emerging Technologies 2001: 2: 31-39.
12. López-Malo A, Palou E, Jiménez-Fernández M, Alzamora SM and Guerrero S. Multifactorial fungal inactivation combining thermosonication and antimicrobials. Journal of Food Engineering 2005:67: 87-93
13. Zenker M, Hienz V and Knorr D. Application of ultrasound-assisted thermal processing for preservation and quality retention of liquid foods. Journal of Food Protection 2003: 66:1642-1649.
14. Ordóñez JA, Sanz B, Hernández PE and López-Lorenzo P. A note on the effect of combined ultrasonic and heat treatment on the survival of thermoduric streptococci. Journal of Applied Bacteriology 1984: 56: 175-177.
15. Sala FJ, Burgos J, Condon S, Lopez P and Raso J. Effect of heat and ultrasound on microorganisms and enzymes. In: New methods of food preservation. Gould GW (Ed.). London: Blackie Academic & Professional 1995: 176 - 204.
16. Kadkhodaee R and Povey MJW. Ultrasonic inactivation of Bacillus α-amylase I. Effect of gas content and emitting face of probe. Ultrasonics Sonochemistry 2008: 15: 133-142
17. Lopez P, Sala FJ, de la Fuente JL, Condón S, Raso J and Burgos J. Inactivation of peroxidase, lipoxygenase and polyphenol oxidase by manothermosonication. Journal of Agricultural and Food Chemistry 1994:42: 252-256
18. Raviyan P, Zhang Z and Feng H. Ultrasonication for tomato pectinmethylesterase inactivation: effect of cavitation intensity and temperature on inactivation. Journal of Food Engineering 2005: 70: 189-196.
19. Mason TJ. Introduction. In: Chemistry with ultrasound, Mason T|J (Ed). Elsevier Applied Science, New York; 1990: 1-26.
20. López P and Burgos J. Lipoxygenase inactivation by manothermosonication: effects of sonication physical parameters pH KCl sugars glycerol and enzyme concentration. Journal of Agricultural and Food Chemistry 1995: 43: 620-625.
21. López P and Burgos J. Peroxidase stability and reactivation after heat treatment and monothermosonication. Journal of Food Science 1995: 60: 451-455.
22. Özbek B and Ülgen KÖ. The stability of enzymes after sonication. Process Biochemistry 2000: 35: 1037-1043.
23. Tiwari BK, Muthukumarappan K, O'Donnell CP and Cullen PJ. Effects of sonication on the kinetics of orange juice quality parameters. Journal of Agricultural and Food Chemistry 2008:56: 2423-2428.
24. Cruz RMS, Vieira MC and Silva CLM. Modelling kinetics of watercress (Nasturtium officinale) colour changes due to heat and thermosonication treatments. Innovative Food Science and Emerging Technologies 2007: 8: 244-252.
25. Tiwari BK, O'Donnell CP, Patras A and Cullen PJ. Anthocyanin and ascorbic acid degradation in sonicated strawberry juice. Journal of Agricultural and Food Chemistry 2008: (In press).
26. Masuzawa N, Ohdaira E and Ide M. Effects of ultrasonic irradiation on phenolic compounds in wine. Japanese Journal of Applied Physics 2000: 39: 2978-2979.
27. Cocito C, Gaetano G and Delfini C. Rapid extraction of aroma compounds in must and wine by means of ultrasound. Food Chemistry 1995: 52: 311-320.
28. Vilkhu K, Mawson R, Simons L and Bates D. Applications and opportunities for ultrasound assisted extraction in the food industry - a review. Innovative Food Science & Emerging Technologies 2008: 9:161-169.
29. Zhao L, Zhao G, Chen F, Wang Z, Wu J and Hu X. Different effects of microwave and ultrasound on the stability of (all-E)-Astaxanthin. Journal of Agricultural and Food Chemistry 2006: 54: 8346-8351.
30. Suslick KS. Ultrasounds: Its chemical, physical and biological effects. VHC Publishers New York 1988.
31. Suslick KS, Hammerton DA and Cline RE. Thesonoche medical hot spot. Journal of American Chemical Society 1986: 108: 5641-5642.
32. Portenlänger G and Heusinger H. Chemical reactions induced by ultrasound and γ-rays in aqueous solutions of L-ascorbic acid. Carbohydrate Research 1992: 232: 291-301.
33. Sadilova E, Carle R and Stintzing FC. Thermal degradation of anthocyanins and its impact on color and in vitro antioxidant capacity. Molecular Nutrition & Food Research 2007: 51: 1438-1439
34. Markakis P, Livingston GE and Fellers CR. Quantitative aspects of strawberry pigment degradation. Food Research 1957: 22: 117-130.
35. Sondheimer E. and Kertesz Z.I. Participation of ascorbic acid in the destruction of anthocyanin in strawberry juice and model systems. Food Research 1953:18: 475-479.
36. Knorr D, Zenker M, Heinz V and Lee DU. Applications and potential of ultrasonics in food processing. Trends in Food Science Technology 2004: 15:261-266. ** This is an excellent review on the application and impact of ultrasound in food processing.
37. Solomon O and Svanberg U. Effect of oxygen and fluorescent light on the quality of orange juice during storage at 8°C. Food Chemistry 1995: 53: 363-368.
38. Tiwari BK, O'Donnell CP, Muthukumarappan K and Cullen PJ. Effect of low temperature sonication on ascorbic acid and browning of orange juice. IFT Annual Meeting + Food Expo, New Orleans, June 28-July 1 2008.
39. Korn M, Prim PM and deSousa CS. Influence of ultrasonic waves on phosphate determination by the molybdenum blue method. Microchemical Journal 2002: 73: 273-277.
40. Petrier C, Combet E and Mason T. Oxygen-induced concurrent ultrasonic degradation of volatile and non-volatile aromatic compounds. Ultrasonics Sonochemistry 2007: 14: 117-121.
41. Baker RA and Cameron RG. Clouds of citrus juices and juice drinks. Food Technology 1999: 53: 64-69.
42. Krop JJP and Pilnik W. Effect of pectic acid and bivalent cations on cloud loss of citrus juices. Lebensmittel Wissenschaft und Technologie 1974: 7: 62-63.
43. Seshadri R, Weiss J, Hulbert GJ and Mount J. Ultrasonic processing influences rheological and optical properties of high-methoxyl pectin dispersions. Food Hydrocolloid 2003: 17: 191-197.
44. Lacroix N, Fliss I and Makhlouf J. Inactivation of pectin methylesterase and stabilization of opalescence in orange juice by dynamic high pressure. Food Research International 2005: 38: 569-576.
45. Thakur BR, Singh RK and Nelson PE. Quality attributes of processed tomato products: a review. Food Review International 1996: 12: 375-401.
46. Vercet A, Sánchez C, Burgos J, Montanes L and López-Buesa P. The effects of manothermosonication on tomato pectic enzymes and tomato paste rheological properties. Journal of Food Engineering 2002: 53: 273-278.
47. Tiwari BK, Muthukumarappan K, O'Donnell CP and Cullen PJ. Rheological properties of sonicated guar, xanthan and pectin dispersions. International Journal of Food Properties 2008 (In press).
48. Mason TJ, Riera E, Vercet A and Lopez-Bueza P. Application of ultrasound. In: Emerging technologies for food processing, Sun DW (Ed). Elsevier Ltd Cambridge MA. 2005: 323-351. ** This is an important chapter covering various aspects of ultrasonic processing of food.
49. Ferrante S, Guerrero S and Alzamora SM. Combined use of ultrasound and natural antimicrobials to inactivate Listeria monocytogenes in orange juice. Journal of Food Protection 2007: 70:1850-56.
50. D'Amico DJ, Silk TM, Wu J and Guo M. Inactivation of microorganisms in milk and apple cider treated with ultrasound. Journal of Food Protection 2006: 69: 556-63.