Effect of sonication on soursop juice quality

LWT

Volumn 62, Issue 1, 2015, Pages 883-889

  Dias, Daniely da Rocha Cordeiro ^a   Barros, Zilmar Meireles Pimenta ^a   Carvalho, Carlos Brian Oliveira de ^a   Honorato, Fernanda Araújo ^a   Guerra, Nonete Barbosa ^a   Azoubel, Patrícia Moreira ^a  

^a FEDERAL UNIVERSITY OF PERNAMBUCO   (Brazil)

Author keywords

Annona muricata; Bioactive compounds; Polyphenol oxidase; Sensory evaluation; Ultrasound

Indexed keywords

PHENOLS; SENSORY ANALYSIS; ULTRASONICS;

ANNONA MURICATA; BIOACTIVE COMPOUNDS; CENTRAL COMPOSITE DESIGNS; PHENOLIC COMPOUNDS; POLYPHENOL OXIDASE; RESPONSE SURFACE METHODOLOGY; TEMPERATURE INCREASE; ULTRASOUND INTENSITY;

ASCORBIC ACID;

ANNONA MURICATA;

EID: 84924092792     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.09.043     Document Type: Article

References (41)

1. Aadil R.M., Zeng X.A., Han Z., Sun D.W. Effect of ultrasound treatments on quality of grapefruit juice. Food Chemistry 2013, 141:3201-3206.
2. Abid M., Jabbar S., Bing H., Hashim M.M., Wu T., Lei S., et al. Thermosonication as a potential quality engancement technique of apple juice. Ultrasonics Sonochemistry 2014, 21:984-990.
3. Abid M., Jabbar S., Wu T., Hashim M.M., Hu B., Lei S., et al. Effect of ultrasound on different quality parameters of apple juice. Ultrasonics Sonochemistry 2013, 20:1182-1187.
4. Adams J.B., Ongley M.H. The degradation of anthocyanins in canned strawberries. I. The effect of various processing parameters on the retention of pelargonidin-3-glucoside. International Journal of Food Science and Technology 1973, 8:139-145.
5. Adekunte A.O., Tiwari B.K., Cullen P.J., Scannell A.G.M., O'Donnell C.P. Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice. Food Chemistry 2010, 122:500-507.
6. Ahmed J., Shivhare U.S., Ramaswamy H.S. Afractional conversion kinetic model for thermal degradation of color in red chilli puree and paste. LWT-Food Science and Technology 2002, 35:497-503.
7. Ashokkumar M., Sunartio D., Kentish S., Mawson R., Simons L., Vilkhu K., et al. Modification of food ingredients by ultrasound to improve functionality: a preliminary study on a model system. Innovative Food Science and Emerging Technology 2008, 9:155-160.
8. Bhat R., Kamaruddin N.S.B.C., Min-Tze L., Karim A.A. Sonication improves kasturi lime (Citrus microcarpa) juice quality. Ultrasonics Sonochemistry 2011, 18:1295-1300.
9. Caminiti I.M., Palgan I., Noci F., Muñoz A., Whyte P., Cronin D.A. The effect of pulsed electric fields (PEF) in combination with high intensity light pulses (HILP) on Escherichia coli inactivation and quality attributes in apple juice. Innovative Food Science and Emerging Technology 2011, 12:118-123.
10. Chandrapala J., Oliver C., Kentish S., Ashokkumar M. Ultrasonics in food processing - food quality assurance and food safety. Trends in Food Science & Technology 2012, 26:88-98.
11. Cheng L.H., Soh C.Y., Liew S.C., The F.F. Effects of sonication and carbonation on guava juice quality. Food Chemistry 2007, 104:1396-1401.
12. Gómez-López V.M., Orsolani L., Martínez-Yépez A., Tapia M.S. Microbiological and sensory quality of sonicated calcium-added orange juice. LWT-Food Science and Technology 2010, 43:808-813.
13. Hrazdina G. Reactions of the anthocyanidin-3,5-diglucosides: formation of 3,5-di-(O-b-D-glucosyl)-7-hydroxy coumarin. Phytochemistry 1971, 10:1125-1130.
14. Khuri A.J., Cornell F.A. Response surfaces: Design and analyses 1996, Mercel Dekker, New York.
15. López P., Sala F.J., de la Fuente J.L., Raso J., Burgos J. Inactivation of peroxidase, lipoxygenase and poliphenol oxidase by manothermosonication. Journal of Agricultural and Food Chemistry 1994, 42:252-256.
16. Marín F.R., Martinez M., Uribesalgo T., Castillo S., Frutos M.J. Changes in nutraceutical composition of lemon juices according to different industrial extraction systems. Food Chemistry 2002, 78:319-324.
17. Mason T.J. Practical sonochemistry: User's guide to application in chemistry and chemical engineering 1991, Vol. 22-25:1-150. Ellis Horwood, UK.
18. Mawson R., Gamage M., Terefe M.S., Knoerzer K. Ultrasound in enzyme activation and inactivation. Ultrasound technologies for food and bioprocessing 2011, 369-404. Springer, USA. H. Feng, G.V. Barbosa-C_anovas, J. Weiss (Eds.).
19. O'Donnell C.P., Tiwari B.K., Bourke P., Cullen P.J. Effect of ultrasonic processing on food ezymes of industrial importance. Trends in Food Science and Technology 2010, 21:358-367.
20. Oms-Oliu G., Odriozola-Serrano I., Soliva-Fortuny R., Martín-Belloso O. The role of peroxidase on the antioxidant potential of fresh-cut 'Piel de Sapo' melon packaged under different modified atmosphere. Food Chemistry 2008, 106:1085-1092.
21. Pereira R.N., Vicente A.A. Environmental impact of novel thermal and nonthermal technologies in food processing. Food Research International 2010, 43:1936-1943.
22. Pingret D., Fabiano-Tixier A.S., Chemat F. Degradation during application of ultrasound in food processing: a review. Food Control 2013, 31:593-606.
23. Rawson A., Patras A., Tiwari B.K., Noci F., Koutchma T., Brunton N.B.K. Effect of thermal and nonthermal processing technologies on the bioactive content of exotic fruits and their products: review of recent advances. Food Research International 2011, 44:1875-1887.
24. Rodrigo D., van Loey A., Hendrickx M. Combined thermal and high pressure colour degradation of tomato puree and strawberry juice. Journal of Food Engineering 2007, 79:553-560.
25. Sadilova E., Carle R., Stintzing F.C. Thermal degradation of anthocyanins and its impact on color and invitro antioxidant capacity. Molecular Nutrition and Food Research 2007, 51:1461-1471.
26. Sala F.J., Burgos J., Condón S., Lopez P., Raso J. Effect of heat and ultrasound on microorganisms and enzymes. New methods of food preservation 1995, 177-204. Blackie Academic & Professional, London. G.W. Gould (Ed.).
27. Shashirekha M.N., Baskaran R., Rao L.J., Vijayalakshmi M.R., Rajarathnam S. Influence of processing conditions on flavour compounds of custard apple (Annona squamosa L.). LWT - Food Science and Technology 2008, 41:236-243.
28. Singleton V.L., Orthofer R., Lamuela R.M. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteau reagent. Methods in Enzymology 1999, 299:152-178.
29. Strohecker R., Henning H. Analisis de vitaminas: métodos comprobados 1967, Paz Montalvo, Madrid.
30. Telis-Romero J., Beristain C.I., Gabas A.L., Telis V.R.N. Effect of apparent viscosity on the pressure drop during fluidized bed drying of soursop pulp. Chemical Engineering and Processing 2007, 46:684-694.
31. Tian Z.M., Wan M.X., Wang S.P., Kang J.Q. Effects of ultrasound and additives on the function and structure of trypsin. Ultrasonics Sonochemistry 2004, 11:399-404.
32. Tiwari B.K., O'Donnell C.P., Cullen P.J. Effect of sonication on retention of anthocyanins in blackberry juice. Journal of Food Engineering 2009, 93:166-171.
33. Tiwari B.K., Muthukumarappan K., O'Donnell C.P., Cullen P.J. Colour degradation and quality parameters of sonicated orange juice using response surface methodology. LWT-Food Science and Technology 2008, 41:1876-1883.
34. Valdramidis V.P., Cullen P.J., Tiwari B.K., O'Donnell C.P. Quantitative modeling approaches for ascorbic acid degradation and non-enzymatic browning of orange juice during ultrasound processing. Journal of Food Engineering 2010, 96:449-454.
35. Vercet A., Lopez P., Burgos J. Inactivation of heat-resistant pectinmethylesterase from orange by manothermosonication. Journal of Agricultural and Food Chemistry 1999, 47:432-437.
36. Vieira M.C., Teixeira A.A., Silva C.L.M. Mathematical modeling of the thermal degradation kinetics of vitamin in cupuacbu (Theobroma grandiflorum) nectar. Journal of Food Engineering 2000, 43:1-7.
37. Wan J., Mawson R., Ashokkumar M., Ronacher K., Coventry M.J., Roginski H. Emerging processing technologies for functional foods. Australian Journal of Dairy Technology 2005, 60:167-169.
38. Wissemann K.W., Lee C.Y. Polyphenoloxidase activity during grape maturation and wine production. American Journal of Enology and Viticulture 1980, 31:206-211.
39. Yemenicioglu A., Cemeroglu B. Consistency of polyphenol oxidase (PPO) thermostability in ripening apricots (Prunus armeniaca L.): evidence for the presence og thermostable PPO forming and destabilizing mechanisms in apricots. Journal of Agricultural and Food Chemistry 2003, 51:2371-2379.
40. Zenker M., Heinz V., Knorr D. Application of ultrasound-assisted thermal processing for preservation and quality retention of liquids foods. Journal of Food Protection 2003, 66:1642-1649.
41. Zheng L., Sun D.W. Innovative applications of power ultrasound during food freezing process- A review. Food Science and Technology 2006, 17:16-23.