Exploring the potential of thermosonication in carrot juice processing

Journal of Food Science and Technology

Volumn 52, Issue 11, 2015, Pages 7002-7013

  Jabbar, Saqib ^a,b   Abid, Muhammad ^a,c   Hu, Bing ^a   Hashim, Malik Muhammad ^a,d   Lei, Shicheng ^a   Wu, Tao ^a   Zeng, Xiaoxiong ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b UNIVERSITY OF SARGODHA   (Pakistan)

^c PMAS ARID AGRICULTURE UNIVERSITY   (Pakistan)

^d GOMAL UNIVERSITY   (Pakistan)

Author keywords

Coloring pigments; Daucus carota L; Enzymes; Microorganisms; Thermosonication

Indexed keywords

ENZYMES; FLAVONOIDS; HEAT TREATMENT; MICROBIOLOGY; MICROORGANISMS; ORGANIC ACIDS; PHENOLS; TANNINS;

BIOACTIVE COMPOUNDS; COLORING PIGMENTS; DAUCUS CAROTA L; MICROBIAL ACTIVITIES; PECTIN METHYLESTERASE; THERMO SONICATIONS; TOTAL PLATE COUNT; ULTRASONIC INTENSITY;

ASCORBIC ACID;

EID: 84944514892     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-015-1847-7     Document Type: Article

References (59)

1. Abid M et al (2013) Effect of ultrasound on different quality parameters of apple juice. Ultrason Sonochem 20:1182–1187
2. Abid M et al (2014a) Thermosonication as a potential quality enhancement technique of apple juice. Ultrason Sonochem 21:984–990
3. Abid M, Jabbar S, Wu T, Hashim MM, Hu B, Lei S, Zeng X (2014b) Sonication enhances polyphenolic compounds, sugars, carotenoids and mineral elements of apple juice. Ultrason Sonochem 21:93–97
4. Adekunte A, Tiwari B, Scannell A, Cullen P, O’donnell C (2010) Modelling of yeast inactivation in sonicated tomato juice. Int J Food Microbiol 137:116–120
5. AOAC International (1999), 16th edn. Gaithersburg
6. Augustin MA, Ghazali HM, Hashim H (1985) Polyphenoloxidase from guava (Psidium guajava L.). J Sci Food Agric 36:1259–1265
7. Bermúdez-Aguirre D, Barbosa-Cánovas GV (2012) Inactivation of Saccharomyces cerevisiae in pineapple, grape and cranberry juices under pulsed and continuous thermo-sonication treatments. J Food Eng 108:383–392
8. Broadhurst RB, Jones WT (1978) Analysis of condensed tannins using acidified vanillin. J Sci Food Agric 29:788–794
9. Butz P, Tauscher B (2002) Emerging technologies: chemical aspects. Food Res Int 35:279–284
10. Caminiti IM, Noci F, Morgan DJ, Cronin DA, Lyng JG (2012) The effect of pulsed electric fields, ultraviolet light or high intensity light pulses in combination with manothermosonication on selected physico-chemical and sensory attributes of an orange and carrot juice blend. Food Bioprod Process 90:442–448
11. Chemat F, Zill-e H, Khan MK (2011) Applications of ultrasound in food technology: processing, preservation and extraction. Ultrason Sonochem 18:813–835
12. Chen CS, Shaw PE, Parish ME (1993) Orange and tangerine juices. Agscience, Auburndale
13. Cruz RMS, Vieira MC, Silva CLM (2006) Effect of heat and thermosonication treatments on peroxidase inactivation kinetics in watercress (Nasturtium officinale). J Food Eng 72:8–15
14. de Assis SA, Martins ABG, de Faria Oliveira OMM (2007) Purification and characterization of pectin methylesterase from acerola (Malpighia glabra L.). J Sci Food Agric 87:1845–1849
15. Ercan SŞ, Soysal Ç (2011) Effect of ultrasound and temperature on tomato peroxidase. Ultrason Sonochem 18:689–695
16. Espachs-Barroso A, Barbosa-Cánovas GV, Martín-Belloso O (2003) Microbial and enzymatic changes in fruit juice induced by high-intensity pulsed electric fields. Food Rev Int 19:253–273
17. Fellows P (1994) Tecnología de alimentos procesados: principios y prácticas Zaragoza: Acribia:48
18. Ganjloo A, Rahman R, Osman A, Bakar J, Bimakr M (2011) Kinetics of crude peroxidase inactivation and color changes of thermally treated seedless guava (Psidium guajava L.). Food Bioprocess Technol 4:1442–1449
19. Hussein L, el-Tohamy M (1990) Vitamin A potency of carrot and spinach carotenes in human metabolic studies. Int J Vit Nutr Res 60:229–235
20. Jabbar S et al (2014a) Quality of carrot juice as influenced by blanching and sonication treatments. LWT-Food Sci Technol 55:16–21
21. Jabbar S et al (2014b) Study on combined effects of blanching and sonication on different quality parameters of carrot juice. Int J Food Sci Nutr 65:28–33
22. Kiang WS, Bhat R, Rosma A, Cheng LH (2013) Effects of thermosonication on the fate of Escherichia coli O157:H7 and Salmonella Enteritidis in mango juice. Lett ApplMicrobiol 56:251–257
23. Kim H, Gerber L (1988) Influence of processing on quality of carrot juice. Korean J Food Sci Technol 20:683–690
24. Kim Y, Park K, Lee C (1987) Purification and thermal inactivation of two lipoxygenase isoenzymes from potato tubers Korean. J Food Sci Technol 19:397–402
25. Kim YS, Park SJ, Cho YH, Park J (2001) Effects of combined treatment of high hydrostatic pressure and mild heat on the quality of carrot juice. J Food Sci 66:1355–1360
26. Kwak SS, Kim SK, Lee MS, Jung KH, Park IH, Liu JR (1995) Acidic peroxidases from suspension-cultures of sweet potato. Phytochem 39:981–984
27. Lee DU, Heinz V, Knorr D (2003) Effects of combination treatments of nisin and high-intensity ultrasound with high pressure on the microbial inactivation in liquid whole egg. Innov Food Sci Emerg Technol 4:387–393
28. Lee H, Zhou B, Liang W, Feng H, Martin SE (2009) Inactivation of Escherichia coli cells with sonication, manosonication, thermosonication, and manothermosonication: Microbial responses and kinetics modeling. J Food Eng 93:354–364
29. Liao H, Sun Y, Ni Y, Liao X, Hu X, Wu J, Chen F (2007) The effect of enzymatic mash treatment, pressing, centrifugation, homogenization, deaeration, sterilization and storage on carrot juice. J Food Process Eng 30:421–435
30. Lo Scalzo R, Lannoccari T, Summa C, Morelli R, Rapisarda P (2004) Effect of thermal treatments on antioxidant and antiradical activity of blood orange juice. Food Chem 85:41–47
31. Maturin LJ, Peeler JT (2001) Food and drug administration bacteriological analytical manual, 8th edn. Thomas Hammack, USA
32. Nagy S, Smoot JM (1977) Temperature and storage effects on percent retention and percent U.S. recommended dietary allowance of vitamin C in canned single-strength orange juice. J Agr Food Chem 25:135–138
33. Noci F, Walkling-Ribeiro M, Cronin D, Morgan D, Lyng J (2009) Effect of thermosonication, pulsed electric field and their combination on inactivation of Listeria innocua in milk. Int Dairy J 19:30–35
34. Oms-Oliu G, Odriozola-Serrano I, Soliva-Fortuny R, Martín-Belloso O (2009) Effects of high-intensity pulsed electric field processing conditions on lycopene, vitamin C and antioxidant capacity of watermelon juice. Food Chem 115:1312–1319
35. Quitão-Teixeira LJ, Aguiló-Aguayo I, Ramos AM, Martín-Belloso O (2008) Inactivation of oxidative enzymes by high-intensity pulsed electric field for retention of color in carrot juice. Food Bioprocess Technol 1:364–373
36. Raviyan P, Zhang Z, Feng H (2005) Ultrasonication for tomato pectinmethylesterase inactivation: effect of cavitation intensity and temperature on inactivation. J Food Eng 70:189–196
37. Rawson A, Tiwari BK, Patras A, Brunton N, Brennan C, Cullen PJ, O’Donnell C (2011) Effect of thermosonication on bioactive compounds in watermelon juice. Food Res Int 44:1168–1173
38. Riener J, Noci F, Cronin DA, Morgan DJ, Lyng JG (2009) The effect of thermosonication of milk on selected physicochemical and microstructural properties of yoghurt gels during fermentation. Food Chem 114:905–911
39. Rithmanee T, Intipunya P (2012) Effects of high power ultrasonic pretreatment on physicochemical quality and enzymatic activities of dried longan. J Agri Sci 4:299
40. Sala F, Burgos J, Condon S, Lopez P, Raso J (1995) Effect of heat and ultrasound on microorganisms and enzymes. In: New methods of food preservation. Springer, (pp 176–204)
41. Sánchez-Moreno C, Plaza L, Elez-Martínez P, De Ancos B, Martín-Belloso O, Cano MP (2005) Impact of high pressure and pulsed electric fields on bioactive compounds and antioxidant activity of orange juice in comparison with traditional thermal processing. J Agr Food Chem 53:4403–4409
42. Saner D, Hami A, Alev B (2007) High hydrostatic pressure treatment and storage of carrot and tomato juices: Antioxidant activity and microbial safety. J Sci Food Agric 87:773–782
43. Sharma KD, Karki S, Thakur NS, Attri S (2012) Chemical composition, functional properties and processing of carrot-a review. J Food Sci Technol 49:22–32
44. Shi J, Maguer ML (2000) Lycopene in tomatoes: chemical and physical properties affected by food processing. Crit Rev Food Sci Nutr 40:1–42
45. Shivhare US, Gupta M, Basu S, Raghavan GSV (2009) Optimization of blanching process for carrots. J Food Process Eng 32:587–605
46. Siwach R (2012) Pectin methylesterase inactivation in mosambi juice. J Life Sci 4:81–85
47. Soria AC, Villamiel M (2010) Effect of ultrasound on the technological properties and bioactivity of food: a review. Trend Food Sci Technol 21:323–331
48. Talcott ST, Howard LR (1999) Phenolic autoxidation is responsible for color degradation in processed carrot puree. J Agr Food Chem 47:2109–2115
49. Terefe NS, Gamage M, Vilkhu K, Simons L, Mawson R, Versteeg C (2009) The kinetics of inactivation of pectin methylesterase and polygalacturonase in tomato juice by thermosonication. Food Chem 117:20–27
50. Tournas VH, Heeres J, Burgess L (2006) Moulds and yeasts in fruit salads and fruit juices. Food Microbiol 23:684–688
51. Van den Berg H et al (2000) The potential for the improvement of carotenoid levels in foods and the likely systemic effects. J Sci Food Agric 80:880–912
52. Vercet A, Lopez P, Burgos J (1998) Free radical production by manothermosonication. Ultrason Sonochem 36:615–618
53. Vercet A, Sánchez C, Burgos J, Montañés L, Lopez Buesa P (2002) The effects of manothermosonication on tomato pectic enzymes and tomato paste rheological properties. J Food Eng 53:273–278
54. Villamiel M, de Jong P (2000) Influence of high-intensity ultrasound and heat treatment in continuous flow on fat, proteins, and native enzymes of milk. J Agr Food Chem 48:472–478
55. Walkling-Ribeiro M, Noci F, Riener J, Cronin DA, Lyng JG, Morgan DJ (2009) The impact of thermosonication and pulsed electric fields on Staphylococcus aureus inactivation and selected quality parameters in orange juice. Food Bioprocess Technol 2:422–430
56. Wong E, Vaillant F, Pérez A (2010) Osmosonication of blackberry juice: impact on selected pathogens, spoilage microorganisms, and main quality parameters. J Food Sci 75:M468–M474
57. Wu J, Gamage TV, Vilkhu KS, Simons LK, Mawson R (2008) Effect of thermosonication on quality improvement of tomato juice. Innov Food Sci Emerg Technol 9:186–195
58. Zhang Q, Tan S, McKay A, Yan G (2005) Carrot browning on simulated market shelf and during cold storage. J Sci Food Agric 85:16–20
59. Zhou L, Wang Y, Hu X, Wu J, Liao X (2009) Effect of high pressure carbon dioxide on the quality of carrot juice. Innov Food Sci Emerg Technol 10:321–327