Effects of ultrasound treatments on quality of grapefruit juice
- PMID: 23871078
- DOI: 10.1016/j.foodchem.2013.06.008
Effects of ultrasound treatments on quality of grapefruit juice
Abstract
Sonication is recognised as a potential technique for improvement in the quality of fruit juices. This study was initiated with the objective of evaluating the effect of sonication treatments on some important quality parameters of grapefruit juice such as physico-chemical (pH, acidity and °Brix), Hunter colour values (L(*), a(*) and b(*)), cloud value, electrical conductivity, total antioxidant capacity, DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical scavenging activity, ascorbic acid, total phenolics, flavonoids and flavonols. Sonication of grapefruit juice was done in a bath type sonicator at a frequency of 28 kHz by maintaining a constant temperature of 20 °C. Results showed that there was significant improvement in the cloud value, total antioxidant capacity, DPPH free radical scavenging activity, ascorbic acid, total phenolics, flavonoids and flavonols in all the juice samples sonicated for 30, 60 and 90 min but no changes occurred in the pH, acidity and °Brix value as compared to control. Some differences in all the colour values were also observed but overall quality of grapefruit juice was improved, suggesting that sonication technique may successfully be implemented an industrial scale for the processing of grapefruit juice.
Keywords: Bioactive compounds; Cloud value; Grapefruit juice; Quality; Ultrasound.
Copyright © 2013 Elsevier Ltd. All rights reserved.
Similar articles
-
Outgoing and potential trends of composition, health benefits, juice production and waste management of the multi-faceted Grapefruit Citrus Χ paradisi: A comprehensive review for maximizing its value.Crit Rev Food Sci Nutr. 2022;62(4):935-956. doi: 10.1080/10408398.2020.1830364. Epub 2020 Oct 15. Crit Rev Food Sci Nutr. 2022. PMID: 33054326 Review.
-
Study on combined effects of blanching and sonication on different quality parameters of carrot juice.Int J Food Sci Nutr. 2014 Feb;65(1):28-33. doi: 10.3109/09637486.2013.836735. Epub 2013 Oct 11. Int J Food Sci Nutr. 2014. PMID: 24112293
-
Effect of ultrasound on different quality parameters of apple juice.Ultrason Sonochem. 2013 Sep;20(5):1182-7. doi: 10.1016/j.ultsonch.2013.02.010. Epub 2013 Mar 7. Ultrason Sonochem. 2013. PMID: 23522904
-
Sonication improves kasturi lime (Citrus microcarpa) juice quality.Ultrason Sonochem. 2011 Nov;18(6):1295-300. doi: 10.1016/j.ultsonch.2011.04.002. Epub 2011 Apr 23. Ultrason Sonochem. 2011. PMID: 21550834
-
Vitamin C and the role of citrus juices as functional food.Nat Prod Commun. 2009 May;4(5):677-700. Nat Prod Commun. 2009. PMID: 19445318 Review.
Cited by
-
Dried Beetroots: Optimization of the Osmotic Dehydration Process and Storage Stability.Foods. 2024 May 11;13(10):1494. doi: 10.3390/foods13101494. Foods. 2024. PMID: 38790794 Free PMC article.
-
Impact of Ultrasound Pretreatment on Juice Yield and Bioactive Content in Juice Produced from Selected Berries Fruit.Foods. 2024 Apr 17;13(8):1231. doi: 10.3390/foods13081231. Foods. 2024. PMID: 38672903 Free PMC article.
-
Optimization of sensory properties of ultrasound-treated strawberry vinegar.Ultrason Sonochem. 2024 May;105:106874. doi: 10.1016/j.ultsonch.2024.106874. Epub 2024 Apr 10. Ultrason Sonochem. 2024. PMID: 38615436 Free PMC article.
-
Optimizing Quality and Shelf-Life Extension of Bor-Thekera (Garcinia pedunculata) Juice: A Thermosonication Approach with Artificial Neural Network Modeling.Foods. 2024 Feb 4;13(3):497. doi: 10.3390/foods13030497. Foods. 2024. PMID: 38338632 Free PMC article.
-
Sonication results in variable quality and enhanced sensory attributes of Adajamir (Citrus assamensis) juice: A study on an underutilized fruit.Heliyon. 2023 Nov 29;9(12):e23074. doi: 10.1016/j.heliyon.2023.e23074. eCollection 2023 Dec. Heliyon. 2023. PMID: 38125547 Free PMC article.
Publication types
MeSH terms
Substances
LinkOut - more resources
Full Text Sources
Other Literature Sources