title: Thermosonication as a potential quality enhancement technique of apple juice.
abstract: Enzymatic browning and microbial growth lead to quality losses in apple products. In the present study, fresh apple juice was thermosonicated using ultrasound in-bath (25 kHz, 30 min, 0.06 W cm(-3)) and ultrasound with-probe sonicator (20 kHz, 5 and 10 min, 0.30 W cm(-3)) at 20, 40 and 60°C for inactivation of enzymes (polyphenolase, peroxidase and pectinmethylesterase) and microflora (total plate count, yeast and mold). Additionally, ascorbic acid, total phenolics, flavonoids, flavonols, pH, titratable acidity, (°)Brix and color values influenced by thermosonication were investigated. The highest inactivation of enzymes was obtained in ultrasound with-probe at 60°C for 10 min, and the microbial population was completely inactivated at 60°C. The retention of ascorbic acid, total phenolics, flavonoids and flavonols were significantly higher in ultrasound with-probe than ultrasound in-bath at 60°C. These results indicated the usefulness of thermosonication for apple juice processing at low temperature, for enhanced inactivation of enzymes and microorganisms.
authors.affiliation: College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; Department of Food Technology, Pir Mehr Ali Shah Arid Agriculture University, Rawalpindi, Pakistan.
authors.forename: Muhammad
authors.initials: M
authors.lastname: Abid
authors.affiliation: College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
authors.forename: Saqib
authors.initials: S
authors.lastname: Jabbar
authors.affiliation: College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
authors.forename: Bing
authors.initials: B
authors.lastname: Hu
authors.affiliation: College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; Department of Food Science and Technology, Gomal University, Dera Ismail Khan, Pakistan.
authors.forename: Malik Muhammad
authors.initials: MM
authors.lastname: Hashim
authors.affiliation: College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
authors.forename: Tao
authors.initials: T
authors.lastname: Wu
authors.affiliation: College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
authors.forename: Shicheng
authors.initials: S
authors.lastname: Lei
authors.affiliation: College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
authors.forename: Muhammad Ammar
authors.initials: MA
authors.lastname: Khan
authors.affiliation: College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China. Electronic address: zengxx@njau.edu.cn.
authors.forename: Xiaoxiong
authors.initials: X
authors.lastname: Zeng
mesh_terms: D001205:Ascorbic Acid / Q000378:metabolism; D001628:Beverages; D002265:Carboxylic Ester Hydrolases / Q000378:metabolism; D004156:Catechol Oxidase / Q000378:metabolism; D005511:Food Handling / Q000379:methods*; D063427:Food Quality; D006358:Hot Temperature; D027845:Malus / Q000201:enzymology; D010544:Peroxidases / Q000378:metabolism; D013010:Sonication
chemical_list: D004156:Catechol Oxidase; D010544:Peroxidases; D002265:Carboxylic Ester Hydrolases; C022323:pectinesterase; D001205:Ascorbic Acid
keywords: Apple juice; Enzymes; Microbes; Quality; Thermosonication