Effect of thermosonication on quality attributes of hog plum (Spondias mombin L.) juice

• Published in: Ultrasonics sonochemistry 2021-01, Vol.70, p.105316-105316, Article 105316
• Main Authors: Oladunjoye, Adebola O., Adeboyejo, Folasade O., Okekunbi, Titilola A., Aderibigbe, Olaide R.
• Format: Article
• Language: English
• Subjects: Antioxidants - analysis; Ascorbic acid; Browning index; Carotenoids - analysis; Colony Count, Microbial; Fruit and Vegetable Juices - standards; Hot Temperature; Microbial inactivation; Original; Phenols - analysis; Prunus domestica - chemistry; Prunus domestica - microbiology; Sonication - methods; Spondias mombin; Temperature; Thermosonication
• ISSN: 1350-4177; 1873-2828
• DOI: 10.1016/j.ultsonch.2020.105316

[Display omitted] •Effect of thermosonication (TS) on hog plum juice was evaluated for the first time.•Physicochemical qualities of juice were unaffected by thermosonication treatment.•Color, cloudiness and browning indices of juice improved with treatment.•Thermosonication improved bioactive and safety qualities of the juice.•Elevated temperature of 60 °C was deleterious to the juice quality. The use of thermosonication (TS) technique to preserve the qualities of fruit juice as an alternative to conventional pasteurization has attracted research interest in recent times. In the present study, freshly prepared hog plum juice (control), and the juice samples subjected to pasteurization (90 °C for 60 s) and thermosonication (40 kHz, 400 W at 40, 50 and 60 °C each for 5, 10, 20 and 30 min) were each analyzed for physicochemical, bioactive, microbial and sensory properties. After treatment, no significant changes in pH, total soluble solids and titratable acidity were observed. Notably, TS at 40 and 50 °C significantly (p