Loading…
Effect of thermosonication on quality attributes of hog plum (Spondias mombin L.) juice
[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 sa...
Saved in:
Published in: | Ultrasonics sonochemistry 2021-01, Vol.70, p.105316-105316, Article 105316 |
---|---|
Main Authors: | , , , |
Format: | Article |
Language: | English |
Subjects: | |
Citations: | Items that this one cites Items that cite this one |
Online Access: | Get full text |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
cited_by | cdi_FETCH-LOGICAL-c537t-a11a8527d1725bc4a087642a889675e949301583638ad928f97de9e1ab9f52963 |
---|---|
cites | cdi_FETCH-LOGICAL-c537t-a11a8527d1725bc4a087642a889675e949301583638ad928f97de9e1ab9f52963 |
container_end_page | 105316 |
container_issue | |
container_start_page | 105316 |
container_title | Ultrasonics sonochemistry |
container_volume | 70 |
creator | Oladunjoye, Adebola O. Adeboyejo, Folasade O. Okekunbi, Titilola A. Aderibigbe, Olaide R. |
description | [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 |
doi_str_mv | 10.1016/j.ultsonch.2020.105316 |
format | article |
fullrecord | <record><control><sourceid>proquest_doaj_</sourceid><recordid>TN_cdi_doaj_primary_oai_doaj_org_article_20526abb9874432e908455332125bf8a</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>S1350417720313407</els_id><doaj_id>oai_doaj_org_article_20526abb9874432e908455332125bf8a</doaj_id><sourcerecordid>2440467620</sourcerecordid><originalsourceid>FETCH-LOGICAL-c537t-a11a8527d1725bc4a087642a889675e949301583638ad928f97de9e1ab9f52963</originalsourceid><addsrcrecordid>eNqFkUtr3DAUhU1paR7tXwhepgtP9X5sSktIm8BAF23pUsjy9YyMbU0kOZB_X02dhGZVEEhcnfudyz1VdYHRBiMsPg6bZcwpzG6_IYgci5xi8ao6xUrShiiiXpc35ahhWMqT6iylASFENUFvqxNKlNIMo9Pq93Xfg8t16Ou8hziFwvTOZh_mupy7xY4-P9Q25-jbJUM6KvdhVx_GZaovfxzC3Hmb6ilMrZ_r7eZDPSzewbvqTW_HBO8f7_Pq19frn1c3zfb7t9urL9vGcSpzYzG2ihPZYUl465hFSgpGbBlPSA6aaYowV1RQZTtNVK9lBxqwbXXPiRb0vLpduV2wgzlEP9n4YIL15m8hxJ2xMXs3giGIE2HbVivJGCWgkWKcU0pwse6VLaxPK-uwtBN0DuYc7fgC-vJn9nuzC_dGSiW4pAVw-QiI4W6BlM3kk4NxtDOEJRnCGGJCCoKKVKxSF0NKEfpnG4zMMWEzmKeEzTFhsyZcGi_-HfK57SnSIvi8CqCs_d5DNMl5mB10Ppaky178_zz-AO06ub0</addsrcrecordid><sourcetype>Open Website</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2440467620</pqid></control><display><type>article</type><title>Effect of thermosonication on quality attributes of hog plum (Spondias mombin L.) juice</title><source>ScienceDirect Freedom Collection</source><source>PubMed Central</source><creator>Oladunjoye, Adebola O. ; Adeboyejo, Folasade O. ; Okekunbi, Titilola A. ; Aderibigbe, Olaide R.</creator><creatorcontrib>Oladunjoye, Adebola O. ; Adeboyejo, Folasade O. ; Okekunbi, Titilola A. ; Aderibigbe, Olaide R.</creatorcontrib><description>[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 < 0.05) improved color parameters, cloudiness and browning index. Furthermore, thermosonication increased ascorbic acid (11.40–18.55%), total phenolic content (17.98–18.35%), carotenoids (2.19–4.30%), flavonoids (10–16%) and antioxidant activity (32.52–48.5%) relative to the control. Both treatments significantly reduced the microbial count to non-detectable level after processing, while sensory attributes slightly improved. However, TS treatment at 60 °C decreased most of the quality parameters. Results showed that TS can improve quality, safety and economic potential of hog plum juice as a feasible alternative to pasteurization.</description><identifier>ISSN: 1350-4177</identifier><identifier>EISSN: 1873-2828</identifier><identifier>DOI: 10.1016/j.ultsonch.2020.105316</identifier><identifier>PMID: 32889410</identifier><language>eng</language><publisher>Netherlands: Elsevier B.V</publisher><subject>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</subject><ispartof>Ultrasonics sonochemistry, 2021-01, Vol.70, p.105316-105316, Article 105316</ispartof><rights>2020 Elsevier B.V.</rights><rights>Copyright © 2020 Elsevier B.V. All rights reserved.</rights><rights>2020 Elsevier B.V. 2020 Elsevier B.V.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c537t-a11a8527d1725bc4a087642a889675e949301583638ad928f97de9e1ab9f52963</citedby><cites>FETCH-LOGICAL-c537t-a11a8527d1725bc4a087642a889675e949301583638ad928f97de9e1ab9f52963</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7786573/pdf/$$EPDF$$P50$$Gpubmedcentral$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7786573/$$EHTML$$P50$$Gpubmedcentral$$Hfree_for_read</linktohtml><link.rule.ids>230,314,724,777,781,882,27906,27907,53773,53775</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/32889410$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Oladunjoye, Adebola O.</creatorcontrib><creatorcontrib>Adeboyejo, Folasade O.</creatorcontrib><creatorcontrib>Okekunbi, Titilola A.</creatorcontrib><creatorcontrib>Aderibigbe, Olaide R.</creatorcontrib><title>Effect of thermosonication on quality attributes of hog plum (Spondias mombin L.) juice</title><title>Ultrasonics sonochemistry</title><addtitle>Ultrason Sonochem</addtitle><description>[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 < 0.05) improved color parameters, cloudiness and browning index. Furthermore, thermosonication increased ascorbic acid (11.40–18.55%), total phenolic content (17.98–18.35%), carotenoids (2.19–4.30%), flavonoids (10–16%) and antioxidant activity (32.52–48.5%) relative to the control. Both treatments significantly reduced the microbial count to non-detectable level after processing, while sensory attributes slightly improved. However, TS treatment at 60 °C decreased most of the quality parameters. Results showed that TS can improve quality, safety and economic potential of hog plum juice as a feasible alternative to pasteurization.</description><subject>Antioxidants - analysis</subject><subject>Ascorbic acid</subject><subject>Browning index</subject><subject>Carotenoids - analysis</subject><subject>Colony Count, Microbial</subject><subject>Fruit and Vegetable Juices - standards</subject><subject>Hot Temperature</subject><subject>Microbial inactivation</subject><subject>Original</subject><subject>Phenols - analysis</subject><subject>Prunus domestica - chemistry</subject><subject>Prunus domestica - microbiology</subject><subject>Sonication - methods</subject><subject>Spondias mombin</subject><subject>Temperature</subject><subject>Thermosonication</subject><issn>1350-4177</issn><issn>1873-2828</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>DOA</sourceid><recordid>eNqFkUtr3DAUhU1paR7tXwhepgtP9X5sSktIm8BAF23pUsjy9YyMbU0kOZB_X02dhGZVEEhcnfudyz1VdYHRBiMsPg6bZcwpzG6_IYgci5xi8ao6xUrShiiiXpc35ahhWMqT6iylASFENUFvqxNKlNIMo9Pq93Xfg8t16Ou8hziFwvTOZh_mupy7xY4-P9Q25-jbJUM6KvdhVx_GZaovfxzC3Hmb6ilMrZ_r7eZDPSzewbvqTW_HBO8f7_Pq19frn1c3zfb7t9urL9vGcSpzYzG2ihPZYUl465hFSgpGbBlPSA6aaYowV1RQZTtNVK9lBxqwbXXPiRb0vLpduV2wgzlEP9n4YIL15m8hxJ2xMXs3giGIE2HbVivJGCWgkWKcU0pwse6VLaxPK-uwtBN0DuYc7fgC-vJn9nuzC_dGSiW4pAVw-QiI4W6BlM3kk4NxtDOEJRnCGGJCCoKKVKxSF0NKEfpnG4zMMWEzmKeEzTFhsyZcGi_-HfK57SnSIvi8CqCs_d5DNMl5mB10Ppaky178_zz-AO06ub0</recordid><startdate>20210101</startdate><enddate>20210101</enddate><creator>Oladunjoye, Adebola O.</creator><creator>Adeboyejo, Folasade O.</creator><creator>Okekunbi, Titilola A.</creator><creator>Aderibigbe, Olaide R.</creator><general>Elsevier B.V</general><general>Elsevier</general><scope>6I.</scope><scope>AAFTH</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>5PM</scope><scope>DOA</scope></search><sort><creationdate>20210101</creationdate><title>Effect of thermosonication on quality attributes of hog plum (Spondias mombin L.) juice</title><author>Oladunjoye, Adebola O. ; Adeboyejo, Folasade O. ; Okekunbi, Titilola A. ; Aderibigbe, Olaide R.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c537t-a11a8527d1725bc4a087642a889675e949301583638ad928f97de9e1ab9f52963</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Antioxidants - analysis</topic><topic>Ascorbic acid</topic><topic>Browning index</topic><topic>Carotenoids - analysis</topic><topic>Colony Count, Microbial</topic><topic>Fruit and Vegetable Juices - standards</topic><topic>Hot Temperature</topic><topic>Microbial inactivation</topic><topic>Original</topic><topic>Phenols - analysis</topic><topic>Prunus domestica - chemistry</topic><topic>Prunus domestica - microbiology</topic><topic>Sonication - methods</topic><topic>Spondias mombin</topic><topic>Temperature</topic><topic>Thermosonication</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Oladunjoye, Adebola O.</creatorcontrib><creatorcontrib>Adeboyejo, Folasade O.</creatorcontrib><creatorcontrib>Okekunbi, Titilola A.</creatorcontrib><creatorcontrib>Aderibigbe, Olaide R.</creatorcontrib><collection>ScienceDirect Open Access Titles</collection><collection>Elsevier:ScienceDirect:Open Access</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><collection>Directory of Open Access Journals</collection><jtitle>Ultrasonics sonochemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Oladunjoye, Adebola O.</au><au>Adeboyejo, Folasade O.</au><au>Okekunbi, Titilola A.</au><au>Aderibigbe, Olaide R.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of thermosonication on quality attributes of hog plum (Spondias mombin L.) juice</atitle><jtitle>Ultrasonics sonochemistry</jtitle><addtitle>Ultrason Sonochem</addtitle><date>2021-01-01</date><risdate>2021</risdate><volume>70</volume><spage>105316</spage><epage>105316</epage><pages>105316-105316</pages><artnum>105316</artnum><issn>1350-4177</issn><eissn>1873-2828</eissn><abstract>[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 < 0.05) improved color parameters, cloudiness and browning index. Furthermore, thermosonication increased ascorbic acid (11.40–18.55%), total phenolic content (17.98–18.35%), carotenoids (2.19–4.30%), flavonoids (10–16%) and antioxidant activity (32.52–48.5%) relative to the control. Both treatments significantly reduced the microbial count to non-detectable level after processing, while sensory attributes slightly improved. However, TS treatment at 60 °C decreased most of the quality parameters. Results showed that TS can improve quality, safety and economic potential of hog plum juice as a feasible alternative to pasteurization.</abstract><cop>Netherlands</cop><pub>Elsevier B.V</pub><pmid>32889410</pmid><doi>10.1016/j.ultsonch.2020.105316</doi><tpages>1</tpages><oa>free_for_read</oa></addata></record> |
fulltext | fulltext |
identifier | ISSN: 1350-4177 |
ispartof | Ultrasonics sonochemistry, 2021-01, Vol.70, p.105316-105316, Article 105316 |
issn | 1350-4177 1873-2828 |
language | eng |
recordid | cdi_doaj_primary_oai_doaj_org_article_20526abb9874432e908455332125bf8a |
source | ScienceDirect Freedom Collection; PubMed Central |
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 |
title | Effect of thermosonication on quality attributes of hog plum (Spondias mombin L.) juice |
url | http://sfxeu10.hosted.exlibrisgroup.com/loughborough?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-17T09%3A20%3A18IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_doaj_&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Effect%20of%20thermosonication%20on%20quality%20attributes%20of%20hog%20plum%20(Spondias%20mombin%20L.)%20juice&rft.jtitle=Ultrasonics%20sonochemistry&rft.au=Oladunjoye,%20Adebola%20O.&rft.date=2021-01-01&rft.volume=70&rft.spage=105316&rft.epage=105316&rft.pages=105316-105316&rft.artnum=105316&rft.issn=1350-4177&rft.eissn=1873-2828&rft_id=info:doi/10.1016/j.ultsonch.2020.105316&rft_dat=%3Cproquest_doaj_%3E2440467620%3C/proquest_doaj_%3E%3Cgrp_id%3Ecdi_FETCH-LOGICAL-c537t-a11a8527d1725bc4a087642a889675e949301583638ad928f97de9e1ab9f52963%3C/grp_id%3E%3Coa%3E%3C/oa%3E%3Curl%3E%3C/url%3E&rft_id=info:oai/&rft_pqid=2440467620&rft_id=info:pmid/32889410&rfr_iscdi=true |