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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...

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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.
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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
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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 &lt; 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. 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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 &lt; 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. ; 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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 &lt; 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>
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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
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