Storage effects on the quality quartet of orange juice submitted to moderate thermosonication: Predictive modeling and odor fingerprinting approach

• Published in: Ultrasonics sonochemistry 2020-06, Vol.64, p.104982-104982, Article 104982
• Main Authors: Wahia, Hafida, Zhou, Cunshan, Mustapha, Abdullateef Taiye, Amanor-Atiemoh, Robert, Mo, Li, Fakayode, Olugbenga Abiola, Ma, Haile
• Format: Article
• Language: English
• Subjects: Alicyclobacillus; Antioxidants - analysis; Chemical Phenomena; Citrus sinensis - chemistry; Citrus sinensis - microbiology; E-nose; Fitting model; Food Quality; Food Storage - methods; Fruit and Vegetable Juices - analysis; Fruit and Vegetable Juices - microbiology; Microbial quality; Odorants - analysis; Shelflife; Sonication; Taste; Temperature; Thermosonication
• ISSN: 1350-4177; 1873-2828
• DOI: 10.1016/j.ultsonch.2020.104982

[Display omitted] •A. acidoterrestris in orange juice (OJ) was inactivated with thermosonication.•Noticeable changes were observed from the 12th day of storage for the OJ quality.•Kinetic behavior of most of the OJ qualities fitted well with non-linear models.•Discrimination between treated and control samples was achieved using E-nose.•Thermosnication extended the shelf-life of the quality quartet of natural OJ at 4 °C. The effects of moderate thermosonication (MTS) on the quality quartet: physico-chemical, microbial, nutritional and sensory qualities of orange juice (OJ) inoculated with Alicyclobacillus acidoterrestris (AAT) were studied during 24 days of storage at ambient and refrigerated temperatures. The bioactive compounds and antioxidant activity of OJ decreased with storage, while the pectin methyl esterase (PME) increased. Nonetheless, noticeable changes were observed from the 12th day of storage. There was no obvious (p > 0.05) variation in pH and total soluble solids. To determine the nutritional and microbial quality characteristics of OJ during storage, non-linear kinetic curves were successfully fitted with least square fitting polynomial and four-parameter log-logistic distribution models. The E-nose sensors succeeded in discriminating between the aroma of non-treated and treated OJ based on linear discriminant analysis (LDA). Furthermore, terpenes, alcohol and partially aromatic compounds were the main spoilage indicators of OJ during storage based on E-nose analysis and confirmed by HS-SPME-GC/MS analysis. Thus, MTS significantly extended the shelf life of the quality quartet of natural OJ at 4 °C. E-nose-GC/MS fusion offered odor fingerprints to AAT microorganisms that can be used as spoilage index without using traditional food analysis techniques. The proposed approach can be used as an alternative tool for rapid detection of spoilage microorganisms in OJ.