Comparison of the effect of ultrasonic and thermal pasteurization on total phenol content and microbial load of sour cherry juice
Subject Areas :
Food Science and Technology
F. Noorisefa
1
(M.Sc. Student, Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Ira)
L. Nateghi
2
(Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran)
H. Zarei
3
(Assistant Professor, Department of Basic Sciences, Central Tehran Branch, Islamic Azad University, Tehran, Iran)
Received: 2022-01-01
Accepted : 2022-04-27
Published : 2022-01-21
Keywords:
ultrasound,
Total phenol,
microbial properties,
Cherry Juice,
Abstract :
Non-thermal methods can be used to reduce the adverse effects of conventional thermal pasteurization on food. The purpose of this study was to investigate the ultrasound method regarding the effect of the three variables of ultrasound power (10, 105, and 200 watts), ultrasound temperature (0, 30, and 60 °C), and ultrasound duration (2, 6 and 10 min) on microbial load as well as total phenol content of sour cherry juice. According to the results, the most effective treatment in preserving the quality characteristics and the highest phenol content of all sour cherry juice samples was the pasteurized treatment by ultrasonic method with 10-watt power, 0 °C, and 6 min. It was assumed that by increasing the ultrasound power from 10 to 200 watts, the ultrasound temperature from 0 to 60 °C, and the ultrasound duration from 2 to 10 min, the total microbial count and the populations of coliforms, and mold and yeast decreased significantly (p <0.05) in the pasteurized cherry juice. Ultrasound pasteurization of cherry juice at the power of 109 watts, 60 °C and 9.5 min had the best results in terms of preserving phenolic compounds and reducing microbial load. The results revealed no significant difference between the microbial load of pasteurized cherry juice with the two methods. In terms of bioactive compounds and quality properties, the optimal ultrasonic treatment was more favorable than the pasteurized sample at 90 °C for 30 seconds.
References:
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Saeeduddin, M., Abid, M., Jabbar, S., Wu, T., Hashim, M.M., Awad, F.N. et al. (2015). Quality assessment of pear juice under ultrasound and commercial pasteurization processing conditions. LWT - Food Science and Technology, 64(1): 452–458.
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Tiwari, B.K., OʹDonnell, C.P. and Cullen, P.J. (2009). Effect of sonication on retention of anthocyanins in blackberry juice. Journal of Food Engineering, 93(2): 166-171.
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Adiamo, O.Q., Ghafoor, K., Al-Juhaimi, F., Babiker, E.E., and Ahmed, I.A.M. (2018). Thermosonication process for optimal functional properties in carrot juice containing orange peel and pulp extracts. Food Chemistry, 245: 79-88.
Aguilar, K., Garvn, A., Ibarz, A. and Augusto, P.E. (2017). Ascorbic acid stability in fruit juices during Ultrasonics Sonochemistry, 37: 375–381.
Ahmadi, E., Daliri, R., Saeidi Asl, M.R., and Rahimi, N. (2020). Optimization of the extraction process of phenolic compounds from the pistacia Atlantica leaves (Sub Sp Mutica Pistacia Atlantica) using Ultrasound. Journal of Innovation in Food Science and Technology, 12(1): 158-167. [In Persian]
Alvarez-Lo´pez, J.A., Jime´nez-Munguia, M.T., Palou, E. and Lo´pez-Malo, A. (2003). Ultrasound and antimicrobial agents effects on grapefruit juice. Session 92 C (Non thermal Processing: General). pp: 18-23.
Amjadi, S., Alizadeh, A. and Roufegarinejad, L. (2018). Cavitation effects of sonication on microbial load and physicochemical properties of orange juice. Journal of Food Science and Technology, 83(15): 214-226. [In Persian]
Bhat, R. and Goh, K. M. (2017). Sonication treatment convalesce the overall quality of hand-pressed strawberry juice. Food Chemistry, 215: 470-476.
Cheng, L., Soh, C., Liew, S. and Teh, F. (2007). Effects of sonication and carbonation on guava juice quality. Food Chemistry, 104(4): 1396-1401.
Dubrović, I., Herceg, Z., Jambrak, A.R., Badanjak, M. and Dragović-Uzelac, V. (2011). Effect of high intensity ultrasound and pasteurization on anthocyanin content in strawberry juice. Food Technology and Biotechnology, 49(2): 196-204.
Fratianni, A., Cinquanta, L. and Panfili, G. (2010). Degradation of carotenoids in orange juice during microwave heating. LWT - Food Science and Technology, 43(6): 867-871.
Gonҫalves, E.M., Pinheiro, J., Abreu, M., Brandão, T.R.S., and Silva, C.L.M. (2010). Carrot (Daucus carota L.) peroxidase inactivation, phenolic content and physical changes kinetics due to blanching. Journal of Food Engineering, 97: 574-581.
Hooshyar, L., HesarI, J., Azadmard Damirchi, S. and Şhengul, M. (2021). Effect of Ultrasonication on Microbial Counts and Physic-Chemical Properties of Sour cherry Juice. Journal of Innovation in Food Science and Technology, 12(4): 127- 138. [In Persian]
Institute of Standards and Industrial Research of Iran. (ISIRI), (2007). Microbiology of food and animal feed - a comprehensive method for the general enumeration of microorganisms. ISIRI 5272. [In Persian]
Institute of Standards and Industrial Research of Iran. (ISIRI), (2008). Microbiology of food and animal feed - Comprehensive method for counting and counting coliforms. ISIRI 11166. [In Persian]
Institute of Standards and Industrial Research of Iran. (ISIRI), (2008). Microbiology of food and animal feed - A comprehensive method for counting molds and yeasts. ISIRI 10899-1. [In Persian]
Institute of Standards and Industrial Research of Iran. (ISIRI), (2019). Microbiology of food and animal feed - a comprehensive method for the general enumeration of microorganisms. ISIRI3414. [In Persian]
Mohideen, F.W., Mis Solval, K., Li, J., Zhang, J., Chouljenko, A., Chotiko, A. et al. (2015). Effect of continuous ultra-sonication on microbial counts and physico-chemical properties of blueberry (Vaccinium corymbosum) juice. LWT - Food Science and Technology, 60(1): 563-570.
Patil, S., Bourke, P., Kelly, B., Frías, J.M. and Cullen, P. J. (2009). The effects of acid adaptation on Escherichia coli inactivation using power ultrasound. Innovative Food Science & Emerging Technologies, 10: 486-490.
Peña, M.M., Welti-Chanes, J. and Martín-Belloso, O. (2016). Application of novel processing methods for greater retention of functional compounds in fruit-based beverages. Beverages, 2(2): 1-12.
Ramful, D., Tarnus, E., Aruoma, O.I., Bourdon, E. and Bahorun, T. (2011). Polyphenol composition, vitamin C content and antioxidant capacity of Mauritian citrus fruit pulps. Food Research International, 44: 2088-2099.
Rawson, A., Patras, A., Tiwari, B.K. and Noci, F. (2011). Effect of thermal and non-thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances. Food Research International, 44(7): 1875-1887.
Rupasinghe, H.P. V. and Yu, L.J. (2012). Emerging preservation methods for fruit juice and beverages. Journal of Food Additives, 65-82.
Saeeduddin, M., Abid, M., Jabbar, S., Wu, T., Hashim, M.M., Awad, F.N. et al. (2015). Quality assessment of pear juice under ultrasound and commercial pasteurization processing conditions. LWT - Food Science and Technology, 64(1): 452–458.
Tavakoli-Dakhrabadi, M., Hamidi-Esfahani, Z., and Abbasi, S. (2014). Effects of ultrasound waves on carrot juice quality using of RSM. Quarterly Journal of New Food Science and Technology, 2(5): 17-25. [in Persian]
Tiwari, B.K., OʹDonnell, C.P. and Cullen, P.J. (2009). Effect of sonication on retention of anthocyanins in blackberry juice. Journal of Food Engineering, 93(2): 166-171.
Wong, E., Vaillant, F. and Pérez, A. (2010). Osmosonication of blackberry juice: impact on selected pathogens, spoilage microorganisms, and main quality parameters. Journal of Food Science, 75(7): 468-474.
