Effects of temperature-controlled ultrasound treatment on sensory properties, physical characteristics and antioxidant activity of cloudy apple juice

• Published in: Food science & technology Vol. 142; p. 111030
• Main Authors: Shen, Yusi, Zhu, Danshi, Xi, Pushun, Cai, Tian, Cao, Xuehui, Liu, He, Li, Jianrong
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.05.2021
• Subjects: Antioxidants; Cloudy apple juice; Physical properties; Sensory properties; Temperature-controlled ultrasound treatment; Antioxidants; Temperature-controlled ultrasound treatment; Sensory properties; Physical properties; Cloudy apple juice
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2021.111030

Cloudy apple juice were subjected to ultrasound treatments at various power levels (525, 975, and 1125 W) and temperatures (50, 60, and 70 °C). The effects of temperature-controlled ultrasound treatment (TCUT) on the microbial load, color, sensory evaluation, total soluble solids, water soluble pectin (WSP), rheological properties, stability, and antioxidant activity of cloudy apple juice were investigated. Ultrasound and thermal treatment play a synergistic role in the reduction of microbial populations and could achieve microbial safety. TCUT enhanced the sensorial properties and improved the content of WSP, while reducing the particle size. TCUT significantly improved the rheological properties and suspension stability of apple juice. Moreover, the phenol content and percentage of DPPH inhibition also increased by TCUT in apple juice. The optimized TCUT conditions was at 60 °C with 1125 W power for 12min. The juice showed inactivation of microorganisms (<1 log CFU/mL), a preferable sensory property, obvious decreasing in particle size, more WSP, and better cloudy stability. •Temperature-controlled ultrasound treatment (TCUT) is a better sterilized method.•TCUT improved sensory quality of apple juice compare to pasteurization.•Water soluble pectin content was improved and particle size reduced by TCUT.•TCUT was helpful to improve the rheological properties and stability of juice.•Excessive ultrasonic intensity go against further increase antioxidant activity.