Effects of temperature-controlled ultrasound treatment on sensory properties, physical characteristics and antioxidant activity of cloudy apple juice
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 pect...
Saved in:
| Published in | Food science & technology Vol. 142; p. 111030 |
|---|---|
| Main Authors | , , , , , , |
| Format | Journal Article |
| Language | English |
| Published |
Elsevier Ltd
01.05.2021
|
| Subjects | |
| Online Access | Get full text |
Cover
Loading…
| Abstract | 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. |
|---|---|
| AbstractList | 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. |
| ArticleNumber | 111030 |
| Author | Liu, He Li, Jianrong Shen, Yusi Cai, Tian Cao, Xuehui Zhu, Danshi Xi, Pushun |
| Author_xml | – sequence: 1 givenname: Yusi orcidid: 0000-0002-3594-965X surname: Shen fullname: Shen, Yusi – sequence: 2 givenname: Danshi surname: Zhu fullname: Zhu, Danshi email: zhudanshi1978@163.com – sequence: 3 givenname: Pushun surname: Xi fullname: Xi, Pushun – sequence: 4 givenname: Tian surname: Cai fullname: Cai, Tian – sequence: 5 givenname: Xuehui surname: Cao fullname: Cao, Xuehui – sequence: 6 givenname: He surname: Liu fullname: Liu, He – sequence: 7 givenname: Jianrong surname: Li fullname: Li, Jianrong email: lijr6491@163.com |
| BookMark | eNp9kMtOwzAQRS0EEm3hA9j5A0iw4zzFClXlIVViA2vLmUxUV6kd2U4hH8L_4qqsmc1djM6d0VmSS2MNEnLHWcoZLx_26fAV0oxlPOWcM8EuyIKzpkw4z6pLsmAsE0mZi_qaLL3fszh5Vi_Iz6bvEYKntqcBDyM6FSaHCVgTnB0G7Og0BKe8nUxHg0MVDmgCtYZ6NN66mY7ORixo9Pd03M1egxoo7JRTENBpHzR4qiKtTND2W3cxadzpow7z6S4MdupmqsZxQLqfNOANuerV4PH2L1fk83nzsX5Ntu8vb-unbQIiZyGBqmQFCtG3oqhyIRiIvmyyvqnbpsNS5DkCE3VVsaYtmg5arkBUBZZ5CwrrQqwIP_eCs9477OXo9EG5WXImT17lXkav8uRVnr1G5vHMYHzsqNFJDxoNYKddNCk7q_-hfwH3D4dq |
| CitedBy_id | crossref_primary_10_1016_j_ultsonch_2021_105740 crossref_primary_10_1016_j_heliyon_2024_e27927 crossref_primary_10_1177_10820132231176580 crossref_primary_10_1016_j_ultsonch_2024_106874 crossref_primary_10_1016_j_ultsonch_2021_105803 crossref_primary_10_3390_foods12183365 crossref_primary_10_1016_j_foodchem_2023_136367 crossref_primary_10_1016_j_foodhyd_2024_110188 crossref_primary_10_1016_j_jfoodeng_2024_112167 crossref_primary_10_1111_jfpe_14596 crossref_primary_10_1016_j_ultsonch_2022_106231 crossref_primary_10_1016_j_cofs_2022_100939 crossref_primary_10_1016_j_tifs_2023_07_002 crossref_primary_10_3389_fsufs_2022_891662 crossref_primary_10_1111_1541_4337_13163 crossref_primary_10_3390_foods11172648 crossref_primary_10_1007_s11947_022_02772_w crossref_primary_10_3390_foods12081669 crossref_primary_10_1016_j_fbio_2023_103342 crossref_primary_10_3390_plants10091957 crossref_primary_10_3390_foods12091925 crossref_primary_10_1007_s11947_022_02818_z crossref_primary_10_1016_j_lwt_2023_115457 crossref_primary_10_1016_j_ifset_2021_102863 crossref_primary_10_1016_j_ultsonch_2022_105975 crossref_primary_10_1016_j_ultsonch_2024_106922 crossref_primary_10_3390_app122010416 crossref_primary_10_1016_j_cofs_2022_100892 crossref_primary_10_3390_plants11152027 crossref_primary_10_3390_pr10102100 crossref_primary_10_3390_foods13020328 crossref_primary_10_1016_j_jafr_2023_100864 crossref_primary_10_1111_jtxs_12644 crossref_primary_10_3390_foods13081276 crossref_primary_10_1111_ijfs_15426 crossref_primary_10_1016_j_lwt_2023_115178 crossref_primary_10_3390_foods12203808 crossref_primary_10_17660_ActaHortic_2024_1387_25 |
| Cites_doi | 10.1016/j.ultsonch.2015.04.011 10.1016/j.foodchem.2012.08.013 10.1111/ijfs.13124 10.1016/j.ultsonch.2016.04.014 10.1016/j.ultsonch.2018.02.034 10.1016/S1466-8564(01)00020-0 10.1016/j.foodhyd.2019.02.011 10.1016/j.ultsonch.2015.10.008 10.1111/jfpp.14452 10.1111/j.1745-4603.1998.tb00160.x 10.1016/j.foodchem.2020.126967 10.1016/j.foodchem.2013.06.008 10.1016/j.ultsonch.2013.12.003 10.1016/j.ultsonch.2013.02.005 10.1016/j.ultsonch.2013.02.010 10.1016/j.jfoodeng.2015.10.042 10.1016/j.ultsonch.2015.05.040 10.1016/j.ifset.2018.05.007 10.1016/j.foodchem.2019.126121 10.1007/s11947-012-1004-5 10.1111/j.1365-2621.1997.tb03976.x 10.1016/j.foodchem.2018.02.052 10.1016/j.lwt.2017.04.038 10.1146/annurev-food-022510-133619 10.1177/1082013214536708 10.1111/lam.12042 10.1177/1082013208095328 10.1111/jfpp.12220 10.1016/j.lwt.2016.08.041 10.1016/j.foodchem.2016.07.160 10.1016/j.ultsonch.2011.04.002 10.1016/j.lwt.2015.05.005 |
| ContentType | Journal Article |
| Copyright | 2021 Elsevier Ltd |
| Copyright_xml | – notice: 2021 Elsevier Ltd |
| DBID | AAYXX CITATION |
| DOI | 10.1016/j.lwt.2021.111030 |
| DatabaseName | CrossRef |
| DatabaseTitle | CrossRef |
| DatabaseTitleList | |
| DeliveryMethod | fulltext_linktorsrc |
| Discipline | Economics Engineering |
| EISSN | 1096-1127 |
| ExternalDocumentID | 10_1016_j_lwt_2021_111030 S0023643821001833 |
| GroupedDBID | --K --M .~1 0R~ 1B1 1RT 1~. 1~5 29H 4.4 457 4G. 53G 5GY 5VS 7-5 71M 8P~ 9JM AABNK AABVA AACTN AAEDT AAEDW AAIAV AAIKJ AAKOC AALCJ AALRI AAOAW AAQFI AAQXK AATLK AAXUO ABFNM ABGRD ABMAC ABXDB ABYKQ ACDAQ ACRLP ADEZE ADFGL ADHUB ADMUD ADQTV AEBSH AEKER AENEX AEQOU AEXQZ AFKWA AFTJW AFXIZ AGHFR AGUBO AGYEJ AHHHB AIEXJ AIKHN AITUG AJBFU AJOXV ALMA_UNASSIGNED_HOLDINGS AMFUW AMRAJ AXJTR BKOJK BLXMC CAG CBWCG COF CS3 DM4 DU5 EBS EFBJH EFLBG EJD EO8 EO9 EP2 EP3 FDB FEDTE FGOYB FIRID FNPLU FYGXN G-Q GBLVA GROUPED_DOAJ HLV HVGLF HZ~ IHE J1W KOM LG5 LW8 M41 MO0 N9A O-L O9- OAUVE OZT P-8 P-9 PC. Q38 R2- RIG ROL RPZ SAB SDF SDG SDP SES SEW SPCBC SSA SSZ T5K UHS WUQ XPP Y6R ZU3 ~G- ~KM 0SF AAXKI AAYXX ADVLN AFJKZ AKRWK CITATION |
| ID | FETCH-LOGICAL-c340t-c7605e33fb3574330c3f692f98b9de6344ec0387709b59dcb1ac375e64bcae853 |
| IEDL.DBID | .~1 |
| ISSN | 0023-6438 |
| IngestDate | Thu Sep 26 18:36:17 EDT 2024 Fri Feb 23 02:47:53 EST 2024 |
| IsDoiOpenAccess | false |
| IsOpenAccess | true |
| IsPeerReviewed | true |
| IsScholarly | true |
| Keywords | Antioxidants Temperature-controlled ultrasound treatment Sensory properties Physical properties Cloudy apple juice |
| Language | English |
| LinkModel | DirectLink |
| MergedId | FETCHMERGED-LOGICAL-c340t-c7605e33fb3574330c3f692f98b9de6344ec0387709b59dcb1ac375e64bcae853 |
| ORCID | 0000-0002-3594-965X |
| OpenAccessLink | https://www.sciencedirect.com/science/article/am/pii/S0023643821001833 |
| ParticipantIDs | crossref_primary_10_1016_j_lwt_2021_111030 elsevier_sciencedirect_doi_10_1016_j_lwt_2021_111030 |
| PublicationCentury | 2000 |
| PublicationDate | May 2021 2021-05-00 |
| PublicationDateYYYYMMDD | 2021-05-01 |
| PublicationDate_xml | – month: 05 year: 2021 text: May 2021 |
| PublicationDecade | 2020 |
| PublicationTitle | Food science & technology |
| PublicationYear | 2021 |
| Publisher | Elsevier Ltd |
| Publisher_xml | – name: Elsevier Ltd |
| References | Bi, Hemar, Balaban, Liao (bib11) 2015; 27 Bhat, Stamminger (bib10) 2014; 21 Saeeduddin, Abid, Jabbar, Hu, Hashim, Khan (bib26) 2016; 51 Zhou, Guan, Bi, Liu, Yi, Chen (bib37) 2017; 82 Aadil, Zeng, Han, Sun (bib1) 2013; 141 Yi, Kebede, Kristiani, Buve, Van Loey, Grauwet (bib34) 2018; 255 Wang, Xiao, Zhuang, Feng, Ho, Song (bib31) 2019; 68 Liu, Wang, Bi, Guo, Fu, Liao (bib20) 2013; 6 Abid, Jabbar, Wu, Hashim, Hu, Lei (bib3) 2013; 20 Wellala, Bi, Liu, Liu, Lyu, Wu (bib32) 2019; 93 Anese, Mirolo, Beraldo, Lippe (bib5) 2013; 136 Fenoglio, Ferrario, Garcia Carrillo, Schenk, Guerrero (bib14) 2020; 44 Wang, Wang, Vanga, Raghavan (bib30) 2020; 313 Bhat, Goh (bib7) 2017; 215 Rao (bib25) 2010 Kiang, Bhat, Rosma, Cheng (bib19) 2013; 56 Kamal, Marta Sánchez-Rubio, Amaury, Taboada-Rodríguez, Rita, Cava-Roda (bib17) 2016; 9 Schijvens, Vliet, Dijk (bib29) 1998; 29 Zhu, Shen, Wei, Xu, Cao, Liu (bib38) 2020; 328 You, Li, Han, Guo, Zhao, Liu (bib35) 2018; 48 Yu, Jiang, Cao, Jiang, Pan (bib36) 2016; 177 Cameron, Grohmann (bib12) 1997; 62 Guerrero, López-Malo, Alzamora (bib16) 2001; 2 Khandpur, Gogate (bib18) 2016; 29 Cruz-Cansino, Ramirez-Moreno, Leon-Rivera, Delgado-Olivares, Alanis-Garcia, Ariza-Ortega (bib13) 2015; 27 Gómez, Weltichanes, Alzamora (bib15) 2011; 2 Yi, Kebede, Hai Dang, Buvé, Grauwet, Van Loey (bib33) 2017; 75 Bhat, Kamaruddin Che, Min-Tze, Karim (bib8) 2011; 18 Ma, Tang, Xu, Li (bib21) 2016; 65 Santhirasegaram, Razali, Somasundram (bib28) 2013; 20 Abid, Jabbar, Hu, Hashim, Wu, Lei (bib2) 2014; 21 Osorio, Martinez-Navarrete, Moraga, Carbonell (bib24) 2008; 14 Nadeem, Ubaid, Qureshi, Munir, Mehmood (bib23) 2018 Saeeduddin, Abid, Jabbar, Wu, Hashim, Awad (bib27) 2015; 64 Babbar, Aggarwal, Oberoi (bib6) 2015; 39 Bhat, Sharma (bib9) 2016; 33 Moelants, Jolie, Palmers, Cardinaels, Hendrickx (bib22) 2013; 6 Ainsworth, Gillespie (bib4) 2007; 2 Wang (10.1016/j.lwt.2021.111030_bib30) 2020; 313 Santhirasegaram (10.1016/j.lwt.2021.111030_bib28) 2013; 20 Bhat (10.1016/j.lwt.2021.111030_bib7) 2017; 215 Bhat (10.1016/j.lwt.2021.111030_bib8) 2011; 18 Cruz-Cansino (10.1016/j.lwt.2021.111030_bib13) 2015; 27 Rao (10.1016/j.lwt.2021.111030_bib25) 2010 Fenoglio (10.1016/j.lwt.2021.111030_bib14) 2020; 44 Zhou (10.1016/j.lwt.2021.111030_bib37) 2017; 82 Cameron (10.1016/j.lwt.2021.111030_bib12) 1997; 62 Yu (10.1016/j.lwt.2021.111030_bib36) 2016; 177 Bhat (10.1016/j.lwt.2021.111030_bib9) 2016; 33 Abid (10.1016/j.lwt.2021.111030_bib2) 2014; 21 Gómez (10.1016/j.lwt.2021.111030_bib15) 2011; 2 Osorio (10.1016/j.lwt.2021.111030_bib24) 2008; 14 Kamal (10.1016/j.lwt.2021.111030_bib17) 2016; 9 Moelants (10.1016/j.lwt.2021.111030_bib22) 2013; 6 Yi (10.1016/j.lwt.2021.111030_bib34) 2018; 255 Yi (10.1016/j.lwt.2021.111030_bib33) 2017; 75 Nadeem (10.1016/j.lwt.2021.111030_bib23) 2018 Aadil (10.1016/j.lwt.2021.111030_bib1) 2013; 141 Anese (10.1016/j.lwt.2021.111030_bib5) 2013; 136 Guerrero (10.1016/j.lwt.2021.111030_bib16) 2001; 2 Bi (10.1016/j.lwt.2021.111030_bib11) 2015; 27 Kiang (10.1016/j.lwt.2021.111030_bib19) 2013; 56 Bhat (10.1016/j.lwt.2021.111030_bib10) 2014; 21 Saeeduddin (10.1016/j.lwt.2021.111030_bib26) 2016; 51 Schijvens (10.1016/j.lwt.2021.111030_bib29) 1998; 29 Babbar (10.1016/j.lwt.2021.111030_bib6) 2015; 39 Khandpur (10.1016/j.lwt.2021.111030_bib18) 2016; 29 Saeeduddin (10.1016/j.lwt.2021.111030_bib27) 2015; 64 Ainsworth (10.1016/j.lwt.2021.111030_bib4) 2007; 2 Zhu (10.1016/j.lwt.2021.111030_bib38) 2020; 328 Wang (10.1016/j.lwt.2021.111030_bib31) 2019; 68 Wellala (10.1016/j.lwt.2021.111030_bib32) 2019; 93 Abid (10.1016/j.lwt.2021.111030_bib3) 2013; 20 Liu (10.1016/j.lwt.2021.111030_bib20) 2013; 6 Ma (10.1016/j.lwt.2021.111030_bib21) 2016; 65 You (10.1016/j.lwt.2021.111030_bib35) 2018; 48 |
| References_xml | – volume: 56 start-page: 251 year: 2013 end-page: 257 ident: bib19 article-title: Effects of thermosonication on the fate of Escherichia coli O157:H7 and Salmonella Enteritidis in mango juice publication-title: Letters in Applied Microbiology contributor: fullname: Cheng – volume: 82 start-page: 121 year: 2017 end-page: 130 ident: bib37 article-title: Change of the rheological properties of mango juice by high pressure homogenization publication-title: Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology contributor: fullname: Chen – volume: 51 start-page: 1552 year: 2016 end-page: 1559 ident: bib26 article-title: Physicochemical parameters, bioactive compounds and microbial quality of sonicated pear juice publication-title: International Journal of Food Science and Technology contributor: fullname: Khan – volume: 18 start-page: 1295 year: 2011 end-page: 1300 ident: bib8 article-title: Sonication ameliorates Kasturi lime (Citrus microcarpa) juice quality publication-title: Ultrasonics Sonochemistry contributor: fullname: Karim – volume: 215 start-page: 470 year: 2017 end-page: 476 ident: bib7 article-title: Sonication treatment convalesce the overall quality of hand-pressed strawberry juice publication-title: Food Chemistry contributor: fullname: Goh – volume: 6 start-page: 2870 year: 2013 end-page: 2883 ident: bib22 article-title: The effects of process-induced pectin changes on the viscosity of carrot and tomato sera publication-title: Food and Bioprocess Technology contributor: fullname: Hendrickx – year: 2010 ident: bib25 article-title: Flow and functional models for rheological properties of fluid foods contributor: fullname: Rao – volume: 313 year: 2020 ident: bib30 article-title: High-intensity ultrasound processing of kiwifruit juice: Effects on the microstructure, pectin, carbohydrates and rheological properties publication-title: Food Chemistry contributor: fullname: Raghavan – year: 2018 ident: bib23 article-title: Effect of ultrasound and chemical treatment on total phenol, flavonoids and antioxidant properties on carrot-grape juice blend during storage publication-title: Ultrasonics Sonochemistry contributor: fullname: Mehmood – volume: 68 year: 2019 ident: bib31 article-title: Characterization of aroma-active compounds in four yeast extracts using instrumental and sensory techniques publication-title: Journal of Agricultural and Food Chemistry contributor: fullname: Song – volume: 21 start-page: 984 year: 2014 end-page: 990 ident: bib2 article-title: Thermosonication as a potential quality enhancement technique of apple juice publication-title: Ultrasonics Sonochemistry contributor: fullname: Lei – volume: 2 start-page: 447 year: 2011 ident: bib15 article-title: Hurdle technology in fruit processing publication-title: Annual Review of Food Science & Technology contributor: fullname: Alzamora – volume: 2 start-page: 875 year: 2007 end-page: 877 ident: bib4 article-title: Estimation of total phenolic content and other oxidation substrates in plant tissues using publication-title: Folin–Ciocalteu reagent contributor: fullname: Gillespie – volume: 328 year: 2020 ident: bib38 article-title: Effect of particle size on the stability and flavor of cloudy apple juice publication-title: Food Chemistry contributor: fullname: Liu – volume: 14 start-page: 103 year: 2008 end-page: 108 ident: bib24 article-title: Effect of thermal treatment on enzymatic activity and rheological and sensory properties of strawberry purees publication-title: Food Science and Technology International contributor: fullname: Carbonell – volume: 29 start-page: 337 year: 2016 end-page: 353 ident: bib18 article-title: Evaluation of ultrasound based sterilization approaches in terms of shelf life and quality parameters of fruit and vegetable juices publication-title: Ultrasonics Sonochemistry contributor: fullname: Gogate – volume: 93 start-page: 56 year: 2019 end-page: 67 ident: bib32 article-title: Juice related water-soluble pectin characteristics and bioaccessibility of bioactive compounds in oil and emulsion incorporated mixed juice processed by high pressure homogenization publication-title: Food Hydrocolloids contributor: fullname: Wu – volume: 9 start-page: 20 year: 2016 end-page: 28 ident: bib17 article-title: Sonication at mild temperatures enhances bioactive compounds and microbiological quality of orange juice publication-title: Food and Bioproducts Processing contributor: fullname: Cava-Roda – volume: 64 start-page: 452 year: 2015 end-page: 458 ident: bib27 article-title: Quality assessment of pear juice under ultrasound and commercial pasteurization processing conditions publication-title: Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology contributor: fullname: Awad – volume: 141 start-page: 3201 year: 2013 end-page: 3206 ident: bib1 article-title: Effects of ultrasound treatments on quality of grapefruit juice publication-title: Food Chemistry contributor: fullname: Sun – volume: 65 start-page: 349 year: 2016 end-page: 354 ident: bib21 article-title: Characterization of the Key aroma compounds in Chinese vidal icewine by gas chromatography–olfactometry, quantitative measurements, aroma recombination and omission tests publication-title: Journal of Agricultural and Food Chemistry contributor: fullname: Li – volume: 48 start-page: 1 year: 2018 end-page: 10 ident: bib35 article-title: Influence of different sterilization treatments on the color and anthocyanin contents of mulberry juice during refrigerated storage publication-title: Innovative Food Science & Emerging Technologies contributor: fullname: Liu – volume: 44 year: 2020 ident: bib14 article-title: Characterization of microbial inactivation in clear and turbid juices processed by short-wave ultraviolet light publication-title: Journal of Food Processing and Preservation contributor: fullname: Guerrero – volume: 27 start-page: 277 year: 2015 end-page: 286 ident: bib13 article-title: Shelf life, physicochemical, microbiological and antioxidant properties of purple cactus pear (Opuntia ficus indica) juice after thermoultrasound treatment publication-title: Ultrasonics Sonochemistry contributor: fullname: Ariza-Ortega – volume: 75 start-page: 85 year: 2017 end-page: 92 ident: bib33 article-title: Quality change during high pressure processing and thermal processing of cloudy apple juice publication-title: Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology contributor: fullname: Van Loey – volume: 136 start-page: 458 year: 2013 end-page: 463 ident: bib5 article-title: Effect of ultrasound treatments of tomato pulp on microstructure and lycopene in vitro bioaccessibility publication-title: Food Chemistry contributor: fullname: Lippe – volume: 27 start-page: 567 year: 2015 end-page: 575 ident: bib11 article-title: The effect of ultrasound on particle size, color, viscosity and polyphenol oxidase activity of diluted avocado puree publication-title: Ultrasonics Sonochemistry contributor: fullname: Liao – volume: 2 start-page: 31 year: 2001 end-page: 39 ident: bib16 article-title: Effect of ultrasound on the survival of Saccharomyces cerevisiae: Influence of temperature, pH and amplitude publication-title: Innovative Food Science & Emerging Technologies contributor: fullname: Alzamora – volume: 62 start-page: 242 year: 1997 end-page: 245 ident: bib12 article-title: Citrus tissue extracts affect juice cloud stability publication-title: Journal of Food Science contributor: fullname: Grohmann – volume: 39 start-page: 183 year: 2015 end-page: 189 ident: bib6 article-title: Effect of addition of hydrocolloids on the colloidal stability of litchi (litchi chinensis Sonn.) juice publication-title: Journal of Food Processing and Preservation contributor: fullname: Oberoi – volume: 20 start-page: 1182 year: 2013 end-page: 1187 ident: bib3 article-title: Effect of ultrasound on different quality parameters of apple juice publication-title: Ultrasonics Sonochemistry contributor: fullname: Lei – volume: 29 start-page: 123 year: 1998 end-page: 143 ident: bib29 article-title: Effect of processing conditions on the composition and rheological properties of apple sauce publication-title: Journal of Texture Studies contributor: fullname: Dijk – volume: 21 start-page: 354 year: 2014 ident: bib10 article-title: Impact of ultraviolet radiation treatments on the physicochemical properties, antioxidants, enzyme activity and microbial load in freshly prepared hand pressed strawberry juice publication-title: Food Science and Technology International contributor: fullname: Stamminger – volume: 6 start-page: 2675 year: 2013 end-page: 2684 ident: bib20 article-title: Comparison of microbial inactivation and rheological characteristics of mango pulp after high hydrostatic pressure treatment and high temperature short time treatment publication-title: Food and Bioprocess Technology contributor: fullname: Liao – volume: 33 start-page: 182 year: 2016 end-page: 189 ident: bib9 article-title: Combined effect of blanching and sonication on quality parameters of bottle gourd (Lagenaria siceraria) juice publication-title: Ultrasonics Sonochemistry contributor: fullname: Sharma – volume: 255 start-page: 197 year: 2018 end-page: 208 ident: bib34 article-title: The potential of kiwifruit puree as a clean label ingredient to stabilize high pressure pasteurized cloudy apple juice during storage publication-title: Food Chemistry contributor: fullname: Grauwet – volume: 20 start-page: 1276 year: 2013 end-page: 1282 ident: bib28 article-title: Effects of thermal treatment and sonication on quality attributes of Chokanan mango (Mangifera indica L.) juice publication-title: Ultrasonics Sonochemistry contributor: fullname: Somasundram – volume: 177 start-page: 1 year: 2016 end-page: 8 ident: bib36 article-title: Effect of high pressure homogenization (HPH) on the physical properties of taro (Colocasia esculenta (L). Schott) pulp publication-title: Journal of Food Engineering contributor: fullname: Pan – volume: 27 start-page: 567 year: 2015 ident: 10.1016/j.lwt.2021.111030_bib11 article-title: The effect of ultrasound on particle size, color, viscosity and polyphenol oxidase activity of diluted avocado puree publication-title: Ultrasonics Sonochemistry doi: 10.1016/j.ultsonch.2015.04.011 contributor: fullname: Bi – volume: 136 start-page: 458 issue: 2 year: 2013 ident: 10.1016/j.lwt.2021.111030_bib5 article-title: Effect of ultrasound treatments of tomato pulp on microstructure and lycopene in vitro bioaccessibility publication-title: Food Chemistry doi: 10.1016/j.foodchem.2012.08.013 contributor: fullname: Anese – volume: 51 start-page: 1552 issue: 7 year: 2016 ident: 10.1016/j.lwt.2021.111030_bib26 article-title: Physicochemical parameters, bioactive compounds and microbial quality of sonicated pear juice publication-title: International Journal of Food Science and Technology doi: 10.1111/ijfs.13124 contributor: fullname: Saeeduddin – year: 2010 ident: 10.1016/j.lwt.2021.111030_bib25 contributor: fullname: Rao – volume: 33 start-page: 182 year: 2016 ident: 10.1016/j.lwt.2021.111030_bib9 article-title: Combined effect of blanching and sonication on quality parameters of bottle gourd (Lagenaria siceraria) juice publication-title: Ultrasonics Sonochemistry doi: 10.1016/j.ultsonch.2016.04.014 contributor: fullname: Bhat – volume: 68 year: 2019 ident: 10.1016/j.lwt.2021.111030_bib31 article-title: Characterization of aroma-active compounds in four yeast extracts using instrumental and sensory techniques publication-title: Journal of Agricultural and Food Chemistry contributor: fullname: Wang – year: 2018 ident: 10.1016/j.lwt.2021.111030_bib23 article-title: Effect of ultrasound and chemical treatment on total phenol, flavonoids and antioxidant properties on carrot-grape juice blend during storage publication-title: Ultrasonics Sonochemistry doi: 10.1016/j.ultsonch.2018.02.034 contributor: fullname: Nadeem – volume: 2 start-page: 31 issue: 1 year: 2001 ident: 10.1016/j.lwt.2021.111030_bib16 article-title: Effect of ultrasound on the survival of Saccharomyces cerevisiae: Influence of temperature, pH and amplitude publication-title: Innovative Food Science & Emerging Technologies doi: 10.1016/S1466-8564(01)00020-0 contributor: fullname: Guerrero – volume: 93 start-page: 56 year: 2019 ident: 10.1016/j.lwt.2021.111030_bib32 article-title: Juice related water-soluble pectin characteristics and bioaccessibility of bioactive compounds in oil and emulsion incorporated mixed juice processed by high pressure homogenization publication-title: Food Hydrocolloids doi: 10.1016/j.foodhyd.2019.02.011 contributor: fullname: Wellala – volume: 29 start-page: 337 issue: 123 year: 2016 ident: 10.1016/j.lwt.2021.111030_bib18 article-title: Evaluation of ultrasound based sterilization approaches in terms of shelf life and quality parameters of fruit and vegetable juices publication-title: Ultrasonics Sonochemistry doi: 10.1016/j.ultsonch.2015.10.008 contributor: fullname: Khandpur – volume: 44 issue: 6 year: 2020 ident: 10.1016/j.lwt.2021.111030_bib14 article-title: Characterization of microbial inactivation in clear and turbid juices processed by short-wave ultraviolet light publication-title: Journal of Food Processing and Preservation doi: 10.1111/jfpp.14452 contributor: fullname: Fenoglio – volume: 29 start-page: 123 issue: 2 year: 1998 ident: 10.1016/j.lwt.2021.111030_bib29 article-title: Effect of processing conditions on the composition and rheological properties of apple sauce publication-title: Journal of Texture Studies doi: 10.1111/j.1745-4603.1998.tb00160.x contributor: fullname: Schijvens – volume: 328 year: 2020 ident: 10.1016/j.lwt.2021.111030_bib38 article-title: Effect of particle size on the stability and flavor of cloudy apple juice publication-title: Food Chemistry doi: 10.1016/j.foodchem.2020.126967 contributor: fullname: Zhu – volume: 141 start-page: 3201 issue: 3 year: 2013 ident: 10.1016/j.lwt.2021.111030_bib1 article-title: Effects of ultrasound treatments on quality of grapefruit juice publication-title: Food Chemistry doi: 10.1016/j.foodchem.2013.06.008 contributor: fullname: Aadil – volume: 2 start-page: 875 issue: 4 year: 2007 ident: 10.1016/j.lwt.2021.111030_bib4 article-title: Estimation of total phenolic content and other oxidation substrates in plant tissues using publication-title: Folin–Ciocalteu reagent contributor: fullname: Ainsworth – volume: 21 start-page: 984 issue: 3 year: 2014 ident: 10.1016/j.lwt.2021.111030_bib2 article-title: Thermosonication as a potential quality enhancement technique of apple juice publication-title: Ultrasonics Sonochemistry doi: 10.1016/j.ultsonch.2013.12.003 contributor: fullname: Abid – volume: 20 start-page: 1276 issue: 5 year: 2013 ident: 10.1016/j.lwt.2021.111030_bib28 article-title: Effects of thermal treatment and sonication on quality attributes of Chokanan mango (Mangifera indica L.) juice publication-title: Ultrasonics Sonochemistry doi: 10.1016/j.ultsonch.2013.02.005 contributor: fullname: Santhirasegaram – volume: 20 start-page: 1182 issue: 5 year: 2013 ident: 10.1016/j.lwt.2021.111030_bib3 article-title: Effect of ultrasound on different quality parameters of apple juice publication-title: Ultrasonics Sonochemistry doi: 10.1016/j.ultsonch.2013.02.010 contributor: fullname: Abid – volume: 177 start-page: 1 year: 2016 ident: 10.1016/j.lwt.2021.111030_bib36 article-title: Effect of high pressure homogenization (HPH) on the physical properties of taro (Colocasia esculenta (L). Schott) pulp publication-title: Journal of Food Engineering doi: 10.1016/j.jfoodeng.2015.10.042 contributor: fullname: Yu – volume: 27 start-page: 277 year: 2015 ident: 10.1016/j.lwt.2021.111030_bib13 article-title: Shelf life, physicochemical, microbiological and antioxidant properties of purple cactus pear (Opuntia ficus indica) juice after thermoultrasound treatment publication-title: Ultrasonics Sonochemistry doi: 10.1016/j.ultsonch.2015.05.040 contributor: fullname: Cruz-Cansino – volume: 48 start-page: 1 year: 2018 ident: 10.1016/j.lwt.2021.111030_bib35 article-title: Influence of different sterilization treatments on the color and anthocyanin contents of mulberry juice during refrigerated storage publication-title: Innovative Food Science & Emerging Technologies doi: 10.1016/j.ifset.2018.05.007 contributor: fullname: You – volume: 313 year: 2020 ident: 10.1016/j.lwt.2021.111030_bib30 article-title: High-intensity ultrasound processing of kiwifruit juice: Effects on the microstructure, pectin, carbohydrates and rheological properties publication-title: Food Chemistry doi: 10.1016/j.foodchem.2019.126121 contributor: fullname: Wang – volume: 65 start-page: 349 issue: 2 year: 2016 ident: 10.1016/j.lwt.2021.111030_bib21 article-title: Characterization of the Key aroma compounds in Chinese vidal icewine by gas chromatography–olfactometry, quantitative measurements, aroma recombination and omission tests publication-title: Journal of Agricultural and Food Chemistry contributor: fullname: Ma – volume: 6 start-page: 2870 issue: 10 year: 2013 ident: 10.1016/j.lwt.2021.111030_bib22 article-title: The effects of process-induced pectin changes on the viscosity of carrot and tomato sera publication-title: Food and Bioprocess Technology doi: 10.1007/s11947-012-1004-5 contributor: fullname: Moelants – volume: 62 start-page: 242 issue: 2 year: 1997 ident: 10.1016/j.lwt.2021.111030_bib12 article-title: Citrus tissue extracts affect juice cloud stability publication-title: Journal of Food Science doi: 10.1111/j.1365-2621.1997.tb03976.x contributor: fullname: Cameron – volume: 255 start-page: 197 year: 2018 ident: 10.1016/j.lwt.2021.111030_bib34 article-title: The potential of kiwifruit puree as a clean label ingredient to stabilize high pressure pasteurized cloudy apple juice during storage publication-title: Food Chemistry doi: 10.1016/j.foodchem.2018.02.052 contributor: fullname: Yi – volume: 82 start-page: 121 year: 2017 ident: 10.1016/j.lwt.2021.111030_bib37 article-title: Change of the rheological properties of mango juice by high pressure homogenization publication-title: Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology doi: 10.1016/j.lwt.2017.04.038 contributor: fullname: Zhou – volume: 2 start-page: 447 issue: 1 year: 2011 ident: 10.1016/j.lwt.2021.111030_bib15 article-title: Hurdle technology in fruit processing publication-title: Annual Review of Food Science & Technology doi: 10.1146/annurev-food-022510-133619 contributor: fullname: Gómez – volume: 21 start-page: 354 issue: 5 year: 2014 ident: 10.1016/j.lwt.2021.111030_bib10 article-title: Impact of ultraviolet radiation treatments on the physicochemical properties, antioxidants, enzyme activity and microbial load in freshly prepared hand pressed strawberry juice publication-title: Food Science and Technology International doi: 10.1177/1082013214536708 contributor: fullname: Bhat – volume: 56 start-page: 251 issue: 4 year: 2013 ident: 10.1016/j.lwt.2021.111030_bib19 article-title: Effects of thermosonication on the fate of Escherichia coli O157:H7 and Salmonella Enteritidis in mango juice publication-title: Letters in Applied Microbiology doi: 10.1111/lam.12042 contributor: fullname: Kiang – volume: 6 start-page: 2675 issue: 10 year: 2013 ident: 10.1016/j.lwt.2021.111030_bib20 article-title: Comparison of microbial inactivation and rheological characteristics of mango pulp after high hydrostatic pressure treatment and high temperature short time treatment publication-title: Food and Bioprocess Technology contributor: fullname: Liu – volume: 14 start-page: 103 issue: 5 suppl year: 2008 ident: 10.1016/j.lwt.2021.111030_bib24 article-title: Effect of thermal treatment on enzymatic activity and rheological and sensory properties of strawberry purees publication-title: Food Science and Technology International doi: 10.1177/1082013208095328 contributor: fullname: Osorio – volume: 9 start-page: 20 year: 2016 ident: 10.1016/j.lwt.2021.111030_bib17 article-title: Sonication at mild temperatures enhances bioactive compounds and microbiological quality of orange juice publication-title: Food and Bioproducts Processing contributor: fullname: Kamal – volume: 39 start-page: 183 issue: 2 year: 2015 ident: 10.1016/j.lwt.2021.111030_bib6 article-title: Effect of addition of hydrocolloids on the colloidal stability of litchi (litchi chinensis Sonn.) juice publication-title: Journal of Food Processing and Preservation doi: 10.1111/jfpp.12220 contributor: fullname: Babbar – volume: 75 start-page: 85 year: 2017 ident: 10.1016/j.lwt.2021.111030_bib33 article-title: Quality change during high pressure processing and thermal processing of cloudy apple juice publication-title: Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology doi: 10.1016/j.lwt.2016.08.041 contributor: fullname: Yi – volume: 215 start-page: 470 year: 2017 ident: 10.1016/j.lwt.2021.111030_bib7 article-title: Sonication treatment convalesce the overall quality of hand-pressed strawberry juice publication-title: Food Chemistry doi: 10.1016/j.foodchem.2016.07.160 contributor: fullname: Bhat – volume: 18 start-page: 1295 issue: 6 year: 2011 ident: 10.1016/j.lwt.2021.111030_bib8 article-title: Sonication ameliorates Kasturi lime (Citrus microcarpa) juice quality publication-title: Ultrasonics Sonochemistry doi: 10.1016/j.ultsonch.2011.04.002 contributor: fullname: Bhat – volume: 64 start-page: 452 issue: 1 year: 2015 ident: 10.1016/j.lwt.2021.111030_bib27 article-title: Quality assessment of pear juice under ultrasound and commercial pasteurization processing conditions publication-title: Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology doi: 10.1016/j.lwt.2015.05.005 contributor: fullname: Saeeduddin |
| SSID | ssj0000428 |
| Score | 2.5512881 |
| Snippet | 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... |
| SourceID | crossref elsevier |
| SourceType | Aggregation Database Publisher |
| StartPage | 111030 |
| SubjectTerms | Antioxidants Cloudy apple juice Physical properties Sensory properties Temperature-controlled ultrasound treatment |
| Title | Effects of temperature-controlled ultrasound treatment on sensory properties, physical characteristics and antioxidant activity of cloudy apple juice |
| URI | https://dx.doi.org/10.1016/j.lwt.2021.111030 |
| Volume | 142 |
| hasFullText | 1 |
| inHoldings | 1 |
| isFullTextHit | |
| isPrint | |
| link | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwnV1LS8NAEF5KPagH0apYH2UPnsS1STfPYymWqtiThd5CdrMLLaUJeaC9-C_8v87koRb04inksSTsLDPfZr75hpBrLaX2tVJMmIoziPg285TvMFtaInRcBZgZC5yfp85kZj3O7XmLjJpaGKRV1r6_8umlt66v9OvZ7CeLBdb4ovg59wYoI-RxVPy0IPzBmr57_6Z54J6gonlwhk83mc2S47V6RTrlwETHURKhf4tNP-LN-JAc1ECRDqtvOSItte6Q3aaOOOuQ_R9Sgsfko5IhzmisKcpN1VrJrKair1REi1Wehhm2UaJf9HIar2kGO9k43dAE_8unKLB6S5PafFRuCzrTEEaHyJB8W0RwpFgXge0n8L1yFRfRhmJOXNFlAS7ohMzG9y-jCatbLjDJLSNn0oXtjeJcC24DtuCG5NrxB9r3hB8ph1uWkpjwdg1f2H4khRlK7trKsYQMFYT-U9Jex2t1RqipERoAvhOY2vTgZuiKgSl8rSNAEUaX3DSTHSSVskbQUM6WAVgmQMsElWW6xGrMEWwtjwA8_9_Dzv837ILs4VnFa7wk7Twt1BVgj1z0ysXVIzvDh6fJ9BMWj9yQ |
| link.rule.ids | 315,783,787,4509,24128,27936,27937,45597,45691 |
| linkProvider | Elsevier |
| linkToHtml | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwnV3JTsMwEB0VegAOiFWU1QdOCIsmzuYjqqhaWnoCqbcodmypqGqqLgI-hP9lpnFYJLhwihRrlMjjzDxn3jwDXFqtrbTGcOUZwTHjhzwxMuKhDlQWxQYxMzU4PwyizlNwPwyHNWhVvTBEq3Sxv4zpq2jt7ty42byZjkbU40vi5yLxSUYoEWIN6ogGJH6d9dturzP4CsiBXwZkX3AyqIqbK5rX-IUYlb5HsWPFhf4tPX1LOe0d2HZYkd2Wr7MLNTPZg42qlXi-B1vf1AT34b1UIp6zwjJSnHJyydyx0ccmZ8vxYpbN6SQl9skwZ8WEzXEzW8ze2JR-zc9IY_WaTZ0Hmf6p6cwytM6IJPk6yvHKqDWCTqCg5-pxsczfGJXFDXteYhQ6gKf23WOrw92pC1yLoLngOsYdjhHCKhEivBBNLWwkfSsTJXMTiSAwmmrecVOqUOZaeZkWcWiiQOnMYPY_hPVJMTFHwDxL6AAhnqLqZoKDWax8T0lrcwQSzQZcVZOdTktxjbRinT2n6JmUPJOWnmlAULkj_bFCUgz-f5sd_8_sAjY6jw_9tN8d9E5gk0ZKmuMprC9mS3OGUGShzt1S-wCxTN9E |
| openUrl | ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fsummon.serialssolutions.com&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=Effects+of+temperature-controlled+ultrasound+treatment+on+sensory+properties%2C+physical+characteristics+and+antioxidant+activity+of+cloudy+apple+juice&rft.jtitle=Food+science+%26+technology&rft.au=Shen%2C+Yusi&rft.au=Zhu%2C+Danshi&rft.au=Xi%2C+Pushun&rft.au=Cai%2C+Tian&rft.date=2021-05-01&rft.pub=Elsevier+Ltd&rft.issn=0023-6438&rft.eissn=1096-1127&rft.volume=142&rft_id=info:doi/10.1016%2Fj.lwt.2021.111030&rft.externalDocID=S0023643821001833 |
| thumbnail_l | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/lc.gif&issn=0023-6438&client=summon |
| thumbnail_m | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/mc.gif&issn=0023-6438&client=summon |
| thumbnail_s | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/sc.gif&issn=0023-6438&client=summon |