Effect of ultrasound on different quality parameters of apple juice

• Published in: Ultrasonics sonochemistry Vol. 20; no. 5; pp. 1182 - 1187
• Main Authors: Abid, Muhammad, Jabbar, Saqib, Wu, Tao, Hashim, Malik Muhammad, Hu, Bing, Lei, Shicheng, Zhang, Xin, Zeng, Xiaoxiong
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier B.V 01.09.2013; Elsevier
• Subjects: Antioxidants; Apple juice; Beverages - microbiology; Beverages - standards; Bioactive compounds; Chemistry; Exact sciences and technology; Food Handling - methods; Food Handling - standards; Food Quality; General and physical chemistry; Malus - chemistry; Malus - microbiology; Physical chemistry of induced reactions (with radiations, particles and ultrasonics); Quality; Sonication; Ultrasonic chemistry; Ultrasound; Antioxidants; Apple juice; Bioactive compounds; Ultrasound; Quality; Sonochemistry; Antioxidant
• ISSN: 1350-4177; 1873-2828
• DOI: 10.1016/j.ultsonch.2013.02.010

Fresh apple juice treated with ultrasound (for 0, 30, 60 and 90min, at 20°C, 25kHz frequency) was evaluated for different physico-chemical, Hunter color values, cloud value, antioxidant capacity, scavenging activity on 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical, ascorbic acid, total phenolics, flavonoids, flavonols and microbial characteristics. No significant effect of sonication was observed on pH, total soluble solids (°Brix) and titratable acidity of apple juice. Sonication significantly improved ascorbic acid, cloud value, phenolic compounds, antioxidant capacity, DPPH free radical scavenging activity and differences in Hunter color values. Moreover, significant reduction in microbial population was observed. Findings of the present study suggested that sonication treatment could improve the quality of apple juice. It may successfully be employed for the processing of apple juice with improved quality and safety from consumer’s health point of view.