Effects of thermal treatment and sonication on quality attributes of Chokanan mango (Mangifera indica L.) juice

• Published in: Ultrasonics sonochemistry Vol. 20; no. 5; pp. 1276 - 1282
• Main Authors: Santhirasegaram, Vicknesha, Razali, Zuliana, Somasundram, Chandran
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier B.V 01.09.2013; Elsevier
• Subjects: Antioxidant activity; Beverages - analysis; Carotenoids - isolation & purification; Chemistry; Chokanan mango; Exact sciences and technology; General and physical chemistry; Juice; Mangifera - chemistry; Microbial count; Physical chemistry of induced reactions (with radiations, particles and ultrasonics); Polyphenols - isolation & purification; Sonication; Temperature; Thermal treatment; Ultrasonic chemistry; Sonication; DPPH; DCPIP; AAE; Antioxidant activity; Juice; GAE; TA; Microbial count; CFU; TSS; NEBI; Chokanan mango; Thermal treatment; Heat treatment; Sonochemistry; Antioxidant; Ultrasound
• ISSN: 1350-4177; 1873-2828
• DOI: 10.1016/j.ultsonch.2013.02.005

•Chokanan mango has potential health promoting properties.•Quality of Chokanan mango juice after sonication and thermal treatment was compared.•Sonication was effective in improving the quality parameters of the juice.•Sonication and thermal treatment of juice exhibited reduction in microbial count.•Sonication is a good alternative to thermal treatment. Ultrasonic treatment is an emerging food processing technology that has growing interest among health-conscious consumers. Freshly squeezed Chokanan mango juice was thermally treated (at 90°C for 30 and 60s) and sonicated (for 15, 30 and 60min at 25°C, 40kHz frequency, 130W) to compare the effect on microbial inactivation, physicochemical properties, antioxidant activities and other quality parameters. After sonication and thermal treatment, no significant changes occurred in pH, total soluble solids and titratable acidity. Sonication for 15 and 30min showed significant improvement in selected quality parameters except color and ascorbic acid content, when compared to freshly squeezed juice (control). A significant increase in extractability of carotenoids (4–9%) and polyphenols (30–35%) was observed for juice subjected to ultrasonic treatment for 15 and 30min, when compared to the control. In addition, enhancement of radical scavenging activity and reducing power was observed in all sonicated juice samples regardless of treatment time. Thermal and ultrasonic treatment exhibited significant reduction in microbial count of the juice. The results obtained support the use of sonication to improve the quality of Chokanan mango juice along with safety standard as an alternative to thermal treatment.