TY - JOUR
T1 - Continuous-flow manothermosonication treatment of apple-carrot juice blend
T2 - Effects on juice quality during storage
AU - Kahraman, Ozan
AU - Feng, Hao
N1 - Funding Information:
This study was supported in part by the Ministry of National Education, Republic of Turkey through a Graduate Fellowship to Ozan Kahraman and by the University of Illinois Agricultural Experiment Station. The technical assistance of Mr. Brian Jacobson in the use of HTST unit in the pilot plant of the Department of Food Science and Human Nutrition at University of Illinois at Urbana-Champaign is greatly appreciated.
Publisher Copyright:
© 2020 Elsevier Ltd
PY - 2021/2
Y1 - 2021/2
N2 - The effect of manothermosonication (MTS) treatment on quality of apple-carrot juice blends during storage was examined in comparison with a high temperature-short time (HTST) treatment. The juice blend (90% apple, 10% carrot) with a pH of 4–4.5 was treated by MTS in a custom-designed sonoreactor (20 kHz and 100% amplitude) at 50 and 60 οC and 200 kPa for 30s or 60s. The quality attributes of the control and the treated juices were compared on days 0, 7, 14, and 21, including brix, turbidity, color, viscosity, pH, titratable acidity (TA), total phenolic content (TPC), and antioxidant capacity. Changes in trace elements of the juice samples were monitored using X-ray fluorescence (XRF) spectrometry. The antioxidant activity of the MTS samples right after treatment and during storage was significantly higher than that of the HTST-treated. No significant differences on TPC and antioxidant capacity were found between the MTS-treated and the control during storage. The TA, Brix, and turbidity of the MTS samples decreased after treatment and during storage whereas a gradual increase in pH was observed in stored juice samples. A better retention of trace elements was observed in the MTS-treated samples than in the HTST ones.
AB - The effect of manothermosonication (MTS) treatment on quality of apple-carrot juice blends during storage was examined in comparison with a high temperature-short time (HTST) treatment. The juice blend (90% apple, 10% carrot) with a pH of 4–4.5 was treated by MTS in a custom-designed sonoreactor (20 kHz and 100% amplitude) at 50 and 60 οC and 200 kPa for 30s or 60s. The quality attributes of the control and the treated juices were compared on days 0, 7, 14, and 21, including brix, turbidity, color, viscosity, pH, titratable acidity (TA), total phenolic content (TPC), and antioxidant capacity. Changes in trace elements of the juice samples were monitored using X-ray fluorescence (XRF) spectrometry. The antioxidant activity of the MTS samples right after treatment and during storage was significantly higher than that of the HTST-treated. No significant differences on TPC and antioxidant capacity were found between the MTS-treated and the control during storage. The TA, Brix, and turbidity of the MTS samples decreased after treatment and during storage whereas a gradual increase in pH was observed in stored juice samples. A better retention of trace elements was observed in the MTS-treated samples than in the HTST ones.
KW - Antioxidant capacity
KW - Apple-carrot juice blend
KW - Manothermosonication
KW - Total phenolic content
KW - X-ray fluorescence
UR - http://www.scopus.com/inward/record.url?scp=85093668583&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85093668583&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2020.110360
DO - 10.1016/j.lwt.2020.110360
M3 - Article
AN - SCOPUS:85093668583
SN - 0023-6438
VL - 137
JO - LWT - Food Science and Technology
JF - LWT - Food Science and Technology
M1 - 110360
ER -