Abstract
With the aim of developing a fruit-based beverage in products which are severely damaged by heat, a high-intensity ultrasound treatment combined with moderate heat treatment (called thermosonication) was applied. A fruit smoothie (mango, jackfruit and rice milk) was thermosonicated applying a Box–Benhken model with amplitude (70, 77.5 or 85%), time (15, 20 or 25 min) and temperature (40, 47.5 or 55 °C) as independent variables. From the obtained samples, microbiological (aerobic mesophilic and Enterobacteriaceae), physicochemical (pH, soluble solids and cloud index) and enzymatic analysis (polyphenol oxidase and pectin methylesterase) were carried out. Aerobic mesophiles and Enterobacteria inactivation in thermosonicated samples were 4.55 Log CFU/mL and 3.85 Log CFU/mL, respectively in most of the treatments applied, being influenced by linear terms of amplitude and temperature (p < 0.001). The cloud index was influenced by time term (p < 0.0001); meanwhile, interaction of amplitude * temperature (p < 0.01) and quadratic of time presented significant effect (p < 0.001) on polyphenol oxidase activity. Further, amplitude term had a significant effect (p < 0.001) on the decrease on pectin methylesterase enzymatic activity. The optimal process condition was 77.5% amplitude, 20 min and 47.5 °C. Thermosonication probed to be effective to control both enzymatic activities in treatments with high amplitudes combined with moderated temperature treatments. Based on this, the use of thermosonication is a viable alternative for fruit-based beverage preservation, that may employ perishable regional natural products offering them an added value.
Similar content being viewed by others
References
Abdullah N, Chin NL (2014) Application of thermosonication treatment in processing and production of high quality and safe-to-drink fruit juices. Agric Agric Sci Procedia 2:320–327. https://doi.org/10.1016/j.aaspro.2014.11.045
Abid M, Saqib J, Tao W, Hashim M, Hu B, Lei S, Zhang X, Zeng X (2013) Effect of ultrasound on different quality parameters of apple juice. Ultrason Sonochem 20:1182–1187. https://doi.org/10.1016/j.ultsonch.2013.02.010
Abid M, Jabbar S, Hu B, Hashim MM, Wu T, Lei S, Khan MA, Zeng X (2014) Thermosonication as a potential quality enhancement technique of apple juice. Ultrason Sonochem 21:984–990. https://doi.org/10.1016/j.ultsonch.2013.12.003
Anaya-Esparza L, Velázquez-Estrada RM, Sayago-Ayerdi SG, Sánchez-Burgos JAM, Ramírez-Mares V, García-Magaña ML, Montalvo-González E (2017) Effect of thermosonication on polyphenol oxidase inactivation and quality parameters of soursop nectar. LWT Food Sci Technol 75:545–551. https://doi.org/10.1016/j.lwt.2016.10.002
Andrés V, Villanueva MJ, Tenorio MD (2016) Influence of high-pressure processing on microbial shelf life, sensory profile, soluble sugars, organic acids, and mineral content of milk-and soy-smoothies. LWT Food Sci Technol 65:98–105. https://doi.org/10.1016/j.lwt.2015.07.066
AOAC (2005) Official methods of analysis. Association of Official Analytical Chemists, Arlington
Baslar M, Ertugay MF (2013) The effect of ultrasound and photosonication treatment on polyphenoloxidase (PPO) activity, total phenolic component and colour of apple juice. Int J Food Sci Technol 48:886–892. https://doi.org/10.1111/ijfs.12015
Cano MP, Hernández A, De Ancos B (1997) High pressure and temperature effects on enzyme inactivation in strawberry and orange products. J Food Sci 62:85–88. https://doi.org/10.1111/j.1365-2621.1997.tb04373.x
Chatterjee G, De Neve J, Dutta A, Das S (2015) Formulation and statistical evaluation of ready-to-drink whey-based orange beverage and its storage stability, Rev Mex Ing Quím 14:253–264. http://hdl.handle.net/1854/LU-7043912
Cheng LH, Soh CY, Liew SC, Teh FF (2007) Effects of sonication and carbonation on guava juice quality. Food Chem 104:1396–1401. https://doi.org/10.1016/j.foodchem.2007.02.001
Cordeiro-Dias DR, Pimenta Barros ZM, Oliveira de Carvalho CB, Araújo-Honorato F, Barbosa-Guerra N (2015) Effect of sonication on soursop juice quality. LWT Food Sci Technol 62:883–889. https://doi.org/10.1016/j.lwt.2014.09.043
Cruz N, Capellas M, Hernández M, Trujillo A, Guamis B, Ferragut V (2007) Ultra high-pressure homogenization of soymilk: microbiological, physicochemical and microstructural characteristics. Food Res Int 40:725–732. https://doi.org/10.1016/j.foodres.2007.01.003
Devalaraja S, Jain S, Yadav H (2011) Exotic fruits as therapeutic complements for diabetes, obesity and metabolic syndrome. Food Res Int 44(7):1856–1865. https://doi.org/10.1016/j.foodres.2011.04.008
Ercan SS, Soysal C (2011) Effect of ultrasound and temperature on tomato peroxidase. Ultrason Sonochem 18:689–695. https://doi.org/10.1016/j.ultsonch.2010.09.014
Guerrero S, López-Malo A, Alzamora SM (2001) Effect of ultrasound on the survival of Saccharomyces cerevisiae: influence of temperature, pH and amplitude. Innov Food Sci Emerg Technol 2:31–39. https://doi.org/10.1016/S1466-8564(01)00020-0
Herceg Z, Lelas V, Jambrak AR, Vukušić T, Levaj B (2013) Influence of thermo-sonication on microbiological safety, color and anthocyanins content of strawberry juice. J Hyg Eng Des 1:26–37
Huang G, Chen S, Dai C, Sun L, Sun W, Tang Y (2017) Effects of ultrasound on microbial growth and enzyme activity. Ultrason Sonochem 37:144–149. https://doi.org/10.1016/j.ultsonch.2016.12.018
Illera-Gigante AE, Sanz-Díes M, Benito-Román O, Varona-Fernández S, Beltrán-Calvo S, Melgosa-Gómez R, García-Solaesa Á (2018) Effect of thermosonication batch treatment on enzyme inactivation kinetics and other quality parameters of cloudy apple juice. Innov Food Sci Emerg Technol 47:71–80. https://doi.org/10.1016/j.ifset.2018.02.001
Jabbar S, Abid M, Hu B, Wu T, Muhammad HM, Lei S (2014) Quality of carrot juice as influenced by blanching and sonication treatments. LWT Food Sci Technol 55:16–21. https://doi.org/10.1016/j.lwt.2013.09.007
Kadkhodaee R, Povey MJW (2008) Ultrasonic inactivation of Bacillus a-amylase. I. Effect of gas content and emitting face of probe. Ultrason Sonochem 15(2):133–142. https://doi.org/10.1016/j.ultsonch.2007.02.005
Khandpur P, Gogate PR (2016) Evaluation of ultrasound-based sterilization approaches in terms of shelf life and quality parameters of fruit and vegetable juices. Ultrason Sonochem 29:337–353. https://doi.org/10.1016/j.ultsonch.2015.10.008
Lin PY, Lai HM (2011) Bioactive compounds in rice during grain development. Food Chem 127:86–93. https://doi.org/10.1016/j.foodchem.2010.12.092
Mason TJ, Peters D (2002) Practical sonochemistry: power ultrasound uses and applications, 2nd edn. Horwood Publishing Limited, UK
Mason TJ, Lorimer JP, Baters DM, Zhao Y (1994) Dosimetry in sonochemistry: the use of aqueous terephthalate ion as a fluorescence monitor. Ultrason Sonochem 1:91–95. https://doi.org/10.1016/1350-4177(94)90004-3
Mawson R, Gamage M, Terefe NS, Knoerzer K (2011) Ultrasound in enzyme activation and inactivation. In: Feng H, Barbosa-Cánovas GV, Weiss J (eds) Ultrasound technologies for food and bioprocessing. Springer, New York, pp 369–404
McClements DJ (1995) Advances in the application of ultrasound in food analysis and processing. Trends Food Sci Technol 6:293–299. https://doi.org/10.1016/S0924-2244(00)89139-6
Mohideen FW, Solval JK, Li M, Zhang J, Chouljenko A, Chotiko A, Prudente AD, Bankston JD, Sathivel S (2015) Effect of continuous ultra-sonication on microbial counts and physico-chemical properties of blueberry (Vaccinium corymbosum) juice. LWT Food Sci Technol 60:563–570. https://doi.org/10.1016/j.lwt.2014.07.047
Morales de la Peña M, Rosas-González C, Martín Belloso O, Welti-Chanes J (2018) Changes in bioactive compounds concentration and physicochemical properties of mango smoothies treated by ultrasound. Rev Mex Ing Quím 17(1):131–144. hdl.handle.net/10459.1/63119
Muñoz A, Caminiti IM, Palgan I, Pataro G, Noci F, Morgan DJ, Cronin DA, Whyte P, Ferrari G, Lyng JG (2012) Effects on Escherichia coli inactivation and quality attributes in apple juice treated by combinations of pulsed light and thermosonication. Food Res Int 45:299–305. https://doi.org/10.1016/j.foodres.2011.08.020
Özbek B, Ülgen K (2000) The stability of enzymes after sonication. Process Biochem 35(9):1037–1043. https://doi.org/10.1016/S0032-9592(00)00141-2
Piyasena P, Mohareb E, McKellar RC (2003) Inactivation of microbes using ultrasound: a review. Int J Food Microbiol 87(3):207–216. https://doi.org/10.1016/S0168-1605(03)00075-8
Raviyan P, Zhang Z, Feng H (2005) Ultrasonication for tomato pectinmethylesterase inactivation: effect of cavitation intensity and temperature on inactivation. J Food Eng 70:189–196. https://doi.org/10.1016/j.jfoodeng.2004.09.028
Ribeiro LO, Santa Brígida AI, Sá DDG, Carvalho CF et al (2019) Effect of sonication on the quality attributes of juçara, banana and strawberry smoothie. J Food Sci Technol. https://doi.org/10.1007/s13197-019-03998-x
Rithmanee T, Intipunya P (2012) Effects of high-power ultrasonic pretreatment on physicochemical quality and enzymatic activities of dried longan. J Agric Sci 4:299. https://doi.org/10.5539/jas.v4n11p299
Rouse AH, Atkins CD (1955) Pectinesterase and pectinin commercial citrus juice as determined by methods used at the Citrus Experiment Station. Fla Agric Exp Sta Bull 570:1–19
Saeeduddin M, Abid M, Jabbar S, Wu T, Hashim MM, Awad FN, Hu B, Lei S, Zeng X (2015) Quality assessment of pear juice under ultrasound and commercial pasteurization processing conditions. LWT Food Sci Technol 64:452–458. https://doi.org/10.1016/j.lwt.2015.05.005
Şener N, Apar DK, Özbek B (2006) A modelling study on milk lactose hydrolysis and β-galactosidase stability under sonication. Process Biochem 41(7):1493–1500. https://doi.org/10.1016/j.procbio.2006.02.008
Tiwari BK, Muthukumarappan K, O’Donnell CP, Cullen PJ (2009) Inactivation kinetics of pectin methylesterase and cloud retention in sonicated orange juice. Innov Food Sci Emerg Technol 10(2):166–171. https://doi.org/10.1016/j.ifset.2008.11.006
Vercet A, Sánchez C, Burgos J, Montañés L, Lopez Buesa P (2002) The effects of manothermosonication on tomato pectic enzymes and tomato paste rheological properties. J Food Eng 53:273–278. https://doi.org/10.1016/S0260-8774(01)00165-0
Versteeg C, Rombouts FM, Spaansen CH, Pilnik W (1980) Thermostability and orange juice cloud destabilizing properties of multiple pectinesterases from orange. J Food Sci 45:969–972. https://doi.org/10.1111/j.1365-2621.1980.tb07489.x
Wang Z, Lin X, Li P, Zhang J, Wang S, Ma H (2012) Effects of low intensity ultrasound on cellulase pretreatment. Bioresour Technol 117:222–227. https://doi.org/10.1016/j.biortech.2012.04.015
Worldatlas (2017) The Top Mango Producing countries in the world. https://www.worldatlas.com/articles/the-top-mango-producing-countries-in-theworld.html
Zafra-Rojas QY, Cruz-Cansino N, Ramírez-Moreno E, Delgado-Olivares L, Villanueva-Sánchez J, Alanís-García E (2013) Effects of ultrasound treatment in purple cactus pear (Opuntia ficus-indica) juice. Ultrason Sonochem 20:1283–1288. https://doi.org/10.1016/j.ultsonch.2013.01.021
Acknowledgements
This study was possible thanks to the financial support from the PRODEP (Program for Professional Development Teaching, México) research project TEP-DCALI-2013-194. Author Chávez-Ocegueda was supported by a fellowship from the Consejo Nacional de Ciencia y Tecnología (CONACYT, Grant No. 279698). The authors have no conflict of interest to declare.
Author information
Authors and Affiliations
Corresponding author
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
About this article
Cite this article
Amador-Espejo, G.G., Chávez-Ocegueda, J., Cruz-Cansino, N. et al. Thermosonication parameter effects on physicochemical changes, microbial and enzymatic inactivation of fruit smoothie. J Food Sci Technol 57, 1680–1688 (2020). https://doi.org/10.1007/s13197-019-04201-x
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-019-04201-x