The effect of sonication treatment on the quality properties of Apple-Carrot juice

Abstract

In current study, a mixture of apple and carrot juice prepared at a ratio of 60:40 was processed with traditional pasteurization (PAS) at 90°C for a min, sonication (US) for 30 min and thermosonication (TS) at 40°C, 50°C and 60°C for 30 min. The collected apple-carrot juice mixture was stored at both room temperature (25±0.5°C) and cold storage (4±0.5°C) for 28 days. The quality and microbiological analyses of control (untreated), PAS, US and TS-treated samples were performed on days 0, 14 and 28. The thermosonicated samples resulted with a significant inactivation of aerobic mesophilic bacteria and yeast-molds were compared to the untreated samples. Number of bacteria and yeast-mold growth was not observed in TS-50°C and TS-60°C samples, and it was determined that the microbiological shelf life of these samples continued and they were consumable after storage. Quality characteristics such as acidity, pH, brix, browning index and color (L*, a*, b*, ?E) were not changed with the use of sonication treatments. Total phenolics, antioxidant capacity, total carotenoids, ascorbic acid remained at higher concentration in the sonicated samples compared to the pasteurized samples. Lower level of Hydroxymethyl furfural (HMF) were obtained with the sonication treatments. Applying sonication has a positive impact on color, appearance, odor, flavor and general taste compared to thermal treatments. Thus, considering all of these aspects, TS at 50°C and 60°C might be used as an alternative to heat treatment, further it can be successfully applied in the beverage industry for the apple-carrot juice production. © 2023 Nova Science Publishers, Inc. All rights reserved.