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- W2088286275 abstract "Enzymatic browning and microbial growth lead to quality losses in apple products. In the present study, fresh apple juice was thermosonicated using ultrasound in-bath (25 kHz, 30 min, 0.06 W cm−3) and ultrasound with-probe sonicator (20 kHz, 5 and 10 min, 0.30 W cm−3) at 20, 40 and 60 °C for inactivation of enzymes (polyphenolase, peroxidase and pectinmethylesterase) and microflora (total plate count, yeast and mold). Additionally, ascorbic acid, total phenolics, flavonoids, flavonols, pH, titratable acidity, °Brix and color values influenced by thermosonication were investigated. The highest inactivation of enzymes was obtained in ultrasound with-probe at 60 °C for 10 min, and the microbial population was completely inactivated at 60 °C. The retention of ascorbic acid, total phenolics, flavonoids and flavonols were significantly higher in ultrasound with-probe than ultrasound in-bath at 60 °C. These results indicated the usefulness of thermosonication for apple juice processing at low temperature, for enhanced inactivation of enzymes and microorganisms." @default.
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- W2088286275 date "2014-05-01" @default.
- W2088286275 modified "2023-10-01" @default.
- W2088286275 title "Thermosonication as a potential quality enhancement technique of apple juice" @default.
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- W2088286275 doi "https://doi.org/10.1016/j.ultsonch.2013.12.003" @default.
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