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Cited by 20Microbial Inactivation MethodsPostharvest Quality and Shelf Life ManagementRadiation Effects and Dosimetry

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Impact of ohmicsonication treatment on pectinmethylesterase in not-from-concentrate orange juice

Open access
Abedelmaksoud, Tarek Gamal, Mohsen, Sobhy Mohamed, Duedahl-Olesen, Lene, Elnikeety, Mohamed Mohamed, Feyissa, Aberham Hailu·2019·Journal of Food Science and Technology
DOI 10.1007/s13197-019-03834-2PMC PMC6675847
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Abstract

The present study investigates the application of ohmicsonication (OS) as a new hurdle technology for pasteurization of Not-from-concentrate orange juice (NFCOJ). OS process parameters to inactivate pectinmethylesterase (PME) activity in NFCOJ were optimized using response surface methodology. The influence of Sonication (S), Thermosonication (TS), Ohmic heating (OH) and OS on inactivation of PME were compared to conventional heat (CH) treatment. Their effects on physical, chemical and microbiological contents were included. In comparison to fresh orange juice, the inactivation of PME was 96%, 95%, 89%, 90% and 29% for OS, OH, TS, CH and S treatments, respectively. Highest cloud value was obtained for OS (1.240 A) treatment. OS treatment gave a lower vitamin C loss compared to TS, OH and CH treatments. A significant increase in the total phenolic content were obtained in the following order OS > TS > OH > CH. OS treated juice also contained the lowest value of hydroxymethyl furfural (0.90 mg/L) compared to OH (0.95 mg/L), TS (1.37 mg/L) and CH (2.72 mg/L) treated samples. Overall, the results indicated that OS can be integrated as a substitute to pasteurization of NFCOJ.

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Metadata

Authors
Abedelmaksoud, T. G., Mohsen, S. M., Duedahl-Olesen, L., Elnikeety, M. M., & Feyissa, A. H.
Affiliations
  • Cairo University (EG)
  • Technical University of Denmark (DK)
Corresponding author
Abedelmaksoud, Tarek Gamal
ORCID
Venue
Journal of Food Science and Technology
Publisher
Springer Science and Business Media LLC
Published
2019-06-11
Volume
56
Issue
8
Pages
3951-3956
ISSN
  • 0022-1155 (ISSN-L)
  • 0975-8402
DOI
10.1007/s13197-019-03834-2
PMC
PMC6675847
OpenAlex
W2952479066
Cited by
20
References
1
Citations by year
2024: 5 · 2023: 2 · 2022: 5 · 2021: 8
FWCI
1.79
Type
journal article
Language
en
Open access
Licence
Locations
  • Journal of Food Science and Technology (publishedVersion)
  • PubMed Central (publishedVersion)
  • PubMed (publishedVersion)
  • Technical University of Denmark, DTU Orbit (Technical University of Denmark, DTU) (submittedVersion, other-oa)
Funders
Danish Agency for Higher Education
Topics
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Microbial Inactivation Methods
  • Life Sciences › Agricultural and Biological Sciences › Plant Science › Postharvest Quality and Shelf Life Management
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Radiation Effects and Dosimetry
Keywords
hurdle technology, thermosonication, Joule heating, sonication, vitamin C retention, total phenolic content, 5-hydroxymethylfurfural, haze formation

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CoChat. (2026). Citation check: Impact of ohmicsonication treatment on pectinmethylesterase in not-from-concentrate orange juice. https://app.cochat.ai/papers/10.1007/s13197-019-03834-2
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Abedelmaksoud, T. G., Mohsen, S. M., Duedahl-Olesen, L., Elnikeety, M. M., & Feyissa, A. H. (2019). Impact of ohmicsonication treatment on pectinmethylesterase in not-from-concentrate orange juice. Journal of Food Science and Technology. https://doi.org/10.1007/s13197-019-03834-2