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Cited by 27Microbial Inactivation MethodsPostharvest Quality and Shelf Life ManagementUltrasound and Cavitation Phenomena

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Optimization of ohmicsonication for overall quality characteristics of NFC apple juice

Open access
Abedelmaksoud, Tarek Gamal, Mohsen, Sobhy Mohamed, Duedahl‐Olesen, Lene, Elnikeety, Mohamed Mohamed, Feyissa, Aberham Hailu·2019·Journal of Food Processing and Preservation
DOI 10.1111/jfpp.14087
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Abstract

In this work, the feasibility of using ohmicsonication (OS) as a new hurdle technology for pasteurization of not-from-concentrate (NFC) apple juice was proposed. Optimization of OS conditions (ohmic heating [OH] temperature and sonication time) was done by response surface methodology with polyphenoloxidase (PPO) activity as endpoint evaluation of the NFC apple juice. The effect of OS as well as sonication (S), thermosonication, OH as an alternative to traditional technologies on inactivation of PPO and some quality parameters were studied. The obtained results showed that the highest inactivation of PPO was by OS treatment (98%). The highest bioactive profiles (ascorbic acid, total carotenoids, and total phenolic contents) and color values were obtained with the S and OS compared to other treatments. In addition, the lowest hydroxymethylfurfural and cloud values were with OS. Finally, OS could be applied as an alternative thermal process to produce NFC apple juice. Practical applications The results of this study showed that the lab scale ohmicsonication (OS) succeeded as an alternative thermal process to produce NFC apple juice. OS process showed less degradation of the bioactive profile and improved inactivation of polyphenoloxidase in comparision to other treatments. Ohmic heating (OH) is already used in many factories. Therefore, we proposed to include an ultrasound probe instead of the existing blenders in the mixing tank before OH line. This would improve the mixing process as well as getting the ultrasound benefits.

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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 Processing and Preservation
Publisher
Wiley
Published
2019-06-28
Volume
43
Issue
9
ISSN
  • 0145-8892 (ISSN-L)
  • 1745-4549
DOI
10.1111/jfpp.14087
OpenAlex
W2954907101
Cited by
27
References
2
Citations by year
2026: 1 · 2025: 4 · 2024: 4 · 2023: 1 · 2022: 7 · 2021: 10
FWCI
2.34
Type
journal article
Language
en
Open access
Licence
Locations
  • Journal of Food Processing and Preservation (publishedVersion)
  • Technical University of Denmark, DTU Orbit (Technical University of Denmark, DTU) (submittedVersion)
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
  • Physical Sciences › Physics and Astronomy › Acoustics and Ultrasonics › Ultrasound and Cavitation Phenomena
Keywords
Joule heating, hurdle technology, polyphenol oxidase inactivation, sonication, thermosonication, bioactive compounds, vitamin C, total phenolic content, total carotenoids, 5-hydroxymethylfurfural, juice color, juice quality

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