Effect of ultrasonication on sensory and chemical stability of passion fruit juice during refrigerated storage
Open accessAbstract
Passion fruit juice (PFJ) is very susceptible to thermal degradation and may benefit from processing by non-thermal methods such as sonication. This study pursued to test the effect of sonication on sensory quality and related chemical compounds of PFJ during refrigerated storage. Treatment conditions were those of a previous study where a microbiologically stable PFJ was achieved. The effect of ultrasound (20 kHz, 263 W, 89.25 µm) on sensory quality, ºBrix, total titratable acidity (TTA), ºBrix/TTA and reducing and total sugars of PFJ during storage at 4 ºC up to 10 days was studied. Sonication did not cause significant (P>0.05) effects on TTA, ºBrix/TTA and reducing sugars but significantly (P<0.05) increased ºBrix and total sugars content. Panel scored sonication PFJ significantly (P<0.05) lower in colour, flavour and aroma scores; but the global acceptance was similar (P>0.05) than that of non-sonicated juice. Results indicate that sonication of PFJ is a treatment that does not affect the global sensory quality of the product.
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A slight increase in total sugar content of TCW in the present study may be due to higher release of sugars from tissues by ultrasound treatment.
“A slight increase in total sugar content of TCW in the present study may be due to the higher release of sugars from tissues by ultrasound treatment (Gómez-López, Buitrago, & Martínez-Yepez, 2018).”
From Effect of ozone and ultrasound treatments on polyphenol content, browning enzyme activities, and shelf life of tender coconut water (2020) · cites this paper as Gómez-López et al., 2018
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Research works printed but not linked: 3
- Gómez-López, V. M., M. E. Buitrago, M. S. Tapia and A. Martínez- Yépez. 2017. Effect of ultrasonication on microbial quality, color and ascorbic acid of passion-fruit juice during storage. Acta Aliment., 46(4): 470-480. (In Press).
- Piyasena, P., E. Mohareb and R. C. McKellar. 2003. Inactivation of microbes using ultrasound: A review. Int. J. Food Microbiol. 87: 207-216.
- Sala, F. J., J. Burgos, S. Condon, P. Lopez and J. Raso. 1995. Effect of heat and ultrasound on microorganisms and enzymes. In: G. W. Gould (Ed.), New Methods of Food Preservation, Blackie Academic & Professional, London, UK, pp. 176-204.
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Rajashri, K., Roopa, B. S., Negi, P. S., & Rastogi, N. K. (2020) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.14363 · Cited by 56 · see citing works
- Authors
- Gomez-Lopez, V. M., & Amaury Martínez-Yepez, M. E. B.
- Venue
- Emirates Journal of Food and Agriculture
- Publisher
- Pensoft Publishers
- Published
- 2018-01-31
- Pages
- 85
- ISSN
- 2079-052X (ISSN-L)
- 2079-0538
- OpenAlex
- W2806638496
- Cited by
- 17
- References
- 0
- Citations by year
- 2026: 1 · 2025: 2 · 2024: 1 · 2023: 2 · 2022: 4 · 2021: 1 · 2020: 2 · 2019: 4
- FWCI
- 1.11
- Type
- journal article
- Language
- en
- Open access
- diamond
- doi.org
- Locations
- Emirates Journal of Food and Agriculture (publishedVersion, cc-by)
- Funders
- Fondo Nacional de Ciencia Tecnología e Innovación
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Microbial Inactivation Methods
- Physical Sciences › Materials Science › Materials Chemistry › Ultrasound and Cavitation Phenomena
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Postharvest Quality and Shelf Life Management
- Keywords
- passion fruit juice, sonication, cold storage, sensory quality, chemical stability, titratable acidity, Brix, reducing sugars, total sugar, non-thermal processing
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