Storage test on apple juice after ultrasound treatment
Apple juice, for its sensory and nutritional qualities, is consumed by people of all ages. Apples are an excellent source of several phenolic compounds and the presence of polyphenols is recognized for their health promoting antioxidant properties. Thermal pasteurization of fruit juices is the conve...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
PAGEPress Publications
2014-03-01
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| Series: | Italian Journal of Food Safety |
| Subjects: | |
| Online Access: | http://www.pagepressjournals.org/index.php/ijfs/article/view/955 |
| _version_ | 1818401335644520448 |
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| author | Filomena Montemurro Luca Fasolato Stefania Balzan Roberta De Nardi Giorgio Marchesini Barbara Cardazzo Enrico Novelli |
| author_facet | Filomena Montemurro Luca Fasolato Stefania Balzan Roberta De Nardi Giorgio Marchesini Barbara Cardazzo Enrico Novelli |
| author_sort | Filomena Montemurro |
| collection | DOAJ |
| description | Apple juice, for its sensory and nutritional qualities, is consumed by people of all ages. Apples are an excellent source of several phenolic compounds and the presence of polyphenols is recognized for their health promoting antioxidant properties. Thermal pasteurization of fruit juices is the conventional method used for their preservation. Therefore, this constitutes the most extensively available methods for the inactivation of microorganisms in fruit juices but it causes side effects on their flavour and nutritional quality. Consumers tend to prefer recently extracted juices with fresh taste and minimal flavor or vitamin losses. To meet consumers’ demand, among the novel technologies that involve non-thermal processes, power ultrasound have been investigated as an alternative to conventional heat treatments. Objective of this study was to evaluate the effectiveness of the use of ultrasound in an attempt to maintain the organoleptic characteristics typical of a <em>natural</em> apple juice. In particular, it was evaluated the action on the microflora residing and <em>shelf life</em> of the product through microbiological and sensory analyses. Juice treated with ultrasound highlighted a reduction of aerobic mesophilic counts and psychrophilic bacteria respectively about 3 and 5 log CFU/mL and an enhanced yeast growth. The general opinion expressed by the panelist was in favour of the sonicated juice. This preliminary study showed that non-thermal methods such as power ultrasound technology may give new opportunities to develop <em>fresh-like</em> apple juice. |
| first_indexed | 2024-12-14T07:50:50Z |
| format | Article |
| id | doaj.art-3cd4355250034eb4ada4ae7b766d4f21 |
| institution | Directory Open Access Journal |
| issn | 2239-7132 |
| language | English |
| last_indexed | 2024-12-14T07:50:50Z |
| publishDate | 2014-03-01 |
| publisher | PAGEPress Publications |
| record_format | Article |
| series | Italian Journal of Food Safety |
| spelling | doaj.art-3cd4355250034eb4ada4ae7b766d4f212022-12-21T23:10:42ZengPAGEPress PublicationsItalian Journal of Food Safety2239-71322014-03-013110.4081/ijfs.2014.9552534Storage test on apple juice after ultrasound treatmentFilomena Montemurro0Luca Fasolato1Stefania Balzan2Roberta De Nardi3Giorgio Marchesini4Barbara Cardazzo5Enrico Novelli6Dipartimento di Biomedicina Comparata e Alimentazione, Università degli Studi di PadovaDipartimento di Biomedicina Comparata e Alimentazione, Università degli Studi di PadovaDipartimento di Biomedicina Comparata e Alimentazione, Università degli Studi di PadovaDipartimento di Medicina Animale, Produzioni e Salute, Università degli Studi di Padova, Legnaro (PD)Dipartimento di Medicina Animale, Produzioni e Salute, Università degli Studi di Padova, Legnaro (PD)Dipartimento di Biomedicina Comparata e Alimentazione, Università degli Studi di PadovaDipartimento di Biomedicina Comparata e Alimentazione, Università degli Studi di PadovaApple juice, for its sensory and nutritional qualities, is consumed by people of all ages. Apples are an excellent source of several phenolic compounds and the presence of polyphenols is recognized for their health promoting antioxidant properties. Thermal pasteurization of fruit juices is the conventional method used for their preservation. Therefore, this constitutes the most extensively available methods for the inactivation of microorganisms in fruit juices but it causes side effects on their flavour and nutritional quality. Consumers tend to prefer recently extracted juices with fresh taste and minimal flavor or vitamin losses. To meet consumers’ demand, among the novel technologies that involve non-thermal processes, power ultrasound have been investigated as an alternative to conventional heat treatments. Objective of this study was to evaluate the effectiveness of the use of ultrasound in an attempt to maintain the organoleptic characteristics typical of a <em>natural</em> apple juice. In particular, it was evaluated the action on the microflora residing and <em>shelf life</em> of the product through microbiological and sensory analyses. Juice treated with ultrasound highlighted a reduction of aerobic mesophilic counts and psychrophilic bacteria respectively about 3 and 5 log CFU/mL and an enhanced yeast growth. The general opinion expressed by the panelist was in favour of the sonicated juice. This preliminary study showed that non-thermal methods such as power ultrasound technology may give new opportunities to develop <em>fresh-like</em> apple juice.http://www.pagepressjournals.org/index.php/ijfs/article/view/955Apple juice, Power ultrasound, Shelf life, Sensory analysis |
| spellingShingle | Filomena Montemurro Luca Fasolato Stefania Balzan Roberta De Nardi Giorgio Marchesini Barbara Cardazzo Enrico Novelli Storage test on apple juice after ultrasound treatment Italian Journal of Food Safety Apple juice, Power ultrasound, Shelf life, Sensory analysis |
| title | Storage test on apple juice after ultrasound treatment |
| title_full | Storage test on apple juice after ultrasound treatment |
| title_fullStr | Storage test on apple juice after ultrasound treatment |
| title_full_unstemmed | Storage test on apple juice after ultrasound treatment |
| title_short | Storage test on apple juice after ultrasound treatment |
| title_sort | storage test on apple juice after ultrasound treatment |
| topic | Apple juice, Power ultrasound, Shelf life, Sensory analysis |
| url | http://www.pagepressjournals.org/index.php/ijfs/article/view/955 |
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