Effect of Extraction Method and Thermosonication on Apple Juice Quality
This paper presents the results of a study on the influence of juice extraction and thermosonication methods on the content of microorganisms in juices stored under refrigeration and in ambient temperature. It was determined that the type of extraction device used influenced the content of microorga...
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| Format: | Article |
| Language: | English |
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MDPI AG
2019-09-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/9/19/3977 |
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| author | Rafał Nadulski Zbigniew Kobus Kamil Wilczyński Paweł Sobczak Marian Panasiewicz Wioletta Żukiewicz-Sobczak Agnieszka Szparaga |
| author_facet | Rafał Nadulski Zbigniew Kobus Kamil Wilczyński Paweł Sobczak Marian Panasiewicz Wioletta Żukiewicz-Sobczak Agnieszka Szparaga |
| author_sort | Rafał Nadulski |
| collection | DOAJ |
| description | This paper presents the results of a study on the influence of juice extraction and thermosonication methods on the content of microorganisms in juices stored under refrigeration and in ambient temperature. It was determined that the type of extraction device used influenced the content of microorganisms in juice. The lowest total content of mesophilic microorganisms was obtained in juice extracted on a piston press, and the highest was obtained using a centrifuge. The additional purpose was to evaluate the influence of ultrasonic treatment on selected parameters of apple juice quality: cloud value, antioxidant activity, total phenolic content, flavonoid content, and anthocyanin content. The ultrasound treatment of juice from the piston press was conducted at two levels of radiated sonic power so as to obtain sublethal and lethal temperatures of the juice. It was demonstrated that only ultrasound treatment within the range of lethal temperatures was sufficient to deactivate microorganisms. It was determined that thermosonication did not influence the deterioration of chemical properties of juices, with the exception of decreased anthocyanin content. The described method enables prolongation of the shelf life of fresh apple juice under refrigeration to 168 hours (7 days). |
| first_indexed | 2024-12-19T05:53:27Z |
| format | Article |
| id | doaj.art-7539f4470d8f42acb7ddb82c340adcd6 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-12-19T05:53:27Z |
| publishDate | 2019-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-7539f4470d8f42acb7ddb82c340adcd62022-12-21T20:33:32ZengMDPI AGApplied Sciences2076-34172019-09-01919397710.3390/app9193977app9193977Effect of Extraction Method and Thermosonication on Apple Juice QualityRafał Nadulski0Zbigniew Kobus1Kamil Wilczyński2Paweł Sobczak3Marian Panasiewicz4Wioletta Żukiewicz-Sobczak5Agnieszka Szparaga6Department of Food Engineering and Machines, University of Life Sciences, 20-612 Lublin, PolandDepartment of Technology Fundamentals, University of Life Sciences, 20-612 Lublin, PolandDepartment of Food Engineering and Machines, University of Life Sciences, 20-612 Lublin, PolandDepartment of Food Engineering and Machines, University of Life Sciences, 20-612 Lublin, PolandDepartment of Food Engineering and Machines, University of Life Sciences, 20-612 Lublin, PolandDepartment of Public Health, Pope John II State School of Higher Education, 21-500 Biała Podlaska, PolandDepartment of Agrobiotechnology, Koszalin University of Technology, 75-620 Koszalin, PolandThis paper presents the results of a study on the influence of juice extraction and thermosonication methods on the content of microorganisms in juices stored under refrigeration and in ambient temperature. It was determined that the type of extraction device used influenced the content of microorganisms in juice. The lowest total content of mesophilic microorganisms was obtained in juice extracted on a piston press, and the highest was obtained using a centrifuge. The additional purpose was to evaluate the influence of ultrasonic treatment on selected parameters of apple juice quality: cloud value, antioxidant activity, total phenolic content, flavonoid content, and anthocyanin content. The ultrasound treatment of juice from the piston press was conducted at two levels of radiated sonic power so as to obtain sublethal and lethal temperatures of the juice. It was demonstrated that only ultrasound treatment within the range of lethal temperatures was sufficient to deactivate microorganisms. It was determined that thermosonication did not influence the deterioration of chemical properties of juices, with the exception of decreased anthocyanin content. The described method enables prolongation of the shelf life of fresh apple juice under refrigeration to 168 hours (7 days).https://www.mdpi.com/2076-3417/9/19/3977thermosonicationapple juiceextraction methodsbioactive compounds |
| spellingShingle | Rafał Nadulski Zbigniew Kobus Kamil Wilczyński Paweł Sobczak Marian Panasiewicz Wioletta Żukiewicz-Sobczak Agnieszka Szparaga Effect of Extraction Method and Thermosonication on Apple Juice Quality Applied Sciences thermosonication apple juice extraction methods bioactive compounds |
| title | Effect of Extraction Method and Thermosonication on Apple Juice Quality |
| title_full | Effect of Extraction Method and Thermosonication on Apple Juice Quality |
| title_fullStr | Effect of Extraction Method and Thermosonication on Apple Juice Quality |
| title_full_unstemmed | Effect of Extraction Method and Thermosonication on Apple Juice Quality |
| title_short | Effect of Extraction Method and Thermosonication on Apple Juice Quality |
| title_sort | effect of extraction method and thermosonication on apple juice quality |
| topic | thermosonication apple juice extraction methods bioactive compounds |
| url | https://www.mdpi.com/2076-3417/9/19/3977 |
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