Positive Influences of Ohmicsonication on Phytochemical Profile and Storage Stability of Not-from-Concentrate Mango Juice
Processing technique and storage conditions are the main factors that affect the phytochemical profile of Not-from-Concentrate (NFC) juice, which could decrease the nutritional and bioactive properties of the corresponding juice. The aim of this study was to evaluate the quality changes that occurre...
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MDPI AG
2022-03-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/27/6/1986 |
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| author | Tarek Gamal Abedelmaksoud Sobhy Mohamed Mohsen Lene Duedahl-Olesen Ammar B. Altemimi Mohamed Mohamed Elnikeety Francesco Cacciola Aberham Hailu Feyissa |
| author_facet | Tarek Gamal Abedelmaksoud Sobhy Mohamed Mohsen Lene Duedahl-Olesen Ammar B. Altemimi Mohamed Mohamed Elnikeety Francesco Cacciola Aberham Hailu Feyissa |
| author_sort | Tarek Gamal Abedelmaksoud |
| collection | DOAJ |
| description | Processing technique and storage conditions are the main factors that affect the phytochemical profile of Not-from-Concentrate (NFC) juice, which could decrease the nutritional and bioactive properties of the corresponding juice. The aim of this study was to evaluate the quality changes that occurred in NFC mango juice after Ohmicsonication (OS) and during storage in comparison to other processing methods such as sonication (S), thermosonication (TS), ohmic heating (OH), and conventional heating (CH). Quality attributes such as polyphenoloxidase (PPO) and pectinmethylesterase (PME) activities, ascorbic acid and hydroxymethyl furfural (HMF) contents, total phenolics, total flavonoids, total carotenoids, electric conductivity, color values and microbial load (total plate count, mold, yeast, and psychrophilic bacteria) were examined. OS and OH treatments demonstrated the highest inactivation of PPO (100%), while CH and TS displaying inhibitions 89% and 90%, respectively and only S treatment exhibited insufficient inactivation of both PPO and microbial load. However, the inhibition of PME followed the order OS (96.5%) > OH (94.9%) > TS (92.5%) > CH (88.5%). The best treatment, with the highest retention of phytochemical contents (ascorbic acid, total carotenoids, antioxidant activity, total flavonoids, and total phenolic content) for NFC mango juice and during storage was obtained with OS treated samples compared to other treatments (in the order from the lowest to highest percentage, OS < OH < TS < CH). Consequently, the results indicated that OS could be applied as a new mild thermal treatment in the production of mango juice with improved quality properties of stored NFC mango juice. |
| first_indexed | 2024-03-09T13:08:50Z |
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| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-09T13:08:50Z |
| publishDate | 2022-03-01 |
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| record_format | Article |
| series | Molecules |
| spelling | doaj.art-911edcb7bf3e434f93a173a524f32fce2023-11-30T21:44:13ZengMDPI AGMolecules1420-30492022-03-01276198610.3390/molecules27061986Positive Influences of Ohmicsonication on Phytochemical Profile and Storage Stability of Not-from-Concentrate Mango JuiceTarek Gamal Abedelmaksoud0Sobhy Mohamed Mohsen1Lene Duedahl-Olesen2Ammar B. Altemimi3Mohamed Mohamed Elnikeety4Francesco Cacciola5Aberham Hailu Feyissa6Food Science Department, Faculty of Agriculture, Cairo University, Giza 12613, EgyptFood Science Department, Faculty of Agriculture, Cairo University, Giza 12613, EgyptNational Food Institute, Technical University of Denmark, 2800 Kgs. Lyngby, DenmarkFood Science Department, College of Agriculture, University of Basrah, Basrah 61004, IraqFood Science Department, Faculty of Agriculture, Cairo University, Giza 12613, EgyptDepartment of Biomedical, Dental, Morphological and Functional Imaging Sciences, University of Messina, Via Consolare Valeria, 98125 Messina, ItalyNational Food Institute, Technical University of Denmark, 2800 Kgs. Lyngby, DenmarkProcessing technique and storage conditions are the main factors that affect the phytochemical profile of Not-from-Concentrate (NFC) juice, which could decrease the nutritional and bioactive properties of the corresponding juice. The aim of this study was to evaluate the quality changes that occurred in NFC mango juice after Ohmicsonication (OS) and during storage in comparison to other processing methods such as sonication (S), thermosonication (TS), ohmic heating (OH), and conventional heating (CH). Quality attributes such as polyphenoloxidase (PPO) and pectinmethylesterase (PME) activities, ascorbic acid and hydroxymethyl furfural (HMF) contents, total phenolics, total flavonoids, total carotenoids, electric conductivity, color values and microbial load (total plate count, mold, yeast, and psychrophilic bacteria) were examined. OS and OH treatments demonstrated the highest inactivation of PPO (100%), while CH and TS displaying inhibitions 89% and 90%, respectively and only S treatment exhibited insufficient inactivation of both PPO and microbial load. However, the inhibition of PME followed the order OS (96.5%) > OH (94.9%) > TS (92.5%) > CH (88.5%). The best treatment, with the highest retention of phytochemical contents (ascorbic acid, total carotenoids, antioxidant activity, total flavonoids, and total phenolic content) for NFC mango juice and during storage was obtained with OS treated samples compared to other treatments (in the order from the lowest to highest percentage, OS < OH < TS < CH). Consequently, the results indicated that OS could be applied as a new mild thermal treatment in the production of mango juice with improved quality properties of stored NFC mango juice.https://www.mdpi.com/1420-3049/27/6/1986ohmicsonicationmango juicemicrobial loadpolyphenoloxidasecarotenoids |
| spellingShingle | Tarek Gamal Abedelmaksoud Sobhy Mohamed Mohsen Lene Duedahl-Olesen Ammar B. Altemimi Mohamed Mohamed Elnikeety Francesco Cacciola Aberham Hailu Feyissa Positive Influences of Ohmicsonication on Phytochemical Profile and Storage Stability of Not-from-Concentrate Mango Juice Molecules ohmicsonication mango juice microbial load polyphenoloxidase carotenoids |
| title | Positive Influences of Ohmicsonication on Phytochemical Profile and Storage Stability of Not-from-Concentrate Mango Juice |
| title_full | Positive Influences of Ohmicsonication on Phytochemical Profile and Storage Stability of Not-from-Concentrate Mango Juice |
| title_fullStr | Positive Influences of Ohmicsonication on Phytochemical Profile and Storage Stability of Not-from-Concentrate Mango Juice |
| title_full_unstemmed | Positive Influences of Ohmicsonication on Phytochemical Profile and Storage Stability of Not-from-Concentrate Mango Juice |
| title_short | Positive Influences of Ohmicsonication on Phytochemical Profile and Storage Stability of Not-from-Concentrate Mango Juice |
| title_sort | positive influences of ohmicsonication on phytochemical profile and storage stability of not from concentrate mango juice |
| topic | ohmicsonication mango juice microbial load polyphenoloxidase carotenoids |
| url | https://www.mdpi.com/1420-3049/27/6/1986 |
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