Effects of Thermosonication on the Antioxidant Capacity and Physicochemical, Bioactive, Microbiological, and Sensory Qualities of Blackcurrant Juice
This study investigated the effects of thermosonication (TS) on the quality of blackcurrant juice, along with its physicochemical properties, bioactive compounds, antioxidant capacity, and microbiological and sensory qualities. The treatments included raw juice (RJ), pasteurized juice (90 °C, 1 min,...
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| Format: | Article |
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MDPI AG
2024-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/5/809 |
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| author | Xiaokun Qiu Jiajia Su Jiangli Nie Zhuo Zhang Junhan Ren Shiyi Wang Yi Pei Xihong Li |
| author_facet | Xiaokun Qiu Jiajia Su Jiangli Nie Zhuo Zhang Junhan Ren Shiyi Wang Yi Pei Xihong Li |
| author_sort | Xiaokun Qiu |
| collection | DOAJ |
| description | This study investigated the effects of thermosonication (TS) on the quality of blackcurrant juice, along with its physicochemical properties, bioactive compounds, antioxidant capacity, and microbiological and sensory qualities. The treatments included raw juice (RJ), pasteurized juice (90 °C, 1 min, PJ), and thermosonicated juice (480 W, 40 kHz at 40, 50, or 60 °C, for 10, 20, 30, or 40 min, TJ). The results indicated that the effects of pasteurization and thermosonication on the pH, total soluble solids, and titratable acidity of the juice were not significant (<i>p</i> > 0.05). However, the cloudiness, browning index, and viscosity were significantly increased (<i>p</i> < 0.05), and the color properties of the blackcurrant juice were improved. The total phenolic, flavonoid, and anthocyanin contents of TJ (treated at 50 °C for 30 min) were increased by 12.6%, 20.9%, and 40.4%, respectively, and there was a notable decline in ascorbic acid content after the pasteurization treatment, while the loss was minor in all TJ samples compared with RJ. The scavenging ability of 1,1-diphenyl-2-pyridyl and hydroxyl radicals increased to 52.77% and 50.52%, respectively, which were significantly (<i>p</i> < 0.05) higher than those in the RJ and PJ samples. In addition, both pasteurization and thermosonication resulted in a significant (<i>p</i> < 0.05) reduction in microbial counts, while there were no significant (<i>p</i> > 0.05) differences in the sensory parameters compared with the RJ samples. In conclusion, this study suggests that TS is an effective method that can be used as an alternative to pasteurization to improve the quality of blackcurrant juice. |
| first_indexed | 2024-04-25T00:30:17Z |
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| id | doaj.art-a579847307dd4c3aa76e4e67f0aa9820 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-04-25T00:30:17Z |
| publishDate | 2024-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-a579847307dd4c3aa76e4e67f0aa98202024-03-12T16:44:34ZengMDPI AGFoods2304-81582024-03-0113580910.3390/foods13050809Effects of Thermosonication on the Antioxidant Capacity and Physicochemical, Bioactive, Microbiological, and Sensory Qualities of Blackcurrant JuiceXiaokun Qiu0Jiajia Su1Jiangli Nie2Zhuo Zhang3Junhan Ren4Shiyi Wang5Yi Pei6Xihong Li7College of Horticulture and Landscape Architecture, Tianjin Agricultural University, Tianjin 300384, ChinaCollege of Horticulture and Landscape Architecture, Tianjin Agricultural University, Tianjin 300384, ChinaCollege of Horticulture and Landscape Architecture, Tianjin Agricultural University, Tianjin 300384, ChinaCollege of Horticulture and Landscape Architecture, Tianjin Agricultural University, Tianjin 300384, ChinaCollege of Horticulture and Landscape Architecture, Tianjin Agricultural University, Tianjin 300384, ChinaCollege of Horticulture and Landscape Architecture, Tianjin Agricultural University, Tianjin 300384, ChinaCollege of Horticulture and Landscape Architecture, Tianjin Agricultural University, Tianjin 300384, ChinaState Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, ChinaThis study investigated the effects of thermosonication (TS) on the quality of blackcurrant juice, along with its physicochemical properties, bioactive compounds, antioxidant capacity, and microbiological and sensory qualities. The treatments included raw juice (RJ), pasteurized juice (90 °C, 1 min, PJ), and thermosonicated juice (480 W, 40 kHz at 40, 50, or 60 °C, for 10, 20, 30, or 40 min, TJ). The results indicated that the effects of pasteurization and thermosonication on the pH, total soluble solids, and titratable acidity of the juice were not significant (<i>p</i> > 0.05). However, the cloudiness, browning index, and viscosity were significantly increased (<i>p</i> < 0.05), and the color properties of the blackcurrant juice were improved. The total phenolic, flavonoid, and anthocyanin contents of TJ (treated at 50 °C for 30 min) were increased by 12.6%, 20.9%, and 40.4%, respectively, and there was a notable decline in ascorbic acid content after the pasteurization treatment, while the loss was minor in all TJ samples compared with RJ. The scavenging ability of 1,1-diphenyl-2-pyridyl and hydroxyl radicals increased to 52.77% and 50.52%, respectively, which were significantly (<i>p</i> < 0.05) higher than those in the RJ and PJ samples. In addition, both pasteurization and thermosonication resulted in a significant (<i>p</i> < 0.05) reduction in microbial counts, while there were no significant (<i>p</i> > 0.05) differences in the sensory parameters compared with the RJ samples. In conclusion, this study suggests that TS is an effective method that can be used as an alternative to pasteurization to improve the quality of blackcurrant juice.https://www.mdpi.com/2304-8158/13/5/809blackcurrant juicethermosonicationphysicochemical propertiesbioactive compoundsantioxidant activitymicrobiological safety |
| spellingShingle | Xiaokun Qiu Jiajia Su Jiangli Nie Zhuo Zhang Junhan Ren Shiyi Wang Yi Pei Xihong Li Effects of Thermosonication on the Antioxidant Capacity and Physicochemical, Bioactive, Microbiological, and Sensory Qualities of Blackcurrant Juice Foods blackcurrant juice thermosonication physicochemical properties bioactive compounds antioxidant activity microbiological safety |
| title | Effects of Thermosonication on the Antioxidant Capacity and Physicochemical, Bioactive, Microbiological, and Sensory Qualities of Blackcurrant Juice |
| title_full | Effects of Thermosonication on the Antioxidant Capacity and Physicochemical, Bioactive, Microbiological, and Sensory Qualities of Blackcurrant Juice |
| title_fullStr | Effects of Thermosonication on the Antioxidant Capacity and Physicochemical, Bioactive, Microbiological, and Sensory Qualities of Blackcurrant Juice |
| title_full_unstemmed | Effects of Thermosonication on the Antioxidant Capacity and Physicochemical, Bioactive, Microbiological, and Sensory Qualities of Blackcurrant Juice |
| title_short | Effects of Thermosonication on the Antioxidant Capacity and Physicochemical, Bioactive, Microbiological, and Sensory Qualities of Blackcurrant Juice |
| title_sort | effects of thermosonication on the antioxidant capacity and physicochemical bioactive microbiological and sensory qualities of blackcurrant juice |
| topic | blackcurrant juice thermosonication physicochemical properties bioactive compounds antioxidant activity microbiological safety |
| url | https://www.mdpi.com/2304-8158/13/5/809 |
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