Ultrasonic and other sterilization methods on nutrition and flavor of cloudy apple juice
Sterilization plays an important role in extending the shelf-life of apple juice; however, it also affects the nutritional and flavor profile of the juice. This study was initiated to evaluate the effects of several common sterilization methods (conventional pasteurization, microwave sterilization,...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-03-01
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| Series: | Ultrasonics Sonochemistry |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417722000682 |
| _version_ | 1818338860018434048 |
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| author | Danshi Zhu Yueyi Zhang Chengcheng Kou Pushun Xi He Liu |
| author_facet | Danshi Zhu Yueyi Zhang Chengcheng Kou Pushun Xi He Liu |
| author_sort | Danshi Zhu |
| collection | DOAJ |
| description | Sterilization plays an important role in extending the shelf-life of apple juice; however, it also affects the nutritional and flavor profile of the juice. This study was initiated to evaluate the effects of several common sterilization methods (conventional pasteurization, microwave sterilization, ultrasonic sterilization, and ultra-high-pressure sterilization) on some important quality parameters of apple juice. The results showed that the content of soluble pectin and soluble protein in juice decreased significantly after ultra-high-pressure sterilization. Sonication was found to be effective in increasing the level of ascorbic acid in apple juice. The sugar:acid ratio increased significantly after pasteurization, microwave sterilization, and ultra-high-pressure sterilization, which changed the taste of juice. Microwave sterilization caused the highest volatile compound loss, while ultra-high-pressure sterilization led to a higher retention rate of volatile compounds in juice. This study could be helpful in seeking suitable sterilization methods retaining the quality of cloudy apple juice. |
| first_indexed | 2024-12-13T15:17:49Z |
| format | Article |
| id | doaj.art-c547387262ed425d802db857e1dbcaf1 |
| institution | Directory Open Access Journal |
| issn | 1350-4177 |
| language | English |
| last_indexed | 2024-12-13T15:17:49Z |
| publishDate | 2022-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Ultrasonics Sonochemistry |
| spelling | doaj.art-c547387262ed425d802db857e1dbcaf12022-12-21T23:40:39ZengElsevierUltrasonics Sonochemistry1350-41772022-03-0184105975Ultrasonic and other sterilization methods on nutrition and flavor of cloudy apple juiceDanshi Zhu0Yueyi Zhang1Chengcheng Kou2Pushun Xi3He Liu4College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China; Corresponding authors at: College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China.College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, ChinaCollege of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, ChinaCollege of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, ChinaCollege of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China; Corresponding authors at: College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China.Sterilization plays an important role in extending the shelf-life of apple juice; however, it also affects the nutritional and flavor profile of the juice. This study was initiated to evaluate the effects of several common sterilization methods (conventional pasteurization, microwave sterilization, ultrasonic sterilization, and ultra-high-pressure sterilization) on some important quality parameters of apple juice. The results showed that the content of soluble pectin and soluble protein in juice decreased significantly after ultra-high-pressure sterilization. Sonication was found to be effective in increasing the level of ascorbic acid in apple juice. The sugar:acid ratio increased significantly after pasteurization, microwave sterilization, and ultra-high-pressure sterilization, which changed the taste of juice. Microwave sterilization caused the highest volatile compound loss, while ultra-high-pressure sterilization led to a higher retention rate of volatile compounds in juice. This study could be helpful in seeking suitable sterilization methods retaining the quality of cloudy apple juice.http://www.sciencedirect.com/science/article/pii/S1350417722000682Cloudy apple juiceUltrasonic sterilizationNutritionFlavor |
| spellingShingle | Danshi Zhu Yueyi Zhang Chengcheng Kou Pushun Xi He Liu Ultrasonic and other sterilization methods on nutrition and flavor of cloudy apple juice Ultrasonics Sonochemistry Cloudy apple juice Ultrasonic sterilization Nutrition Flavor |
| title | Ultrasonic and other sterilization methods on nutrition and flavor of cloudy apple juice |
| title_full | Ultrasonic and other sterilization methods on nutrition and flavor of cloudy apple juice |
| title_fullStr | Ultrasonic and other sterilization methods on nutrition and flavor of cloudy apple juice |
| title_full_unstemmed | Ultrasonic and other sterilization methods on nutrition and flavor of cloudy apple juice |
| title_short | Ultrasonic and other sterilization methods on nutrition and flavor of cloudy apple juice |
| title_sort | ultrasonic and other sterilization methods on nutrition and flavor of cloudy apple juice |
| topic | Cloudy apple juice Ultrasonic sterilization Nutrition Flavor |
| url | http://www.sciencedirect.com/science/article/pii/S1350417722000682 |
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