Influence of ultrasound on selected microorganisms, chemical and structural changes in fresh tomato juice
Abstract The paper presents the possibility of applying ultrasonic technology for inactivation of mesophilic aerobic microorganisms, lactic acid bacteria, coliform bacteria, and yeast with the maintenance of the chemical and structural properties of tomato juice. The research was conducted on fresh...
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| Format: | Article |
| Language: | English |
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Nature Portfolio
2021-02-01
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| Series: | Scientific Reports |
| Online Access: | https://doi.org/10.1038/s41598-021-83073-8 |
| _version_ | 1818431900220391424 |
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| author | Agnieszka Starek Zbigniew Kobus Agnieszka Sagan Barbara Chudzik Joanna Pawłat Michał Kwiatkowski Piotr Terebun Dariusz Andrejko |
| author_facet | Agnieszka Starek Zbigniew Kobus Agnieszka Sagan Barbara Chudzik Joanna Pawłat Michał Kwiatkowski Piotr Terebun Dariusz Andrejko |
| author_sort | Agnieszka Starek |
| collection | DOAJ |
| description | Abstract The paper presents the possibility of applying ultrasonic technology for inactivation of mesophilic aerobic microorganisms, lactic acid bacteria, coliform bacteria, and yeast with the maintenance of the chemical and structural properties of tomato juice. The research was conducted on fresh tomato juice obtained from the Apis F1 variety. Pressed juice was exposed to high power ultrasound and frequency 20 kHz with three operational parameters: ultrasound intensity (28 and 40 W cm−2), treatment time (2, 5, and 10 min), and product storage time (1, 4, 7 and 10 days). The temperature of the juice during the sonication ranged from 37 to 52 °C depending on the intensity of ultrasound and time of treatment. Effectiveness of the tested microorganisms eradication in the juice depended on the amplitude and duration of the ultrasound treatment. It was shown that the juice exposed to an ultrasonic field with an intensity of 40 W cm−2 for 10 min was microbiologically pure and free from spoilage microorganism even after 10 storage days. No statistically significant differences in pH were found between the untreated juice and the sonicated samples. The ultrasonic treatment was found to change the content of lycopene in small degree (both an increase and a decrease, depending on the processing time) and to induce a small decrease in the vitamin C content. The study suggests that the ultrasonic treatment can be successfully implemented on an industrial scale for the production of not-from-concentrate (NFC) tomato juice. |
| first_indexed | 2024-12-14T15:56:39Z |
| format | Article |
| id | doaj.art-f6f4f91ac030406c95f36c12a57a0b45 |
| institution | Directory Open Access Journal |
| issn | 2045-2322 |
| language | English |
| last_indexed | 2024-12-14T15:56:39Z |
| publishDate | 2021-02-01 |
| publisher | Nature Portfolio |
| record_format | Article |
| series | Scientific Reports |
| spelling | doaj.art-f6f4f91ac030406c95f36c12a57a0b452022-12-21T22:55:16ZengNature PortfolioScientific Reports2045-23222021-02-0111111210.1038/s41598-021-83073-8Influence of ultrasound on selected microorganisms, chemical and structural changes in fresh tomato juiceAgnieszka Starek0Zbigniew Kobus1Agnieszka Sagan2Barbara Chudzik3Joanna Pawłat4Michał Kwiatkowski5Piotr Terebun6Dariusz Andrejko7Department of Biological Bases of Food and Feed Technologies, University of Life Sciences in LublinDepartment of Technology Fundamentals, University of Life Sciences in LublinDepartment of Biological Bases of Food and Feed Technologies, University of Life Sciences in LublinDepartment of Cell Biology, Institute of Biology and Biochemistry, Maria Curie-Skłodowska UniversityInstitiute of Electrical Engineering and Electrotechnologies, Lublin University of TechnologyInstitiute of Electrical Engineering and Electrotechnologies, Lublin University of TechnologyInstitiute of Electrical Engineering and Electrotechnologies, Lublin University of TechnologyDepartment of Biological Bases of Food and Feed Technologies, University of Life Sciences in LublinAbstract The paper presents the possibility of applying ultrasonic technology for inactivation of mesophilic aerobic microorganisms, lactic acid bacteria, coliform bacteria, and yeast with the maintenance of the chemical and structural properties of tomato juice. The research was conducted on fresh tomato juice obtained from the Apis F1 variety. Pressed juice was exposed to high power ultrasound and frequency 20 kHz with three operational parameters: ultrasound intensity (28 and 40 W cm−2), treatment time (2, 5, and 10 min), and product storage time (1, 4, 7 and 10 days). The temperature of the juice during the sonication ranged from 37 to 52 °C depending on the intensity of ultrasound and time of treatment. Effectiveness of the tested microorganisms eradication in the juice depended on the amplitude and duration of the ultrasound treatment. It was shown that the juice exposed to an ultrasonic field with an intensity of 40 W cm−2 for 10 min was microbiologically pure and free from spoilage microorganism even after 10 storage days. No statistically significant differences in pH were found between the untreated juice and the sonicated samples. The ultrasonic treatment was found to change the content of lycopene in small degree (both an increase and a decrease, depending on the processing time) and to induce a small decrease in the vitamin C content. The study suggests that the ultrasonic treatment can be successfully implemented on an industrial scale for the production of not-from-concentrate (NFC) tomato juice.https://doi.org/10.1038/s41598-021-83073-8 |
| spellingShingle | Agnieszka Starek Zbigniew Kobus Agnieszka Sagan Barbara Chudzik Joanna Pawłat Michał Kwiatkowski Piotr Terebun Dariusz Andrejko Influence of ultrasound on selected microorganisms, chemical and structural changes in fresh tomato juice Scientific Reports |
| title | Influence of ultrasound on selected microorganisms, chemical and structural changes in fresh tomato juice |
| title_full | Influence of ultrasound on selected microorganisms, chemical and structural changes in fresh tomato juice |
| title_fullStr | Influence of ultrasound on selected microorganisms, chemical and structural changes in fresh tomato juice |
| title_full_unstemmed | Influence of ultrasound on selected microorganisms, chemical and structural changes in fresh tomato juice |
| title_short | Influence of ultrasound on selected microorganisms, chemical and structural changes in fresh tomato juice |
| title_sort | influence of ultrasound on selected microorganisms chemical and structural changes in fresh tomato juice |
| url | https://doi.org/10.1038/s41598-021-83073-8 |
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