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Sonication improves kasturi lime (Citrus microcarpa) juice quality.
Ultrason Sonochem. 2011 Nov; 18(6):1295-300.US

Abstract

Freshly squeezed kasturi lime fruit juice was sonicated (for 0, 30 and 60min at 20°C, 25kHz frequency) to evaluate its impact on selected physico-chemical and antioxidant properties, such as pH, °Brix, titratable acidity, Hunter color values (L(∗), a(∗), b(∗)), ascorbic acid, DPPH radical scavenging activity, total phenolics, antioxidant capacity, flavonoids and flavonols. Additionally, the effect of sonication treatments on the microbial load (TPC, yeast and mold) were also evaluated. Sonication of juice samples for 60min showed enhancement in most of the bioactive compounds compared to samples treated for 30min and control samples (untreated). Significant reductions in the microbial load corresponding to sonication time were also recorded. Results of the present study indicate that sonication may be employed as a suitable technique for kasturi lime juice processing, where antioxidant and other bioactive compound retention or enhancement is desired, along with the achievement of safety and quality standards.

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Authors+Show Affiliations

Bhat R
Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang 11800, Malaysia. rajeevbhat1304@gmail.com
Kamaruddin NS
No affiliation info available
Min-Tze L
No affiliation info available
Karim AA
No affiliation info available

MeSH

BeveragesCitrusFood HandlingSonicationUltrasonics

Pub Type(s)

Journal Article

Language

eng

PubMed ID

21550834

Citation

Bhat, Rajeev, et al. "Sonication Improves Kasturi Lime (Citrus Microcarpa) Juice Quality." Ultrasonics Sonochemistry, vol. 18, no. 6, 2011, pp. 1295-300.
Bhat R, Kamaruddin NS, Min-Tze L, et al. Sonication improves kasturi lime (Citrus microcarpa) juice quality. Ultrason Sonochem. 2011;18(6):1295-300.
Bhat, R., Kamaruddin, N. S., Min-Tze, L., & Karim, A. A. (2011). Sonication improves kasturi lime (Citrus microcarpa) juice quality. Ultrasonics Sonochemistry, 18(6), 1295-300. https://doi.org/10.1016/j.ultsonch.2011.04.002
Bhat R, et al. Sonication Improves Kasturi Lime (Citrus Microcarpa) Juice Quality. Ultrason Sonochem. 2011;18(6):1295-300. PubMed PMID: 21550834.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Sonication improves kasturi lime (Citrus microcarpa) juice quality. AU - Bhat,Rajeev, AU - Kamaruddin,Nor Shuaidda Bt Che, AU - Min-Tze,Liong, AU - Karim,A A, Y1 - 2011/04/23/ PY - 2010/12/20/received PY - 2011/04/07/revised PY - 2011/04/12/accepted PY - 2011/5/10/entrez PY - 2011/5/10/pubmed PY - 2011/12/30/medline SP - 1295 EP - 300 JF - Ultrasonics sonochemistry JO - Ultrason Sonochem VL - 18 IS - 6 N2 - Freshly squeezed kasturi lime fruit juice was sonicated (for 0, 30 and 60min at 20°C, 25kHz frequency) to evaluate its impact on selected physico-chemical and antioxidant properties, such as pH, °Brix, titratable acidity, Hunter color values (L(∗), a(∗), b(∗)), ascorbic acid, DPPH radical scavenging activity, total phenolics, antioxidant capacity, flavonoids and flavonols. Additionally, the effect of sonication treatments on the microbial load (TPC, yeast and mold) were also evaluated. Sonication of juice samples for 60min showed enhancement in most of the bioactive compounds compared to samples treated for 30min and control samples (untreated). Significant reductions in the microbial load corresponding to sonication time were also recorded. Results of the present study indicate that sonication may be employed as a suitable technique for kasturi lime juice processing, where antioxidant and other bioactive compound retention or enhancement is desired, along with the achievement of safety and quality standards. SN - 1873-2828 UR - https://www.unboundmedicine.com/medline/citation/21550834/Sonication_improves_kasturi_lime__Citrus_microcarpa__juice_quality_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S1350-4177(11)00075-7 DB - PRIME DP - Unbound Medicine ER -