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Effects of thermal treatment and sonication on quality attributes of Chokanan mango (Mangifera indica L.) juice.
Ultrason Sonochem. 2013 Sep; 20(5):1276-82.US

Abstract

Ultrasonic treatment is an emerging food processing technology that has growing interest among health-conscious consumers. Freshly squeezed Chokanan mango juice was thermally treated (at 90 °C for 30 and 60s) and sonicated (for 15, 30 and 60 min at 25 °C, 40 kHz frequency, 130 W) to compare the effect on microbial inactivation, physicochemical properties, antioxidant activities and other quality parameters. After sonication and thermal treatment, no significant changes occurred in pH, total soluble solids and titratable acidity. Sonication for 15 and 30 min showed significant improvement in selected quality parameters except color and ascorbic acid content, when compared to freshly squeezed juice (control). A significant increase in extractability of carotenoids (4-9%) and polyphenols (30-35%) was observed for juice subjected to ultrasonic treatment for 15 and 30 min, when compared to the control. In addition, enhancement of radical scavenging activity and reducing power was observed in all sonicated juice samples regardless of treatment time. Thermal and ultrasonic treatment exhibited significant reduction in microbial count of the juice. The results obtained support the use of sonication to improve the quality of Chokanan mango juice along with safety standard as an alternative to thermal treatment.

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Authors+Show Affiliations

Santhirasegaram V
Institute of Biological Sciences & Centre for Research in Biotechnology for Agriculture (CEBAR), Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia. vicknesha19@yahoo.com
Razali Z
No affiliation info available
Somasundram C
No affiliation info available

MeSH

BeveragesCarotenoidsMangiferaPolyphenolsSonicationTemperature

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

23538119

Citation

Santhirasegaram, Vicknesha, et al. "Effects of Thermal Treatment and Sonication On Quality Attributes of Chokanan Mango (Mangifera Indica L.) Juice." Ultrasonics Sonochemistry, vol. 20, no. 5, 2013, pp. 1276-82.
Santhirasegaram V, Razali Z, Somasundram C. Effects of thermal treatment and sonication on quality attributes of Chokanan mango (Mangifera indica L.) juice. Ultrason Sonochem. 2013;20(5):1276-82.
Santhirasegaram, V., Razali, Z., & Somasundram, C. (2013). Effects of thermal treatment and sonication on quality attributes of Chokanan mango (Mangifera indica L.) juice. Ultrasonics Sonochemistry, 20(5), 1276-82. https://doi.org/10.1016/j.ultsonch.2013.02.005
Santhirasegaram V, Razali Z, Somasundram C. Effects of Thermal Treatment and Sonication On Quality Attributes of Chokanan Mango (Mangifera Indica L.) Juice. Ultrason Sonochem. 2013;20(5):1276-82. PubMed PMID: 23538119.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of thermal treatment and sonication on quality attributes of Chokanan mango (Mangifera indica L.) juice. AU - Santhirasegaram,Vicknesha, AU - Razali,Zuliana, AU - Somasundram,Chandran, Y1 - 2013/03/07/ PY - 2012/11/04/received PY - 2013/01/03/revised PY - 2013/02/25/accepted PY - 2013/3/30/entrez PY - 2013/3/30/pubmed PY - 2014/2/8/medline SP - 1276 EP - 82 JF - Ultrasonics sonochemistry JO - Ultrason Sonochem VL - 20 IS - 5 N2 - Ultrasonic treatment is an emerging food processing technology that has growing interest among health-conscious consumers. Freshly squeezed Chokanan mango juice was thermally treated (at 90 °C for 30 and 60s) and sonicated (for 15, 30 and 60 min at 25 °C, 40 kHz frequency, 130 W) to compare the effect on microbial inactivation, physicochemical properties, antioxidant activities and other quality parameters. After sonication and thermal treatment, no significant changes occurred in pH, total soluble solids and titratable acidity. Sonication for 15 and 30 min showed significant improvement in selected quality parameters except color and ascorbic acid content, when compared to freshly squeezed juice (control). A significant increase in extractability of carotenoids (4-9%) and polyphenols (30-35%) was observed for juice subjected to ultrasonic treatment for 15 and 30 min, when compared to the control. In addition, enhancement of radical scavenging activity and reducing power was observed in all sonicated juice samples regardless of treatment time. Thermal and ultrasonic treatment exhibited significant reduction in microbial count of the juice. The results obtained support the use of sonication to improve the quality of Chokanan mango juice along with safety standard as an alternative to thermal treatment. SN - 1873-2828 UR - https://www.unboundmedicine.com/medline/citation/23538119/Effects_of_thermal_treatment_and_sonication_on_quality_attributes_of_Chokanan_mango__Mangifera_indica_L___juice_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S1350-4177(13)00062-X DB - PRIME DP - Unbound Medicine ER -