Effect of thermosonication on physicochemical, bioactive, sensory and microbiological qualities of African mango fruit (Irvingia gabonensis) juice

Abstract

Novel strategies to improve the value of fruit juice like thermosonication (TS) are recently attracting research attention. African mango (Irvingia gabonensis) juice processed by pasteurization (90 °C for 1 min) as well as thermosonication (40 kHz, 400 W at 45, 55 and 65 °C, respectively for 10, 20 and 30 min) treatment was investigated for physicochemical, functional, bioactive, microbiological and sensory qualities, where freshly prepared raw juice was used as control. Results showed that pasteurization and thermosonication did not (p > 0.05) affect the physicochemical properties. However, TS treatment resulted in a reduction of color (L*, a*, b*) parameters, but increased cloudiness, browning and viscosity. Importantly, TS treatment at 45 and 55 °C improved ascorbic acid, phenolic content, flavonoid content, carotenoid content and antioxidant capacity. Furthermore, both processes significantly inactivated the microbiological population, while the sensory parameters of treated samples were above average relative to the control sample. However, TS at 65 °C did not favor most of the quality parameters. The application of TS to improve the quality, safety and commercial viability of African mango juice is feasible.