Effects of ultrasound support and carboxymethyl cellulose on the physicochemical properties, sensory evaluation and total microbiology of cloudy juice from soursop (Annona muricata l.)

Nhi Yen Thi Tran,Thinh Pham Van,Phong Xuan Huynh,Phat Dao Tan,Truc Tran Thanh

doi:10.1051/e3sconf/202133203004

Abstract

This study investigated the influence of the carboxymethyl cellulose (CMC) addition on several quality indicators of soursop juice, including pH, dissolved solids, Lab* criteria, vitamin C, total plate count (TPC) content, microbiology, and sensory qualities. The content of CMC was allowed to vary from 0.01-0.05 to 0.2% under sonication. The addition of CMC seemed to induce color changes, with total difference color (TDC) being proportionally related to CMC content. Oxidant resistance in fresh samples was 0.62 ± 0.04 mg GAE / mL and then increased at 0.05% CMC. A similar trend was also observed with the vitamin C values of the product. Visual qualities of the product were evaluated with a focus on appearance, color, and flavor with descriptive terms in a typical white liquid and odorless. Comparison with ISO quality standard indicates that the final product met with microbiological requirements.

Highlights

The problems of the browning process, microbiological contamination, separation of beverage products in the food industry are currently of interest
This study aimed to analyse the effect of carboxymethyl cellulose (CMC) concentration on pH parameters, soluble solids content, Total ascorbic acid (TAA), total plate count (TPC), Lab* of soursop’s cloudy juice
The results recorded that CMC did not affect the pH and Brix values of the sample

Summary

Introduction

The problems of the browning process, microbiological contamination, separation of beverage products in the food industry are currently of interest. Sulaiman et al [1], Queiroz 2008 [2], and Maricela 2000 [3] refer to the necessity of limiting damage and nutrient losses during the processing of fruits and vegetables. Cloudy juice is mentioned as a good drink for healthy nutrition. With the abundance of nutritional potential, this fruit is used in various types of fruit juice [5], paste [6], and drying [7][8]. The edible part of this plant, bioactive compounds such as vitamin C, total phenolic content found in the guanabana were previously published in the reports of Gruschwitz et al.,2014[13]; Moghadamtousi et al, 2015 [14]; Morais et al, 2014 [15]

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