Abstract
SummaryThis study was carried out to investigate the effect of sonication on physicochemical parameters and microorganisms of pear juice. Ultrasound processing of fresh pear juice was done at fixed amplitude [70% (500 W) and frequency (25 kHz) for 0, 15, 30, 45 and 60 min at 25 °C. Total soluble solids, pH, titratable acidity and Ca and Mn remained stable, while the cloud value, ascorbic acid, total phenols, total flavonoids, total antioxidant capacity, sugar contents and Na, K, Fe and Mg showed a significant increase. Decreases in microbial population and P and Cu were also observed. It may be inferred that ultrasound processing for 60 min exhibited optimum results in terms of physicochemical and microbial quality.
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