Technological potential of the use of ultrasound and freeze concentration in Fuyu persimmon juice

Abstract

This research aimed to propose a protocol for the processing of whole persimmon juice and to evaluate the effects of ultrasound treatment in relation to microbiological, sensory, and antioxidant aspects. The persimmon juice was submitted to freeze concentration, and the physical-chemical, total phenolic compounds (TPC), and antioxidant capacity were investigated. The sample treated with ultrasound (60% amplitude for 20 min) obtained a satisfactory reduction in total coliforms as well as the highest amount of TPC and total flavonoids compared with the control. This sample also showed a global preference in the sensory evaluation. Regarding the use of freeze concentration, two cycles of this process resulted in an increase in sugars, organic acids, and TPC. These results suggest that these nonthermal technologies can potentially be applied in relation to persimmon beverages, instead of the traditional pasteurization and concentration methods, to improve sensory quality and safety or to enhance functional properties. Novelty impact statement This study suggests that ultrasound treatment applied in persimmon juice processing can reduce microbiological load while preserving phenolic compounds and antioxidant capacity. Freeze concentration is also a technology that can be incorporated by the beverage industry in order to improve functional and sensory properties.