Thermosonication of peach juice: investigation of PPO and POD activities, physicochemical and bioactive compounds changes, and development of FT‐IR–based chemometric models for the evaluation of quality

Abstract

SummaryIn this research, the effect of thermosonication on peach juice was investigated. Enzyme inactivation increased with increasing power, temperature, and time. Enzymes were completely inactivated by thermosonication at 60 °C that was lower than the complete inactivation temperature (70 °C) of thermal treatment. Generally, as pH decreased, titratable acidity and °Brix increased by increasing temperature for each thermosonication treatment. The color of peach juice was preserved, and it became lighter. The bioactive components were protected with thermosonication. Fourier transform infrared (FT‐IR) spectroscopy with chemometrics was used to evaluate polyphenol oxidase and peroxidase activity and quality attributes during thermosonication treatment. Moreover, the treatment methods were differentiated using principal component analysis, and models that correlated enzyme activity, quality attributes, and bioactive compounds with infrared spectra were constructed using partial least‐squares. FT‐IR with chemometrics can be used as a reliable method in peach juice quality determination during thermosonication.