Abstract
Standalone and sequential ultrasound (US) and ozone (OZ) processes were applied to cashew apple juice. An unsupervised method, by principal component analysis (PCA), was used to understand the effect of the non-thermal treatments on the cashew apple composition. The US processing (373 W/cm2; 10 min; 40 °C) promoted the highest peroxidase inactivation and increased the flavonoid content and antioxidant activity (DPPH ABTS and FRAP methods). The ozone processing (0.24 mg O3/mL) increased total phenolic compounds (TPC). Sequential processing was carried out by applying both of the processes, using the best processing conditions for US and OZ. Sequential processing resulted in the higher retention of yellow flavonoids than in the control and single processing. However, the effect of sequential US and OZ processing can be deleterious to vitamin C and TPC after 30 days of cold storage while maintaining the flavonoids of the cashew apple juice. Furthermore, the synergy between US and OZ reduced native microbiota counts, suggesting a microbiologically safe juice. Further studies on the mechanism of bioactive compound degradation might be helpful for product quality modulation.
Highlights
IntroductionPublisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations
This study revealed that the combination of US and OZ processing in a sequential order could be deleterious to vitamin C and total phenolic compounds (TPC) after 30 days of cold storage
The results of the present study show that it is possible to increase the bioactive content in cashew apple juice by US and OZ processing
Summary
Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. Non-thermal technologies meet consumer demand regarding fresh and safe products with high nutritional quality and appropriate shelf-life. They primarily aim to achieve microbiological stability with minimum loss of food nutrition and quality characteristics [1]. The processing approach proposed by Leistner is a rational combination of different preservation factors or techniques called “hurdles” to achieve multi-target, mild, but reliable preservation effects [2]. Combinations of thermal and non-thermal technologies have been tested as “hurdle” technologies in order to extend the shelf-life and retain the quality of juices [3]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
