Effect Of Thermosonication Research Articles

Impact of thermosonication at neutral pH on the structural characteristics of faba bean protein isolate dispersions and their physicochemical and techno-functional properties

The effect of thermosonication (TS) (90 °C, 10–30 min) on faba bean protein isolate (FPI) at pH 7 was investigated. The microstructural and techno-functional properties of TS-treated FPI were compared with native FPI or FPI treated with conventional prolonged heating (CH, up to 8 h) at 90 °C. TS treatment effectively converted FPI to amorphous aggregates containing predominant β-sheet secondary structures, as determined by Thioflavin T (ThT) fluorescence and circular dichroism (CD). According to sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE), these amorphous aggregates could be formed by disulfide bonds. Additionally, TS treatment is efficient in disrupting large protein aggregates of FPI, thus improving their solubility. Both TS and CH treatments induced formation of viscoelastic FPI hydrogels, whose gel strength depends on the type and time of treatment. Hydrogels formation is likely to arise from the entanglement and interaction of protein aggregates as revealed by small angle neutron scattering (SANS) and scanning electron microscopy (SEM). TS-treated FPI was also used to prepare O/W emulsions and whose structural and physical properties were compared with those stabilised by untreated FPI. At all oil volume fractions (φ = 0.2, 0.5, and 0.7) and FPI concentrations (1, 3, and 5 wt %), emulsions stabilised by TS-treated FPI exhibited smaller oil droplet size, greater mechanical strength and superior stability compared to those stabilised by untreated FPI. The study suggests that TS treatment is promising in improving techno-functional properties of FPI; further studies are needed to exploit TS-treated plant proteins as a novel food ingredient in food product development.

Fibrillisation of faba bean protein isolate by thermosonication for process efficacy: Microstructural characteristics, assembly behaviour, and physicochemical properties

The effect of thermosonication (TS) (90 °C, 10–30 min) on the fibrillisation of faba bean protein isolate (FPI) was studied. The self-assembly behaviour, microstructural characteristics and techno-functional (gelation and emulsification) properties of FPI fibrils obtained from TS treatment were compared with those obtained from conventional prolonged heating (CH) at 90 °C up to 8 h. Compared to CH treatment, TS treatment was shown to significantly accelerate the formation of FPI fibrils with prominent β-sheet structures as revealed by Thioflavin T (ThT) fluorescence, Fourier-transform infrared spectroscopy (FTIR) and circular dichroism (CD). The characteristics of fibril building blocks were analysed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and liquid chromatography linked to tandem mass spectrometry (LC-MS/MS) to obtain the differences between TS and CH induced fibrillisation of FPI. Transmission electron microscopy (TEM) and small-angle neutron scattering (SANS) showed that 4 h CH and 10 min TS treatments resulted in the fibrils with similar radius (from 5 to 10 nm). Furthermore, SANS indicated that TS treatment induced the formation of an entangled FPI fibrillar network, which could lead to the observed viscoelastic properties of FPI at a high concentration (10 wt%). Finally, high internal phase O/W emulsions (HIPE, φ = 0.75) stabilised by 30 min TS induced FPI fibrils (3 wt%) demonstrated a stronger gel strength and smaller oil droplet size compared to those prepared with untreated FPI, suggesting a superior emulsification capability of FPI fibrils. This finding demonstrates that TS treatment is a promising and efficient method for fibrillisation of plant proteins with the resultant fibrils generating excellent gelation and emulsification properties.

Multi-frequency thermosonication washing treatments of fresh-cut lotus root: Effect on the accumulation of phenolics and storage quality characterization evaluation

The effects of thermosonication (TS) washing at varying multi-frequencies in comparison to ultrasonication (US) and water washing (as a control) on the fresh-cut lotus root phenolics accumulation and the storage quality characteristics were explored. The relationships between free phenols (FPs), bound phenols (BPs), total phenolic content (TPC), and total antioxidant capacity were also revealed. Thermosonication increased the free phenols and total phenolic content, with the thermosonication of 20 + 40 + 60 kHz showing the most significant effect, and TS predominantly improved the total antioxidant capacity. Thermosonication promoted phenylalanine ammonia-lyase (PAL) activity and inhibited polyphenol peroxidase (POD) activity. The color analysis showed the thermosonicated samples exhibited the lowest value of ΔE and the browning degree. Thermosonication substantially increased weight loss and firmness, while reducing the levels of malondialdehyde (MDA) and Vitamin C (VC) compared to control. Overall, TS washing can increase the phenolic content of fresh-cut lotus root while preserving its antioxidant capacity and qualitative characteristics.

Effect of thermosonication on physicochemical, bioactive, sensory and microbiological qualities of African mango fruit (Irvingia gabonensis) juice

Novel strategies to improve the value of fruit juice like thermosonication (TS) are recently attracting research attention. African mango (Irvingia gabonensis) juice processed by pasteurization (90 °C for 1 min) as well as thermosonication (40 kHz, 400 W at 45, 55 and 65 °C, respectively for 10, 20 and 30 min) treatment was investigated for physicochemical, functional, bioactive, microbiological and sensory qualities, where freshly prepared raw juice was used as control. Results showed that pasteurization and thermosonication did not (p > 0.05) affect the physicochemical properties. However, TS treatment resulted in a reduction of color (L*, a*, b*) parameters, but increased cloudiness, browning and viscosity. Importantly, TS treatment at 45 and 55 °C improved ascorbic acid, phenolic content, flavonoid content, carotenoid content and antioxidant capacity. Furthermore, both processes significantly inactivated the microbiological population, while the sensory parameters of treated samples were above average relative to the control sample. However, TS at 65 °C did not favor most of the quality parameters. The application of TS to improve the quality, safety and commercial viability of African mango juice is feasible.

Effect of Thermosonication on Amino Acids, Phenolic Compounds, Sensory Properties and Microbial Quality in Freshly Squeezed Verjuice.

Thermosonication is a process that can be used as an alternative to thermal pasteurization by combining mild temperature and ultrasound treatments. This study evaluated the effects of verjuice on the thermosonication process and its bioactive values modeled with the RSM (response surface method). The bioactive components of verjuice were found to increase with high predictive values. Additionally, the presence and amounts of 20 free amino acids in C-VJ (untreated verjuice), P-VJ (thermally pasteurized verjuice) and TS-VJ (thermosonicated verjuice) samples were investigated. Significant (p < 0.05) differences were detected among C-VJ, P-VJ and TS-VJ samples in all free amino acid values except methionine. Although 17 free amino acids were detected at various concentrations, glycine, taurine and cystine were not found in any samples. Thirteen phenolic filters in C-VJ, P-VJ and TS-VJ samples were also examined in this study. Eight phenolic donors with various abilities were detected in the C-VJ sample, along with nine phenolic acceptors in the P-VJ sample and eleven phenolic contents in the TS-VJ sample. The content of phenolic products in the TS-VJ sample increased by 37.5% compared to the C-VJ techniques and by 22.22% compared to the P-VJ techniques. Thermosonication did not significantly affect color and physiochemical values. Panelists generally appreciated the effects of thermosonication. It is concluded that the thermosonication process is a good alternative to thermal pasteurization. The results of this study provide essential data for future in vivo studies and show that the bioactive values of verjuice can be increased by using the thermosonication process.

Effects of thermosonication on ascorbic acid, polyphenols and antioxidant activity in blackberry juice

SummaryLimited research studies exist that assess the impact of thermosonication (TS) processing on antioxidant compounds in blackberry juice. Different combinations of TS parameters (temperature, amplitude power and time) were applied to blackberry juice using a pilot‐scale ultrasonic transducer (UIP500hdT). In low‐temperature treatment, the juice was treated at 10°C and 50% amplitude power for 5 min (10‐50‐5) showed the best retention of ascorbic acid (0.95 mg), total phenolic content (TPC) (459.55 mg GAE), 2, 2‐diphenyl‐1‐picrylhydrazyl (DPPH) (261.34 mg TE) and ferric reducing antioxidant power (FRAP) (604.09 mg TE). Similarly, in high‐temperature treatment, the juices were treated at 70°C and 100% amplitude power for 5 min (70‐100‐5) showed ascorbic acid (1.05 mg), TPC (166.17 mg GAE), DPPH (304.95 mg TE) and FRAP (686.93 mg TE). Both low‐ and high‐temperature treatments showed higher retentions in these attributes than untreated and pasteurised juices. The results were further supported by high retention of predominant polyphenols, namely cyanidin‐3‐O‐glucoside (400.58 and 336.94 mg/100 mL, for 10‐50‐5 and 70‐100‐5, respectively). A similar trend was observed in the contents of cyanidin‐3‐O‐rutinoside, procyanidin dimer B2, 5‐chlorogenic acid, epicatechin and rutin. TS treatment in overall could be a considerable alternative option to be used for antioxidant‐rich blackberry juice production as it has effects on phytochemicals similar to that of pasteurisation.

Effect of thermosonication on bioactive compounds, enzymatic and microbiological inactivation in nectar with strawberry by-products.

The aim of this study was to evaluate whether the addition of strawberry by-products (pulp and achene) and thermosonication offers a nectar with a potential contribution of health and safety benefits. Strawberry nectar with 0, 10 and 20% of strawberry by-products (SB) was subjected to thermosonication (24kHz) at 70 and 80% for 8min at 50°C. Total soluble solids, pH, polyphenol oxidase (PO) and pectin methylesterase (PME) activities, total soluble phenols (TSP), ascorbic acid (AA), anthocyanins and antioxidant capacity (AOX) were evaluated. Microbiological reduction and inactivation of Escherichia coli was also determined. A limited activity was observed in PO and PME related to the SB percentage added. TSP, AA, anthocyanins, and AOX were increased due to the different percentages of SB added to the nectar. A reduction of aerobic mesophiles (1.28 Log CFU/mL), molds and yeast counts (1.23 Log CFU/mL) were achieved by thermosonication. E. coli inactivation was approximately 1 log CFU/mL in 20% SB nectar at 80% amplitude, 8min at 50°C, but increased during storage at 6°C (0.915-5.86 Log CFU/mL). Thermosonication showed the possibility of employing strawberry by-products in nectars, improving the use of agro-industrial residues by non-thermal technologies.

EFFECT OF THERMOSONICATION ON FERRIC REDUCING ANTIOXIDANT POWER AND THE COLOR OF BERAS KENCUR DRINK

Beras kencur drink is an Indonesia’s traditional beverage containing several antioxidant compounds that are good for human health. Thermosonication technology was chosen to process the beras kencur drink. This research aimed to evaluate antioxidant activity and the color of beras kencur drink thermosonication with compared to the control untreated and pasteurization treatment. The thermosonication treatment used a probe at a frequency of 22 kHz, while conventional pasteurization conditions were 100oC for 2 min. This study employed a Completely randomised design (CRD) with two factorials; temperatures of thermosonication (30, 45 and 60 oC) and times of thermosonication (5, 10, 15 min). The data were analyzed by ANOVA followed by DMRT with p-value greater than 0.05. The results showed that the effects of thermosonication on antioxidant activities and the color of beras kencur drink were more retention than the pasteurization treatment. The value antioxidant activity of beras kencur drink treated with thermosonication ranged from 1164.80 – 1323.86 mgAA/L, and the color values ranged from 58.16 – 62.58 for lightness (L*), 0.42 – 1.30 for redness (a*), 20.70 – 22.53 for yellowness (b*) and 0.50 – 5.29 for total color difference.

The effects of thermosonication on quality parameters of cashew apple nectar: An optimization study for processing conditions

Thermosonication is an alternative treatment to process juices avoiding the thermal degradations promoted by conventional heat treatments. Therefore, the aim was to determine the optimal parameters of thermosonication to treat cloudy cashew nectar to inactivate polyphenol oxidase-(PPO), while promoting the maintenance of some bioactive compounds. The effects of ultrasound energy density-(UED) and temperature on PPO inactivation and some quality properties such as total phenolic-(TP), ascorbic acid-(AA) and color difference-(ΔE*) were determined and revealed by mathematical models. The increase in only one parameter (temperature or UED) caused a rise in PPO inactivation, while the other quality properties were constant. The same concentration of TP was obtained (426 mg/L) with high UED - low temperature (25 °C–595 J/g) or low UED – high temperature (121 J/g–57 °C). The highest levels of PPO inactivation, TP and AA content (1171 mg/L) were provided when treatment of approximately 350 J/g UED was performed at a high temperature (65 °C). An increase in temperature affected ΔE* more than UED, the highest color change was observed at 598 J/g and 45 °C. Thus, the optimal parameters of thermosonication were determined as 300 J/g and 60 °C.

Effect of thermosonication on texture degradation of carrot tissue in relation to alterations in cell membrane and cell wall structure

Thermosonication as an alternative to hot water blanching of carrots, the effect of thermosonication on the carrot texture and cell structure required deep investigation. This study was conducted from the aspects of cell membrane, cell water, and cell wall pectin. Results showed that thermosonication at 60 °C significantly increased carrot tissue hardness by up to 10.3% compared with fresh. Rheological curves showed that the carrot tissues remained rigid after thermosonication. Cell membrane permeability was damaged to different extents during processing, inducing bound and immobilized water to migrate to free water and bring intracellular electrolytes to outflow. Thermosonication affected cell structure by altering the characteristics of pectin, including uronic acids and neutral sugar contents, degree of linearity and branching, and degree of methoxylation. The modified pectin can seize more divalent cations such as Ca2+ retained in the thermosonicated carrot cell wall, conducive to preserving the textural property of processed fruits and vegetables.

Effect of thermosonication and thermal treatments on antidiabetic, antihypertensive, mineral elements and in vitro bioaccessibility of bioactive compounds in freshly squeezed pomegranate juice

Effect of thermosonication and thermal treatments on antidiabetic, antihypertensive, mineral elements and in vitro bioaccessibility of bioactive compounds in freshly squeezed pomegranate juice

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

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.

Application of Thermosonication in Red Pitaya Juice Processing: Impacts on Native Microbiota and Quality Properties during Storage.

The effects of thermosonication (TS) on microbial safety and quality of red pitaya juice during storage were assessed in this study. Freshly prepared red pitaya juices were thermosonicated at 475 W and 56 °C for 20 min. Upon TS processing, native microbiota including aerobic bacteria, yeasts, and molds reduced to less than 10 CFU/mL. Their growth during storage were slow and equal to thermal-processed (83 °C, 1.5 min) samples. During storage at 4 °C for 28 days, soluble solid content, pH, activities of polyphenol oxidase and peroxidase, and browning degree remained unchanged. A visible color decay was observed in TS-processed samples at day 10, mainly resulting from decomposition of betacyanins and the growth of residual native microbiota. Compared to thermal-treated juices, better color retention was obtained by TS treatment. Therefore, TS is a promising alternative technology of thermal methods of juice processing, with equal shelf life and better quality retention effects.

Effect of thermosonication on pectin methylesterase activity and quality characteristics of orange juice

Pectin methylesterase (PME) is the enzyme responsible for quality losses in orange juice and pasteurization is used to inactivate PME. This process decreases the sensory and nutritional aspects of the beverage. This study aimed to evaluate the effect of combined ultrasound and moderate temperature on several quality parameters of orange juice, and whether the used treatment resulted in a reduction of PME activity when compared to thermally treated samples and natural juice. Thermosonication is an alternative preservation method that allows a significant decrease in PME activity and a smaller loss of vitamin C. The treatment with 40 kHz ultrasound and a temperature of 60 °C resulted in the highest reduction of PME activity. For ascorbic acid, the lower the heat used in combination with sonication, the smaller the loss of this compound. Soluble solids content, pH, and color of the juice did not alter during processing.

Effects of Thermosonication, Sonication and Mild Heating on Organoleptic Attributes of Three Red Fruit Juices

Background: Colour and turbidity (appearance), odour and flavour, taste, and texture are the main parameters affecting consumer’s perception of juice quality. Anthocyanins, as natural antioxidant and water-soluble pigment, exist in red fruit juices which are extremely unstable and more susceptible to degradation. These mainly include anthocyanins, pigments, proteins, and vitamins that are thermally sensitive. Objective: The present study focuses on the treatment of three different fruit juices namely red grape, pomegranate, and sour cherry using different preservative methods and evaluation of their organoleptic properties. Methods: Four preservative methods including pasteurization (90°C for 30 sec), mild heat treatment (60°C for 4, 8 and 12 min), sonication (25°C) and thermosonication (90°C) using amplitude levels of 24.4, 42.7 and 61 μm for 4, 8 and 12 min, have been used for the treatment of the three selected fruit juices. Results: Obtained results indicate that untreated grape juice had maximum L* value (29.83) and the pasteurized grape juice had a minimum L* value (25.77). Furthermore, while a* values of untreated grape, pomegranate, and sour cherry juices were 39.7, 42.03 and 38.13, respectively, these pasteurized juices had minimum a* values of 35.3, 38.47 and 36.97, respectively. In addition, results revealed that sonication and mild heating had minimum effects on colour and appearance, odour and flavour of all three studied juices. Furthermore, significant positive (p˂0.05) effects of thermosonication were observed for the cloudiness parameter of the studied juices. Maximum acceptability scores were achieved by mild heat-treated grape juice at 60°C for 8 min (8.33), thermosonicated pomegranate juice at 60°C and amplitude of 24.4 μm for 4 min (7.33) and sonicated sour cherry juice at 25°C and amplitude of 24.4 μm for 4 min (9.33). Conclusion: Different preservative methods with optimum processing conditions were successfully utilized to minimize the changes in the sensorial and physicochemical properties of the treated juices.

Influence of thermosonication treatment on the average size of fat globules, emulsion stability, rheological properties and color of camel milk cream

Considering the fact that ultrasonic waves mechanically cause the particle size to be smaller through cavitation phenomenon by creating frequent stresses induced by the formation and disintegration of bubbles in the fluid, so in this research, the effects of thermosonication (TS) variables including power (30–90 W at frequency of 24 kHz), time (1–6 min) and temperature (25–65 °C) on the average size of fat globules, emulsion stability, viscosity, hardness, adhesiveness, consistency and whiteness index of camel milk cream were investigated. The results showed that with increasing power, time and temperature of ultrasonication, the average size of fat globules decreased. By increasing the power and time, the emulsion stability increased while it decreased by increasing the temperature. The results of back-extrusion test showed that only the power-time interaction had significant positive effect on the hardness and adhesiveness (p < 0.05). The dynamic viscosity of the creams increased with increasing the time and temperature of ultrasonication. The optimum TS conditions with the lowest fat globule size, adhesiveness and highest emulsion stability, hardness, consistency and viscosity were 81 W, 5.9 min (energy density of 285 kJ/L) and 41 °C.

Effect of thermosonication in a batch system on the survival of spore‐forming bacteria

Thermosonication may help reduce bacteria counts responsible for spoilage in dairy products. Vegetative cells and spores of Geobacillus stearothermophilus, Anoxybacillus flavithermus and Bacillus subtilis (spores only) were treated with either heat alone or thermosonication in a batch system from 0 to 120 s in tryptic soy broth and 2% fat milk at 72 and 73 °C. D‐values for vegetative cells were calculated and were reduced after thermosonication. Maximum reduction in vegetative cells after thermosonication was 1 log after 30–45 s and for spores was ≤0.2 log after 120 s, which may not influence dairy product quality in scale‐up systems.

Effect of thermosonication or microwave heating for post pasteurization on chemical, physical, and sensory characteristics of prototype sausage

Effect of thermosonication or microwave heating for post pasteurization on chemical, physical, and sensory characteristics of prototype sausage

Effect of thermosonication or microwave heating for post pasteurization on chemical, physical, and sensory characteristics of prototype sausage

Effect of thermosonication or microwave heating for post pasteurization on chemical, physical, and sensory characteristics of prototype sausage

Effect of thermosonication on some bioactive, sensory analysis and microbiological properties of yellow watermelon juice using response surface methodology

In this study, the application of thermosonication, which is a moderate ultrasound process, on yellow watermelon juice and targeted optimization of the process conditions was completed using the surface response method. For this purpose, yellow watermelon juice was produced and thermosonication at different temperatures (30, 35, 40, 45 and 50 °C), different times (2, 4, 6, 8 and 10 min) and different amplitudes (40%, 45%, 50%, 55% and 60%) at 26 kHz frequency was applied to the samples. Total phenolic content (TPC), total flavonoid content (TFC), total antioxidant capacity (1,1-diphenyl- 2-picrylhydrazyl (DPPH), cupric reducing antioxidant capacity (CUPRAC)), and color values (L*, a* and b*) were evaluated for optimization of process conditions. At the same time, the differences between pasteurized yellow watermelon juice (PW) and a control (C) of untreated yellow watermelon juice were investigated. At the end of the optimization, microbial safety and sensory properties of the yellow watermelon juice samples were evaluated. As a result of the study, the maximum optimization values for the yellow watermelon juice, with thermosonication applied, were 38.3 °C, 5.6 minutes and 50.5 amplitude. At the end of optimization, CUPRAC (0.214 mg TEAC/mL), DPPH (0.123 mg TEAC/mL), total flavonoid content (41.28 mg CE/L), and total phenolic content (104.30 mg GAE/L) were determined. Thermosonication-treated yellow watermelon juice was found to be safe in terms of microbial values and was most preferred by panelists. As a result, thermosonication technology was successfully used for yellow watermelon juice production.