Thermosonication Process Research Articles

Antibacterial Effects of Thermosonication Technology on Salmonella typhimurium Strains Identified from Swine Food Chain: An In Vitro Study.

Among innovative food technologies, ultrasounds have demonstrated physical damages (provided by frequency and intensity factors) on bacterial structures while determining the microbiological stabilization of many foodstuffs. This study tested the efficacy of the thermosonication process on 16 Salmonella typhimurium strains belonging to the academic biobank (isolated from swine slaughterhouses). All strains were exposed to focused ultrasounds, generated by the Waveco® system (Milan, Italy), with the following settings: 40 KHz coupled with 80 W at different 5 min intervals starting from 5 to 15 ones, and focusing on two different temperatures: 40 °C and 50 °C. After each treatment, all strains were directly plated onto count agars immediately (t0) and after 24 h (t24) of storage at refrigerated temperature. The results showed bacterial reductions by prolonging the sonication treatments until 15 min (i.e., 50 °C for 15 min reduced of 2.16 log CFU/gr the initial loads). In the present in vitro study, the most considerable decrease was observed after 24 h. It meant that Salmonella strains were lethally damaged at the wall level, confirming the ultrasound bactericidal effect on loads. The present in vitro scientific investigation demonstrates the practical bactericidal effects of thermosonication, highlighting promising applications at the industry level for food microbial stabilization and shelf-life prolongation.

Optimization of thermosonication conditions for critical quality parameters of watermelon juice using response surface methodology

Topical consumer interest in natural, healthier, safer and nutritional juice, has inspired the search for innovative technologies that can minimize product degradation. In this regard, thermosonication has been proposed as a potential processing technology that can preserve and produce “fresh” products. Watermelon (Citrulluslanatus) juice is a nutrient-rich fruit juice that is desired by consumers due to its appealing color, pleasant odor, sweet taste and low-calorie content. This fruit juice is, however, highly perishable and prone to microorganisms, because of its neutral pH value and high amount of water activity. In addition, it is thermo-sensitive and therefore degrades quickly under thermal processing. This study aimed to identify the optimal thermosonication processing conditions for retaining the critical quality parameters (lycopene, β-carotene, ascorbic acid and total polyphenolic content) of watermelon juice. Response surface methodology, employing a central composite design, was used to determine the effects of temperature (18–52 °C), processing time (2–13 min) and amplitude level (24–73 μm) at a constant frequency of 25 kHz. The highest quality parameters were obtained at 25 °C, 2 min, and 24 µm at a constant frequency of 25 kHz, which resulted in lycopene of 8.10 mg/100 g, β-carotene of 0.19 mg/100 g, ascorbic acid of 3.11 mg/100 g and total polyphenolic content of 23.96 mg/GAE/g with a desirability of 0.81. The proposed model was adequate (p < 0.0001), with a satisfactory determination coefficient (R2) of less than 0.8 for all phytochemicals. Thermosonicated watermelon juice samples showed minimal changes in their phytochemical properties, when compared to fresh juices; the lycopene content showed a significant increase after thermosonication, and a significant retention of β-carotene, ascorbic acid and total polyphenolic acid was observed. According to the findings, thermosonication could be a viable method for preserving watermelon juice, with minimal quality loss and improved functional attributes.

Thermosonication process of sour cherries: Microbial inactivation kinetics, experimental and computational fluid dynamics simulation

In this study, the inactivation of Listeria monocytogenes PTCC 1302 and Shigella sonnei PTCC 1974 of sour cherries by thermosonication (37 kHz, 300 W; 50and 60°C; 0–12 min) was evaluated. Several statistical models including polynomial, Weibull, and biphasic linear models were implemented to obtain the variation of microorganism population through time. The coupled non-linear Westervelt and heat transfer equations were solved to determine the acoustic pressure and thermal fields using computational fluid dynamics (CFD). According to the obtained results, average inactivation improvements of 15.47 and 17.13% were obtained when the temperature level was increased for both S. sonnei and L. monocytogenes, respectively. S. sonnei was more affected by the sonication procedure at the initial stages, while similar behavior was also found for L. monocytogenes but at the final stages. The maximum and minimum pressure level was obtained at ∼380 and −230 kPa, respectively. In the beginning, the hot spot was formed near the bottom of the simulated sour cherry, where the acoustic intensity was higher. Although, with the elapse of time, the temperature field became more uniform, and the hot spot moved toward the center of the sour cherry.

Thermosonication Processing of Purple Onion Juice (Allium cepa L.): Anticancer, Antibacterial, Antihypertensive, and Antidiabetic Effects

Onion (Allium cepa L.) juice is an important product used in gastronomy and food formulations. The first objective of this study was to optimize the content of bioactive compounds in purple onion juice (POJ) after the thermosonication process using response surface methodology (RSM) and artificial neural network (ANN) application models. Second, the anticancer, antibacterial, antihypertensive, and antidiabetic effects of POJ obtained after thermal pasteurization (P-POJ) or thermosonication (TS-POJ) were investigated after obtaining the ANN and RSM analysis reports. The optimization process for TS-POJ was carried out at 44 °C, for 13 min, with a 68% amplitude. The findings demonstrated that the angiotensin-converting enzyme (ACE) inhibition level was greater in TS-POJ samples than in the untreated control (C-POJ) sample (p &gt; 0.05). C-POJ, TS-POJ, and P-POJ exhibited the inhibition of cell proliferation in vitro in a dose-dependent manner in lung (A549), cervical (HeLa), and colon cancer cells following 24 h incubation. Thermosonication or thermal pasteurization did not markedly affect the cell proliferation of the examined cancer cells compared to the untreated control group. While no antibacterial effect was observed with low concentrations of samples, they showed an antibacterial effect at pure concentrations (100%). The thermosonication treatment for processing purple onion juice was successful in this study’s results.

Thermodynamics, kinetics, and computational fluid dynamics modeling of Escherichia coli and Salmonella Typhi inactivation during the thermosonication process of celery juice

In this study, thermosonication (37 KHz, 300 W; 50, 60, and 70 °C) of celery juice was performed to inactivate Escherichia coli and Salmonella Typhi in 6 min. The inactivation of pathogens and the process were modeled using mathematical, thermodynamic, and computational fluid dynamics models. The findings indicated that the distribution of power dissipation density was not uniform across the entire domain, including the beaker area, with a maximum value of 27.8 × 103 W/m3. At lower temperatures, E. coli showed a 9.4 % higher resistance to sonication, while at higher temperatures, S. Typhi had a 5.4 % higher durability than E. coli. Increasing the temperature decreased the maximum inactivation rate of both S. Typhi and E. coli by 15.5 % and 20.5 % respectively, while increasing the thermal level by 20 °C reduced the log time to achieve the maximum inactivation rate by 20.3 % and 34.9 % for S. Typhi and E. coli respectively, highlighting the stronger effect of sonication at higher temperatures. According to the results, the positive magnitudes of ΔG were observed in both E. coli and S. Typhi, indicating a similar range of variations. Additionally, the magnitude of ΔG increased by approximately 5.2 to 5.5 % for both microorganisms which suggested the inactivation process was not spontaneous.

Application of thermosonication for guava juice processing: Impacts on bioactive, microbial, enzymatic and quality attributes

The present work explores different conditions of thermosonication (TS) processing that would ensure microbiological and enzymatic safety for guava juice while simultaneously maximizing the preservation of its quality attributes. The guava juice was subjected to TS treatment (frequency: 40 kHz; power: 200 W; Temperature: 40, 60, and 80 °C; Time: 2, 6 and 10 min) and was compared with fresh and pasteurized (90 °C/60 s) juice samples. The objectives of the research work were to determine the effect of thermosonication on the quality attributes such as total soluble solids (TSS), pH, titratable acidity, cloud value, color attributes, total phenolic contents, total flavonoid contents, antioxidant activity, ascorbic acid levels, enzymatic, microbiological, and sensory properties. The thermosonicated and pasteurized samples showed no significant (p > 0.05) changes in pH, total soluble solids, and titratable acidity. TS improved the cloud value and color attributes. Furthermore, TS enhanced total phenols (10 to17%), flavonoids (5 to 25%), antioxidant activity (10.45% to 14.55%) and retention of ascorbic acid (61.98–83.32%) relative to control. Thermosonicated sample at 80 °C/10 min gives the maximum inactivation of Pectin methyl esterase (PME), Peroxidase (POD) and Polyphenol oxidase (PPO) enzymes. While both thermosonication and pasteurization drastically decreased the microbial count to undetectable levels, only TS exhibited modest improvement in sensory qualities. The results demonstrated that TS can enhance the overall safety, quality, and commercial viability of guava juice as a practical substitute to pasteurization.

Impact of thermal pasteurization and thermosonication treatments on black grape juice (Vitis vinifera L): ICP-OES, GC–MS/MS and HPLC analyses

Grape juice is a widely consumed fruit due to its bioactive compounds, minerals, and aroma components. Our objective was to investigate ultrasound treatment of black grape juice affects its bioactive components due to using response surface methodology (RSM) and artificial neural network (ANN) optimization. At the same time, mineral components, sugar components, organic acids, and volatile aroma profiles were compared in black grape juice treated with thermal and ultrasound pasteurization. ANN showed superior predictive values (>99%) to RSM. Optimal combinations were obtained at 40 °C, 12 min, and 65% amplitude for thermosonication. Under these conditions, phenolic, flavonoid, antioxidant activity, and anthocyanin values were 822.80 mg GAE/L, 97.50 mg CE/L, 24.51 mmol Trolox/L, and 368, 81 mg of mv-3-glu/L, respectively. Thermosonicated grape juice (TT-BGJ) was tested against black grape juice (P-BGJ) produced with conventional thermal methods. This study investigated the effects of thermal pasteurization and thermosonication on black grape juice bioactive compounds and minerals, aroma profile, and sensory evaluation. Thermosonication affected the aroma profile less, 329.98 μg/kg (P-BGJ) and 495.31 μg/kg (TT-BGJ). TT-BGJ was detected to contain seven different mineral elements (Mn, K, Fe, Mg, Cu, Zn, and Na). Thermosonication caused an increase in Fe, Zn, Mn, and K minerals. Panelists generally liked the TT-BGJ sample. These results suggest that the thermosonication process may potentially replace the traditional black grape juice processing thermal process.

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.

Whey Beverage Emulsified System as Carrying Matrix of Fennel Seed Extract Obtained by Supercritical CO2 Extraction: Impact of Thermosonication Processing and Addition of Prebiotic Fibers.

Whey beverages that were enriched with fructooligosaccharides (FOS) and xylooligosaccharides (XOS) were used for carrying Foeniculum vulgare extract that was obtained by the supercritical CO2 extraction technique to produce novel functional products. Fennel-based whey beverages were subjected to thermosonication processing (100, 200, and 300 W at 60 °C for 15 min) to verify the performance of the dairy colloidal system for protecting the bioactive fennel compounds. The impacts of thermosonication processing on the quality attributes of the functional whey beverages were examined according to their droplet size distribution, microstructure, kinetic stability, color parameters, browning index, total phenolic content (TPC), and antioxidant capacity by DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2-Azino-bis-(3-ethylbenzothiazoline)-6-sulphonic acid) assays. The enrichment of the whey beverages with FOS and XOS did not affect their kinetic stability. However, the addition of prebiotic dietary fibers contributed to reducing the mean droplet size due to the formation of whey protein–FOS/XOS conjugates. The thermosonication treatments did not promote color changes that were discernible to the human eye. On the other hand, the thermosonication processing reduced the kinetic stability of the beverages. Overall, the colloidal dairy systems preserved the antioxidant capacity of the fennel seed extract, regardless of thermosonication treatment intensity. The whey beverages enriched with FOS and XOS proved to be effective carrying matrices for protecting the lipophilic bioactive fennel compounds.

Positive effects of thermosonication in Jamun fruit dairy dessert processing

The effects of thermosonication processing (TS, 90 °C, ultrasound powers of 200, 400, and 600 W) on the quality parameters of Jamun fruit dairy dessert compared to conventional heating processing (high-temperature short time, (HTST), 90 °C/20 s) were evaluated. Microbiological inactivation and stability, rheological parameters, physical properties, volatile and fatty acid profiles, and bioactive compounds were assessed. TS provided more significant microbial inactivation (1 log CFU mL−1) and higher microbial stability during storage (21 days) than HTST, with 3, 2, and 2.8 log CFU mL−1 lower counts for yeasts and molds, aerobic mesophilic bacteria, and lactic acid bacteria, respectively. In addition, TS-treated samples showed higher anti-hypertensive (>39%), antioxidant (>33%), and anti-diabetic (>27%) activities, a higher concentration of phenolic compounds (>22%), preservation of anthocyanins, and better digestibility due to the smaller fat droplet size (observed by confocal laser scanning microscopy). Furthermore, lower TS powers (200 W) improved the fatty acid (higher monounsaturated and polyunsaturated fatty acid contents, 52.78 and 132.24%) and volatile (higher number of terpenes, n = 5) profiles and decreased the atherogenic index. On the other hand, higher TS powers (600 W) maintained the rheological parameters of the control product and contributed more significantly to the functional properties of the products (antioxidant, anti-hypertensive, and anti-diabetic). In conclusion, TS proved to be efficient in treating Jamun fruit dairy dessert, opening space for new studies to define process parameters and expand TS application in other food matrices.

Impact of Thermosonication Processing on Food Quality and Safety: a Review

Impact of Thermosonication Processing on Food Quality and Safety: a Review

Thermosonication Process Design for Recovering Bioactive Compounds from Fennel: A Comparative Study with Conventional Extraction Techniques

This study aimed to examine the impact of the combination of acoustic energy at the nominal powers of 100, 200, 300, and 400 W with moderate heat processing at 40, 50, and 60 °C on the extraction of phytochemical compounds from Foeniculum vulgare. Thermosonication processing, based on high-intensity ultrasound combined with an external heat source, can potentialize the extraction of soluble solids from plant material. However, the excessive temperature increase generated by the two energy sources during thermosonication treatment may degrade the thermolabile bioactive compounds. Regardless of the temperature condition, fennel extracts obtained at 400 W presented lower total phenolic content (TPC) than those obtained at 300 W. The cavitation heat and mechanical stress provided at 400 W may have degraded the phenolic compounds. Thereby, the best extraction condition was 300 W and 60 °C. The fennel extract presented the highest content of TPC (3670 ± 67 µg GAE/g) and antioxidant activity determined by DPPH and ABTS methods (1195 ± 16 µg TE/g and 2543.12 ± 0.00 µg TE/g, respectively) using this treatment. Thermosonication can be an innovative technique for extracting phytochemicals because it provides good results in shorter processing times, with 73% and 88% less energy consumption than Percolation and Soxhlet techniques, respectively.

Optimization of antioxidant activity properties of a thermosonicated beetroot (Beta vulgaris L.) juice and further in vitro bioaccessibility comparison with thermal treatments

The purpose of this research was to obtain optimal thermosonication (TS) processing conditions of beetroot juice by using response surface methodology and its comparison with two thermal treatments at 70 °C for 20 min (TT1) and 80 °C for 10 min (TT2). Optimal TS processing conditions were amplitude of 80% and 10.5 min. Treated beetroot juice by TS had a greater inactivation in microbiological load and enzymatic activity in comparison to treated juices by thermal treatment (TT). Higher betanin content, antioxidant activity by ABTS and chelating activity were found in treated beetroot juice by TS than TT ones. After in vitro digestion processing, juice by TS presented higher betalains content than TT1, similar TPC and high chelating activity in comparison with both juice by TT and similar antioxidant activity by ABTS with TT1. These results suggest that TS processing can replace the thermal treatment in beetroot juice, maintaining their antioxidant properties as well as providing better in vitro digestion.

Impact of thermosonication processing on the phytochemicals, fatty acid composition and volatile organic compounds of almond-based beverage

Consumers are demanding not animal-derived food products produced by clean technologies. An almond-based functional beverage enriched with coconut oil, xylooligosaccharides, and natural blue colorant was processed by low-frequency ultrasound combined with mild heat treatment. This study aimed to evaluate the effects of thermosonication treatments on the phytochemicals, antioxidant capacity, fatty acids stability, volatile organic compounds, and color attributes of the plant-based beverage. Thermosonication treatments were carried out at 50 °C using three levels of acoustic power (4.6, 8.5, and 14.5 W) and holding time (5, 10, and 15 min). The acoustic energy increased the working temperature up to 25 °C beyond that provided by the external heat source. However, thermosonication treatments did not affect the antioxidant capacity of the beverage. These promoted the release of some bioactive compounds that were bound. Likewise, the degradation of others that were free. Higher acoustic powers and longer holding times degraded stearic and palmitic fatty acids. The thermosonication treatment at 14.5 W for 15 min degraded ethyl esters of the samples modifying the natural flavor of the beverage. Additionally, all thermosonication treatments intensified the blue color of the almond-based beverage maintaining its sensory appeal concerning color attributes.

Thermosonication effect on bioactive compounds, enzymes activity, particle size, microbial load, and sensory properties of almond (Prunus dulcis) milk

The object of this research was to appraise the physicochemical characteristics of almond milk and consumer acceptability after the thermosonication (TS) processing. The almond milk was subjected to TS processing (frequency: 40 kHz; power: 600 W; Temperature: 30, 45, and 60 °C; Time: 10, 20, 30, and 40 min) and pasteurization (for 60 s at 90 °C). After treatments, all samples were analyzed for bioactive compounds, antioxidant activities, microbial, enzymatic, and sensory attributes. The results showed a non-significant difference in total soluble solids and pH while TS processing at 45 and 60 °C significantly increased the cloudiness, viscosity, browning index, and color properties. TS processing increased the bioavailability of total phenolic, flavonols, flavonoids, condensed tannin contents, and antioxidant activity as compared to untreated and pasteurized samples. TS processing also significantly reduced the particle size distribution through acoustic cavitation. Microbial inactivation with TS at 60 °C resulted in ≥ 5 log reduction oftotal plate count and ≥ 4 log reduction ofyeast & moldwas achieved. The highest inhibition of lipoxygenase (LOX) and peroxidase (POD) were observed at 60 °C for 30 min. Moreover, the best sensorial properties were observed after TS processing at 60 °C. Thus; TS processing can increase the almond milk quality and safety as a viable substitute for thermal processing.

Sequential Microwave – Ultrasound assisted extraction of soymilk and optimization of extraction process

In the present study, a combination of microwave and thermosonication treatment was introduced in the soymilk extraction process, and the process was optimized to minimize the enzymatic activity of Soybean Trypsin Inhibitor (STI) and Lipoxygenase (LOX) enzymes. Protein content, fat content, TSS (Total Soluble Solids), and viscosity of soymilk increased upon thermosonication process and was most affected by microwave time followed by ultrasonification time. The inactivation rate constant for STI and LOX was 0.2034 min−1 and 0.3232 min−1, respectively, indicating LOX was more susceptible to inactivation under microwave treatment as compared to STI. The activation energy of STI and LOX decreased from 48.44 to 10.24 kJ/mol and 53.47 to 3.07 kJ/mol after 5 min of microwave pasteurization. FTIR analysis confirmed the conformational deformation of proteins and enhanced molecular interactions in the optimized soymilk. The optimized condition was obtained as 3 min of microwave pasteurization followed by 30 min of ultrasonication at 60 °C in an ultrasonic bath of 28 ± 2 kHz frequency. The optimized treatment produced the soymilk with enhanced nutritional quality and low enzymatic activities.

Optimization of thermosonication processing of pineapple juice to improve the quality attributes during storage

Optimization of thermosonication processing of pineapple juice to improve the quality attributes during storage

INVESTIGATION OF THE IMPACT OF THE THERMOSONICATION OPERATION ON DOOGH QUALITY AND ON THE SURVIVAL OF KLUYVEROMYCES MARXIANUS

Doogh is an Iranian drink produced from yoghurt. Swelling is an undesirable change of Doogh, usually caused by Kluyveromyces marxianus. The aim of this study was the investigation of the effect of the thermosonication process on Kluyveromyces marxianus survival as well as the determination of the impact of this process on other quality parameters (viscosity and serum separation). For this reason, Kluyveromyces marxianus (about 105 cells per milliliter) inoculated into Doogh samples, thereafter samples being exposed to various thermosonication process conditions. Results showed that the thermosonication operation resulted in the reduction of the yeast population of Doogh samples. The lowest yeast population was observed in the sample subjected to acoustic density=1w/ml, T= 60°C and t=30min (1.7±0.01CFU/ml). Other operation conditions also had impact on yeast survival. Thermosonication also had significant effects on the viscosity of the Doogh samples. Serum separation of samples was also measured and observation implied changing serum separation magnitude between different samples in comparison with the control sample.

Portakal Suyunun Pastörizasyonunda Mikrodalga ve Termosonikasyon Uygulamalarının Kalite Üzerine Etkileri

Bu çalışmanın amacı, mikrodalga, termosonikasyon ve geleneksel olmak üzere üç farklı yöntemle portakal sularının pastörize edilmesi ve kalite özelliklerinin kıyaslanmasıdır. Bu çalışmada termosonikasyon, mikrodalga (540, 720, 900W) ve geleneksel yöntemle aynı sıcaklıkta (85°C) pastörize edilen taze sıkılmış portakal sularında pektin metil esteraz enzim inaktivasyonu incelenmiş ve C vitamini, renk değerleri, toplam fenolik madde ve toplam karotenoid miktarları ölçülmüştür. Geleneksel, termosonikasyon ve mikrodalga ile pastörize edilen portakal sularının işlem süreleri sırasıyla 180, 120 ve 60-85 s olarak tespit edilmiştir. Pektin metil esteraz enziminin aktivasyonu en fazla (%95,64) 900 W gücünde mikrodalga uygulamasında saptanmıştır. Toplam fenolik madde içeriğindeki kayıp taze portakal suyuna kıyasla termosonikasyon işlemi ile %6,15 iken, geleneksel yöntemde bu kayıp %16,11 olarak bulunmuştur. Toplam renk farkı 7,98 değeri ile en düşük termosonikasyon uygulamasında bulunmuş, en yüksek C vitamini içeriği (52,52 mg/100 mL) ise 540 W gücünde mikrodalga uygulaması ile pastörize edilen örneklerde saptanmıştır.