Effect of ultrasound and storage time on quality attributes of strawberry juice

Autores
Tomadoni, Bárbara María; Cassani, Lucía Victoria; Viacava, Gabriela Elena; Moreira, Maria del Rosario; Ponce, Alejandra Graciela
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of this study was to evaluate changes in quality attributes of non-clarified strawberry juice during storage at 5 °C after ultrasonication at 40 kHz for 10 and 30 min in comparison with thermally treated juice at 90 °C for 60 s. Ultrasound treatments maintained color parameters with no significant differences (p <.05) from untreated sample, while thermally treated juice showed lower L* values and higher hue angles than the control. No significant differences in °Brix and total acidity were found between treated and untreated samples, and both parameters remained unchanged throughout storage. Compared to the control, ultrasound treatments showed no significant reductions on day 0 in mesophilic and psychrophilic bacteria, and yeast and molds counts. However, the treatments showed significant decrease in the microbial growth rate through storage time, and significant increase in both polyphenol content and antioxidant activity, compared to control. Practical applications: With today's tendency towards the consumption of nutritious and fresh-like foods, non-thermal treatments are gaining popularity. Among them, ultrasound has become a feasible alternative against traditional thermal treatments. Strawberry products are considered of great nutritional value, because of their high content in antioxidant compounds and vitamin C. In this study, ultrasound was evaluated in strawberry juice through storage time, where significant reductions on microbial growth rate were achieved; meaning that shelf-life of the product was increased compared to control. Furthermore, physicochemical parameters were maintained through storage, and antioxidant capacity and polyphenol content showed a significant increment, which implies that nutritional value of the product was increased by ultrasound treatments. Therefore, sonication is a potential technology that can easily be applied at the fruit juice industry, replacing the traditional thermal treatment which compromises the organoleptical and nutritional quality of the final product.
Fil: Tomadoni, Bárbara María. Universidad Nacional de Mar del Plata; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
Fil: Cassani, Lucía Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata; Argentina
Fil: Viacava, Gabriela Elena. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata; Argentina
Fil: Moreira, Maria del Rosario. Universidad Nacional de Mar del Plata; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
Fil: Ponce, Alejandra Graciela. Universidad Nacional de Mar del Plata; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
Non-Thermal Treatments
Fruits Juice
Quality
Biopreservation
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/79668
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/79668
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of ultrasound and storage time on quality attributes of strawberry juiceTomadoni, Bárbara MaríaCassani, Lucía VictoriaViacava, Gabriela ElenaMoreira, Maria del RosarioPonce, Alejandra GracielaNon-Thermal TreatmentsFruits JuiceQualityBiopreservationhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The aim of this study was to evaluate changes in quality attributes of non-clarified strawberry juice during storage at 5 °C after ultrasonication at 40 kHz for 10 and 30 min in comparison with thermally treated juice at 90 °C for 60 s. Ultrasound treatments maintained color parameters with no significant differences (p <.05) from untreated sample, while thermally treated juice showed lower L* values and higher hue angles than the control. No significant differences in °Brix and total acidity were found between treated and untreated samples, and both parameters remained unchanged throughout storage. Compared to the control, ultrasound treatments showed no significant reductions on day 0 in mesophilic and psychrophilic bacteria, and yeast and molds counts. However, the treatments showed significant decrease in the microbial growth rate through storage time, and significant increase in both polyphenol content and antioxidant activity, compared to control. Practical applications: With today's tendency towards the consumption of nutritious and fresh-like foods, non-thermal treatments are gaining popularity. Among them, ultrasound has become a feasible alternative against traditional thermal treatments. Strawberry products are considered of great nutritional value, because of their high content in antioxidant compounds and vitamin C. In this study, ultrasound was evaluated in strawberry juice through storage time, where significant reductions on microbial growth rate were achieved; meaning that shelf-life of the product was increased compared to control. Furthermore, physicochemical parameters were maintained through storage, and antioxidant capacity and polyphenol content showed a significant increment, which implies that nutritional value of the product was increased by ultrasound treatments. Therefore, sonication is a potential technology that can easily be applied at the fruit juice industry, replacing the traditional thermal treatment which compromises the organoleptical and nutritional quality of the final product.Fil: Tomadoni, Bárbara María. Universidad Nacional de Mar del Plata; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; ArgentinaFil: Cassani, Lucía Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata; ArgentinaFil: Viacava, Gabriela Elena. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata; ArgentinaFil: Moreira, Maria del Rosario. Universidad Nacional de Mar del Plata; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; ArgentinaFil: Ponce, Alejandra Graciela. Universidad Nacional de Mar del Plata; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaWiley Blackwell Publishing, Inc2017-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/79668Tomadoni, Bárbara María; Cassani, Lucía Victoria; Viacava, Gabriela Elena; Moreira, Maria del Rosario; Ponce, Alejandra Graciela; Effect of ultrasound and storage time on quality attributes of strawberry juice; Wiley Blackwell Publishing, Inc; Journal Of Food Process Engineering; 40; 5; 10-2017; 1-80145-8876CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1111/jfpe.12533info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/full/10.1111/jfpe.12533info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:37:57Zoai:ri.conicet.gov.ar:11336/79668instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 14:37:57.471CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of ultrasound and storage time on quality attributes of strawberry juice
title Effect of ultrasound and storage time on quality attributes of strawberry juice
spellingShingle Effect of ultrasound and storage time on quality attributes of strawberry juice
Tomadoni, Bárbara María
Non-Thermal Treatments
Fruits Juice
Quality
Biopreservation
title_short Effect of ultrasound and storage time on quality attributes of strawberry juice
title_full Effect of ultrasound and storage time on quality attributes of strawberry juice
title_fullStr Effect of ultrasound and storage time on quality attributes of strawberry juice
title_full_unstemmed Effect of ultrasound and storage time on quality attributes of strawberry juice
title_sort Effect of ultrasound and storage time on quality attributes of strawberry juice
dc.creator.none.fl_str_mv Tomadoni, Bárbara María
Cassani, Lucía Victoria
Viacava, Gabriela Elena
Moreira, Maria del Rosario
Ponce, Alejandra Graciela
author Tomadoni, Bárbara María
author_facet Tomadoni, Bárbara María
Cassani, Lucía Victoria
Viacava, Gabriela Elena
Moreira, Maria del Rosario
Ponce, Alejandra Graciela
author_role author
author2 Cassani, Lucía Victoria
Viacava, Gabriela Elena
Moreira, Maria del Rosario
Ponce, Alejandra Graciela
author2_role author
author
author
author
dc.subject.none.fl_str_mv Non-Thermal Treatments
Fruits Juice
Quality
Biopreservation
topic Non-Thermal Treatments
Fruits Juice
Quality
Biopreservation
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The aim of this study was to evaluate changes in quality attributes of non-clarified strawberry juice during storage at 5 °C after ultrasonication at 40 kHz for 10 and 30 min in comparison with thermally treated juice at 90 °C for 60 s. Ultrasound treatments maintained color parameters with no significant differences (p <.05) from untreated sample, while thermally treated juice showed lower L* values and higher hue angles than the control. No significant differences in °Brix and total acidity were found between treated and untreated samples, and both parameters remained unchanged throughout storage. Compared to the control, ultrasound treatments showed no significant reductions on day 0 in mesophilic and psychrophilic bacteria, and yeast and molds counts. However, the treatments showed significant decrease in the microbial growth rate through storage time, and significant increase in both polyphenol content and antioxidant activity, compared to control. Practical applications: With today's tendency towards the consumption of nutritious and fresh-like foods, non-thermal treatments are gaining popularity. Among them, ultrasound has become a feasible alternative against traditional thermal treatments. Strawberry products are considered of great nutritional value, because of their high content in antioxidant compounds and vitamin C. In this study, ultrasound was evaluated in strawberry juice through storage time, where significant reductions on microbial growth rate were achieved; meaning that shelf-life of the product was increased compared to control. Furthermore, physicochemical parameters were maintained through storage, and antioxidant capacity and polyphenol content showed a significant increment, which implies that nutritional value of the product was increased by ultrasound treatments. Therefore, sonication is a potential technology that can easily be applied at the fruit juice industry, replacing the traditional thermal treatment which compromises the organoleptical and nutritional quality of the final product.
Fil: Tomadoni, Bárbara María. Universidad Nacional de Mar del Plata; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
Fil: Cassani, Lucía Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata; Argentina
Fil: Viacava, Gabriela Elena. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata; Argentina
Fil: Moreira, Maria del Rosario. Universidad Nacional de Mar del Plata; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
Fil: Ponce, Alejandra Graciela. Universidad Nacional de Mar del Plata; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description The aim of this study was to evaluate changes in quality attributes of non-clarified strawberry juice during storage at 5 °C after ultrasonication at 40 kHz for 10 and 30 min in comparison with thermally treated juice at 90 °C for 60 s. Ultrasound treatments maintained color parameters with no significant differences (p <.05) from untreated sample, while thermally treated juice showed lower L* values and higher hue angles than the control. No significant differences in °Brix and total acidity were found between treated and untreated samples, and both parameters remained unchanged throughout storage. Compared to the control, ultrasound treatments showed no significant reductions on day 0 in mesophilic and psychrophilic bacteria, and yeast and molds counts. However, the treatments showed significant decrease in the microbial growth rate through storage time, and significant increase in both polyphenol content and antioxidant activity, compared to control. Practical applications: With today's tendency towards the consumption of nutritious and fresh-like foods, non-thermal treatments are gaining popularity. Among them, ultrasound has become a feasible alternative against traditional thermal treatments. Strawberry products are considered of great nutritional value, because of their high content in antioxidant compounds and vitamin C. In this study, ultrasound was evaluated in strawberry juice through storage time, where significant reductions on microbial growth rate were achieved; meaning that shelf-life of the product was increased compared to control. Furthermore, physicochemical parameters were maintained through storage, and antioxidant capacity and polyphenol content showed a significant increment, which implies that nutritional value of the product was increased by ultrasound treatments. Therefore, sonication is a potential technology that can easily be applied at the fruit juice industry, replacing the traditional thermal treatment which compromises the organoleptical and nutritional quality of the final product.
publishDate 2017
dc.date.none.fl_str_mv 2017-10
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/79668
Tomadoni, Bárbara María; Cassani, Lucía Victoria; Viacava, Gabriela Elena; Moreira, Maria del Rosario; Ponce, Alejandra Graciela; Effect of ultrasound and storage time on quality attributes of strawberry juice; Wiley Blackwell Publishing, Inc; Journal Of Food Process Engineering; 40; 5; 10-2017; 1-8
0145-8876
CONICET Digital
CONICET
url http://hdl.handle.net/11336/79668
identifier_str_mv Tomadoni, Bárbara María; Cassani, Lucía Victoria; Viacava, Gabriela Elena; Moreira, Maria del Rosario; Ponce, Alejandra Graciela; Effect of ultrasound and storage time on quality attributes of strawberry juice; Wiley Blackwell Publishing, Inc; Journal Of Food Process Engineering; 40; 5; 10-2017; 1-8
0145-8876
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1111/jfpe.12533
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/full/10.1111/jfpe.12533
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.22299

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