Journal of Food Processing & Technology

High power ultrasound processing of apple juice: Influence on aroma compounds and on inactivation of contaminant microorganism Alicyclobacillus Acidoterrestris

International Conference and Exhibition on Food Processing & Technology

November 22-24, 2012 Hyderabad International Convention Centre, India

Anet Rezek Jambrak

Accepted Abstracts: J Food Process Technol

Abstract:

The purpose and goal of this work was to design in innovative way an experiment of ultrasonic treatment of apple juice and nectar, with lesser number of experiments (to save energy, raw material and time) to give optimal results. Samples of apple juices and nectars were treated with high power ultrasound at different amplitudes (60, 90 and 120μm), temperatures (20, 40 and 60?C) and time of treatment (3, 6 and 9 min). The influence of ultrasound on the aromatic profile and on inactivation of contaminant microorganism Alicyclobacillus acidoterrestris, compared to untreated and pasteurized apple juice and nectar, have been studied. Comparing untreated and pasteurized apple juice, development of larger number of compounds in pasteurized than in untreated samples, was detected by GC/MS method. While in the comparison of untreated and ultrasonically treated samples of apple juice, development of a smaller number of compounds than in untreated sample, have been detected. Comparison of the common compounds (that are present in untreated, pasteurized and ultrasonically treated samples juice from apple nectar) showed that the peak area of parallel compound is always lower in pasteurized and some ultrasound treated samples compared to untreated samples of juice and nectar. Ultrasound treatment showed significant influence on inactivation of contaminant microorganism Alicyclobacillus acidoterrestris, which is microorganism responsible for spoilage in fruit concentrates. Sensory analysis and measurement of pH values have no significant changes in ultrasonically treated samples, pasteurized juice and apple nectar as compared to untreated.

Biography :

Anet Re?ek Jambrak, Ph.D is Assistant Professor at University of Zagreb. She defended her Ph.D thesis in Food engineering, Power ultrasound in 2008. She is winner of many national awards for best young scientists (from Croatian Academy of technical sciences, from National government and Ministry of science, education and sport, from Biotechnical foundation and from Society of university teachers and scientists). She is author and co-author of more than 20 peer reviewed original science papers in international journals and one book. She serves as a reviewer for more than 15 international journals and has reviewed more than 50 papers. She is member of editorial board of 3 international research journals: OMICS Publishing Group- Journal of Food Processing & Technology, International Journal of Science & Emerging Technologies and International journal of Food Science and Technology Letters.