Journal of Food Processing & Technology

Thermo sonication as a potential quality enhancement technique of apple juice

2^nd International Conference and Exhibition on Food Technology, Bioprocess & Cell Culture

October 28-30, 2013 Kansas City Marriott Country Club Plaza, USA

Muhammad Abid

Scientific Tracks Abstracts: J Food Process Technol

Abstract:

Enzymatic browning and microbial growth lead to quality losses in apple products. Fresh apple juice was thermosonicated using ultrasound in-bath (25 KHz, 30 min) and ultrasound with-probe sonicator (20 KHz, 5 and 10 min) at 20, 40 and 60 oC with 70% amplitude for inactivation of enzymes (polyphenolase, peroxidase and pectinmethylesterase) and microflora (total plate count, yeast and mold). Additionally, ascorbic acid, total phenolics, flavonoids, flavonols, pH, titratable acidity, ?Brix and color values influenced by thermosonication were investigated. The highest inactivation of enzymes was obtained in ultrasound with-probe at 60 oC for 10 min. The microbial population was completely inactivated at 60 oC. The retention of ascorbic acid, total phenolics, flavonoids and flavonols were significantly higher in ultrasound with-probe than ultrasound in-bath at 60 oC. These results indicated the usefulness of thermosonication for apple juice processing at low temperature, for enhanced inactivation of enzymes and microorganisms.