View More View Less
  • a Universidad Católica de Murcia (UCAM), Campus de los Jerónimos 135, Guadalupe 30107, Murcia, Spain
  • | b Universidad Central de Venezuela, Apartado 47097, Caracas 1041A, Venezuela
Restricted access

Purchase article

USD  $25.00

1 year subscription (Individual Only)

USD  $878.00

Passion fruit juice (PFJ) has a delicate flavour, very susceptible to thermal degradation. This study pursued to test the effect of sonication as non-thermal preservation method on some quality parameters of PFJ. The effect of ultrasound (20 kHz, 263 W, 89.25 μm) on the indigenous microflora, colour, pH, and ascorbic acid content of PFJ was studied. Firstly, the kinetic of microbial inactivation was determined for aerobic mesophilic bacteria and yeasts. Data was fitted to Weibull model, and a treatment time of 8 min was selected for stability studies. To this, untreated and sonicated juice was stored at 4 and 10 ºC up to 10 days and microbial quality, instrumental colour, pH, and ascorbic acid content were evaluated. In general, ultrasound kept juice microbiologically stable for up to 10 days at 4 ºC without markedly affecting other parameters evaluated. Ultrasound seems suitable to stabilize PFJ microbiologically.

  • AOAC (1990): Official Methods of Analysis of the Association of Official Analytical Chemists. Virginia, USA.

  • Bevilacqua, A., Speranza, B., Campaniello, D., Sinigaglia, M. & Corbo, M.R. (2014): Inactivation of spoiling yeasts of fruit juices by pulsed ultrasound. Food Bioprocess Tech., 7, 21892197.

    • Search Google Scholar
    • Export Citation
  • Berk, Z. (2016): Citrus fruit processing. Academic Press, London, UK, 330 pages.

  • Cheng, L.H., Soh, C.Y., Liew, S.C. & The, F.F. (2007): Effects of sonication and carbonation on guava juice quality. Food Chem., 104, 13961401.

    • Search Google Scholar
    • Export Citation
  • Fernandes, A.G., Santos, G.M., Silva, D.S., Sousa, P.H.M., Maia, G.A. & Silva, R.W. (2011): Chemical and physicochemical characteristics changes during passion fruit processing. Ciência Tecnol. Alime., Campinas, 31, 747751.

    • Search Google Scholar
    • Export Citation
  • FRESHFEL (2015): European Fresh Produce Association. Position paper: exotic fruit — a highlight at POS. Consumption and trends. Fruit Logistica, Berlin February 5, 2015. http://www.freshfel.org/docs/2015/Position_Papers/FRESHFEL_Exotic_fruit_5.02.2015.pdf (Last accessed March 31, 2017).

    • Search Google Scholar
    • Export Citation
  • Geeraerd, A.H., Valdramidis, V.P. & Van Impe, J.F. (2005): GInaFIT, a freeware tool to assess non-log-linear microbial survivor curves. Int. J. Food Microbiol., 102, 95105.

    • Search Google Scholar
    • Export Citation
  • Gómez-López, V.M., Orsolani, L., Martínez-Yépez, A. & Tapia, M.S. (2010): Microbiological and sensory quality of sonicated calcium-added orange juice. LWT — Food Sci. Technol., 43, 808813.

    • Search Google Scholar
    • Export Citation
  • Guerrouj, K., Sánchez-Rubio, M., Taboada-Rodríguez, A., Cava-Roda, R.M. & Marín-Iniesta, F. (2016): Sonication at mild temperatures enhances bioactive compounds and microbiological quality of orange juice. Food Bioprod. Process., 99, 2028.

    • Search Google Scholar
    • Export Citation
  • Mohideen, F.W., Solval, K.M., Li, J., Zhang, J., Chouljenko, A. & Chotiko, A. (2015): Effect of continuous ultrasonication on microbial counts and physic-chemical properties of blueberry (Vaccinium corymbosum) juice. LWT — Food Sci. Technol., 60, 563570.

    • Search Google Scholar
    • Export Citation
  • Piyasena, P., Mohareb, E. & Mckellar, R.C. (2003): Inactivation of microbes using ultrasound: A review. Int. J. Food Microbiol., 87, 207216.

    • Search Google Scholar
    • Export Citation
  • Sandi, D., Chaves, J.B.P., De Souza, A.C.G., Parreiras, J.F.M., Da Silva, M.T.C. & Constant, P.B.L. (2004): Hunter color dimensions, sugar content and volatile compounds in pasteurized yellow passion fruit juice (Passiflora edulis var. flavicarpa) during storage. Braz. Arch. Biol. Techn., 47, 233−245.

    • Search Google Scholar
    • Export Citation
  • Soares, M.V.L., Alvez, E.G., Silva, L.M.A., Novotny, E.H., Marques, K., Wurlitzer, N.D., Narain, N. & De Brito, E.S. (2017): Tracking thermal degradation on passion fruit juice through Nuclear Magnetic Resonance and chemometrics. Food Chem., 219, 16.

    • Search Google Scholar
    • Export Citation
  • Tiwari, B.K., O’Donnell, C.P., Muthukumarappan, K. & Cullen, P.J. (2008a): Effect of ultrasound processing on the quality and nutritional properties of fruit juices. Stewart Postharvest Rev., 5, 16.

    • Search Google Scholar
    • Export Citation
  • Tiwari, B.K., Muthukumarappan, K., O’Donnell, C.P. & Cullen, P.J. (2008b): Colour degradation and quality parameters of sonicated orange juice using response surface methodology. LWT — Food Sci. Technol., 41, 18761883.

    • Search Google Scholar
    • Export Citation
  • Tiwari, B.K., O’Donnell, C.P., Muthukumarappan, K. & Cullen, P.J. (2009): Ascorbic acid degradation kinetics of sonicated orange juice during storage and comparison with thermally pasteurized juice. LWT — Food Sci. Technol., 42, 700704.

    • Search Google Scholar
    • Export Citation
  • Uysal, C., Demirel, N.N. & Özcan, G. (2015): Microbial inactivation and physicochemical properties of ultrasound processed pomegranate juice. J. Food Prot., 78, 531539.

    • Search Google Scholar
    • Export Citation
  • Valero, M., Recrosio, N., Saura, D., Muñoz, N., Martí, N. & Lizama, V. (2007): Effects of ultrasonic treatments in orange juice processing. J. Food Eng., 80, 509516.

    • Search Google Scholar
    • Export Citation
  • Zenker, M., Heinz, V. & Knorr, D. (2003): Application of ultrasound assisted thermal processing for preservation and quality retention of liquid foods. J. Food Protect., 66, 16421649.

    • Search Google Scholar
    • Export Citation

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Jan 2021 7 0 0
Feb 2021 22 0 0
Mar 2021 3 0 0
Apr 2021 2 0 0
May 2021 8 0 0
Jun 2021 6 0 0
Jul 2021 0 0 0