Effects of sonication and carbonation on guava juice quality

Effects of sonication and carbonation on guava juice quality

The effects of carbonation and sonication on the quality of guava juice were studied for selected physicochemical properties such as colour, cloud stability, pH, acidity, total soluble solids, polyphenoloxidase (PPO) activity, ascorbic acid content and microbial stability. Ascorbic acid content was...

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Bibliographic Details
Published in:Food chemistry Vol. 104; no. 4; pp. 1396 - 1401
Main Authors: Cheng, L.H., Soh, C.Y., Liew, S.C., Teh, F.F.
Format: Journal Article
Language:English
Published: Oxford Elsevier Ltd 2007
Elsevier
Subjects:
ascorbic acid
Biological and medical sciences
brix
Carbonation
cell nucleus
dissolved oxygen
food analysis
Food industries
food processing equipment
food processing quality
Fruit and vegetable industries
fruit juices
Fundamental and applied biological sciences. Psychology
Guava
guavas
Juice
juice quality
nutrient content
particle size
phenolic compounds
physicochemical properties
Psidium guajava
Sonication
ultrasonic treatment
Ultrasound
Sonication
Guava
Juice
Carbonation
Ultrasound
Fruit
Quality
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Summary:The effects of carbonation and sonication on the quality of guava juice were studied for selected physicochemical properties such as colour, cloud stability, pH, acidity, total soluble solids, polyphenoloxidase (PPO) activity, ascorbic acid content and microbial stability. Ascorbic acid content was found to be significantly ( P < 0.05) higher in samples treated with carbonation and sonication than in the control. It is suggested that carbonation provides more nuclei for cavitations that permit the elimination of dissolved oxygen in the juice. In addition, such a treatment also gave rise to a greater cloudiness and PPO activity, which could be attributed to the production of a stabilized colloid system due to smaller particle size and higher phenolic compounds availability, respectively. Nevertheless, sonication, coupled with carbonation, was not an efficient treatment for microbial inactivation at room temperature.
Bibliography:http://dx.doi.org/10.1016/j.foodchem.2007.02.001
ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2007.02.001