ultrasonication processing of fruits and vegetables
TRANSCRIPT
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Narendra Modi
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Drawbacks of traditional fluid
preservation techniques
• Microbial spoilage
• Loss of heat sensitive nutrients and vitamins
• Fruit juice suspension
• Enzymatic discoloration
• Prolonged processing time 15 – 45 min.
• Added with additives and preservatives.
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Ind
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Inst
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te, N
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Division of Food science & Post Harvest Technology
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Introduction
• Sonication is alternative technology to
replace conventional heat treatment
process.
• More energy efficient
• Less processing time
• Environment friendly
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Sonication
Defined as inaudible sound waves at a frequency above 20 KHz.
Sound waves having
frequency more than 20
kHz are known as
ultrasounds /
Ultrasonication /
Sonication
(Dujmic et al., 2013)
Thermo-sonication – combination tretment of ultrasound and mild heat ( 50 °c – 60 ° c )
Manosonication - Combination with increase in pressure (< 600 Mpa)
(Lee et al., 2004)
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Ultrasonic systems employed for fluid food processing
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Experimental Setup
(1) ultrasound transducer (2) ultrasonic generator(3) ultrasound probe (19 mm)(4) data logger(5) temperature probe(6) Jacketed beaker(7) computer(8) water inlet(9) water outlet(h) depth of probe in thesample (25 mm).
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Mechanism of Ultrasonication
1. Cavitation or Microbubbles
formation
2. Lethal effect on
Microorganisms
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Cavitation
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Lethal effect on Microorganisms
Intracellular cavitation, thus enhancing the permeability and thinning of cell membranes (Soria & Villamiel, 2010).
control Heat Treatment at 40 °C for 3 min Sonication at 40 °C for 3 min
A)
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Effect of US processing on physicochemical
properties of some fluid foods.
S.N Food Matrix
US treatments Major findings References
1 Mangojuice
40 kHz/130 W/15–60min/25 °C
Significant increase in carotenoids(4–9%), TPC (30–35%) for US-treated samples (15 and 30 min),compared to control.
Santhirasegaram et al.,(2013)
2 Guavajuice
35 kHz/20 °C/30 min Significant increase in Ascorbicacid (8%) compared to controlsamples.
Cheng et al.,(2007)
4 Apple juice 25 kHz/amplitude 70 μm/20 °C/60 min
Total plate count Yeast and molds 1.2 & 1.3 log reduction respectivly
Abid et al. (2014)
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Case studies
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Ultrasonics Sonochemistry 21 (2014) 93-97
Muhammad abid et al.,
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Objectives
• To evaluate the effects of sonication treatments onthe selected polyphenolic compounds, sugars, totalcarotenoids, total anthocyanins, essential minerals,viscosity and electrical conductivity of apple juice.
Materials and methods
• Fresh apple fruits (M. domestica cv. Fuji)• Electrical juice extractor
Treatment • 0 min ( fresh untreated apple juice)- control • 30 min• 60 min • Temp 20 °c• Frequency – 20 Khz and amplitude – 70 %
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Effect of sonication treatement on polyphenolic compounds of apple juice (mg/L)
Polyphenolic compound
Control US treatment (30 min)
US treatment (60 min )
Chlorogenic acid 61.27 ± 0.07 C 85.82 ± 0.04 a 85. 55 ± 0.09 b
Caffeic acid 3.08 ± 0.06 b 3.66 ± 0.09 a 3.66 ± 0.07 a
Catechin 14.69 ± 0.04 c 17.58 ± 0.07 a 17.15 ± 0.06 b
Epicatechin 13.49 ± 0.09 c 33.05 ± 0.12 a 31.27 ± 0.08 b
Phloridzin 1.88 ± 0.07 b 3.31 ± 0.06 a 3.32 ± 0.05 aIncreased conc due to disruption of cells leads liberation of Phenols & attachment of OH molecules to the aromatic phenol rings
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Effect of sonication treatments on sucrose, glucose and fructose of apple juice (g/L)
Ultrasound treatment breaks the cells which leads to diffusion of sugars from intracellular spaces into liquid
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Effect of sonication on total carotenoids, total anthocyanins,viscosity and electrical conductivity of apple juice
Mechanical Disruption of cell walls may enhance the carotenoids in the juice & increased viscosity is due to disruption of macromolecules creates colloidal solution which makes increase in viscosity
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Totalcarotenoids
(µg/mL)
TotalAnthocyanin
(mg/L)
Viscosity (cP) EC (ms/cm)
Control US 30 US60
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Effect of sonication treatment on mineral elements of apple juice (mg/L)
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Inference
1. Significant increase in phenolic compounds and sugars occurs when juice is sonicated for 30 min.
2. Total carotenoid , mineral element & viscosity increased significantly at 60 min.
3. There is no effect of sonication on improving the total anthocyanin, Zn & electrical conductivity.
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Adekunte A.O et al., 2010 Food Chemistry 122: 500–507
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Objective To investigate the efficacy of sonication for yeastinactivation in tomato juice and to model changes inselected quality and nutritional parameters as a function ofamplitude level and treatment time.
Materials and methods
• Fresh tomatoes• stored at 3 ± 1 °c
Treatment • Samples - 80 ml• Frequency 20 kHz• Amplitude 24.4–61 µm• Time 2–10 min
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Effect of sonication on the quality parameters of tomato juice at a treatment time of 10 min.
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Inference
• No significant differences in pH, Brix or TA were observed in sonicated samples.
• Sonication has a significant effect on juice colour, ascorbic acid content and yeast inactivation.
• A 5 log reduction was achieved in 7.5 min at an amplitude of 61 µm.
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AIM: Combining ultrasound and UV light techniquesInvestigating the effect on quality attributes and compare theresults with conventional thermal processing.
Treatment conditions: 5 log microbial reduction for all processedjuices.
Objective:To obtain a processed food without any offensive odor and colordevelopment during storage and Retaining all important bio-components in the food
A study into the optimization of ultrasound based processing forachieving the desired log reduction as per the FDA guidelines hasalso been presented.
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Material
Filtered juice ofFruits - oranges and sweet lime vegetables - carrots and spinach Stored at 4o C
Treatments
• Pasteurization: 80oC/ 10 min• Ulrasonication: 20kHz/ 15 min (<30oC), 100 W • UV: alone could not give 5 log reduction uptil 30 min (not
covered)• UV+ US: 100 W/ 15 min + UV lamps 8W (2 nos.)
• Scale up:Ultrasonic reactor (5L); Power: 150W, 36 kHz; UV lamps 8W (2 nos.)
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Ascorbic acid
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TOTAL PHENOLICS
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Max content observed only in US treatment
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Antioxidant activity (DPPH)
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Other studies
• Sugars anslysis
• Scale up (5L)
Microbial growth (preliminary)
• pH played a decisive role (prod. of OH- radicals)
• Untreated : inc. upto 109 cfu/mL
• Thermally pasterurized: no growth
• UV+US: significantly slow growth
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Inference • Microbial content: no significant difference
b/w thermal and no-thermal t3
• Excellent nutritional quality can be attainedwith use of US compared to thermal t3
• US juices were a par with fresh juice
• Considering taste, goodness and health, US isthe best option for fruit juice processing.
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Future trust
• Optimization by changing time, frequency, temperature for individual fruits and vegetable juices
• Understanding the effect of US on enzymes, juice yield and microbial growth retardation
• Studies on combined use of US with other treatments
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Muhammad Aadil et al., 2013
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Effect of ultrasound on pH, TSS (Brix), EC, acidity, colour values & non-enzymatic browning of grapefruit juice.
Objective
Material
• Fresh grapefruits• Domestic juice extractor
Treatments
• Control (0 min)• Time 30, 60 and 90 min.• Frequency - 28 kHz• Temperature – 20o C
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Effect of sonication on Brix, pH, titratable acidity, cloud value in grapefruit juice (n = 3).
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Effect of sonication on EC, colour and non enzymatic browning in grapefruit juice (n = 3).
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Effect of sonication on ascorbic acid, total phenols, flavonoids in grapefruit juice (n = 3).
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Effect of sonication on flavonols in grapefruit juice (n =3).
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Inference
• No significant differences in pH, acidity and Brix level.
• Significant increases in EC were observed after ultrasound treatments.
• Small differences in colour were also observed but overall quality of grapefruit juice was improved.