Functional quality of optimized peach‐based beverage developed by application of ultrasonic processing. Issue 11 (14th October 2019)

• Record Type: Journal Article
• Authors: Sattar, Saira; Imran, Muhammad; Mushtaq, Zarina; Ahmad, Muhammad Haseeb; Holmes, Melvin; Maycock, Joanne; Khan, Muhammad Imran; Yasmin, Adeela; Khan, Muhammad Kamran; Muhammad, Niaz
• Is Part Of: Food science & nutrition. Volume 7:Issue 11(2019)
• Page Start: 3692
• Page End: 3699
• Publication Date: 2019-10-14
• Subjects: antioxidant activity -- bioactive compounds -- organic acids -- pasteurization -- ultrasonic processing; Food industry and trade -- Periodicals; Food -- Periodicals; Nutrition -- Periodicals; 664
• DOI: 10.1002/fsn3.1227
• Languages: English
• ISSNs: 2048-7177

Abstract

Abstract: The influence of thermal treatment (at 90°C for 10 min) and sonication (at 20 kHz and 130 W for 30, 60, and 90 min on room temperature) on the physicochemical properties, bioactive compounds, antioxidant activity, and organic acids of fresh formulated functional peach beverage was investigated. The results indicated that conventional pasteurization and sonication treatment did not show any significant changes in pH value and Brix amount of juice, and however, a rise in cloud value was observed under all processing conditions. The thermal treatment caused the decrement in total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity (assessed by diphenyl dipicryl hydrazyl (DPPH), ferric ion reducing antioxidant power (FRAP) and 2, 2'‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid) (ABTS)), and organic acids of juice, whereas sonication treatment for 90 min increased maximum the activity of bioactive compounds (TPC: 600.61 µg/100 ml; TFC: 177 µg CE/100 ml), antioxidants (DPPH: 51.87%; FRAP: 506.13 µmol Trolox/L; ABTS: 1, 507.375 µmol Trolox/L), and organic acids (malic acid: 998; citric acid: 128; oxalic acid: 145; shikimic acid: 63 µg/100 ml) as compared to other treatment conditions and control. Multivariate data analysis was done by principal component analysis as it identifies patterns in data by comparing data sets which is further expressed based on their similarities and discriminations, respectively. Abstract : The effect of conventional pasteurization and ultrasound processing was examined on the physicochemical parameters, total phenolic and total flavonoid contents, antioxidant activity, and organic acids of functional peach‐based beverage under different processing conditions. Conventional pasteurization causes the decline in quality parameters of functional juice, whereas the significant increment in bioactive compounds, antioxidant activity, organic acid concentration, and clarity was observed in juice samples after being exposed to sonication treatment for 90‐min duration. Thus, ultrasound treatment is good alternative to thermal treatment in beverage industry that could maintain the quality far superior than conventional pasteurization.