The effect of pasteurization by ultrasound and thermal method on the color and microbial properties of grape juice

محورهای موضوعی : Food and Health

Ghazaleh Abdollahi Moghaddam Masouleh ¹ , Leila Nateghi ² , Kian Pahlevan Afshari ³

1 - Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
2 - Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
3 - Department of Animal Science, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran

تاریخ دریافت : 1400/11/16 تاریخ پذیرش : 1401/04/28 تاریخ انتشار : 1401/06/10

کلید واژه: Pasteurization, / Ultrasound, / Color components, / Total microbial count, / Red grape juice,

چکیده مقاله :

One of the most widely used methods for sanitizing and reducing the microbial load of fruit juices is thermal pasteurization, which damages bioactive pigments such as anthocyanins. This study was conducted to evaluate the possibility of pasteurization of grape juice by ultrasound (at powers 10, 105, and 200 W, temperatures 0, 30, and 60 °C, and times 2, 6, and 10 min) and to compare the microbial load and color properties by thermal pasteurization (pasteurization at 90 °C for 30 sec). According to the results, the number of color components (a*, b*, and L*) and the total count of microorganisms in pasteurized grape juice decreased significantly (p≤0.05) as the power, temperature, and time increased. Optimal conditions for simultaneous pasteurization by ultrasound to achieve the minimum microbial load and the maximum number of color components with 90.196% desirability were predicted at a power of 113 watts, a temperature of 60 °C, and a time of 8.850 min. The microbial load of pasteurized grape juice by ultrasound was 0 (CFU/ml), and the number of color components was L*= 18.8021, a*= 37.8406, and b*=27.2104. The results indicated that the pigments of grape juice could be preserved and the same safety in terms of microbial load reduction could be achieved through pasteurization by ultrasound.

منابع و مأخذ:

1. Patrice L, Thierry T, Mark R. Historical origins and genetic diversity of wine grapes. Trends in Genetics. 2006; 22 (9): 511–519.


2. Iranian National Standardization Organization. (2010). Grape jouices- moulds test. Standard No. 1634. 1st. edition.


3. Zhou K, Raffoul J. Potential anticancer properties of grape antioxidants. Journal Oncology 2012; 8.


4. Ebrahimzadeh MA, Pourmorad F, Hafezi S. Antioxidant activities of Iranian corn silk. Turkish Journal of Biology. 2008; 32(1): 43-49.


5. Irkilmez MU, Başlar M, Sağdiç O, Arici M, Ertugay MF. The effect of ultrasonic treatments on turbidity, microbial load, and polyphenol oxidase (PPO) activity of plum nectar. Journal of Food Measurement and Characterization. 2017; 11(2): 380-387.


6. Zinoviadou KG, Galanakis CM, Brnčić M, Grimi N, Boussetta N, Mota MJ, Barba FJ. Fruit juice sonication: Implications on food safety and physicochemical and nutritional properties. Food Research International. 2015; 77: 743-752.


7. Vikram VB, Ramesh MN, Prapulla SG. Thermal degradation kinetics of nutrients in orange juice heated by electromagnetic and conventional methods. Journal of Food Engineering. 2005; 69(1): 31-40.


8. Katsaros GI, Katapodis P, Taoukis PS. Modeling the effect of temperature and high hudrostatic pressure on the proteolytic activity of kiwi fruit juice. Journal of Food Engineering. 2009; 94: 40-45.


9. Toepfel S, Heinz V, Knorr D. High intensity pulsed electric fields applied for food preservation. Chemical Engineering and Processing. 2007; 46: 537–546.


10. Elvira L, Durán CM, Urréjola J, de Espinosa FRM. Detection of microbial contamination in fruit juices using non-invasive ultrasound. Food Control. 2014; 40: 145-150.


11. Ortuño C, Balaban M, Benedito J. Modelling of the inactivation kinetics of Escherichia coli, Saccharomyces cerevisiae and pectin methylesterase in orange juice treated with ultrasonic-assisted supercritical carbon dioxide. The Journal of Supercritical Fluids. 2015; 90(Supplement C): 18- 26.


12. Bhat R, Kamaruddin NSBC, Min- Tez L, Karim AA. Sonication improves kasturi lime (Citrus microcarpa) juice quality. Ultrasonics Sonochemistry. 2011; 18(6):1295-300.


13. Khandpur P, Gogate PR. Effect of novel ultrasound-based processing on the nutrition quality of different fruit and vegetable juices. Ultrasonics Sonochemistry. 2015; 27: 125–136.


14. Valero M, Recrosio N, Saura D, Munoz N, Mart N, Lizama V. Effect of ultrasonic treatments in orange juice processing. Journal of Food Engineering. 2007; 80: 509-516.


15. Wambura P, Yang W, Wang Y. Power ultrasound enhanced one-step soaking and gelatinization for rough rice parboiling. International Journal of Food Engineering. 2008; 4(4): 1556-3758.


16. Saeeduddin M, Abid M, Jabbar S, Wu T, Hashim MM, Awad FN, Zeng X. Quality assessment of pear juice under ultrasound and commercial pasteurization processing conditions. LWT - Food Science and Technology. 2015; 64(1), 452–458.


17. Campoli SS, Rojas ML, do Amaral JEPG, Canniatti-Brazaca SG, Augusto PED. Ultrasound processing of guava juice: Effect on structure, physical properties and lycopene in vitro accessibility. Food Chemistry. 2018; 268: 594–601.


18. Wang J, Wang J, Ye J, Vanga SK, Raghavan V. Influence of high-intensity ultrasound on bioactive compounds of strawberry juice: Profiles of ascorbic acid, phenolics, antioxidant activity and microstructure. Food Control. 2019; 96: 128-136.


19. Wang J, Wang J, Kranthi Vanga S, Raghavan V. High-intensity ultrasound processing of kiwifruit juice: Effects on the microstructure, pectin, carbohydrates and rheological properties. Food Chemistry. 2020: 126- 121.


20. Iranian National Standardization Organization. 2007. Fruit jouices- moulds test. Standard No. 2685. 1st. edition.


21. Askari F, Sefidkon F, Teimouri M, Yousef Nanaei S. Chemical composition and antimicrobial activity of the essential oil Pimpinella puberula (DC) boiss. Journal Agricultuer Science Technology. 2009.


22. Iranian National Standardization Organization. 2015. Microbiology of the food chain —Horizontal method for the enumeration of microorganisms -Part 1: Colony count at 30 °C by the pour plate technique. Standard No. 5272-1. 1st. edition.


23. Ordóñez-Santos LE, Martínez-Girón J, Arias-Jaramillo ME. Effect of ultrasound treatment on visual color, vitamin C, total phenols, and carotenoids content in Cape gooseberry juice. Food Chemistry. 2017; 233(Supplement C): 96-100.


24. Gomes WF, Tiwari BK, Rodriguez Ó, de Brito ES, Fernandes FAN, Rodrigues S. Effect of ultrasound followed by high pressure processing on prebiotic cranberry juice. Food Chemistry. 2017; 218: 261-268.


25. Tomadoni B, Cassani L, Viacava G, Moreira MDR, Ponce A. Effect of ultrasound and storage time on quality attributes of strawberry juice. Journal of Food Process Engineering. 2017; 40(5): 125-133.


26. Jabbar S, Abid M, Wu T, Muhammad Hashim M, Hu B, Lei S, Zeng X. Study on combined effects of blanching and sonication on different quality parameters of carrot juice. International Journal of Food Sciences and Nutrition. 2014; 65(1): 28-33.


27. Ghourchi H, Barzegar M, Sahari M, Abbasi S. Effect of sonication on anthocyanins, total phenolic content, and antioxidant capacity of pomegranate juices. International Food Research Journal. 2913; 20(4): 1703-1709.


28. Wei ST, Ou LC, Luo MR, Hutchings JB. Optimisation of food expectations using product colour and appearance. Food Quality and Preference. 2012; 23: 49–62.


29. Tiwari BK, Patras A, Brunton N, Cullen PJ, OʹDonnell CP. Effect of ultrasound processing on anthocyanins and colour of red grape juice. Ultrasonics Sonochemistry. 2010; 17(3): 598-604.


30. Shaheer CA, Hafeeda P, Kumar R, Kathiravan T, Kumar D, Nadanasabapathi S. Effect of thermal and thermosonication on anthocyanin stability in jamun (Eugenia jambolana) fruit juice. International Food Research Journal. 2014; 21(6): 2189-2194.


31. Patras A, Brunton NP, O’Donnell C, Tiwari BK. Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation. Trends in Food Science and Technology. 2010; 21(1): 3-11.


32. Iranian National Standardization Organization. 2019. Microbiology of Soft drinks-Fruit juice, Vegetable juice and products –Specifications and test methods. Standard No. 3414. 2nd Revision.


33. Lee H, Zhou B, Liang W, Feng H, Martin SE. Inactivation of Escherichia coli cells with sonication, manosonication, thermosonication, and manothermosonication: microbial responses and kinetics modeling. Journal of Food Engineering. 2009; 93(3): 354-364.


34. Chandrasekhar J, Madhusudhan M, Raghavarao K. Extraction of anthocyanins from red cabbage and purification using adsorption. Food and Bioproducts Processing. 2012; 90(4): 615-623.


35. Mohideen FW, Mis Solval K, Li J, Zhang J, Chouljenko A, Chotiko A. Effect of continuous ultra-sonication on microbial counts and physico-chemical properties of blueberry (Vaccinium corymbosum) juice. LWT - Food Science and Technology. 2015; 60(1): 563-570.


36. Guerrouj K, Sánchez-Rubio M, Taboada-Rodríguez A, Cava-Roda RM, Marín-Iniesta F. Sonication at mild temperatures enhances bioactive compounds and microbiological quality of orange juice. Food and Bioproducts Processing. 2016; 99(Supplement C): 20-28.


37. Adiamo OQ, Ghafoor K, Al-Juhaimi F, Babiker EE, Ahmed IAM. Thermosonication process for optimal functional properties in carrot juice containing orange peel and pulp extracts. Food Chemistry. 2018; 245: 79-88.


38. Bhat R, Goh KM. Sonication treatment convalesce the overall quality of hand-pressed strawberry juice. Food Chemistry. 2017; 215: 470-476.


39. Lieu LN, Le VVM. Application of ultrasound in grape mash treatment in juice processing. Ultrasound Sonochemistry. 2010; 17: 273-279.


40. Gómez-López V, Orsolani L, Martínez-Yépez A, Tapia M. Microbiological and sensory quality of sonicated calcium-added orange juice. Food Science and Technology. 2010; 43(5): 108-130.