Evaluation of ultrasound based sterilization approaches in terms of shelf life and quality parameters of fruit and vegetable juices

Ultrason Sonochem. 2016 Mar;29:337-53. doi: 10.1016/j.ultsonch.2015.10.008. Epub 2015 Oct 20.

Abstract

The present work evaluates the performance of ultrasound based sterilization approaches for processing of different fruit and vegetable juices in terms of microbial growth and changes in the quality parameters during the storage. Comparison with the conventional thermal processing has also been presented. A novel approach based on combination of ultrasound with ultraviolet irradiation and crude extract of essential oil from orange peels has been used for the first time. Identification of the microbial growth (total bacteria and yeast content) in the juices during the subsequent storage and assessing the safety for human consumption along with the changes in the quality parameters (Brix, titratable acidity, pH, ORP, salt, conductivity, TSS and TDS) has been investigated in details. The optimized ultrasound parameters for juice sterilization were established as ultrasound power of 100 W and treatment time of 15 min for the constant frequency operation (20 kHz). It has been established that more than 5 log reduction was achieved using the novel combined approaches based on ultrasound. The treated juices using different approaches based on ultrasound also showed lower microbial growth and improved quality characteristics as compared to the thermally processed juice. Scale up studies were also performed using spinach juice as the test sample with processing at 5 L volume for the first time. The ultrasound treated juice satisfied the microbiological and physiochemical safety limits in refrigerated storage conditions for 20 days for the large scale processing. Overall the present work conclusively established the usefulness of combined treatment approaches based on ultrasound for maintaining the microbiological safety of beverages with enhanced shelf life and excellent quality parameters as compared to the untreated and thermally processed juices.

Keywords: Essential oils; Non thermal processing; Thermal treatment; Ultrasound; Ultraviolet.

MeSH terms

  • Color
  • Electric Conductivity
  • Food Preservation*
  • Food Quality*
  • Fruit and Vegetable Juices / analysis
  • Fruit and Vegetable Juices / microbiology*
  • Gravitation
  • Hydrogen-Ion Concentration
  • Oxidation-Reduction
  • Salts / chemistry
  • Solubility
  • Sterilization / methods*
  • Time Factors
  • Ultrasonic Waves*

Substances

  • Salts