Physicochemical parameters,bioactive compounds and microbial quality of sonicated pear juice |
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| Authors: | Muhammad Saeeduddin Muhammad Abid Saqib Jabbar Bing Hu Malik Muhammad Hashim Muhammad Ammar Khan Minhao Xie Tao Wu Xiaoxiong Zeng |
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| Affiliation: | 1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China;2. Department of Food Technology, Pir Mehr Ali Shah Arid Agriculture University, Rawalpindi, Pakistan;3. Food Science Product and Development Institute, National Agricultural Research Centre, Islamabad, Pakistan;4. Department of Food Science and Technology, Gomal University, Dera Ismail Khan, Pakistan |
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| Abstract: | This study was carried out to investigate the effect of sonication on physicochemical parameters and microorganisms of pear juice. Ultrasound processing of fresh pear juice was done at fixed amplitude [70% (500 W) and frequency (25 kHz) for 0, 15, 30, 45 and 60 min at 25 °C. Total soluble solids, pH, titratable acidity and Ca and Mn remained stable, while the cloud value, ascorbic acid, total phenols, total flavonoids, total antioxidant capacity, sugar contents and Na, K, Fe and Mg showed a significant increase. Decreases in microbial population and P and Cu were also observed. It may be inferred that ultrasound processing for 60 min exhibited optimum results in terms of physicochemical and microbial quality. |
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| Keywords: | Antioxidant capacity minerals pear juice phenolic compounds quality ultrasound |
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