تأثیر سونیکاسیون حرارتی بر ترکیبات زیست‌فعال آب آلبالو در مقایسه با روش معمول پاستوریزاسیون

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانش آموخته دکتری علوم و صنایع، دانشکده کشاورزی، دانشگاه تبریز، تبریز، ایران

2 استاد گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تبریز، تبریز، ایران

3 استاد گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تبریز، تبریز، ایران؛ مرکز تحقیقات ایمنی غذا و دارو ،پژوهشکده مدیریت سلامت و ارتقای ایمنی،دانشگاه علوم پزشکی تبریز، تبریز، ایران

4 استاد گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه آتاتورک، ارزروم، ترکیه

چکیده

هدف از این پژوهش، مطالعه تأثیر سونیکاسیون حرارتی در مقایسه با روش معمول پاستوریزاسیون روی ترکیبات زیست‌فعال و برخی از ویژگی­ های آب آلبالو بود. تیمارها شامل نمونه کنترل، نمونه پاستوریزه شده (90 درجه سیلسیوس، 30 ثانیه)، نمونه حرارت داده شده در دمای 60 درجه سیلسیوس به­مدت 4، 8 و12 دقیقه، نمونه فراصوت بدون حرارت در همان زمان­ها و دامنه­ های 4/24، 7/42 و61 میکرومتر (50، 75 و 100 درصد) و نمونه فراصوت با حرارت 60 درجه سیلسیوس در همان مدت و دامنه ­ها بودند. تیمار پاستوریزاسیون کاهش 7/31 درصد از محتوای ویتامین ث، 9/22 درصد از محتوای فنولی، 4/19 درصد از محتوای آنتی­ اکسیدانی، 2/6 درصد از محتوای آنتوسیانینی آب آلبالو را موجب شد. در دامنه 61 میکرومتر فراصوت دمای 60 درجه سیلسیوس و زمان 12 دقیقه، 8/20 درصد از محتوای ویتامین ث کاسته شد. هم‌چنین، با افزایش دما، دامنه و زمان فراصوت میزان محتوای فنولی کاهش یافت. دامنه­ های بالای فراصوت کاهش معنی­ دار (p<0.05) در محتوای آنتوسیانینی را موجب گردید به­ طوری‌ ­که در دامنه 61 میکرومتر، زمان 4 دقیقه و دمای 60 درجه سیلسیوس محتوای آنتوسیانینی 6/6 درصد کاسته شد. در کل، نتایج مطالعه حاضر نشان می­دهد تیمار فراصوت با دامنه 7/42 میکرومتر (75 درصد) در دمای 60 درجه سیلسیوس می­تواند مؤثرترین تیمار در حفظ خصوصیات کیفی آب آلبالو در مقایسه با روش پاستوریزاسیون باشد.

کلیدواژه‌ها


عنوان مقاله [English]

The Effect of Thermal Sonication of Bioactive Compounds and some of the Quality Parameters of Sour Cherry Juice Compared to the usual Pasteurization Method

نویسندگان [English]

  • L. Hoshyar 1
  • J. Hesari 2
  • Sodeif Azadmard-Damirchi 3
  • M. Şengül 4
1 Ph.D Graduate of Food Science and Technology, Faculty of Agriculture, Tabriz University, Tabriz, Iran
2 Professor of Food Science and Technology, Faculty of Agriculture, Tabriz University, Tabriz, Iran
3 Professor of Food Science and Technology, Faculty of Agriculture, Tabriz University, Tabriz, Iran; Food and Drug Safety Research Center,Health Management and Safety Promotion Research Institute,Tabriz University of Medical Sciences,Tabriz,Iran
4 Professor of Food Science and Technology, Faculty of Agriculture, Ataturk University, Erzurum, Turkey
چکیده [English]

The purpose of this study is to investigate the effect of thermal sonication in comparison with the usual pasteurization method on the bioactive compounds and their contents in sour cherry juice.The treatments were: controlled sample, pasteurized sample (90 °C, 30 sec), heated sample at 60 °C for 4,8,12 min, ultrasound sample without heating for same times with amplitudes of 24.4, 42.7, 61µm (50, 75, 100%), ultrasound sample with heating (60 °C) for same times and amplitudes. Pasteurization treatment caused a significant decrease of 31.7% in vitamin C content, 22.9% of phenolic content, 19.4% in the antioxidant content, 6.2% in anthocyanin content of the sour cherry juice. At maximum thermal ultrasound intensity and time of 12 minutes, 20.8% of vitamin C content was decreased. With increasing temperature, intensity and time of ultrasound, phenol content decreased. High intensities of ultrasound caused a significant decrease in anthocyanin content, in a way that in the intensity of 61 µm, 4 min and 60 °C, the anthocyanin content was reduced by 6.6%, respectively. In general, the results of this study indicate that increasing the intensity of ultrasound, temperature and treatment time reduced the positive effect of these treatments on qualitative properties and even reduced the bioactive compounds, that with regard to the combined results, 42.7 µm (75%) amplitude at 60 °C can be the most effective treatment in maintaining the qualitative characteristics of sour cherry juice compared to the pasteurization method

کلیدواژه‌ها [English]

  • ultrasound
  • Sour cherry juice
  • Bioactive compounds
  • Pasteurization

 

  • ● Aguilar, K., Garvín, A., Ibarz, A. and Augusto, P.E.D. (2017). Ascorbic acid stability in fruit juices during thermosonication. Ultrasonics Sonochemistry, 37: 375–381.
  • ● Bhattacherjee, A.K., Tandon, D.K., Dikshit, A. and Kumar, S., (2011). Effect of pasteurization temperature on quality of aonla juice during storage. Journal of Food Science and Technology, 48(3): 269-273.
  • ● Brand- Williams, W., Curvelier, M. E. and Berset, C. (1995). Use of free radical method to evaluate antioxidant activity. Lebensmittel Wissenschauf und Technology, 28: 25-30.
  • ● Chandrasekhar, J., Madhusudhan, M. and Raghavarao, K. (2012). Extraction of anthocyanins from red cabbage and purification using adsorption. Food and Bioproducts Processing 90(4): 615-623.
  • ● Cheng, L., Soh, C., Liew, S. and Teh, F. (2007). Effects of sonication and carbonation on guava juice quality. Food Chemistry, 104(4): 1396-1401.
  • ● Cruz, R.M.S., Vieira, M.C. and Silva, C.L.M. (2015). Effect of heat and thermosonication treatments on watercress (Nasturtium officinale) vitamin C degradation kinetics. Food Science and Emerging Technologies, 9(4): 483-488. 
  • ● Dubrović, I., Herceg, Z., Jambrak, A.R., Badanjak, M. and Dragović-Uzelac, V. (2011). Effect of high intensity ultrasound and pasteurization on anthocyanin content in strawberry juice. Food Technology and Biotechnology, 49(2): 196-204.
  • ● Fratianni, A., Cinquanta, L. and Panfili, G. (2010). Degradation of carotenoids in orange juice during microwave heating. LWT - Food Science and Technology, 43(6): 867-871.
  • ● Hidalgo, G. and Pilar Almajano, M. (2017). Red fruits: extraction of antioxidants, phenolic content and radical scavenging determination: a review. Antioxidants, 6:1-27.
  • ● Hosseinzadeh Samani, B., Khoshtaghaza, M.H., Minaee, S. and Abbasi, S. (2015). Modeling the simultaneous effects of microwave and ultrasound treatments on sour cherry juice using response surface methodology. Journal of Agricultural Science and Technology, 17: 837-846.
  • ● Igual, M., García-Martínez, E., Camacho, M.M. and Martínez-Navarrete, N. (2011). Changes in flavonoid content of grapefruit juice caused by thermal treatment and storage. Innovative Food Science and Emerging Technologies, 12(2): 153-162.
  • ● Institute of Standards and Industrial Research of Iran (2001). Fruits, Vegetables and derived products Determination of Ascorbic Acid (Vitamin C) - (Routine method). ISIRI No. 5609.
  • ● Lee, J., Durst, R.W. and Wrolstad, R.E. (2005). Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: Collaborative study. Journal of AOAC International, 88(5): 1269-1278.
  • ● Lee, H., Zhou, B., Liang, W., Feng, H. and Martin, S.E. (2009). Inactivation of Escherichia coli cells with sonication, manosonication, thermosonication, and manothermosonication: microbial responses and kinetics modeling. Journal of Food Engineering, 93(3): 354-364.
  • ● Mohideen, F.W., Mis Solval, K., Li, J., Zhang, J., Chouljenko, A., Chotiko, A., et al. (2015). Effect of continuous ultra-sonication on microbial counts and physico-chemical properties of blueberry (Vaccinium corymbosum) juice. LWT - Food Science and Technology, 60: 563-570.
  • ● Patras, A., Brunton, N.P, O’Donnell, C. and Tiwari, B.K. (2010). Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation. Trends in Food Science and Technology, 21: 3-11.
  • ● Peña, M.M., Welti-Chanes, J. and Martín-Belloso, O. (2016). Application of novel processing methods for greater retention of functional compounds in fruit-based beverages. Beverages. 6: 1-12.
  • ● Rawson, A., Patras, A., Tiwari, B.K. and Noci, F. (2011). Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances. Food Research International, 44: 1875-1887.
  • ● Rojas, Q.Y., Cruz-Cansino, N., Ramírez-Moreno, E., Delgado-Olivares, L., Villanueva- Sánchez, J. and Alanís-García, E. (2013). Effects of ultrasound treatment in purple cactus pear (Opuntia ficus-indica) juice. Ultrasonics Sonochemistry, 20: 1283–1288.
  • ● Rupasinghe, H.P.V. and Yu, L.J. (2012). Emerging preservation methods for fruit juice and beverages. Journal of Food Additives, 65-82.
  • ● Shaheer, C.A., Hafeeda, P., Kumar, R., Kathiravan, T., Dhananjay Kumar and Nadanasabapathi, S. (2014). Effect of thermal and thermosonication on anthocyanin stability in jamun (Eugenia jambolana) fruit juice. International Food Research Journal, 21(6): 2189-2194.
  • ● Sulaiman, A., Farid, M. and Silva. F.V.M. (2016). Strawberry puree processed by thermal, high pressure, or power ultrasound: Process energy requirements and quality modeling during storage. Food Science and Technology International, 4: 293-309.
  • ● Sulaiman, A., Farid, M. and Silva. F.V.M. (2017). Quality stability and sensory attributes of apple juice processed by thermosonication, pulsed electric field and thermal processing. Food Science and Technology International, 23 (3): 64-71.
  • ● Tiwari, B.K., Muthukumarappan, K., OʹDonnell, C.P. and Cullen, P.J. (2008). Colour degradation and quality parameters of sonicated orange juice using response surface methodology. LWT- Food Science Technology, 41: 1876-1883.
  • ● Tiwari, B.K., OʹDonnell, C.P. and Cullen, P.J. (2009). Effect of sonication on retention of anthocyanins in blackberry juice. Journal of Food Engineering, 93(2): 166-171.
  • ● Tiwari, B.K., Patras, A., Brunton, N., Cullen, P.J. And OʹDonnell, C.P. (2010). Effect of ultrasound processing on anthocyanins and colour of red grape juice. Ultrasonics Sonochemistry. 17 (3): 598-604.
  • ● Waterman, P. 0G. and Mole, S. (1994). Analysis of phenolic plant metabolites. Blackwell Scientific Publication. Oxford, 83-91.
  • ● Zou, Y. and Jiang, A. (2016). Effect of ultrasound treatment on quality and microbial load of carrot juice. Food Science and Technology (Campinas), 36(1): 111-115.