Effect of ultrasound processing on the quality and nutritional properties of fruit juices

 

 

BK Tiwari,^1* CP O’Donnell,¹ K Muthukumarappan² and PJ Cullen³ 

¹Biosystems Engineering, UCD School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland

²Agricultural and Biosystems Engineering Department, South Dakota State University, Brookings, SD, USA

³School of Food Science and Environmental Health, Dublin Institute of Technology, Dublin 1, Ireland

 

 

 

Abstract

Purpose of review: This paper reviews the efficacy of power ultrasound, an emerging non-thermal food preservation technique, for fruit juices and highlights changes in key quality and nutritional parameters for fruit juices.

Findings: Ultrasound is a promising non-thermal food preservation technique which has been identified as a potential technology to meet the United States Food and Drug Administration’s requirement of a 5 log reduction in pertinent microorganisms found in fruit juices. Compared with thermal processing, literature indicates reduced adverse effects of ultrasound on key quality and nutritional parameters.

Directions for future research: Further research should focus on investigating the efficacy of ultrasound for juice preservation in combination with other non-thermal technologies. It is important to identify the critical extrinsic and intrinsic control parameters governing both the efficacy and quality effects of complex fluids such as fruit juices.

 

Keywords: ultrasound; fruit juices; enzyme inactivation; colour; ascorbic acid

 

Stewart Postharvest Review 2008, 5:5

Published online 01 October 2008

doi: 10.2212/spr.2008.5.5