ArticleMolecules (Basel, Switzerland)2020
An Overview of Effects Induced by Pasteurization and High-Power Ultrasound Treatment on the Quality of Red Grape Juice.
Article in Molecules (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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Who cites it
16 citing papers in PubMed.
- Synergistic Effect of Thermosonication on the Stability of Bioactive Compounds and Antioxidant Activity of Blackberry Juice.Foods (Basel, Switzerland) · 2025Article
- Comparative Evaluation of Conventional and Emerging Maceration Techniques for Enhancing Bioactive Compounds in Aronia Juice.Foods (Basel, Switzerland) · 2024Article
- Morpho-physiological and biochemical characterization of Kinnow (Citrus reticulata) in response to canker pathogens (Xanthomonas axonopodis pv. citri).Scientific reports · 2024Article
- Development of Ultrasound-Processed Poppy (ACS omega · 2024Article
- Article
- Effects of Thermosonication on the Antioxidant Capacity and Physicochemical, Bioactive, Microbiological, and Sensory Qualities of Blackcurrant Juice.Foods (Basel, Switzerland) · 2024Article
- Article
- Impact of thermal pasteurization and thermosonication treatments on black grape juice (Heliyon · 2023Article
- Impact of Processing Method and Storage Time on Phytochemical Concentrations in an Antioxidant-Rich Food Mixture.Antioxidants (Basel, Switzerland) · 2023Article
- Juice Powders from Rosehip (Molecules (Basel, Switzerland) · 2023Article
- A Chemometric Investigation on the Functional Potential in High Power Ultrasound (HPU) Processed Strawberry Juice Made from Fruits Harvested at two Stages of Ripeness.Molecules (Basel, Switzerland) · 2022Article
- Effects of Non-Thermal Treatment on Gilaburu Vinegar (Biology · 2022Article
- Two-Step PEF Processing for Enhancing the Polyphenol Concentration and Decontaminating a Red Grape Juice.Foods (Basel, Switzerland) · 2022Article
- Effect of Ultrasound and Enzymatic Mash Treatment on Bioactive Compounds and Antioxidant Capacity of Black, Red and White Currant Juices.Molecules (Basel, Switzerland) · 2022Article
- Food preservation techniques and nanotechnology for increased shelf life of fruits, vegetables, beverages and spices: a review.Environmental chemistry letters · 2021Review
- Innovative Hurdle Technologies for the Preservation of Functional Fruit Juices.Foods (Basel, Switzerland) · 2020Review
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9 authors.
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No grant is acknowledged in the PubMed record.
Abstract
In juice processing, ultrasound treatment has been tested as a potential alternative to conventional thermal methods to inactivate microorganisms and to enhance the nutritional status of juice. In this study, the impact of pasteurization and high-power ultrasound treatment on the quality of red grape juice was investigated in terms of the content of bioactive compounds such as phenolic compounds and l-ascorbic acid as well as regarding the microbiological and physicochemical properties. The grape juice was subjected to pasteurization (80 °C, 2 min) as well as to ultrasound treatment with an amplitude of 50 and 70% for 5 and 10 min. The results indicated the same level of total phenolic content for pasteurized and sonicated samples for 10 min with an amplitude of 70%, while the highest level of l-ascorbic acid was recorded for sonicated samples with an amplitude of 70% for 10 min. pH of sonicated samples decreased with amplitude and treatment time while total soluble solids and titratable acidity increased with amplitude and time. Moreover, the results indicated the usefulness of juice sonication to enhance the inactivation of microorganisms. Thus, the high-power ultrasound treatment might represent a viable technique to replace the conventional thermal treatment in grape juice processing.
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