ArticleFood science & nutrition2025
Investigating the Ultrasonication-Induced Changes in the Physicochemical, Phytochemical, Microbial, and Sensory Properties of Cantaloupe-Sugarcane Blend Juice.
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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1 citing paper in PubMed.
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Authors and funding
8 authors.
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No grant is acknowledged in the PubMed record.
Abstract
Sonication is an emerging technology that is being rigorously researched for being implemented across several food commodities. The impact of sonication (70% amplitude, 25 KHz frequency, and 525 W power) durations (T1 [2 min], T2 [4 min], T3 [6 min], T4 [8 min], and T5 [10 min]) and a chemical preservation treatment named CSJ+ on cantaloupe-sugarcane blend juice was investigated in this study, keeping CSJ0 as a negative control. The effect of different sonication times and chemical preservation, along with the control, on 120-day storage at refrigerated temperature was also assessed during regular intervals. The results showed that sonication positively influenced the nutritional quality of the juice blend by significantly (
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