Impact of thermo sonication and pasteurization on the physicochemical, microbiological and anti-oxidant properties of pomelo (Citrus maxima) juice
Birhang Basumatary, Prakash Kumar Nayak, Chandra Mohan Chandrasekar, Arup Nath, Mahendra Nayak, Radha krishnan Kesavan
Abstract
In the present work, the effect of thermal (pasteurization) and nonthermal (thermosonication) treatments on the variations in physico-chemical, antioxidant activity, total phenols, total flavonoids, microbial populations, and sensory attributes of pomelo juice was studied. In thermosonication, processing parameters like treatment temperatures (30, 40, and 50 ± 2°C), treatment time (15, 30, 45, and 60 min), and sonication frequencies (33 and 44 kHz) were varied. TSS and TA of thermosonicated samples was not varied in comparison with control samples and minor differences in pH were observed. Significant improvements in DPPH activity, total phenols, and flavonoids were observed in both sonication frequencies and the results significantly varied as the treatment temperature was increased. From the research study, it can be inferred that juice samples processed at 50°C in the sonication frequency of 44 kHz produced maximum levels of total phenols, flavonoids, and DPPH activity.