Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, China; School of Food Science and Engineering, Foshan University, Foshan, China; School of Food Science and Engineering, South China University of Technology, Guangzhou, China.
Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, China; School of Food Science and Engineering, Foshan University, Foshan, China; School of Food Science and Engineering, South China University of Technology, Guangzhou, China.
Ultrason Sonochem. 2023 Mar;94:106313. doi: 10.1016/j.ultsonch.2023.106313. Epub 2023 Jan 25.
Sonication is an emerging sustainable and eco-friendly technology that has been broadly explored in food processing and preservation. Sonication has the edges of low energy consumption and high efficiency than conventional decontamination methods and would not pass on secondary pollutants. In the current research, we analyzed the impact of sonication on anilazine fungicide reduction, bioactive compound, antioxidant activity, colloidal stability, and enzymatic and microbial load of tomato juice. Sonicated treatments were carried out at 40 kHz, 480 W, 30 ± 2 °C for 0, 8, 16, 24, 32, and 40 min in an ultrasonic bath cleaner. The GC-MS outcomes revealed that the anilazine maximum reduction in tomato juice attained 80.52 % at 40 min of sonication. The anilazine concentration reduced significantly (p ≤ 0.05) with increased sonication time. In contrast, sonication treatments have acquired the highest TFC, TPC, ascorbic acid, carotenoids, lycopene, ABTS, and ORAC assay than the untreated sample. The Sonication process significantly improved (p ≤ 0.05) colloidal stability by reducing particle size distribution, apparent viscosity, and sedimentation index. Sonication prolonged tomato juice's shelf life by reducing the total viable count from 6.31 to 1.91 log CFU/mL. Polygalacturonase and pectin methyl esterase of the sonication sample at 40 min were inactivated by 44.32 % and 64.2 %, respectively. Considering this issue from a future perspective, sonication processing can be used industrially to enhance fruit juice's nutritional properties and shelf life and reduce pesticides and other organic residues.
超声处理是一种新兴的可持续和环保技术，已广泛应用于食品加工和保鲜领域。超声处理具有比传统消毒方法更低的能耗和更高的效率，且不会传递二次污染物。在当前的研究中，我们分析了超声处理对苯胺菌灵杀菌剂减少、生物活性化合物、抗氧化活性、胶体稳定性以及番茄汁中酶和微生物负荷的影响。在超声波浴清洁器中，以 40 kHz、480 W、30±2°C 的条件下，对番茄汁进行 0、8、16、24、32 和 40 min 的超声处理。GC-MS 结果表明，番茄汁中苯胺菌灵的最大去除率在超声处理 40 min 时达到 80.52%。苯胺菌灵浓度随超声时间的增加而显著降低（p≤0.05）。相比之下，与未处理样品相比，超声处理获得了最高的 TFC、TPC、抗坏血酸、类胡萝卜素、番茄红素、ABTS 和 ORAC 测定值。超声处理过程通过降低粒径分布、表观粘度和沉降指数显著提高了胶体稳定性（p≤0.05）。超声处理通过将总活菌数从 6.31 降至 1.91 log CFU/mL，延长了番茄汁的保质期。在 40 min 时，超声处理的聚半乳糖醛酸酶和果胶甲酯酶分别失活了 44.32%和 64.2%。从未来的角度考虑这个问题，超声处理可以在工业上用于提高果汁的营养特性和保质期，并减少农药和其他有机残留物。
