Rehman Abdul, Nadeem Muhammad, Murtaza Mian Anjum, Hussain Safdar, Firdous Nida, Arshad Rizwan, Hussain Ashiq, Elkhedir Abdeen Elsiddig
Institute of Food Science and Nutrition University of Sargodha Sargodha Pakistan.
Department of Physics University of Sargodha Sargodha Pakistan.
Food Sci Nutr. 2025 Jun 27;13(7):e70519. doi: 10.1002/fsn3.70519. eCollection 2025 Jul.
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 ( < 0.05) enhancing the total phenolic, flavonoid, and antioxidant characteristics. The pH values of all treatments decreased, whereas titratable acidity significantly increased after storage. A notable reduction in brix and an increase in viscosity occurred with the extension of the storage time. After completion of the storage period, maximum vitamin C was noted in T3 (37.168 mL/100 mL) and minimum in T5 (16.66 mL/100 mL). The highest total phenolic content was noted in T5 (170.8 mg GAE/100 mL) at the start of storage after ultrasonication, while maximum retention was observed in T3 (154.6 mg GAE/100 mL) at the end of storage. Similarly, an increasing trend in total flavonoid content and antioxidant activity after ultrasonication was also recorded. The total plate count and yeast and mold count rose over prolonged storage across all treatments. Sensory evaluation also showed significantly ( < 0.05) different results for all treatments and storage days, while T3 was preferred by the evaluators. Thus, sonication with an optimized time (6 min) period may be effectively utilized to enhance the nutritional and sensory qualities of the sugarcane-cantaloupe blend juice from the customers' perspective.
超声处理是一项正在被深入研究以便应用于多种食品的新兴技术。本研究考察了超声处理（振幅70%、频率25千赫兹、功率525瓦）时长（T1[2分钟]、T2[4分钟]、T3[6分钟]、T4[8分钟]和T5[10分钟]）以及一种名为CSJ+的化学保鲜处理对哈密瓜 - 甘蔗混合汁的影响，以CSJ0作为阴性对照。在冷藏温度下储存120天期间，还定期评估了不同超声处理时间和化学保鲜处理以及对照处理的效果。结果表明，超声处理通过显著（<0.05）提高总酚、黄酮和抗氧化特性，对混合汁的营养品质产生了积极影响。所有处理的pH值均下降，而储存后可滴定酸度显著增加。随着储存时间的延长，糖度显著降低，粘度增加。储存期结束后，T3中维生素C含量最高（37.168毫升/100毫升），T5中最低（16.66毫升/100毫升）。超声处理后储存开始时，T5中的总酚含量最高（170.8毫克没食子酸当量/100毫升），而储存结束时，T3中的保留量最高（154.6毫克没食子酸当量/100毫升）。同样，超声处理后总黄酮含量和抗氧化活性也呈现上升趋势。所有处理在长时间储存后，平板计数、酵母和霉菌计数均有所上升。感官评价也显示，所有处理和储存天数的结果存在显著（<0.05）差异，而评估人员更喜欢T3。因此，从消费者角度来看，优化时间（6分钟）的超声处理可有效用于提高甘蔗 - 哈密瓜混合汁的营养和感官品质。
