The Power of Thermosonication on Quality Preservation and Listeria Control of Blueberry Juice
Due to the increasing consumer demand for healthy, beneficial foods, natural fruit juices have gained popularity for their rich nutritional value and appealing flavor. However, traditional thermal processing can compromise these quality attributes. This study investigates using pulsed thermosonicati...
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MDPI AG
2024-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/22/3564 |
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| author | Eleonora Panaro Teresa R. S. Brandão Cristina L. M. Silva Fátima A. Miller |
| author_facet | Eleonora Panaro Teresa R. S. Brandão Cristina L. M. Silva Fátima A. Miller |
| author_sort | Eleonora Panaro |
| collection | DOAJ |
| description | Due to the increasing consumer demand for healthy, beneficial foods, natural fruit juices have gained popularity for their rich nutritional value and appealing flavor. However, traditional thermal processing can compromise these quality attributes. This study investigates using pulsed thermosonication, a novel mild thermal processing method, on <i>Listeria innocua</i> inactivation in blueberry juice, chosen for its high phenolic and anthocyanin content. Ultrasonication was applied at 60% and 100% amplitudes combined with heat treatments at 45 °C and 55 °C and compared to control heat treatments. The Weibull model effectively described the inactivation kinetics, showing that the thermosonicated samples required significantly shorter times (1 and 25 min) for a 5-log reduction compared to the heated samples (10 and 60 min). While pH, total soluble solids, and water activity remained unaffected, color parameters improved, and the best retention of phenolics and anthocyanins was observed at 100% amplitude and 45 °C. Rheological properties were unchanged. The findings demonstrate that thermosonication at milder temperatures is more effective than conventional heat treatment for microbial inactivation and quality retention in blueberry juice, suggesting it is a superior processing method for preserving fruit juices’ nutritional and sensory attributes. |
| format | Article |
| id | doaj-art-b0ee63f81c4445a39a4b1330f27c3db3 |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-b0ee63f81c4445a39a4b1330f27c3db32025-08-20T02:04:56ZengMDPI AGFoods2304-81582024-11-011322356410.3390/foods13223564The Power of Thermosonication on Quality Preservation and Listeria Control of Blueberry JuiceEleonora Panaro0Teresa R. S. Brandão1Cristina L. M. Silva2Fátima A. Miller3CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, PortugalCBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, PortugalCBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, PortugalCBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, PortugalDue to the increasing consumer demand for healthy, beneficial foods, natural fruit juices have gained popularity for their rich nutritional value and appealing flavor. However, traditional thermal processing can compromise these quality attributes. This study investigates using pulsed thermosonication, a novel mild thermal processing method, on <i>Listeria innocua</i> inactivation in blueberry juice, chosen for its high phenolic and anthocyanin content. Ultrasonication was applied at 60% and 100% amplitudes combined with heat treatments at 45 °C and 55 °C and compared to control heat treatments. The Weibull model effectively described the inactivation kinetics, showing that the thermosonicated samples required significantly shorter times (1 and 25 min) for a 5-log reduction compared to the heated samples (10 and 60 min). While pH, total soluble solids, and water activity remained unaffected, color parameters improved, and the best retention of phenolics and anthocyanins was observed at 100% amplitude and 45 °C. Rheological properties were unchanged. The findings demonstrate that thermosonication at milder temperatures is more effective than conventional heat treatment for microbial inactivation and quality retention in blueberry juice, suggesting it is a superior processing method for preserving fruit juices’ nutritional and sensory attributes.https://www.mdpi.com/2304-8158/13/22/3564fruit juicesultrasoundsphenolicsanthocyaninsinactivation kineticsthermal treatment |
| spellingShingle | Eleonora Panaro Teresa R. S. Brandão Cristina L. M. Silva Fátima A. Miller The Power of Thermosonication on Quality Preservation and Listeria Control of Blueberry Juice Foods fruit juices ultrasounds phenolics anthocyanins inactivation kinetics thermal treatment |
| title | The Power of Thermosonication on Quality Preservation and Listeria Control of Blueberry Juice |
| title_full | The Power of Thermosonication on Quality Preservation and Listeria Control of Blueberry Juice |
| title_fullStr | The Power of Thermosonication on Quality Preservation and Listeria Control of Blueberry Juice |
| title_full_unstemmed | The Power of Thermosonication on Quality Preservation and Listeria Control of Blueberry Juice |
| title_short | The Power of Thermosonication on Quality Preservation and Listeria Control of Blueberry Juice |
| title_sort | power of thermosonication on quality preservation and listeria control of blueberry juice |
| topic | fruit juices ultrasounds phenolics anthocyanins inactivation kinetics thermal treatment |
| url | https://www.mdpi.com/2304-8158/13/22/3564 |
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