The effects of thermal treatment and sonication on the quality of guava (Psidium guajava) and pineapple (Ananas comosus) juice blend
The effects of sonication and thermal treatment (medium and high heat) for 15, 30 and 60 min on the quality of guava and pineapple juice blend were investigated. Sonication resulted in no significant changes to the physicochemical attributes of the juice blend. But there was significant improvement in clarity, browning index and in antioxidant activities when compared to untreated and thermally treated juice blend. Sonication also resulted in the reduction of microbial activity in the juice blends. However, thermal treatment was more effective in microbial inactivation whereby complete inactivation of microbial activity was observed in thermally treated juice blends. Although thermal treatment was more effective in microbial inactivation, significant reduction in the quality of juice blends was observed. The results obtained through this study support the use of sonication for better retention of quality, effective microbial inactivation and enhancement of health promoting compounds in guava and pineapple juice blends for the benefit of consumers.
Desa, N.B.Md, Ming, F.S., George, D.S., Santhirasegaram, V., Razali, Z. and Somasundram, C. (2020). The effects of thermal treatment and sonication on the quality of guava (Psidium guajava) and pineapple (Ananas comosus) juice blend. Acta Hortic. 1278, 201-210
thermal treatment, sonication, Psidium guajava, Ananas comosus, juice blend