Tarek Gamal Abedelmaksoud
Cairo University, Egypt
Title: Ohmicsonication application and quality properties of some NFC fruit juices
Biography
Biography: Tarek Gamal Abedelmaksoud
Abstract
In this study, we present ohmicsonication (OS)-sonication(S) followed by ohmic heating (OH) and investigated its effect on Not-From-Concentrate (NFC) orange, apple and mango juices quality. The effect of OS and other alternative technologies such as S, thermosonication (TS) and OH on inactivation of enzymes {polypheneoleoxidase (PPO) and pectin methylesterase (PME)} and microbial load were studied. Additionally, effects on quality parameters such as ascorbic acid, total phenolic, flavonoids and carotenoids as well as sugar content, electric conductivity and color values were investigated. Response surface methodology (RSM) was used for optimization of OH and OS parameters, where the effect of OH and OS conditions on PPO and PME activity in the NFC orange, apple and mango juices was evaluated. After optimization, NFC orange, apple and mango juices were produced with optimized OH and OS conditions. Effect of the storage interval for 8 months on the quality properties of NFC orange, apple and mango juices was studied. The results showed that the highest inactivation of PPO and PME in NFC orange, apple and mango juices were obtained with OS, and no microbial growth was detected for all treatments except for S were recorded. The highest ascorbic acid content was obtained with the OS compared to all other treatments except S (insufficient inactivation of both enzymes and microorganisms): OS>OH>TS>CH. The highest total carotenoids, flavonoids and phenolic content as well as color values were obtained for OS and TS treated orange, apple and mango juices. In addition, the lowest HMF values were obtained in the OS treated samples: OS