In this study, it is aimed to determine effect of ultrasonication on some chemical and microbiological properties of sour cherry juice by response surface methodology, since ultrasound is known as an alternative method for thermal food processing. Sour cherry juice was sonicated at varying amplitude levels (50, 75, 100%); moderate temperatures (20, 30, 40 ℃); and treatment times of 2, 6, 10 min at a constant frequency of 20 kHz. Different ultrasonication amplitudes, temperatures, and times had no significant effect on pH,°Bx, and titratable acidity. A significant increase in total monomeric anthocyanins was observed as the amplitude level and temperature increased (p < 0.01). An increase in the total phenolics was also obtained as the temperature increased (p < 0.05). The effect of amplitude level on antioxidant capacity of sour cherry juice was also found significant (p < 0.05). Color parameters (L*, a*, b*, C, h) generally increased by increasing temperature, amplitude level, and treatment time. It was determined that Escherichia coli O157:H7 significantly affected by temperature and treatment time (p < 0.05).
AlighourchiHBarzegarMSahariMAbbasiS (2013) Effect of sonication on anthocyanins, total phenolic content and antioxidant capacity of pomegranate juices. International Food Research Journal20: 1703–1709.
2.
AshokkumarMSunartioDKentishSMawsonRSimonsLVilkhuKet al. (2008) Modification of food ingredients by ultrasound to improve functionality: A preliminary study on a model system. Innovative Food Science and Emerging Technologies9(2): 155–160.
BlandoFGerardiCNicolettiI (2004) Sour cherry (Prunus cerasus L.) anthocyanins as ingredients for functional foods. BioMed Research International2004(5): 253–258.
5.
ButzPTauscherB (2002) Emerging technologies: Chemical aspects. Food Research International35(2): 279–284.
6.
CaminitiIMNociFMorganDJCroninDALyngJG (2012) The effect of pulsed electric fields, ultraviolet light or high intensity light pulses in combination with manothermosonication on selected physico-chemical and sensory attributes of an orange and carrot juice blend. Food and Bioproducts Processing90(3): 442–448.
7.
ChematFZill-e-HumaKhanMK (2011) Applications of ultrasound in food technology: Processing, preservation and extraction. Ultrasonics Sonochemistry18(4): 813–835.
FlorosJ DLiangH (1994) Acoustically assisted diffusion through membranes and biomaterials. Food Technology48(12): 79–84.
11.
GiustiMMWrolstadRE (2001) Characterization and measurement of anthocyanins by UV-visible spectroscopy. Current Protocols in Food Analytical Chemistry. DOI: 10.1002/0471142913.faf0102s00.
12.
GuzelBHArroyoCCondónSPagánRBayindirliAAlpasH (2014) Inactivation of Listeria monocytogenes and Escherichia coli by ultrasonic waves under pressure at nonlethal (manosonication) and lethal temperatures (manothermosonication) in acidic fruit juices. Food and Bioprocess Technology7(6): 1701–1712.
13.
IFU (1968) Analysen. Determination of Titratable Acidity (Nr.3), Zurich: Internationale Furchsaft Union.
14.
KaurCKapoorHC (2002) Anti-oxidant activity and total phenolic content of some Asian vegetables. International Journal of Food Science and Technology37(2): 153–161.
15.
KnorrDZenkerMHeinzVLeeDU (2004) Applications and potential of ultrasonics in food processing. Trends in Food Science and Technology15(5): 261–266.
16.
MasonTJPaniwnykLLorimerJP (1996) The uses of ultrasound in food technology. Ultrasonics Sonochemistry3(3): 253–260.
17.
MasuzawaNOhdairaEIdeM (2000) Effects of ultrasonic irradiation on phenolic compounds in wine. Japanese Journal of Applied Physics39(5S): 2978.
NowickaPWojdyłoALechKFigielA (2015) Chemical composition, antioxidant capacity, and sensory quality of dried sour cherry fruits pre-dehydrated in fruit concentrates. Food and Bioprocess Technology8(10): 2076–2095.
20.
O’DonnellCPTiwariBKBourkePCullenPJ (2010) Effect of ultrasonic processing on food enzymes of industrial importance. Trends in Food Science and Technology21(7): 358–367.
21.
PatistABatesD (2008) Ultrasonic innovations in the food industry: From the laboratory to commercial production. Innovative Food Science and Emerging Technologies9(2): 147–154.
22.
PingretDFabiano-TixieASChematF (2013a) Degradation during application of ultrasound in food processing: A review. Food Control31(2): 593–606.
23.
Pingret D, Tixier-Fabiano AS and Chemat F. (2013b). Ultrasound-assisted extraction. Natural Product Extraction: Principles and Applications. Londres: RSC Publishing, pp.89–112.
24.
PiyasenaPMoharebEMcKellarRC (2003) Inactivation of microbes using ultrasound: A review. International Journal of Food Microbiology87(3): 207–216.
25.
RawsonATiwariBKPatrasABruntonNBrennanCCullenPJet al. (2011) Effect of thermosonication on bioactive compounds in watermelon juice. Food Research International44(5): 1168–1173.
26.
ReRPellegriniNProteggenteAPannalaAYangMRice-EvansC (1999) Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine26(9): 1231–1237.
27.
SuslickKS (1989) The chemical effects of ultrasound. Scientific American260(2): 80–86.
28.
TarhanSErgunesGTaserOF (2006) Selection of chemical and thermal pretreatment combination to reduce the dehydration time of sour cherry (Prunus cerasus L). Journal of Food Process Engineering29(6): 651–663.
29.
TiwariBMuthukumarappanKO’DonnellCPCullenPJ (2008) Effects of sonication on the kinetics of orange juice quality parameters. Journal of Agriculture and Food Chemistry56(7): 2423–2428.
30.
TiwariBMuthukumarappanKO’DonnellCPCullenPJ (2009a) Inactivation kinetics of pectin methylesterase, cloud retention in sonicated orange juice. Innovative Food Science and Emerging Technologies10(2): 166–171.
31.
TiwariBO’DonnellCPPatrasABruntonNCullenPJ (2009b) Stability of anthocyanins and ascorbic acid in sonicated strawberry juice during storage. European Food Research and Technology228: 717–724.
32.
TiwariBPatrasABruntonNCullenPJO’DonnellCP (2010) Effect of ultrasound processing on anthocyanins and color of red grape juice. Ultrasonics Sonochemistry17(3): 598–604.
33.
ValeroMRecrosioNSauraDMunozNMartıNLizamaV (2007) Effects of ultrasonic treatments in orange juice processing. Journal of Food Engineering80(2): 509–516.
34.
WanasundaraPShahidiFShuklaVK (1997) Endogenous antioxidants from oilseeds and edible oils. Food Reviews International13(2): 225–292.
35.
YılmazFMKaraaslanMVardinH (2015) Optimization of extraction parameters on the isolation of phenolic compounds from sour cherry (Prunus cerasus L.) pomace. Journal of Food Science and Technology52(5): 2851–2859.
36.
Zafra-RojasQYCruz-CansinoNRamírez-MorenoEDelgado-OlivaresLVillanueva-SánchezJAlanís-GarcíaE (2013) Effects of ultrasound treatment in purple cactus pear (Opuntia ficus-indica) juice. Ultrasonics Sonochemistry20(5): 1283–1288.
