The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Effect of Ohmic Heating and Thermo-Sonication on the Physio-Chemical, Antioxidant, Microbial and Sensory Properties of Mango Juice


Affiliations
1 P.G. Department of Food Science Technology and Nutrition, Sambalpur University, Odisha - 768 019, India
2 Department of APFE, CAET, OUAT, Bhubaneswar – 751 003, Odisha, India
3 Department of Food Engineering and Technology, Central Institute of Technology, Assam - 783 370, India
     

   Subscribe/Renew Journal


The impact of Ohmic Heating (OH) and Thermo-Sonication (TS) on the physio-chemical properties (pH, acidity and TSS), antioxidant compounds, microbial and sensory attributes of mango juice were studied. A storage study was analyzed regularly with the regular interval of time (Fresh, 10, 20, 30, 40, 50 and 60 days) during two months and the findings were compared with both OH and TS samples. Slight differences in consistency parameters such as pH, °Brix and total acidity have been observed. Antioxidant function and ascorbic acid content varied significantly in between OH and TS juice samples. The sensory tests also revealed related findings to other experiments that OH and TS processed juice samples were safer for human consumption than the untreated samples even after two months of storage. These findings suggested that TS has a huge potential for increasing the amount of bioactive compounds and antioxidants in mango juice samples.

Keywords

Thermo Sonication, Ohmic Heating, Mango Juice, Shelf Life, Non-thermal
User
Notifications

  • Sharma, A. Trends in production and export of major fruits in India. Ind. J. Econ. Develop., 2021, 17, 462-467.

  • Rawson, A., Patras, A., Tiwari, B.K., Noci, F., Koutchma, T. and Brunton, N. Effect of thermal and non-thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances. Fd. Res. Int., 2011, 44, 1875-1887.

  • Zafra-Stone, S., Yasmin, T., Bagchi, M., Chatterjee, A., Vinson, J.A., Bagchi, D. Berry anthocyanins as novel antioxidants in human health and disease prevention. Mol. Nutr. Fd. Res., 2007, 51, 675-683. https://doi.org/10.1002/mnfr.200700002.

  • Rolle, R.S. Improving postharvest management and marketing in the Asia-Pacific region: issues and challenges. Postharvest management of fruit and vegetables in the Asia-Pacific region, 2006, 1, 23-31.

  • Priyadarshini, A., Rayaguru, K. and Nayak, P.K. Influence of ohmic heating on fruits and vegetables: A review. J. Criti. Rev., 2020, 7, 2394-5125.

  • Kesavan, R.K., Nayak, P.K. and Mili, P. Quality assessment of Kaji Lemon (Citrus limon) juice under ultrasound and pasteurization processing conditions. In International Conference on Innovation in Modern Science and Technology, 2019, 16-23. Springer, Cham.

  • Nayak, P.K., Basumatary, B., Chandrasekar, C.M., Seth, D. and Kesavan, R.K. Impact of thermosonication and pasteurization on total phenolic contents, total flavonoid contents, antioxidant activity and vitamin C levels of elephant apple (Dilleniaindica) juice. J. Fd. Process Engin., 2020, 13447.

  • Behera, G., Rayaguru, K. and Nayak, P.K. Effect of microwave blanching on slice thickness and quality analysis of star fruit. Curr. Res. Nutr. Fd. Sci. J., 2017, 5, 274-281.

  • Priyadarshini, A., Rayaguru, K., Nayak, P.K. and Lenka, C. Efficiency of Ohmic heating for Microbial inactivation in Mango (Mangifera indica L.) pulp. Int. J. Pharmac. Res., 2021, 13.

  • Krishnan, K.R., Rayaguru, K. and Nayak, P.K. Ultra-sonicated vacuum drying’s effect on antioxidant activity, TPC, TFC and color of elephant apple slices. Fd. Biosci., 2020, 36, 100629.

  • Nayak, P.K., Chandrasekar, C.M. and Kesavan, R.K. Effect of thermosonication on the quality attributes of star fruit juice. J. Fd. Proc. Engine., 2018, 41, 12857.

  • Mishra, S., Rayaguru, K. and Nayak, P.K. Ultrasound pre-treated osmotic dehydration of elephant apple (Dilleniaindica) Slices. J. Sci. Indus. Res., 2021, 80, 17-22.

  • Ranganna, S. Handbook of analysis and quality control for fruit and vegetable products. Tata McGraw-Hill Education, 1997.

  • Sanchez-Moreno, C., Plaza, L., Ancos, B. and Cano, M.P. Impact of high-pressure and traditional thermal processing of tomato puree on carotenoids, vitamin C and antioxidant activity. J. Sci. Fd. Agr., 2006, 86, 171-179.

  • Nayak, P.K., Chandrasekar, C.M., Sundarsingh, A. and Kesavan, R.K. Effect of in-vitro digestion on the bio active compounds and biological activities of fruit pomaces. J. Fd. Sci. Technol., 2020, 57, 4707-4715.

  • Moreno, J., Simpson, R., Pizarro, N., Parada, K., Pinilla, N., Reyes, J.E. and Almonacid, S. Effect of ohmic heating and vacuum impregnation on the quality and microbial stability of osmotically dehydrated strawberries (cv. Camarosa). J. Fd. Engin., 2012, 110, 310-316.

  • Zhao, L., Wang, S., Liu, F., Dong, P., Huang, W., Xiong, L. and Liao, X. Comparing the effects of high hydrostatic pressure and thermal pasteurization combined with nisin on the quality of cucumber juice drinks. Innov. Fd. Sci. Emerging Tech., 2013, 17, 27-36.

  • Bull, M., Zerdin, M., Howe, E., Goicoechea, D., Paramanandhan, P. and Stockman, R. The impact of high pressure processing on the microbial physical and chemical properties of Valencia and Navel orange juice. Innov. Fd. Sci. Emerg., 2004, 5, 135-149.

  • Nayak, P.K., Rayaguru, K. and Radha Krishnan, K. Quality comparison of elephant apple juices after high‐pressure processing and thermal treatment. J. Sci. Fd. Agricul., 2017, 97, 1404-1411.

  • Assiry, A., Sastry, S.K. and Samaranayake, C. Degradation kinetics of ascorbic acid during ohmic heating with stainless steel electrodes. J. Appl. Electrochem., 2003, 33, 187-196.

  • Basumatary, B., Nayak, P.K., Chandrasekar, C.M., Nath, A., Nayak, M. and Kesavan, R.K. Impact of thermo sonication and pasteurization on the physicochemical, microbiological and anti-oxidant properties of pomelo (Citrus maxima) juice. Int. J. Fruit Sci., 2020, 20, 2056-2073.


Abstract Views: 151

PDF Views: 1




  • Effect of Ohmic Heating and Thermo-Sonication on the Physio-Chemical, Antioxidant, Microbial and Sensory Properties of Mango Juice

Abstract Views: 151  |  PDF Views: 1

Authors

Aparajita Priyadarshini
P.G. Department of Food Science Technology and Nutrition, Sambalpur University, Odisha - 768 019, India
Kalpana Rayaguru
Department of APFE, CAET, OUAT, Bhubaneswar – 751 003, Odisha, India
Prakash Kumar Nayak
Department of Food Engineering and Technology, Central Institute of Technology, Assam - 783 370, India

Abstract


The impact of Ohmic Heating (OH) and Thermo-Sonication (TS) on the physio-chemical properties (pH, acidity and TSS), antioxidant compounds, microbial and sensory attributes of mango juice were studied. A storage study was analyzed regularly with the regular interval of time (Fresh, 10, 20, 30, 40, 50 and 60 days) during two months and the findings were compared with both OH and TS samples. Slight differences in consistency parameters such as pH, °Brix and total acidity have been observed. Antioxidant function and ascorbic acid content varied significantly in between OH and TS juice samples. The sensory tests also revealed related findings to other experiments that OH and TS processed juice samples were safer for human consumption than the untreated samples even after two months of storage. These findings suggested that TS has a huge potential for increasing the amount of bioactive compounds and antioxidants in mango juice samples.

Keywords


Thermo Sonication, Ohmic Heating, Mango Juice, Shelf Life, Non-thermal

References