An Overview of Effects Induced by Pasteurization and High-Power Ultrasound Treatment on the Quality of Red Grape Juice
Alina Margean,
Mirabela Ioana Lupu,
Ersilia Alexa,
Vasile Padureanu,
Cristina Maria Canja,
Ileana Cocan,
Monica Negrea,
Gavrila Calefariu,
Mariana-Atena Poiana
Affiliations
Alina Margean
Food and Tourism Faculty, Transilvania University of Brasov, Castelului 148, 500014 Brasov, Romania
Mirabela Ioana Lupu
Food and Tourism Faculty, Transilvania University of Brasov, Castelului 148, 500014 Brasov, Romania
Ersilia Alexa
Faculty of Food Engineering, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara, Calea Aradului 119, 300641 Timisoara, Romania
Vasile Padureanu
Food and Tourism Faculty, Transilvania University of Brasov, Castelului 148, 500014 Brasov, Romania
Cristina Maria Canja
Food and Tourism Faculty, Transilvania University of Brasov, Castelului 148, 500014 Brasov, Romania
Ileana Cocan
Faculty of Food Engineering, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara, Calea Aradului 119, 300641 Timisoara, Romania
Monica Negrea
Faculty of Food Engineering, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara, Calea Aradului 119, 300641 Timisoara, Romania
Gavrila Calefariu
Faculty of Technological Engineering and Industrial Management, Transilvania University of Brasov, Universitatii 1, 500068 Brasov, Romania
Mariana-Atena Poiana
Faculty of Food Engineering, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara, Calea Aradului 119, 300641 Timisoara, Romania
In juice processing, ultrasound treatment has been tested as a potential alternative to conventional thermal methods to inactivate microorganisms and to enhance the nutritional status of juice. In this study, the impact of pasteurization and high-power ultrasound treatment on the quality of red grape juice was investigated in terms of the content of bioactive compounds such as phenolic compounds and l-ascorbic acid as well as regarding the microbiological and physicochemical properties. The grape juice was subjected to pasteurization (80 °C, 2 min) as well as to ultrasound treatment with an amplitude of 50 and 70% for 5 and 10 min. The results indicated the same level of total phenolic content for pasteurized and sonicated samples for 10 min with an amplitude of 70%, while the highest level of l-ascorbic acid was recorded for sonicated samples with an amplitude of 70% for 10 min. pH of sonicated samples decreased with amplitude and treatment time while total soluble solids and titratable acidity increased with amplitude and time. Moreover, the results indicated the usefulness of juice sonication to enhance the inactivation of microorganisms. Thus, the high-power ultrasound treatment might represent a viable technique to replace the conventional thermal treatment in grape juice processing.
