Understanding the effect of novel approaches based on ultrasound on sensory profile of orange juice.
Identifieur interne : 000385 ( Main/Exploration ); précédent : 000384; suivant : 000386Understanding the effect of novel approaches based on ultrasound on sensory profile of orange juice.
Auteurs : Paramjeet Khandpur [Inde] ; Parag R. Gogate [Inde]Source :
- Ultrasonics sonochemistry [ 1873-2828 ] ; 2015.
English descriptors
- KwdEn :
- MESH :
- analysis : Odors.
- chemistry : Citrus sinensis.
- methods : Food Handling.
- Adult, Color, Female, Fruit and Vegetable Juices, Humans, Male, Oxidation-Reduction, Sonication, Taste, Young Adult.
Abstract
The present work investigates the effects of novel non thermal processing based on ultrasound on the sensory profile of orange juice and also compares the observed trends with the conventional thermal pasteurization. A novel treatment methodology based on combination of ultrasound and UV irradiations was investigated. The juice quality was assessed in terms of standard parameters (taste, flavor, odor, mouth feel etc.) by panel tests. Physicochemical analysis in terms of color of processed juice (which is an important physical attribute) and oxidation reduction potential (a good indicator of the quantum of oxidants present in the fruit juices) has also been performed. Thermally treated juices had significantly different characteristics that were not very appealing as compared to the ultrasound treated juices or those treated using the combined approach. The sensory properties of the ultrasound treated juices showed that the samples were most acceptable to the consumers and rated at par with the quality parameters of the fresh untreated juices. Overall the present work is the first to report and conclusively establish the usefulness of ultrasound based treatment approaches for maintaining the sensory profile in comparison with the thermally processed juice.
DOI: 10.1016/j.ultsonch.2015.05.001
PubMed: 26186824
Affiliations:
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Electronic address: pr.gogate@ictmumbai.edu.in.</nlm:affiliation><country xml:lang="fr">Inde</country><wicri:regionArea>Chemical Engineering Department, Institute of Chemical Technology, Matunga, Mumbai 400019</wicri:regionArea><wicri:noRegion>Mumbai 400019</wicri:noRegion></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2015">2015</date><idno type="RBID">pubmed:26186824</idno><idno type="pmid">26186824</idno><idno type="doi">10.1016/j.ultsonch.2015.05.001</idno><idno type="wicri:Area/PubMed/Corpus">000121</idno><idno type="wicri:Area/PubMed/Curation">000121</idno><idno type="wicri:Area/PubMed/Checkpoint">000121</idno><idno type="wicri:Area/Ncbi/Merge">001C21</idno><idno type="wicri:Area/Ncbi/Curation">001C21</idno><idno type="wicri:Area/Ncbi/Checkpoint">001C21</idno><idno type="wicri:Area/Main/Merge">000385</idno><idno type="wicri:Area/Main/Curation">000385</idno><idno type="wicri:Area/Main/Exploration">000385</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en">Understanding the effect of novel approaches based on ultrasound on sensory profile of orange juice.</title><author><name sortKey="Khandpur, Paramjeet" sort="Khandpur, Paramjeet" uniqKey="Khandpur P" first="Paramjeet" last="Khandpur">Paramjeet Khandpur</name><affiliation wicri:level="1"><nlm:affiliation>Chemical Engineering Department, Institute of Chemical Technology, Matunga, Mumbai 400019, India.</nlm:affiliation><country xml:lang="fr">Inde</country><wicri:regionArea>Chemical Engineering Department, Institute of Chemical Technology, Matunga, Mumbai 400019</wicri:regionArea><wicri:noRegion>Mumbai 400019</wicri:noRegion></affiliation></author><author><name sortKey="Gogate, Parag R" sort="Gogate, Parag R" uniqKey="Gogate P" first="Parag R" last="Gogate">Parag R. Gogate</name><affiliation wicri:level="1"><nlm:affiliation>Chemical Engineering Department, Institute of Chemical Technology, Matunga, Mumbai 400019, India. Electronic address: pr.gogate@ictmumbai.edu.in.</nlm:affiliation><country xml:lang="fr">Inde</country><wicri:regionArea>Chemical Engineering Department, Institute of Chemical Technology, Matunga, Mumbai 400019</wicri:regionArea><wicri:noRegion>Mumbai 400019</wicri:noRegion></affiliation></author></analytic><series><title level="j">Ultrasonics sonochemistry</title><idno type="eISSN">1873-2828</idno><imprint><date when="2015" type="published">2015</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Adult</term><term>Citrus sinensis (chemistry)</term><term>Color</term><term>Female</term><term>Food Handling (methods)</term><term>Fruit and Vegetable Juices</term><term>Humans</term><term>Male</term><term>Odors (analysis)</term><term>Oxidation-Reduction</term><term>Sonication</term><term>Taste</term><term>Young Adult</term></keywords><keywords scheme="MESH" qualifier="analysis" xml:lang="en"><term>Odors</term></keywords><keywords scheme="MESH" qualifier="chemistry" xml:lang="en"><term>Citrus sinensis</term></keywords><keywords scheme="MESH" qualifier="methods" xml:lang="en"><term>Food Handling</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Adult</term><term>Color</term><term>Female</term><term>Fruit and Vegetable Juices</term><term>Humans</term><term>Male</term><term>Oxidation-Reduction</term><term>Sonication</term><term>Taste</term><term>Young Adult</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">The present work investigates the effects of novel non thermal processing based on ultrasound on the sensory profile of orange juice and also compares the observed trends with the conventional thermal pasteurization. A novel treatment methodology based on combination of ultrasound and UV irradiations was investigated. The juice quality was assessed in terms of standard parameters (taste, flavor, odor, mouth feel etc.) by panel tests. Physicochemical analysis in terms of color of processed juice (which is an important physical attribute) and oxidation reduction potential (a good indicator of the quantum of oxidants present in the fruit juices) has also been performed. Thermally treated juices had significantly different characteristics that were not very appealing as compared to the ultrasound treated juices or those treated using the combined approach. The sensory properties of the ultrasound treated juices showed that the samples were most acceptable to the consumers and rated at par with the quality parameters of the fresh untreated juices. Overall the present work is the first to report and conclusively establish the usefulness of ultrasound based treatment approaches for maintaining the sensory profile in comparison with the thermally processed juice.</div></front></TEI><affiliations><list><country><li>Inde</li></country></list><tree><country name="Inde"><noRegion><name sortKey="Khandpur, Paramjeet" sort="Khandpur, Paramjeet" uniqKey="Khandpur P" first="Paramjeet" last="Khandpur">Paramjeet Khandpur</name></noRegion><name sortKey="Gogate, Parag R" sort="Gogate, Parag R" uniqKey="Gogate P" first="Parag R" last="Gogate">Parag R. Gogate</name></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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