Retention and stability of bioactive compounds in functional peach beverage using pasteurization, microwave and ultrasou
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Retention and stability of bioactive compounds in functional peach beverage using pasteurization, microwave and ultrasound technologies Saira Sattar1,2 • Muhammad Imran1 • Zarina Mushtaq1 • Muhammad Haseeb Ahmad1 Muhammad Sajid Arshad1 • Melvin Holmes2 • Joanne Maycock2 • Muhammad Faisal Nisar1 • Muhammad Kamran Khan1
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Received: 26 February 2020 / Revised: 20 June 2020 / Accepted: 10 July 2020 Ó The Korean Society of Food Science and Technology 2020
Abstract The peach functional beverages pasteurized for 10 min at 90 °C, microwaved for 1.5 min at 850 W of power and sonicated for 90 min at 20 kHz of frequency were selected to keep in storage for up to 30 days in refrigerator to examine the changes happened to their physicochemical characteristics and functional components. It was observed that the pH and the cloud values of all processed juice samples reduces with the storage time, whereas, the total soluble solids almost remain consistent particularly in microwave and ultrasound treated samples.
& Muhammad Kamran Khan [email protected] Saira Sattar [email protected] Muhammad Imran [email protected] Zarina Mushtaq [email protected] Muhammad Haseeb Ahmad [email protected] Muhammad Sajid Arshad [email protected] Melvin Holmes [email protected] Joanne Maycock [email protected] Muhammad Faisal Nisar [email protected] 1
Institute of Home and Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan
2
School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK
While storage period causes the decrement in total phenolic content (TPC) and total flavonoid content of treated beverage samples, but ultrasound processing showed greater retention of TPC value up to 5.7% more than other techniques during storage. The similar trend was observed for antioxidant activity where the ultrasound treatment showed improved free radicals (2,2-diphenyl-1-picrylhydrazyl and 2,20 -azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) scavenging activities except ferric ion reducing antioxidant power after 30 days of storage. Keywords Peach beverage Microwave Ultrasound Bioactive potential Storage
Introduction The shelf life of fresh and/or treated food products highly depends on the storage conditions which may offer poor or favorable environment to pathogens or spoilage microorganisms. The most common storage conditions that are widely used include refrigeration and freezing. Refrigerated foods have short shelf life than frozen foods but on the other hand they do not significantly change the product structure subjected to slight processing (Ramaswamy and Marcotte, 2006). Although freezing suppresses activity of pathogens but vegetative enzymes may continue to cause quality loss including changes in flavor, texture and color. It is therefore necessary to have clear knowledge and information of quality changes and shelf life of fruit products under different storage conditions to optimize utilization. One of the major attributes a
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