WELCOME

THERMOSONICATION - ITS INFLUENCE ON

VARIOUS QUALITY PROPERTIES
IN FRUIT JUCIES

Speaker: N. SAI PRASANNA

Roll No: 17AG63R20

Department of Agricultural And Food Engineering

Indian Institute of Technology, Kharagpur
 CONTENTS
• Background
• Introduction
• Methods of ultrasound treatment
• What is thermosonication
• Advantages
• Case study
• References
BACKGROUND....

Alternative methods of pasteurization have

gained relevance in the food industry.

Now a days there are new technologies that

offer options for food processing to ensure
the stability and quality of products.

Particularly in processed fruit and vegetable

juices, consumers search for additive-free and
minimally processed products.
Ultrasound is one of the non-thermal processing
technology used for liquid foods.

Ultrasound is versatile and innovative

technology.
It is used in food processing such as freezing,
cutting, drying, homogenization, crystallization,
filtration and extraction.
The principle aim of this technology is to reduce
the processing time and improve the shelf life and
quality of food products.
 Methods of Ultrasound

Ultrasonication(US)

Thermosonication(TS)

Ultrasound methods
Manosonication
(MS)

Manothermosonication
(MTS)
WHAT IS THERMOSONICATION…?

Thermosonication is a novel and good alternative

technique to replace the conventional heat treatment
process.

Thermosonication (TS) is a combined method of

ultrasound and heat. The product is subjected to ultra-
sound and moderate heat simultaneously.

The additive effect between ultrasound and heat cannot

occur as a consequence of high temperatures. Normally,
it occurs when temperature exceeds 55˚C

This is probably the result of an increase of temperature,

hampering the formation of large bubbles during cavitation
ADVANTAGES OF THERMOSONICATION…

1. Produces an effect on bacterial membrane

2. As an alternative to blanching for enzyme inactivation
in fruits, vegetables

3.The depolymerization of macromolecules, without

effecting changes on juice quality.

4.The inactivation of enzymes and microorganisms

responsible for spoilage , extend product shelf life

5.It reduces the impact on nutritional content and overall

quality of fruit and vegetables juices.
 CASE STUDY-I
 Title: Exploring the potential of Thermosonication in carrot
juice processing.
 Authors: Saqib Jabbar, Muhammad Abid, Bing Hu,
Malik Muhammad Hashim, Shicheng Lei, Tao Wu.
 Place of study: College of Food Science and Technology,
Nanjing Agricultural University, Nanjing, China, Institute
of Food Science and Nutrition, University of Sargodha,
Sargodha, Pakistan.
 Journal: Journal of Food Science and Technology, Mysore
 Year of publication: 1 May 2015
 INTRODUCTION

• Carrot (Daucus carota L.) is root vegetable with a pleasant

taste, high nutritional value.
• It contributes to the antioxidant potential due to the
presence of considerable amounts of carotenoids, phenolic
compounds and ascorbic acid (Sharma et al. 2012).
• Enzymes can be involved in the deteriorating
modifications of food products that cause undesirable
colour, flavour or nutritional changes.
• The enzyme mainly invovled are peroxidase (POD),
pectimethylesterase (PME), polyphenoloxidases(PPO) and
lipoxygenase (LOX).
 MATERIALS AND METHODS

Juice Extraction:

 Fresh carrots of good quality are procured.

 Washing of carrots is done to remove adhered dust
particles.
 1.27 cm top and bottom are removed.
 Then peeling is done and the juice is extracted.
HEAT TREATMENT

 For thermal treatment, juice samples were heat treated

in a water bath at 80°C for 1 min.
 The juice samples (2 mL) were poured into the round
bottom polypropylene tubes (12×75 mm) and then
placed in the water bath.
 It took 10–12 min to reach the inner temperature of the
sample to 80°C and the samples were held at 80°C for
1 min.
 After treatment, the tubes were taken out from the
water bath and immediately cooled in an ice bath.
ULTRASOUND TREATMENT

 An ultrasonic processor of 750 W, set at a frequency of

20 kHz and amplitude level of 70 % with a 1.3 cm
diameter probe was used for the sonication treatments.
 Samples were treated at different temperatures of 20, 40
and 60°C for 5 and 10 min.
 A sample of 250 mL was taken in a 500 mL jacketed
vessel (7.6 cm ID×9.3 cm OD×13.5 cm Depth×14.9 cm
Height) and the sonication was started when the set
temperature was reached.
 The probe was submerged to a depth of 2 cm in the
sample.
Fig: The schematic diagram of the sonicator (probe type)
Fig: Ultrasonic Processor
Fig: Sonicator Probe
 DETERMINATION OF RESIDUAL ACTIVITY
S. STEPS POD PPO PME LOX
No
1 Centrifug- 10,000 g for 10,000 g for 10 10,000 g for 10 10,000 g for 10
ation of 10 min at 4°C min at 4°C min at 4°C. min at 4°C.
sample
2 Reaction 2.2 ml sample, 1.5ml sample, 10 mlsample 13 ml sample,
mixture 0.16 mL H2O2, 0.5 ml catechol &40 mL of 32 ml (linoleic
0.32 mL pyro- & 3.0 ml pectin solution acid)&2.4 ml of
gallol& 0.32 potassium in NaCl phosphate buffer
ml potassium- phosphate solution (8.77
phosphate buffer g/l).
buffer
3 pH of 6 6.8 7.7 5.7
Buffer
4 Absorbance 420 nm for 410 nm for 10 - 234 nm at 25ºC
wavelength 3 min min
5 Equation
Fig: Spectophotometer
 MICROBIOLOGICAL ANALYSIS
 Total plate counts were measured by pour plate method
using using nutrient agar media.
 Yeast and mold counts were measured using potato
dextrose agar media.
 All the analyses were done in triplicate.
 The number of colonies was multiplied by the reciprocal of the
dilution factor and the results were shown as log colony forming
units (CFU)/mL of juice.
Determination of ascorbic acid
 The column was Tskgel ODS-100Z (4.6× 15 mm, 5
μm, Tosoh, Japan), and a solution of methanol (30:70,
v/v) was used as the mobile phase.
 The flow rate of 1.0 mL/min was adjusted and
wavelength of detector was set at 280 nm.
 The sample was filtered through a syringe filter of
0.45 μm before injection of 20 μL sample volume.
 The results were expressed as mg ascorbic acid/100
mL of carrot juice.
Determination of °Brix, pH, color attributes, Chroma and total color
difference


• A
  hand refractometer of WYT-80 was used to
measure the °Brix at 20±0.5°C.
 The pH was determined by using a digital pH meter
at 20±0.5°C.
 A colorimeter was used to measure the color values
(L*, a* and b*) of carrot juice samples, chroma
(C*=(a*2+b*2)1/2)
 Total color difference (TCD) is given asTCD=
 RESULTS AND DISCUSSION

The treatments are conducted at following temperatures at

specified time:

 Control : Fresh untreated samples

 TP 80 1 : Thermal processing at 80°C for 1 min
 US 20 - 5: Sonication at 20°C for 5 min
 US 20-10: Sonication at 20°C for 10 min
 US 40 - 5: Sonication at 40°C for 5 min
 US 40-10: Sonication at 40°C for 10 min
 US 60 - 5: Sonication at 60°C for 5 min
 US 60-10: Sonication at 60°C for 10 min
Effects of thermosonication on POD, PPO, PME and
LOX residual activity percentage in carrot juice.
Effects of thermosonication treatment on the survival of
microorganisms in carrot juice.
Effects of thermosonication on ascorbic acid content in
carrot juice
 Effects of thermosonication on °Brix, color attributes, Chroma
and total colour difference
Treatment Color attributes Chroma TCD

Control 43.19±0.35 15.27±0.16 33.57±0.25 36.88±0.25 0

TP80-1 42.68±0.30 14.37±0.18 32.41±0.21 35.45±0.26 1.55±0.19

US20-5 44.15±0.27 16.99±0.29 35.28±0.23 39.16±0.16 2.61±0.23

US20-10
US20-10 44.48±0.26
44.48±0.26 17.03±0.27
17.03±0.27 35.59±0.26
35.59±0.26 39.45±0.19
39.45±0.19 2.97±0.16
2.97±0.16

US40-5
US40-5 45.01±0.25
45.01±0.25 17.96±0.23
17.96±0.23 37.20±0.24
37.20±0.24 41.31±0.17
41.31±0.17 4.87±0.19
4.87±0.19

US40-10
US40-10 45.79±0.23
45.79±0.23 18.3±0.25
18.3±0.25 37.54±0.27
37.54±0.27 41.76±0.22
41.76±0.22 5.63±0.13
5.63±0.13

US60-5
US60-5 46.99±0.22
46.99±0.22 18.87±0.28
18.87±0.28 38.86±0.23
38.86±0.23 43.20±0.24
43.20±0.24 7.44±0.14
7.44±0.14

US60-10
US60-10 47.17±0.24
47.17±0.24 19.87±0.24
19.87±0.24 40.68±0.26
40.68±0.26 45.27±0.15
45.27±0.15 9.36±0.1
9.36±0.1
 CONCLUSIONS


Thermosonication of carrot juice at 60°C achieved the
same inactivation level of enzymes and microbial cells as
the heat treatment.

Improvement in the coloring pigments and higher
retention of ascorbic acid- which are the additional
benefits of the treatment compared to heat treatment.

Further it may be successfully applied in the beverage
industry for the production of carrot juice with reduced
enzymes and microbial activity and improved level of
bioactive compounds.
 CASE STUDY- II

Title: Thermosonication: An alternative processing for

fruits and vegetable juices.
Authors: Sonia Efigenia, G. Sayago Ayerdi, Mantalvo
Gonzalez, Rita M. Velazquez-Estrada, Luis M. Anaya
Place of study:Animal and food science Department,
University Autonoma de Barcelona, Barcelona, Spain,
Journal: Trends in Food Science & Technology
Year of publication: 26 November 2016
 INTRODUCTION
 Beverages because of the rapid deterioration by microbial
growth and enzymatic activities.
 It is necessary to apply treatments that ensure their stability
and sensory quality.
 Thermal pasteurization is the most common heat treatment
applied for food preservation.
 It may affect the juices quality in terms of nutritional and
physicochemical parameters.
 Ultrasound is often more effective when combined with
moderate heat.
 This combined treatment increases enzymatic and microbial
inactivation by combined heat and cavitation.
 MATERIAL AND METHODS

 Ultrasound is generated by an electric current with a

frequency of 20 kHz or more, which is converted to sound
energy through a transducer (piezoelectric transducers).
 The generated sound propagates through food materials
(especially in liquid media) causes a complex phenomenon
known as “cavitation”.
 The combination of cavitation with heat produces an effect
on heat-shocked cell structure that increases the lethal range
for bacterial and enzyme inactivation.
 When both heat and sound waves act simultaneously, high
sensitivity on microbial cell wall occurs, causing damage in
the cell structure.
Batch (A and B) and continuous (C) flow through
thermosonication systems
 Discontinuous TS consists of a sonicator probe and
an external circulator water bath, or by immersion
into an ultrasonic bath.
 The continuous TS consists of a flow-cell which
contains the sonicator probe with temperature control
that is intended to reduce the temperature and/or time
during food and beverages processing.
 Effect of thermosonication on enzymatic inactivation in fruit and
vegetable juices
Type of Enzyme Ultrasonic Experimental Results
juice equipment conditions
Purple PME Probe of 13mm 20kHz; 25min; Decrease in PME
cactus pear dia at 1500W 50°C activity
Carrot PPO, PDO, Probe of 13mm 20kHz; 2.1W/ml; Inactivation more than
LOX, PME dia at 750W 10 min; 60°C 90%
Grape PME, PPO, Ultrasound water 28kHz; 294W, Inactivation was 91%,
POD bath at 420W 60min; 60°C 90%, 89%.

Apple PPO ,POD, Probe of 13mm 20kHz; 0.3W/ml; Inactivation was

PME dia at 750W 10min; 60°C 93.85%, 91%, 92.9%
Mosambi PME Ultrasound water 50kHz; 400W; Enzyme inactivation
bath at 400W 20min; 80°C of 96.8%

Orange PME Ultrasound water 30kHz; 100W; Enzyme inactivation

bath at 100W 20min; 55°C of 96%.

Tomato PME, PG Probe of 10mm 20kHz; 75µm; Complete inactivation

dia at 200W 40W; 4min; 75°C of PME & 72% of PG
 Effect of thermosonication on vitamin C content
in fruit and vegetable juices
Type of juice Ultrasonic equipment Experimental Results
conditions
Purple cactus Probe of 13mm dia at 20kHz; 25min; 50°C; Significant increase
pear 1500W 1200W compared to control
Carrot Probe of 13mm dia at 20kHz; 525W; 10 min; Retention of 90%(approx.)
750W 60°C
Water melon Probe of 19mm dia at 20kHz; 30µm; 5min; Retention about 94%.
1500W 30°C

Apple Probe of 13mm dia at 20kHz; 0.3W/ml; Retention about 96%.

750W 5min; 40°C
Orange Ultrasound water bath 30kHz; 100W; 20min; Retention of 98%.
at 100W 55°C

Tomato Probe of 19mm dia at 20kHz; 75µm; 40W; Retention about 68%
1500W 4min; 75°C compared to control

Strawberry Probe of 19mm dia at 20kHz; 0.81W/ml; Reduction less than 15%
1500W 10min; 40°C
 Effect of thermosonication on carotenoids and
polyphenols content in fruit and vegetable juices
Type of Bioactive Ultrasonic Experimental Results
juice compounds equipment conditions

Purple Phenolic Probe of 13 mm 20 kHz; 80%; Increase at 40% approximately

cactus Pear compounds Dia at 1500 W 25 min; 50˚C

Carrot Phenols, Probe of 13mm 20kHz; 525W; Reduction less than 10% in all
flavonoids dia at 750W 10 min; 60°C compounds
Tanins,
Carotenoids
Water Lycopene , Probe of 19mm 20kHz; 61µm; Retention about 83% of
melon total phenols dia at 1500W 2min; 45°C lycopene & 10.6% of total
phenols compared with control

Apple Total Probe of 13mm 20kHz; When temperature increase,

phenolics, dia at 750W 0.3W/ml; phenolic compounds content
flavonoids 5min; 40°C decreases (up 40°C)
flavonols
Strawberry anthocyanin Probe of 12mm 20 kHz; 60 mm; Reduction less than 2%
dia at 600W 3 min; 55°C compared with the control
 Effect of thermosonication on carotenoids and
polyphenols content in fruit and vegetable juices
Type of Bioactive Ultrasonic Experimental Results
juice compounds equipment conditions

Grapes Carotenoids Ultrasound 28 kHz; 294 W; Significant increase compared

phenolic water bath at 60 min; 60˚C to the control
compounds & 420W
flavonols

Carrot Phenolic Probe of 22 mm 24 kHz; 120 mm; Increase at 3.44% in total

compounds diameter at 2 min; 58˚C carotenoids and 9.74% in
Carotenoids 400W phenolic compounds as
compared to fresh juice

Jamun Anthocyanins Probe 20 kHz; 80%; Retention about 73%

unspecified 5 min; 80˚C
features
Black Anthocyanins Probe of 13 mm 20 kHz; 100%; Reduction less than 3%
berry diameter at 6 min; 50˚C compared with the control
750W
Straw Anthocyanins Probe of 19 mm 20 kHz; 0.81W Retention more than 90% after
berry diameter at mL; 10 min; 10 days of storage at 4°C.
1500W 40˚C
Effect of thermosonication on viscosity &
cloud value in fruit and vegetable juices
Type of juice Ultrasonic Experimental Results
equipment conditions

Purple cactus Probe of 13mm 20kHz; 25min; Reduction of viscosity compared

pear dia at 1500W 50°C; 80% with control

Grape Ultrasound water 20kHz; 294W; Cloud value and viscosity

bath at 420W 60 min; 60°C increased.

Carrot Probe of 22mm 24kHz; 120µm; Slight increase in viscosity

dia at 400W 2min; 58°C compared to control.

Apple Probe of 22mm 24kHz; 100%; Better cloud value

dia at 400W 10min; 60°C

Tomato Probe of 22 mm 24kHz; 75µm; Greater apparent viscosity

dia at 1500W 400W; 8min;
65°C
Black Probe of 13mm 20kHz; 100%; 10 Cloud value increased compared to
mulberry dia at 750W min; 60°C control
 CONCLUSIONS
 TS is a viable technology for fruit and vegetable juice
processing, compared with conventional thermal treatments.
 Additive effects between ultrasound and heat have the
potential to ensure stable product in compliance with
standards set by FDA-HACCP.
 It is an effective treatment for inactivation of enzymes, to
conserve nutrients and bioactive compounds present in
juices.
 TS offers some advantages over the conventional thermal
process in terms of sensory and nutritional quality of juices.
 This type of technology represents a rapid, efficient and
reliable alternative to improve the quality and extend the
shelf life of fruit and vegetable juices.
 REFERENCES
• Aadil, R.M., Zeng, X.A., Zheng, H. & Sun, D.W.
(2013). Effects of ultrasound treatments on quality of
grapefruit juice. Food Chemistry, 141, 3201–3206.
• Saqib Jabbar, Muhammad Abid, Bing Hu, Malik
Muhammad Hashim, Shicheng, Tao Wu and Xiaoxiong
Zeng (2015). Exploring the potential of
thermosonication in carrot juice processing. Journal of
Food Science and Technology, 52(11), 7002–7013.
• Sonia Efigenia, G. Sayago Ayerdi, Mantalvo Gonzalez,
Rita M. Velazquez-Estrada, Luis M. Anaya (2016).
Thermosonication: An alternative processing for fruits
and vegetable juices. Trends in Food Science &
Technology, 61, 26-37.