Low-pressure homogenization of tomato juice using hydrodynamic cavitation technology: Effects on physical properties and stability of bioactive compounds

Ruly Terán Hilares; Joana Gonçalves Dos Santos; Nicole Bacic Shiguematsu; Muhammad Ajaz Ahmed; Silvio Silvério da Silva; Júlio César Santos

doi:10.1016/j.ultsonch.2019.01.039

Low-pressure homogenization of tomato juice using hydrodynamic cavitation technology: Effects on physical properties and stability of bioactive compounds

Ultrason Sonochem. 2019 Jun:54:192-197. doi: 10.1016/j.ultsonch.2019.01.039. Epub 2019 Jan 29.

Authors

Ruly Terán Hilares¹, Joana Gonçalves Dos Santos², Nicole Bacic Shiguematsu², Muhammad Ajaz Ahmed³, Silvio Silvério da Silva², Júlio César Santos²

Affiliations

¹ Department of Biotechnology, Engineering School of Lorena, University of São Paulo, 12602-810 Lorena, Brazil. Electronic address: teran-2017@usp.br.
² Department of Biotechnology, Engineering School of Lorena, University of São Paulo, 12602-810 Lorena, Brazil.
³ Department of Chemical Engineering, MNS University of Engineering and Technology, Multan, Pakistan.

PMID: 30765218
DOI: 10.1016/j.ultsonch.2019.01.039

Abstract

Hydrodynamic cavitation (HC) technology, offers benefits in many processes, specifically due to its low operational cost and simple configuration. In the present work, physical properties, microbial quality and stability of bioactive compounds of HC-treated tomato juice were evaluated considering different processing conditions. Significant effects of the induced cavitation such as a reduction in particle size and an increase in the apparent viscosity were observed in the HC-treated samples. Moreover, the HC-treated tomato juice showed higher stability without sedimentation for 14 days compared to a sedimentation index of 68% observed in samples before treatment and control experiment. Lycopene and phenolic contents in tomato juice were not altered even after HC-treatment. Finally, the microbiological quality was also improved, mainly for the samples treated above 55 °C. Therefore, this technology can be envisaged as a promising strategy for food processing to enhancing desirable properties in juices.

Keywords: Bioactive compounds; Hydrodynamic cavitation; Low-pressure processing; Physical stability; Tomato juice.

MeSH terms

Animals
Food Handling / methods*
Fruit and Vegetable Juices* / microbiology
Hydrodynamics*
Lycopene / analysis
Particle Size
Phenols / analysis
Physical Phenomena*
Solanum lycopersicum / chemistry*
Sonication*
Viscosity

Substances

Phenols
Lycopene