Emergence and era of ultrasonic's in fruit juice preservation: A review

Rupali Dolas; Chakkaravarthi Saravanan; Barjinder Pal Kaur

doi:10.1016/j.ultsonch.2019.05.026

Emergence and era of ultrasonic's in fruit juice preservation: A review

Ultrason Sonochem. 2019 Nov:58:104609. doi: 10.1016/j.ultsonch.2019.05.026. Epub 2019 May 27.

Authors

Rupali Dolas¹, Chakkaravarthi Saravanan², Barjinder Pal Kaur³

Affiliations

¹ Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana 131028, India.
² Department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana 131028, India.
³ Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana 131028, India. Electronic address: barjinderpkaur@gmail.com.

PMID: 31450377
DOI: 10.1016/j.ultsonch.2019.05.026

Abstract

Ultrasonic's has emerged to an unconditional extent in the last decade. It has found its application in fruit juice and beverage industry due to its multifunctional desired effects. The technology is inexpensive, simple, reliable, and environmentally friendly and highly effective in the preservation of juices with enhanced quality attributes. This review will enlighten your knowledge in understanding the basic concept of ultrasonic's with the principle, mechanism, and application in the food sector. It specifically reviews the explored effect of ultrasonication on different juices. It explores the influence of technology in enzyme inactivation, microbial inactivation and different quality attributes of fruit juices. It gives you an in-depth insight into the technology.

Keywords: Cavitation; Enzyme inactivation; Fruit juice; Microbial inactivation; Non-thermal; Ultrasound.

Publication types

Review