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Applied Sciences
Volume 9
Issue 19
10.3390/app9193977
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Article

Effect of Extraction Method and Thermosonication on Apple Juice Quality

by
Rafał Nadulski
1,
Zbigniew Kobus
2,*,
Kamil Wilczyński
1,
Paweł Sobczak
1,
Marian Panasiewicz
1,
Wioletta Żukiewicz-Sobczak
3 and
Agnieszka Szparaga
4
1
Department of Food Engineering and Machines, University of Life Sciences, 20-612 Lublin, Poland
2
Department of Technology Fundamentals, University of Life Sciences, 20-612 Lublin, Poland
3
Department of Public Health, Pope John II State School of Higher Education, 21-500 Biała Podlaska, Poland
4
Department of Agrobiotechnology, Koszalin University of Technology, 75-620 Koszalin, Poland
*
Author to whom correspondence should be addressed.
Appl. Sci. 2019, 9(19), 3977; https://doi.org/10.3390/app9193977
Submission received: 16 August 2019 / Revised: 12 September 2019 / Accepted: 18 September 2019 / Published: 23 September 2019
(This article belongs to the Special Issue Emerging Food Processing Technologies: Current Status and Future Trends)
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Abstract

This paper presents the results of a study on the influence of juice extraction and thermosonication methods on the content of microorganisms in juices stored under refrigeration and in ambient temperature. It was determined that the type of extraction device used influenced the content of microorganisms in juice. The lowest total content of mesophilic microorganisms was obtained in juice extracted on a piston press, and the highest was obtained using a centrifuge. The additional purpose was to evaluate the influence of ultrasonic treatment on selected parameters of apple juice quality: cloud value, antioxidant activity, total phenolic content, flavonoid content, and anthocyanin content. The ultrasound treatment of juice from the piston press was conducted at two levels of radiated sonic power so as to obtain sublethal and lethal temperatures of the juice. It was demonstrated that only ultrasound treatment within the range of lethal temperatures was sufficient to deactivate microorganisms. It was determined that thermosonication did not influence the deterioration of chemical properties of juices, with the exception of decreased anthocyanin content. The described method enables prolongation of the shelf life of fresh apple juice under refrigeration to 168 hours (7 days).
Keywords: thermosonication; apple juice; extraction methods; bioactive compounds thermosonication; apple juice; extraction methods; bioactive compounds

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MDPI and ACS Style

Nadulski, R.; Kobus, Z.; Wilczyński, K.; Sobczak, P.; Panasiewicz, M.; Żukiewicz-Sobczak, W.; Szparaga, A. Effect of Extraction Method and Thermosonication on Apple Juice Quality. Appl. Sci. 2019, 9, 3977. https://doi.org/10.3390/app9193977

AMA Style

Nadulski R, Kobus Z, Wilczyński K, Sobczak P, Panasiewicz M, Żukiewicz-Sobczak W, Szparaga A. Effect of Extraction Method and Thermosonication on Apple Juice Quality. Applied Sciences. 2019; 9(19):3977. https://doi.org/10.3390/app9193977

Chicago/Turabian Style

Nadulski, Rafał, Zbigniew Kobus, Kamil Wilczyński, Paweł Sobczak, Marian Panasiewicz, Wioletta Żukiewicz-Sobczak, and Agnieszka Szparaga. 2019. "Effect of Extraction Method and Thermosonication on Apple Juice Quality" Applied Sciences 9, no. 19: 3977. https://doi.org/10.3390/app9193977

APA Style

Nadulski, R., Kobus, Z., Wilczyński, K., Sobczak, P., Panasiewicz, M., Żukiewicz-Sobczak, W., & Szparaga, A. (2019). Effect of Extraction Method and Thermosonication on Apple Juice Quality. Applied Sciences, 9(19), 3977. https://doi.org/10.3390/app9193977

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