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Thermo-Ultrasound-Based Sterilization Approach for the Quality Improvement of Wheat Plantlets Juice

School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Laboratory of Molecular Science, College of Food Science and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China
Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130012, China
School of Public Health, Harbin Medical University, Harbin 150081, China
University Institute of Diet and Nutritional Sciences, The University of Lahore, Islamabad Campus, Islamabad 44000, Pakistan
Department of Chemistry, Government College University Faisalabad, Faisalabad 38000, Pakistan
Department of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani 21111, Sudan
Author to whom correspondence should be addressed.
Processes 2019, 7(8), 518;
Received: 25 June 2019 / Revised: 20 July 2019 / Accepted: 23 July 2019 / Published: 6 August 2019
(This article belongs to the Section Other Topics)
PDF [1317 KB, uploaded 6 August 2019]


The impact of thermo–ultrasound (TU) on the quality of fresh wheat plantlets juice is described in this study. Fresh wheat plantlets juice was treated with TU using ultrasound (US) bath cleaner with different treatment variables, including power (70%, 420 W), frequency (40 kHz), processing time (20 and 40 min) and temperature (30, 45 and 60 °C) for the determination of free amino acids, minerals, microbial loads and bioactive compounds. The treatments have non-significant effects in ºBrix, pH, and titratable acidity while a significant increase in non-enzymatic browning, viscosity, and cloud value. The TU treatment at 30 °C for 20 and 40 min has achieved the highest value of total phenolics, flavonoids, total antioxidant capacity, 2, 2-diphenyl-1-picrylhydrazyl (DPPH), carotenoids, anthocyanin contents, chlorophyll (a + b), minerals and free amino acids than other treatments as well as untreated sample. A lightly visible variation in the color was observed among all treatments. TU treatments also showed a significant impact on the reduction of microbial loads at 60 °C for 40 min. The verdicts revealed that TU at low temperature a viable option to improve the quality of wheat plantlets juice at an industrial scale as compared to alone. View Full-Text
Keywords: wheat plantlets juice; thermo–ultrasound; bioactive compounds; nutritional; microbial loads wheat plantlets juice; thermo–ultrasound; bioactive compounds; nutritional; microbial loads

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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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Ahmed, Z.; Manzoor, M.F.; Begum, N.; Khan, A.; Shah, I.; Farooq, U.; Siddique, R.; Zeng, X.-A.; Rahaman, A.; Siddeeg, A. Thermo-Ultrasound-Based Sterilization Approach for the Quality Improvement of Wheat Plantlets Juice. Processes 2019, 7, 518.

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