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Ascorbic acid stability in fruit juices during thermosonication.

Karla Aguilar1, Alfonso Garvín2, Albert Ibarz2

  • 1Department of Agrifood Industry Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, São Paulo, Brazil; Food Technology Department (DTA), University of Lleida (UdL), Lleida, Catalonia, Spain.

Ultrasonics Sonochemistry
|April 22, 2017
PubMed
Summary
This summary is machine-generated.

Thermosonication, a novel food processing technique, does not degrade ascorbic acid (vitamin C) in fruit juices when properly degassed. This study confirms vitamin C stability under ultrasound treatment, recommending pre-treatment for optimal results.

Keywords:
Ascorbic acidFood processingModel solutionsNutritional qualityThermal processingUltrasoundVitamin C

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Area of Science:

  • Food Science
  • Food Engineering
  • Biotechnology

Background:

  • Thermosonication is an emerging technology for microbial and enzymatic inactivation in fruit juices.
  • Contradictory literature exists regarding ultrasound's effect on ascorbic acid content.
  • Ascorbic acid (vitamin C) is a crucial nutrient in fruit juices, susceptible to degradation.

Purpose of the Study:

  • To evaluate the impact of sonication and thermosonication on ascorbic acid content in model systems and commercial fruit juices.
  • To clarify the contradictory findings in existing literature regarding ultrasound processing and vitamin C stability.
  • To determine optimal conditions for preserving ascorbic acid during thermosonication.

Main Methods:

  • Model solutions at varying pH (3-6) were sonicated (with or without heat) at different temperatures (25°C, 55°C).
  • Commercial deaerated fruit juices were processed with and without ultrasound (US) at 55°C.
  • Ascorbic acid content was measured before and after treatments to assess degradation.

Main Results:

  • Ascorbic acid remained stable in degassed model solutions under all sonication and thermosonication conditions tested.
  • Commercial fruit juices retained their ascorbic acid content even after processing under the most severe conditions (US at 55°C).
  • No significant degradation of vitamin C was observed due to the ultrasound treatments.

Conclusions:

  • Degassing/deaerating fruit juices prior to thermosonication is crucial for preventing ascorbic acid degradation.
  • Thermosonication is a viable technology for fruit juice processing with minimal impact on vitamin C content when pre-treated.
  • The study provides evidence supporting the stability of ascorbic acid under specific thermosonication parameters.