Yıl 2018, Cilt 43, Sayı 4, Sayfalar 569 - 581 2018-06-15

THE USE OF ULTRASOUND IN FRUIT JUICE PROCESSING
MEYVE SUYU İŞLEMEDE ULTRASES KULLANIMI

Cüneyt Dinçer [1] , Ayhan Topuz [2]

106 134

Emerging nonthermal technologies have raised great interest, because conscious consumers are demanding healthy, nutritious and equivalent to fresh products. In this regard, ultrasound has been identified as one of the promising nonthermal alternative methods in fruit juice processing. The use of ultrasound on its own in the food industry for microbial and enzyme inactivation is currently insufficient. However, ultrasound applications can also be used in combination with chemicals, pressure and temperature to increase efficiency. With ultrasound application, producing of higher quality, tasty and nutritious juice is possible because enzymes and microorganism can be inactivated at lower temperatures than thermal treatments. In this study, it has been compiled the advantages, disadvantages and usability of ultrasonic processes in the fruit juice industry. It is assessed necessary to raise awareness of the use of this process in the juice industry, the sector and scientists to be involved in comprehensive research by ensuring collaboration.

Bilinçli tüketicilerin sağlıklı, besleyici ve tazeye eşdeğer ürünleri tercih etmeleri, ısıl olmayan yenilikçi teknolojilere olan ilgiyi arttırmıştır. Bu kapsamda, ultrases meyve suyu işlemede umut vadeden ısıl olmayan alternatif yöntemlerden biri olarak tanımlanmaktadır. Gıda endüstrisinde mikrobiyal ve enzim inaktivasyonu için ultrasesin tek başına kullanımı şu anda yeterli değildir. Bununla birlikte ultrases, verimliliği arttırmak için kimyasallar, basınç ve sıcaklık ile kombine olarak da kullanılabilmektedir. Ultrases uygulamasıyla, enzimler ve mikroorganizmalar termal yönteme kıyasla daha düşük sıcaklıklarda inaktive edilebildiğinden daha kaliteli, lezzetli ve besleyici meyve suyu üretilmesi mümkün olmaktadır. Bu çalışmada ultrases işlemlerinin meyve suyu endüstrisinde kullanılabilirliği, avantaj ve dezavantajları derlenmiştir. Bu işlemin meyve suyu endüstrisinde kullanımına yönelik farkındalığın arttırılması, sektör ve bilim insanlarının işbirliğinin sağlanarak kapsamlı araştırmalara konu edilmesine ihtiyaç olduğu değerlendirilmiştir.  

  • Aadil, R. M., Zeng, X. A., Zhang, Z. H., Wang, M. S., Han, Z., Jing, H., Jabbar, S. (2015). Thermosonication: A potential technique that influences the quality of grapefruit juice. Int J Food Sci Technol, 50(5), 1275-1282, doi:10.1111/ijfs.12766
  • Abid, M., Jabbar, S., Hu, B., Hashim, M. M., Wu, T., Lei, S., ... ,Zeng, X. (2014). Thermosonication as a potential quality enhancement technique of apple juice. Ultrason Sonochem, 21(3), 984-990, doi.org/10.1016/j.ultsonch.2013.12.003
  • Adekunte, A.O., Tiwari, B.K., Cullen, P.J., Scannell, A.G.M. And O’Donnell, C.P. (2010). Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice. Food Chem 122 (3):500-507, doi:10.1016/j.foodchem.2010.01.026
  • Aguilar, K., Garvín, A., Ibarz, A., Augusto, P. E. (2017). Ascorbic acid stability in fruit juices during thermosonication. Ultrason Sonochem, 37, 375-381, doi.org/10.1016/j.ultsonch.2017.01.029
  • Anaya-Esparza, L. M., Velázquez-Estrada, R. M., Roig, A. X., García-Galindo, H. S., Sayago-Ayerdi, S. G., Montalvo-González, E. (2017a). Thermosonication: An alternative processing for fruit and vegetable juices. Trends Food Sci Technol, 61, 26-37, doi.org/10.1016/j.tifs.2016.11.020
  • Anaya-Esparza, L. M., Velázquez-Estrada, R. M., Sayago-Ayerdi, S. G., Sánchez-Burgos, J. A., Ramírez-Mares, M. V., de Lourdes García-Magana, M., Montalvo-González, E. (2017b). Effect of thermosonication on polyphenol oxidase inactivation and quality parameters of soursop nectar. LWT Food Sci Technol, 75, 545-551, doi.org/10.1016/j.lwt.2016.10.002
  • Bevilacqua, A., Speranza, B., Campaniello, D., Sinigaglia, M., Corbo, M. R. (2014). Inactivation of spoiling yeasts of fruit juices by pulsed ultrasound. Food Bioprocess Technol, 7(8), 2189-2197, doi:10.1007/s11947-013-1178-5
  • Bora, S. J., Handique, J., Sit, N. (2017). Effect of ultrasound and enzymatic pre-treatment on yield and properties of banana juice. Ultrason Sonochem, 37, 445-451, doi.org/10.1016/j.ultsonch.2017.01.039
  • Cao, X., Cai, C., Wang, Y., Zheng, X. (2018). The inactivation kinetics of polyphenol oxidase and peroxidase in bayberry juice during thermal and ultrasound treatments. Innovative Food Sci Emerg Technol, 45, 169-178, doi.org/10.1016/j.ifset.2017.09.018
  • Cemeroğlu, B., Karadeniz, F.(2001). Meyve ve Sebze İşleme Teknolojisi 2. Meyve Suyu Üretim Teknolojisi. Gıda Teknolojisi Derneği Yayınları No: 25, Ankara.384s. ISBN:975-93575-0-X
  • Cheng, L. H., Soh, C. Y., Liew, S. C., Teh, F. F. (2007). Effects of sonication and carbonation on guava juice quality. Food Chem, 104(4), 1396-1401, doi:10.1016/j.foodchem.2007.02.001
  • Condón, S., Raso, J., Pagán, R. (2005). Microbial inactivation by ultrasound. In: Novel Food Processing Technologies. Barbosa-Cánovas, G. V., Tapia, S. M., Cano M. P. CRC Press pp. 423-442. New York. De Castro, M.D.L., Capote, F.P. (2006). Introduction: fundamentals of ultrasound and basis of its analytical uses: In: Analytical Applications of Ultrasound. Elsevier. De Castro M. D. L. and Capote F. P. (Editors) pp. 1-34 Oxford.
  • Demirdöven, A., Baysal, T. (2008). The use of ultrasound and combined technologies in food preservation. Food Rev Int, 25(1), 1-11. doi.org/10.1080/87559120802306157
  • Dinçer, C., Topuz, A. (2015). Inactivation of Escherichia coli and quality changes in black mulberry juice under pulsed sonication and continuous thermosonication treatments. J Food Process Preserv, 39(6), 1744-1753. doi:10.1111/jfpp.12406
  • Ertugay, M. F., Başlar, M. (2014). The effect of ultrasonic treatments on cloudy quality-related quality parameters in apple juice. Innovative Food Sci Emerg Technol 26, 226-231, doi.org/10.1016/j.ifset.2014.06.013
  • Ferrario, M., Alzamora, S. M., Guerrero, S. (2015). Study of the inactivation of spoilage microorganisms in apple juice by pulsed light and ultrasound. Food Microbiol, 46, 635-642, doi.org/10.1016/j.fm.2014.06.017
  • Jabbar, S., Abid, M., Hu, B., Hashim, M. M., Lei, S., Wu, T., Zeng, X. (2015). Exploring the potential of thermosonication in carrot juice processing. J Food Sci Technol, 52(11), 7002-7013, doi:10.1007/s13197-015-1847-7
  • Jambrak, A. R., Šimunek, M., Evačić, S., Markov, K., Smoljanić, G., Frece, J. (2018). Influence of high power ultrasound on selected moulds, yeasts and Alicyclobacillus acidoterrestris in apple, cranberry and blueberry juice and nectar. Ultrasonics, 83, 3-17. doi.org/10.1016/j.ultras.2017.02.011
  • Kahraman, O., Lee, H., Zhang, W., Feng, H. (2017). Manothermosonication (MTS) treatment of apple-carrot juice blend for inactivation of Escherichia coli 0157: H7. Ultrason Sonochem, 38, 820-828, doi.org/10.1016/j.ultsonch.2016.11.024
  • Khandpur, P., Gogate, P. R. (2015). Effect of novel ultrasound based processing on the nutrition quality of different fruit and vegetable juices. Ultrason Sonochem, 27, 125-136, doi.org/10.1016/j.ultsonch.2015.05.008
  • Knorr, D. Zenker, M., Heinz, V., Lee, D. (2004). Applications and potential of ultrasonics in food processing. Trends Food Sci Tech, 15 (5): 261-266, doi:10.1016/j.tifs.2003.12.001
  • Koshani, R., Ziaee, E., Niakousari, M., Golmakani, M. T. (2015). Optimization of thermal and thermosonication treatments on pectin methyl esterase inactivation of sour orange juice (Citrus aurantium). J Food Process Preserv, 39(6), 567-573, doi:10.1111/jfpp.12262
  • Leadley, C. E., Williams, A. (2006). Pulsed electric field processing, power ultrasound and other emerging technologies. In: Food processing handbook, Brennan, J. G., (Editor) 201-235.
  • Lee, H., Zhou, B., Liang, W., Feng, H., Martin, S.E. (2009). Inactivation of Escherichia coli cells with sonication, manosonication, thermosonication, and manothermosonication: Microbial responses and kinetics modeling. J Food Eng 93 (3): 354-364, doi:10.1016/j.jfoodeng.2009.01.037
  • Martínez-Flores, H. E., Garnica-Romo, M. G., Bermúdez-Aguirre, D., Pokhrel, P. R., Barbosa-Cánovas, G. V. (2015). Physico-chemical parameters, bioactive compounds and microbial quality of thermo-sonicated carrot juice during storage. Food Chem, 172, 650-656, doi.org/10.1016/j.foodchem.2014.09.0
  • Marx, G., Moody, A., Bermúdez-Aguirre, D. (2011). A comparative study on the structure of Saccharomyces cerevisiae under nonthermal technologies: high hydrostatic pressure, pulsed electric fields and thermo-sonication. Int J Food Microbiol, 151(3), 327-337
  • Mason, T.J. (1998). Power ultrasound in food processing-the way forward. In: Ultrasound in Food Processing. Povey, M. J.W. and Mason, J.T. (Editors), Blackie Academic& Professional, pp.105-126 London.
  • McClements, D.J. (1997). Ultrasonic characterization of foods and drinks: Principles, methods, and applications. Crit Rev Food Sci, 37 (l): l-46, doi.org/10.1080/10408399709527766
  • Moussatov, A., Granger, C., Dubus, B. (2005). Ultrasonic cavitation in thin liquid layers. Ultrason Sonochem 12(6), 415-422, doi:10.1016/j.ultsonch.2004.09.001
  • Muñoz, A., Palgan, I., Noci, F., Morgan, D. J., Cronin, D. A., Whyte, P., Lyng, J. G. (2011). Combinations of high intensity light pulses and thermosonication for the inactivation of Escherichia coli in orange juice. Food Microbiol, 28(6), 1200-1204, doi:10.1016/j.fm.2011.04.005
  • O’Donnell, C. P., Tiwari, B. K., Bourke, P., Cullen, P. J. (2010). Effect of ultrasonic processing on food enzymes of industrial importance. Trends Food Sci Technol 21(7), 358-367. doi:10.1016/j.tifs.2010.04.007
  • Piyasena, P. Mohareb, E., Mckellar, R.C. (2003). Inactivation of microbes using ultrasound: a review. Int J Food Microbiol, 87 (3): 207-216, doi:10.1016/S0168-1605(03)00075-8
  • Rawson, A., Tiwari, B. K., Patras, A., Brunton, N., Brennan, C., Cullen, P. J., O'Donnell, C. (2011). Effect of thermosonication on bioactive compounds in watermelon juice. Food Res Int, 44(5), 1168-1173, doi:10.1016/j.foodres.2010.07.005
  • Salleh-Mack, S.Z., Roberts. J.S. (2007). Ultrasound pasteurization: The effects of temperature, soluble solids, organic acids and pH on the inactivation of Escherichia coli ATCC 25922. Ultrason Sonochem, 14 (3): 323-329, doi:10.1016/j.ultsonch.2006.07.004
  • Sánchez-Rubio, M., Taboada-Rodríguez, A., Cava-Roda, R., López-Gómez, A., Marín-Iniesta, F. (2016). Combined use of thermo-ultrasound and cinnamon leaf essential oil to inactivate Saccharomyces cerevisiae in natural orange and pomegranate juices. LWT Food Sci Technol, 73, 140-146, doi.org/10.1016/j.lwt.2016.06.005
  • Santos, H.M. and Capelo, J.L. 2007. Trends in ultrasonic-based equipment for analytical sample treatment. Talanta, 73 (5): 795-802, doi:10.1016/j.talanta.2007.05.039
  • Soria, A. C., Villamiel, M. (2010). Effect of ultrasound on the technological properties and bioactivity of food: a review. Trends Food Sci Technol, 21(7), 323-331, doi:10.1016/j.tifs.2010.04.003
  • Terefe, N. S., Gamage, M., Vilkhu, K., Simons, L., Mawson, R., Versteeg, C. (2009). The kinetics of inactivation of pectin methylesterase and polygalacturonase in tomato juice by thermosonication. Food Chem, 117(1), 20-27, doi:10.1016/j.foodchem.2009.03.067
  • Tiwari, B. K., Muthukumarappan, K., O'donnell, C. P., Cullen, P. J. (2009d). Inactivation kinetics of pectin methylesterase and cloud retention in sonicated orange juice. Innovative Food Sci Emerg Technol, 10(2), 166-171, doi.org/10.1016/j.foodchem.2014.09.072
  • Tiwari, B. K., O’Donnell, C. P., Cullen, P. J. (2009c). Effect of sonication on retention of anthocyanins in blackberry juice. J Food Eng, 93(2), 166-171, doi:10.1016/j.jfoodeng.2009.01.027
  • Tiwari, B. K., O'Donnell, C. P., Muthukumarappan, K., Cullen, P. J. (2009e). Ascorbic acid degradation kinetics of sonicated orange juice during storage and comparison with thermally pasteurised juice. LWT Food Sci Technol, 42(3), 700-704, doi:10.1016/j.lwt.2008.10.009
  • Tiwari, B. K., OʼDonnell, C. P., Patras, A., Cullen, P. J. (2008). Anthocyanin and ascorbic acid degradation in sonicated strawberry juice. J Agric Food Chem, 56(21), 10071-10077, doi:10.1021/jf801824v
  • Tiwari, B.K., Mason, T.J. (2011). Ultrasound processing of fluid foods. In: Novel thermal and non-thermal technologies for fluid foods. Cullen, P.J., Tiwari, B. K., Valdramidis V. (Editors) Academic Press, pp. 135-165, Waltham.
  • Tiwari, B.K., O'Donnell, C.P., Cullenp. J. (2009a). Effect of non thermal processing technologies on the anthocyanin content of fruit juices. Trends Food Sci Tech, 20 (3-4): 137-145, doi:10.1016/j.tifs.2009.01.058
  • Tiwari, B.K., O'Donnell, C.P., Patras, A., Brunton, N., Cullen, P.J. (2009b). Stability of anthocyanins and ascorbic acid in sonicated strawberry juice during storage. Eur Food Res Technol, 228 (5): 717-724, doi:10.1007/s00217-008-0982-z
  • Tiwari, B.K., Patras, A., Brunton, N., Cullen, P.J., O'donnell, C.P. (2010). Effect of ultrasound processing on anthocyanins and color of red grape juice. Ultrason Sonochem, 17 (3): 598-604, doi:10.1016/j.ultsonch.2009.10.009
  • Walkling-Ribeiro, M., Noci, F., Riener, J., Cronin, D. A., Lyng, J. G., Morgan, D. J. (2009). The impact of thermosonication and pulsed electric fields on Staphylococcus aureus inactivation and selected quality parameters in orange juice. Food Bioprocess Technol, 2(4), 422-430, doi:10.1007/s11947-007-0045-7
  • Weber, F., Larsen, L. R. (2017). Influence of fruit juice processing on anthocyanin stability. Food Res Int, 100, 354-365, doi.org/10.1016/j.foodres.2017.06.033
  • Zinoviadou, K. G., Galanakis, C. M., Brnčić, M., Grimi, N., Boussetta, N., Mota, M. J., ... & Barba, F. J. (2015). Fruit juice sonication: Implications on food safety and physicochemical and nutritional properties. Food Res Int,77, 743-752, doi.org/10.1016/j.foodres.2015.05.032
Birincil Dil tr
Konular Yaşam Bilimleri
Dergi Bölümü Makaleler
Yazarlar

Orcid: 0000-0002-9160-4242
Yazar: Cüneyt Dinçer (Sorumlu Yazar)
Kurum: Akdeniz Üniversitesi
Ülke: Turkey


Orcid: 0000-0002-6610-9143
Yazar: Ayhan Topuz
Kurum: Akdeniz Üniversitesi
Ülke: Turkey


Bibtex @derleme { gida407462, journal = {GIDA / THE JOURNAL OF FOOD}, issn = {1300-3070}, eissn = {1309-6273}, address = {Gıda Teknolojisi Derneği}, year = {2018}, volume = {43}, pages = {569 - 581}, doi = {10.15237/gida.GD18037}, title = {MEYVE SUYU İŞLEMEDE ULTRASES KULLANIMI}, key = {cite}, author = {Dinçer, Cüneyt and Topuz, Ayhan} }
APA Dinçer, C , Topuz, A . (2018). MEYVE SUYU İŞLEMEDE ULTRASES KULLANIMI. GIDA / THE JOURNAL OF FOOD, 43 (4), 569-581. DOI: 10.15237/gida.GD18037
MLA Dinçer, C , Topuz, A . "MEYVE SUYU İŞLEMEDE ULTRASES KULLANIMI". GIDA / THE JOURNAL OF FOOD 43 (2018): 569-581 <http://dergipark.gov.tr/gida/issue/37107/407462>
Chicago Dinçer, C , Topuz, A . "MEYVE SUYU İŞLEMEDE ULTRASES KULLANIMI". GIDA / THE JOURNAL OF FOOD 43 (2018): 569-581
RIS TY - JOUR T1 - MEYVE SUYU İŞLEMEDE ULTRASES KULLANIMI AU - Cüneyt Dinçer , Ayhan Topuz Y1 - 2018 PY - 2018 N1 - doi: 10.15237/gida.GD18037 DO - 10.15237/gida.GD18037 T2 - GIDA / THE JOURNAL OF FOOD JF - Journal JO - JOR SP - 569 EP - 581 VL - 43 IS - 4 SN - 1300-3070-1309-6273 M3 - doi: 10.15237/gida.GD18037 UR - http://dx.doi.org/10.15237/gida.GD18037 Y2 - 2018 ER -
EndNote %0 GIDA / THE JOURNAL OF FOOD MEYVE SUYU İŞLEMEDE ULTRASES KULLANIMI %A Cüneyt Dinçer , Ayhan Topuz %T MEYVE SUYU İŞLEMEDE ULTRASES KULLANIMI %D 2018 %J GIDA / THE JOURNAL OF FOOD %P 1300-3070-1309-6273 %V 43 %N 4 %R doi: 10.15237/gida.GD18037 %U 10.15237/gida.GD18037
ISNAD Dinçer, Cüneyt , Topuz, Ayhan . "MEYVE SUYU İŞLEMEDE ULTRASES KULLANIMI". GIDA / THE JOURNAL OF FOOD 43 / 4 (Haziran 2018): 569-581. http://dx.doi.org/10.15237/gida.GD18037