Effects of ultrasound, microwave, and their combined treatments on the shelf life and quality characteristics of fresh litchi juice

• DOI: 10.1016/j.fufo.2023.100254
• Publication Date: 2023-09-09T08:46:24Z
• Authors: S. M. Shamiul Alam; Sharmin Akther; Md. Rashedul Islam; Md. Rakibul Islam; Md. Akhtaruzzaman
• Keywords: Sonication

This study investigated the effects of ultrasound and microwave their combinations on preserving quality litchi juice during 21 days storage. The physiochemical analysis exhibited that, pH Vitamin C content decreased gradually, whereas TSS, TA, color values increased over storage period. It was observed that synergistic approach sonication had positively impacted bioactive components fresh juice. results indicate total phenolic (TPC), flavonoid (TFC), antioxidant properties were changed significantly (p≤0.05) reduced with increases in treatment time. For instance, combined (T6) TPC (81.84±0.72 to 55.74±0.47 mg GAE/100 mL juice) TFC (3.31±0.136 3.12±0.126 QE/100 for 0 On other hand, DPPH radical scavenging activity juices notably subsequently after treatments, where ranged between 106.35±0.66 123.42±1.09 AAE/100 at initial highest microbial growth inhibition found T6, (4.05-5.01 log10 cfu/mL) plate count (3.63-4.78 yeast mold Therefore, could be employed without chemical preservatives treat better retention physicochemical attributes phytochemicals.