Review
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MEYVE SUYU İŞLEMEDE ULTRASES KULLANIMI

Year 2018, Volume: 43 Issue: 4, 569 - 581, 15.06.2018
https://doi.org/10.15237/gida.GD18037

Abstract

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.
  

References

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  • 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
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  • 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
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  • 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.
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  • 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
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  • 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
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THE USE OF ULTRASOUND IN FRUIT JUICE PROCESSING

Year 2018, Volume: 43 Issue: 4, 569 - 581, 15.06.2018
https://doi.org/10.15237/gida.GD18037

Abstract

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.

References

  • 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
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There are 49 citations in total.

Details

Primary Language Turkish
Journal Section Articles
Authors

Cüneyt Dinçer 0000-0002-9160-4242

Ayhan Topuz 0000-0002-6610-9143

Publication Date June 15, 2018
Published in Issue Year 2018 Volume: 43 Issue: 4

Cite

APA Dinçer, C., & Topuz, A. (2018). MEYVE SUYU İŞLEMEDE ULTRASES KULLANIMI. Gıda, 43(4), 569-581. https://doi.org/10.15237/gida.GD18037
AMA Dinçer C, Topuz A. MEYVE SUYU İŞLEMEDE ULTRASES KULLANIMI. The Journal of Food. June 2018;43(4):569-581. doi:10.15237/gida.GD18037
Chicago Dinçer, Cüneyt, and Ayhan Topuz. “MEYVE SUYU İŞLEMEDE ULTRASES KULLANIMI”. Gıda 43, no. 4 (June 2018): 569-81. https://doi.org/10.15237/gida.GD18037.
EndNote Dinçer C, Topuz A (June 1, 2018) MEYVE SUYU İŞLEMEDE ULTRASES KULLANIMI. Gıda 43 4 569–581.
IEEE C. Dinçer and A. Topuz, “MEYVE SUYU İŞLEMEDE ULTRASES KULLANIMI”, The Journal of Food, vol. 43, no. 4, pp. 569–581, 2018, doi: 10.15237/gida.GD18037.
ISNAD Dinçer, Cüneyt - Topuz, Ayhan. “MEYVE SUYU İŞLEMEDE ULTRASES KULLANIMI”. Gıda 43/4 (June 2018), 569-581. https://doi.org/10.15237/gida.GD18037.
JAMA Dinçer C, Topuz A. MEYVE SUYU İŞLEMEDE ULTRASES KULLANIMI. The Journal of Food. 2018;43:569–581.
MLA Dinçer, Cüneyt and Ayhan Topuz. “MEYVE SUYU İŞLEMEDE ULTRASES KULLANIMI”. Gıda, vol. 43, no. 4, 2018, pp. 569-81, doi:10.15237/gida.GD18037.
Vancouver Dinçer C, Topuz A. MEYVE SUYU İŞLEMEDE ULTRASES KULLANIMI. The Journal of Food. 2018;43(4):569-81.

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