Journal of Food Measurement and Characterization

, Volume 13, Issue 4, pp 3140–3148 | Cite as

The impact of power ultrasound application on physicochemical, antioxidant, and microbiological properties of fresh orange and celery juice blend

  • Daniela Ruiz-De Anda
  • María Guadalupe Ventura-Lara
  • Gabriela Rodríguez-Hernández
  • César OzunaEmail author
Original Paper


The aim of this work was to study the effect of power ultrasound (PUS) application on physicochemical, antioxidant, and microbiological properties of a juice blend from oranges and celery stalks. Juice samples were sonicated in an ultrasonic bath (20 kHz, 5.57 ± 0.87 kW/m3, 20 ± 5 °C) at different sonication times (0, 15, 30, 45, 60, 75, and 90 min). Samples were stored in the dark for 24 h at 4 °C and subsequently analyzed. Significant (p < 0.05) positive effects of PUS treatment on bioactive, antioxidant, and microbiological properties of the treated juice blend were observed even after the shortest sonication time (t = 15 min), with best results being obtained for 45 min PUS treatment (13% increase in total phenols to 280.35 ± 4.51 mg GAE/100 mL; twofold increase in total flavonoids to 3.16 ± 0.11 mg EQ/100 mL; 17% increase in antioxidant activity to 24.46 ± 0.02 mg TE/100 mL). Importantly, ascorbic acid content (37.78 ± 7.24 mg AA/100 mL) and some important physicochemical properties of the juice (total soluble solids, pH, titratable acidity) were unaffected by PUS. However, PUS-induced changes in color attributes were strongly correlated (|r| > 0.60; p < 0.001) with an increase in bioactive compound content and antioxidant activity. Also, the 53% increase in cloud value (1.70 ± 0.03) points to an increased stability of the PUS-treated juice blend. Therefore, ultrasonic treatment could represent a viable non-thermal technology for microbial inactivation in fresh orange and celery juice blend while increasing its stability and preserving its bioactive properties and quality attributes.


Non-thermal technologies Power ultrasound technology Quality Polyphenols Flavonoids Antioxidant activity 



The authors acknowledge the financial support of SICES, Guanajuato, Mexico (Programa Incentivos a la Investigación y Desarrollo Tecnológico, Modalidad Apoyo Jóvenes Investigadores, Convenio 138/2016 UG). The authors would also like to thank Stanislav Mulík, MA (Applied Linguistics), for his valuable contribution in writing the English version of this paper.

Compliance with ethical standards

Conflict of interest

No potential conflict of interest was reported by the authors.


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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  1. 1.Departamento de Alimentos, División de Ciencias de la Vida, Campus Irapuato-SalamancaUniversidad de GuanajuatoGuanajuatoMexico
  2. 2.Posgrado en Biociencias, División de Ciencias de la Vida, Campus Irapuato-SalamancaUniversidad de GuanajuatoGuanajuatoMexico

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