Comparison of high temperature-short time and sonication on selected parameters of strawberry juice during room temperature storage

  • Gulcin YildizEmail author
  • Rana Muhammad Aadil
Original Article


The purpose of current research was to explore the effect of high temperature-short time (HTST) and different ultrasound times intervals on the strawberry juice for a period of 14 days. Strawberry fruits were treated at 72 °C for 15 s by HTST and also sonicated at 20 kHz and 100% amplitude for 5, 10, and 15 min. The main objective is to evaluate the effect of treatments and storage time on color, total antioxidants, total phenolics, ascorbic acid and microbial content of strawberry juice. Results showed that the increase in the sonication treatment time (from 5 to 15 min) showed a higher total phenolics, antioxidant capacity and ascorbic acid content. In addition, 15 min sonicated-strawberry juices showed a higher lightness values as compared to HTST treated strawberry juice. Sonication treatment showed a potential as a method to preserve and improve the phytochemical quality of strawberry juice during room temperature storage.


Ultrasound Strawberry juice High temperature-short time Ascorbic acid Total phenolic content 



  1. Aadil RM, Zeng XA, Zhang ZH, Wang MS, Han Z, Jing H, Jabbar S (2015) Thermosonication: a potential technique that influences the quality of grapefruit juice. Int J Food Sci Technol 50:1275–1282. CrossRefGoogle Scholar
  2. Aadil RM, Zeng XA, Jabbar S, Nazir A, Mann AA, Khan MKI, Abdullah Ramzan A (2017) Quality evaluation of grapefruit juice by thermal and high pressure processing treatment. Pak J Agr Sci 30(3):249–257. CrossRefGoogle Scholar
  3. Aadil RM, Zeng XA, Han Z, Sahar A, Khalil AA, Rahman UU, Khan M, Mehmood T (2018) Combined effects of pulsed electric field (PEF) and ultrasound (US) on bioactive compounds and microbial quality of grapefruit juice. J Food Process Preserv 42:e13507. CrossRefGoogle Scholar
  4. Abid M, Jabbar S, Wu T, Hashim MM, Hu B, Saeeduddin M, Zeng X (2015) Qualitative assessment of sonicated apple juice during storage. J Food Process Preserv 39(6):1299–1308. CrossRefGoogle Scholar
  5. Bhat R, Goh KM (2017) Sonication treatment convalesce the overall quality of hand-pressed strawberry juice. Food Chem 215:470–476. CrossRefPubMedGoogle Scholar
  6. Chemat F, Khan MK (2011) Applications of ultrasound in food technology: processing, preservation and extraction. Ultrason Sonochem 18:813–835. CrossRefPubMedGoogle Scholar
  7. Cruz-Cansino NS, Ramírez-Moreno E, León-Rivera J, Delgado- Olivares L, Alanís-García E, Ariza-Ortega JA et al (2015) Shelf life, physicochemical, 208 microbiological and antioxidant properties of purple cactus pear (Opuntia ficus indica) juice after thermoultrasound treatment. Ultrason Sonochem 27:277–286. CrossRefPubMedGoogle Scholar
  8. D’Amico DJ, Silk TM, Wu J, Guo M (2006) Inactivation of microorganisms in milk and apple cider treated with ultrasound. J Food Prot 69:556–563. CrossRefPubMedGoogle Scholar
  9. Dias DdRC, Barros ZMP, Carvalho CBOd, Honorato FA, Guerra NB, Azoubel PM (2015) Effect of sonication on soursop juice quality. Food Sci Technol 62(1):883–889. CrossRefGoogle Scholar
  10. Ebrahimzadeh MA, Nabavi SM, Nabavi SF, Eslami B (2009) Antioxidant activity of aqueous extract of Pyrus boissieriana fruit. Pharmacologyonline 1:1318–1323Google Scholar
  11. Guerrouj K, Sánchez-Rubio M, Taboada-Rodríguez A, Cava-Roda RM, Marín-Iniesta F (2016) Sonication at mild temperatures enhances bioactive compounds and microbiological quality of orange juice. Food Bioprod Process 99:20–28. CrossRefGoogle Scholar
  12. Igual M, García-Martínez E, Camacho MM, Martínez-Navarrete N (2010) Effect of thermal treatment and storage on the stability of organic acids and the functional value of grapefruit juice. Food Chem 118:291–299. CrossRefGoogle Scholar
  13. Igual M, García-Martínez E, Martín-Esparza M, Martínez-Navarrete N (2012) Effect of processing on the drying kinetics and the functional value of dried apricot. Food Res Int 47:284–290. CrossRefGoogle Scholar
  14. Jabbar S, Abid M, Hu B, Muhammad Hashim M, Ali S, Wu T, Zeng X (2014) Study on combined effects of acidification and sonication on selected quality attributes of carrot juice during storage. J Chem Soc Pak 36(4):582–589Google Scholar
  15. Jiménez-Sánchez C, Lozano-Sánchez J, Segura-Carretero A, Fernández-Gutiérrez A (2017) Alternatives to conventional thermal treatments in fruit-juice processing. Part 1: techniques and applications. Crit Rev Food Sci Nutr 57:501–523. CrossRefPubMedGoogle Scholar
  16. Khandpur P, Gogate PR (2015) Effect of novel ultrasound based processing on the nutrition quality of different fruit and vegetable juices. Ultrason Sonochem 27:125–136. CrossRefPubMedGoogle Scholar
  17. Khandpur P, Gogate PR (2016) Evaluation of ultrasound based sterilization approaches in terms of shelf life and quality parameters of fruit and vegetable juices. Ultrason Sonochem 29:337–353. CrossRefPubMedGoogle Scholar
  18. Knorr D, Zenker M, Heinz V, Lee DU (2004) Applications and potential of ultrasonics in food processing. Trends Food Sci Technol 15:261–266. CrossRefGoogle Scholar
  19. Kumar R, Vijayalakshmi S, Rajeshwara R et al (2018) Effect of storage on thermal, pulsed electric field and combination processed mango nectar. J Food Meas Charac. CrossRefGoogle Scholar
  20. Lyu X, Peng X, Wang S et al (2018) Quality and consumer acceptance of radio frequency and traditional heat pasteurised kiwi puree during storage. Int J Food Sci Technol 53:209–218. CrossRefGoogle Scholar
  21. Martínez-Flores HE, Garnica-Romo MG, Bermúdez-Aguirre D, Pokhrel PR, Barbosa-Cánovas GV (2015) Physico-chemical parameters, bioactive compounds and microbial quality of thermo sonicated carrot juice during storage. Food Chem 172:650–656. CrossRefPubMedGoogle Scholar
  22. Mena P, Martín N, Saura D, Valero M, García-Viguera C (2013) Combinatory effect of thermal treatment and blending on the quality of pomegranate juices. Food Bioprocess Technol 6:3186–3199. CrossRefGoogle Scholar
  23. Mohideen FW, Solval KM, Li J, Zhang J, Chouljenko A, Chotiko A, Sathivel S (2015) Effect of continuous ultra-sonication on microbial counts and physico-chemical properties of blueberry (Vaccinium corymbosum) juice. LWT-Food Sci Technol 60:563–570. CrossRefGoogle Scholar
  24. Nadeem M, Ubaid N, Qureshi TM et al (2018) Effect of ultrasound and chemical treatment on total phenol, flavonoids and antioxidant properties on carrot-grape juice blend during storage. Ultrason Sonochem 45:1–6. CrossRefPubMedGoogle Scholar
  25. Rojas ML, Leite TS, Cristianini M, Alvim ID, Augusto PED (2016) Peach juice processed by the ultrasound technology: changes in its microstructure improve its physical properties and stability. Food Res Int 82:22–23. CrossRefGoogle Scholar
  26. Saeeduddin M, Abid M, Jabbar S, Hu B, Hashim MM, Khan MA, Zeng X (2016) Physicochemical parameters, bioactive compounds, and microbial quality of sonicated pear juice. J Food Sci Technol 51:1552–1559. CrossRefGoogle Scholar
  27. Salleh-Mack SZ, Roberts JS (2007) Ultrasound pasteurization: the effects of temperature, soluble solids, organic acids and pH on the inactivation of Escherichia coli ATCC 25922. Ultrason Sonochem 14:323–329. CrossRefPubMedGoogle Scholar
  28. Tomadoni B, Lucia C, Gabriela V, Maria Del Rosario M, Alejandra P (2017) Effect of ultrasound and storage time on quality attributes of strawberry juice. J Food Process Eng 40:e12533. CrossRefGoogle Scholar
  29. Tremarin A, Brandão TR, Silva CL (2017) Application of ultraviolet radiation and ultrasound treatments for Alicyclobacillus acidoterrestris spores inactivation in apple juice. LWT Food Sci Technol 78:138–142. CrossRefGoogle Scholar
  30. Yildiz G (2019) Application of ultrasound and high pressure homogenization against high temperature-short time in peach juice. J Food Process Eng 42(3):e12997. CrossRefGoogle Scholar
  31. Yildiz G, Feng H (2019) Sonication of cherry juice: comparison of different sonication times on color, antioxidant activity, total phenolic and ascorbic acid content. Lat Am Appl Res 49(4):255–260Google Scholar
  32. Yildiz G, Izli G (2019a) The effect of ultrasound pretreatment on quality attributes of freeze-dried quince slices: physical properties and bioactive compounds. J Food Process Eng 42(5):e13223. CrossRefGoogle Scholar
  33. Yildiz G, Izli G (2019b) Influence of microwave and microwave-convective drying on the drying kinetics and quality characteristics of pomelo. J Food Process Preserv 43(6):e13812. CrossRefGoogle Scholar
  34. Yildiz G, Rababah T, Feng H (2016) Ultrasound-assisted cutting of cheddar, mozzarella and swiss cheeses: effects on quality attributes during storage. Innov Food Sci Emerg Technol 37:1–9. CrossRefGoogle Scholar
  35. Yildiz G, Andrade J, Engeseth N, Feng H (2017) Functionalizing soy protein nano-aggregates with pH-shifting and mano-thermo-sonication. J Colloid Interface Sci 505:836–846. CrossRefPubMedGoogle Scholar

Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Faculty of Engineering, Food Engineering DepartmentIgdir UniversityIğdırTurkey
  2. 2.National Institute of Food Science and TechnologyUniversity of AgricultureFaisalabadPakistan

Personalised recommendations