Abstract
The aim of this study was to evaluate whether the addition of strawberry by-products (pulp and achene) and thermosonication offers a nectar with a potential contribution of health and safety benefits. Strawberry nectar with 0, 10 and 20% of strawberry by-products (SB) was subjected to thermosonication (24 kHz) at 70 and 80% for 8 min at 50 °C. Total soluble solids, pH, polyphenol oxidase (PO) and pectin methylesterase (PME) activities, total soluble phenols (TSP), ascorbic acid (AA), anthocyanins and antioxidant capacity (AOX) were evaluated. Microbiological reduction and inactivation of Escherichia coli was also determined. A limited activity was observed in PO and PME related to the SB percentage added. TSP, AA, anthocyanins, and AOX were increased due to the different percentages of SB added to the nectar. A reduction of aerobic mesophiles (1.28 Log CFU/mL), molds and yeast counts (1.23 Log CFU/mL) were achieved by thermosonication. E. coli inactivation was approximately 1 log CFU/mL in 20% SB nectar at 80% amplitude, 8 min at 50 °C, but increased during storage at 6 °C (0.915–5.86 Log CFU/mL). Thermosonication showed the possibility of employing strawberry by-products in nectars, improving the use of agro-industrial residues by non-thermal technologies.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
Availability of data and material
The datasets used and/or analyzed during the current study are available from the corresponding author on reasonable request.
Code availability
Not applicable.
Abbreviations
- TSS:
-
Total soluble solids
- PPO:
-
Polyphenol oxidase
- PME:
-
Pectin methylesterase
- TSP:
-
Total soluble phenols
- AA:
-
Ascorbic acid
- AOX:
-
Antioxidant Capacity
- CFU:
-
Colony forming unit
- FDA:
-
Food and drug administration
- SB:
-
Strawberry by-product
- SN:
-
Strawberry nectar
- EP:
-
Effective power
- UPME:
-
Unit of pectin methylesterase
- DCPI:
-
2,6-Dichlorophenolindophenol sodium salt hydrate
- EAA:
-
Equivalents of ascorbic acid
- GA:
-
Galic acid
- EGA:
-
Equivalent of galic acid
- FRAP:
-
Ferric reducing antioxidant power assay
- ABTS:
-
2,2'-Azino-bis 3-ethylbenzothiazoline-6-sulfonic acid
- DPPH:
-
Free radical 2,2-diphenyl-1-picrylhydrazil scavening method
- ATCC:
-
American type culture collection
References
Aaby K, Wrolstad RE, Ekeberg D, Skrede G (2007) Polyphenol composition and antioxidant activity in strawberry purees; impact of achene level and storage. J Agric Food Chem 55(13):5156–5166. https://doi.org/10.1021/jf070467u
Alighourchi H, Barzegar M, Sahari MA, Abbasi S (2014) The effects of sonication and gamma irradiation on the inactivation of escherichia coli and saccharomyces cerevisiae in pomegranate juice. Iran J Microbiol 6(1):51–58
Alvarez-Parrilla E, De La Rosa LA, Legarreta P, Saenz L, Rodrigo-García J, González-Aguilar GA (2010) Daily consumption of apple, pear and orange juice differently affects plasma lipids and antioxidant capacity of smoking and non-smoking adults. Int J Food Sci Nutr 61(4):369–380. https://doi.org/10.3109/09637480903514041
Alvarez-Parrilla E, De La Rosa LA, Amarowicz R, Shahidi F (2011) Antioxidant activity of fresh and processed jalapeño and serrano peppers. J Agric Food Chem 59(1):163–173. https://doi.org/10.1021/jf103434u
Alves LDL, dos Santos RL, Bayer BL, Devens ALM, Cichoski AJ, Mendonça CRB (2020) Thermosonication of tangerine juice: effects on quality characteristics, bioactive compounds, and antioxidant activity. J Food Process Preserv 44(12):1–9. https://doi.org/10.1111/jfpp.14914
Amador-Espejo GG, Chávez-Ocegueda J, Cruz-Cansino N, Suárez-Jacobo A, Gutiérrez-Martínez P, Valencia-Flores D, Velázquez Estrada R (2020) Thermosonication parameter effects on physicochemical changes, microbial and enzymatic inactivation of fruit smoothie. J Food Sci Technol 57(5):1680–1688. https://doi.org/10.1007/s13197-019-04201-x
do Amaral Souza FDC, Moura LGS, de Oliveira-Bezerra K, Aguiar JPL, Mar JM, Sanches EA, Campelo PH (2019) Thermosonication applied on camu–camu nectars processing: effect on bioactive compounds and quality parameters. Food Bioprod Process 116:212–218. https://doi.org/10.1016/j.fbp.2019.06.003
Anaya-Esparza LM, Velázquez-Estrada RM, Roig AX, García-Galindo HS, Sayago-Ayerdi SG, Montalvo-González E (2017) Thermosonication: an alternative processing for fruit and vegetable juices. Trends Food Sci Technol 61:26–37. https://doi.org/10.1016/j.tifs.2016.11.020
AOAC International (2005) Official methods of analysis of AOAC International. AOAC International
Ariza MT, Reboredo-Rodríguez P, Mazzoni L, Forbes-Hernández TY, Giampieri F, Afrin S, Mezzetti B (2016) Strawberry achenes are an important source of bioactive compounds for human health. Int J Mol Sci 17(7):1–14. https://doi.org/10.3390/ijms17071103
Ariza MT, Reboredo-Rodríguez P, Cervantes L, Soria C, Martínez-Ferri E, González-Barreiro C, Simal-Gándara J (2018) Bioaccessibility and potential bioavailability of phenolic compounds from achenes as a new target for strawberry breeding programs. Food Chem 248:155–165. https://doi.org/10.1016/j.foodchem.2017.11.105
Avila-Sosa R, Gastélum GG, López-Malo A, Palou E (2010) Modelización de la inactivación termosónica de staphylococcus aureus, un enfoque multifactorial. CYTA J Food 8(3):177–183. https://doi.org/10.1080/19476330903335251
Cassani L, Tomadoni B, del Rosario Moreira M (2020) Green ultrasound-assisted processing for extending the shelf-life of prebiotic-rich strawberry juices. J Sci Food Agric 100(15):5518–5526. https://doi.org/10.1002/jsfa.10604
CODEX STAN (2005) “Normas Generales Del Codex Para Zumos (Jugos) y Nectares de Frutas.” pp 1–17
Demir H, Kılınç A (2019) Effect of batch and continuous thermosonication on the microbial and physicochemical quality of pumpkin juice. J Food Sci Technol 56(11):5036–5045. https://doi.org/10.1007/s13197-019-03976-3
Draye M, Van Cutsem P (2008) Pectin methylesterases induce an abrupt increase of acidic pectin during strawberry fruit ripening. J Plant Physiol 165(11):1152–1160. https://doi.org/10.1016/j.jplph.2007.10.006
Dürüst N, Sümengen D, Dürüst Y (1997) Ascorbic acid and element contents of foods of Trabzon (Turkey). J Agric Food Chem 45(6):2085–2087. https://doi.org/10.1021/jf9606159
Es-Safi NE, Cheynier V, Moutounet M (2003) Effect of copper on oxidation of (+)-catechin in a model solution system. Int J Food Sci Technol 38(2):153–163. https://doi.org/10.1046/j.1365-2621.2003.00656.x
Ferrario M, Alzamora SM, Guerrero S (2015) Study of the inactivation of spoilage microorganisms in apple juice by pulsed light and ultrasound. Food Microbiol 46:635–642. https://doi.org/10.1016/j.fm.2014.06.017
Food and Drug Administration (FDA) (2001) Hazard analysis and critical control point (HACCP); procedures for the safe and sanitary processing and importing of juices: final rule, Fed. Regist., vol 66, pp 6137–6202, Washington, D.C., USA
Guerrero-Beltrán JA, Barbosa-Cánovas GV (2006) Inactivation of saccharomyces cerevisiae and polyphenoloxidase in mango nectar treated with UV light. J Food Prot 69(2):362–368. https://doi.org/10.4315/0362-028X-69.2.362
Jiménez-Vieyra ME, Zambrano-Zaragoza ML (2011) Cuantificación de cobre en polifenoloxidasa de frutas tropicales por espectrofotometría de absorción atómica. Inf Tecnol 22(2):15–22. https://doi.org/10.4067/S0718-07642011000200003
Knorr D, Froehling A, Jaeger H, Reineke K, Schlueter O, Schoessler K (2011) Emerging technologies in food processing. Annu Rev Food Sci Technol 2:203–235
Lee J, Wrolstad RE (2004) Extraction of anthocyanins and polyphenolics from blueberry-processing waste. J Food Sci 69(7):564–573. https://doi.org/10.1111/j.1365-2621.2004.tb13651.x
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. https://doi.org/10.1111/j.1365-2621.2004.tb13651.x
Menelli GS, Fracalossi KL, Lepaus BM, De São José JFB (2021) Effects of high-intensity ultrasonic bath on the quality of strawberry juice. CYTA J Food 19(1):501–510. https://doi.org/10.1080/19476337.2021.1918768
Navarro C, Ariza L, Gómez J, Martínez E, Cervantes L, Medina J (2018) Evaluación de variedades de fresa : resultados obtenidos en cultivo convencional con suelo. Red Andaluza de Experimentación Agraria: pp 1–36
Nayak PK, Chandrasekar CM, Kesavan RK (2018) Effect of thermosonication on the quality attributes of star fruit juice. J Food Process Eng 41(7):1–10. https://doi.org/10.1111/jfpe.12857
Odriozola-Serrano I, Soliva-Fortuny R, Martín-Belloso O (2008) Phenolic acids, flavonoids, Vitamin C and antioxidant capacity of strawberry juices processed by high-intensity pulsed electric fields or heat treatments. Eur Food Res Technol 228(2):239–248. https://doi.org/10.1007/s00217-008-0928-5
Oladunjoye AO, Adeboyejo FO, Okekunbi TA, Aderibigbe OR (2021) Effect of thermosonication on quality attributes of hog plum (Spondias Mombin L.) Juice. Ultrason Sonochem 70:105316. https://doi.org/10.1016/j.ultsonch.2020.105316
Prior RL, Wu X, Schaich K (2005) Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. J Agric Food Chem 53(10):4290–4302. https://doi.org/10.1021/jf0502698
Raviyan P, Zhang Z, Feng H (2005) Ultrasonication for tomato pectinmethylesterase inactivation: effect of cavitation intensity and temperature on inactivation. J Food Eng 70(2):189–196. https://doi.org/10.1016/j.jfoodeng.2004.09.028
Sasikumar R, Pradhan D, Deka SC (2019) Effects of thermosonication process on inactivation of Escherichia Coli and Saccharomyces Cerevisiae and Its survival kinetics modeling in khoonphal (Haematocarpus Validus) juice to extend its shelf life. J Food Process Preserv 43(11):1–11. https://doi.org/10.1111/jfpp.14220
Torkamani AE, Juliano P, Ajlouni S, Singh TK (2014) Impact of ultrasound treatment on lipid oxidation of cheddar cheese whey. Ultrason Sonochem 21(3):951–957. https://doi.org/10.1016/j.ultsonch.2013.11.021
Vega Contreras NA, Mercado SAS, Bautista LT, Muñoz G (2020) Evaluación Del Efecto Inhibidor de La Enzima Polifenol Oxidasa En Una Salsa de Aguacate (Persea Americana). Entre Ciencia e Ingeniería 14(27):58–62. https://doi.org/10.31908/19098367.0007
Wang J, Wang J, Ye J, Vanga SK, Raghavan V (2019) Influence of high-intensity ultrasound on bioactive compounds of strawberry juice: Profiles of ascorbic acid, phenolics, antioxidant activity and microstructure. Food Control 96:128–136. https://doi.org/10.1016/j.foodcont.2018.09.007
Wang WD, Xu SY (2007) Degradation kinetics of anthocyanins in blackberry juice and concentrate. J Food Eng 82(3):271–275. https://doi.org/10.1016/j.jfoodeng.2007.01.018
Wordon BA, Mortimer B, McMaster LD (2012) Comparative REAL-TIME ANALYSIs of Saccharomyces Cerevisiae cell viability, injury and death induced by ultrasound (20kHz) and heat for the application of hurdle technology. Food Res Int 47(2):134–139. https://doi.org/10.1016/j.foodres.2011.04.038
Acknowledgements
Author Dalia M. Sotelo Lara was supported by a fellowship from the Consejo Nacional de Ciencia y Tecnología (CONACYT, Grant No. 760939). The authors have no conflict of interest to declare.
Funding
The author Dalia M. Sotelo-Lara thanks the Consejo Nacional de Ciencia y Tecnología Nacional (CONACYT, Mexico) for Grant No. 760939.
Author information
Authors and Affiliations
Contributions
DMS-L: Conceptualization, Methodology, Writing-Original draft preparation. GGA-E: Conceptualization and Writing-Reviewing and Editing. VMZ-G: Supervision of the experiments. G-M: Supervision and investigation. V-E: Funding acquisition and Writing-Reviewing and Editing.
Corresponding author
Ethics declarations
Conflict of interest
The authors have no conflicts of interest to declare.
Consent to participate
All authors have read and approved the MS. All co-authors are aware of its submission to JFST including the concerned authorities.
Consent for publication
Not applicable.
Ethics approval
Not applicable.
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.
About this article
Cite this article
Sotelo-Lara, D.M., Amador-Espejo, G.G., Zamora-Gasga, V.M. et al. Effect of thermosonication on bioactive compounds, enzymatic and microbiological inactivation in nectar with strawberry by-products. J Food Sci Technol 60, 1580–1589 (2023). https://doi.org/10.1007/s13197-023-05700-8
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-023-05700-8