Skip to main content
SpringerLink
Log in

Effect of Thermosonication on the Bioaccessibility of Antioxidant Compounds and the Microbiological, Physicochemical, and Nutritional Quality of an Anthocyanin-Enriched Tomato Juice

  • Original Paper
  • Published:
Food and Bioprocess Technology Aims and scope Submit manuscript

Abstract

The aim of this study was to assess the potential of thermosonication as a strategy to obtain safe and high-quality tomato juice enriched in anthocyanins, formulated using strawberry processing co-products. Incorporation of strawberry press cake into the tomato juice resulted in higher polyphenolic and anthocyanin content and increased antioxidant capacity. Thermosonication for 5 min at 60 °C at either 35 or 130 kHz resulted in higher microbial inactivation when compared to thermal pasteurisation at 80 °C for 1 min. In addition, thermosonication allowed increased retention of colour attributes as well as polyphenol, lycopene, anthocyanin, and antioxidant capacity retention when compared to thermal treatment. For example, the total anthocyanin content decreased from 1.08 ± 0.04 mg/100 mL before processing to 0.92 ± 0.01 mg/100 mL after thermal pasteurisation but the difference was not significant when compared with the thermosonicated juice (1.06 ± 0.03 mg/100 mL). Although bioaccessibility of phenolic compounds after a simulated gastrointestinal digestion was lower in processed juices, thermosonicated samples showed a higher bioaccessibility when compared to the thermally treated ones.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5

Similar content being viewed by others

Abbreviations

PG:

Polygalacturonase

PME:

Pectin methylesterase

TPC:

Total phenolic content

TAC:

Total anthocyanin content

TLC:

Total lycopene content

SSC:

Soluble solids content

CJ:

Control tomato juice

TAM:

Total aerobic mesophilic microorganisms

AEJ:

Anthocyanin-enriched juice

P-AEJ:

Thermally treated anthocyanin-enriched tomato juice

TS-AEJ:

Thermosonicated juice

TTA:

Titratable acidity

C* ab :

Chroma

δE :

Difference from the control

DPPH:

2,2-Diphenyl-1-picrylhydrazyl

FRAP:

Ferric ion reducing antioxidant power

SPC:

Strawberry press cake

S.D.:

Standard deviation

ANOVA:

Analysis of variance

References

  • Abid, M., Jabbar, S., Hu, B., Hashim, M. M., Wu, T., Lei, S., Khan, M. A., & Zeng, X. (2014). Thermosonication as a potential quality enhancement technique of apple juice. Ultrasonics Sonochemistry, 21(3), 984–990.

    Article  CAS  Google Scholar 

  • Abid, M., Jabbar, S., Wu, T., Hashim, M. M., Hu, B., Lei, S., Zhang, X., & Zeng, X. (2013). Effect of ultrasound on different quality parameters of apple juice. Ultrasonics Sonochemistry, 20(5), 1182–1187.

    Article  CAS  Google Scholar 

  • Altisent, R., Plaza, L., Alegre, I., Viñas, I., & Abadias, M. (2014). Comparative study of improved vs. traditional apple cultivars and their aptitude to be minimally processed as ‘ready to eat’ apple wedges. LWT-Food Science and Technology, 58(2), 541–549.

    Article  CAS  Google Scholar 

  • Barba, F. J., Zhu, Z., Koubaa, M., Sant’Ana, A. S., & Orlien, V. (2016). Green alternative methods for the extraction of antioxidant bioactive compounds from winery wastes and by-products: a review. Trends in Food Science & Technology, 49, 96–109.

    Article  CAS  Google Scholar 

  • Bermúdez-Aguirre, D., & Barbosa-Cánovas, G. V. (2012). Inactivation of Saccharomyces cerevisiae in pineapple, grape and cranberry juices under pulsed and continuous thermo-sonication treatments. Journal of Food Engineering, 108(3), 383–392.

    Article  Google Scholar 

  • Bermúdez-Soto, M.-J., Tomás-Barberán, F.-A., & García-Conesa, M.-T. (2007). Stability of polyphenols in chokeberry (Aronia melanocarpa) subjected to in vitro gastric and pancreatic digestion. Food Chemistry, 102(3), 865–874.

    Article  Google Scholar 

  • Bueno, J. M., Sáez-Plaza, P., Ramos-Escudero, F., Jiménez, A. M., Fett, R., & Asuero, A. G. (2012). Analysis and antioxidant capacity of anthocyanin pigments. Part II: chemical structure, color, and intake of anthocyanins. Critical Reviews in Analytical Chemistry, 42(2), 126–151.

    Article  CAS  Google Scholar 

  • Cano-Lamadrid, M., Trigueros, L., Wojdyło, A., Carbonell-Barrachina, Á. A., & Sendra, E. (2017). Anthocyanins decay in pomegranate enriched fermented milks as a function of bacterial strain and processing conditions. LWT – Food Science and Technology, 80, 193–199.

    Article  CAS  Google Scholar 

  • Cassidy, A., O’Reilly, É. J., Kay, C., Sampson, L., Franz, M., Forman, J., Curhan, G., & Rimm, E. B. (2010). Habitual intake of flavonoid subclasses and incident hypertension in adults. The American Journal of Clinical Nutrition, 93(2), 338–347.

    Article  Google Scholar 

  • Chakraborty, S., Baier, D., Knorr, D., & Mishra, H. N. (2015). High pressure inactivation of polygalacturonase, pectinmethylesterase and polyphenoloxidase in strawberry puree mixed with sugar. Food and Bioproducts Processing, 95, 281–291.

    Article  CAS  Google Scholar 

  • Chemat, F., Rombaut, N., Sicaire, A.-G., Meullemiestre, A., Fabiano-Tixier, A.-S., & Abert-Vian, M. (2017). Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications. A review. Ultrasonics Sonochemistry, 34, 540–560.

    Article  CAS  Google Scholar 

  • Chen, G.-L., Chen, S.-G., Zhao, Y.-Y., Luo, C.-X., Li, J., & Gao, Y.-Q. (2014). Total phenolic contents of 33 fruits and their antioxidant capacities before and after in vitro digestion. Industrial Crops and Products, 57, 150–157.

    Article  CAS  Google Scholar 

  • Chen, X., Qin, W., Ma, L., Xu, F., Jin, P., & Zheng, Y. (2015). Effect of high pressure processing and thermal treatment on physicochemical parameters, antioxidant activity and volatile compounds of green asparagus juice. LWT - Food Science and Technology, 62(1), 927–933.

    Article  CAS  Google Scholar 

  • Cserhalmi, Z., Sass-Kiss, A., Tóth-Markus, M., & Lechner, N. (2006). Study of pulsed electric field treated citrus juices. Innovative Food Science & Emerging Technologies, 7(1–2), 49–54.

    Article  CAS  Google Scholar 

  • Ercan, S. Ş., & Soysal, Ç. (2011). Effect of ultrasound and temperature on tomato peroxidase. Ultrasonics Sonochemistry, 18(2), 689–695.

    Article  CAS  Google Scholar 

  • Escudero-López, B., Cerrillo, I., Gil-Izquierdo, Á., Hornero-Méndez, D., Herrero-Martín, G., Berná, G., Medina, S., Ferreres, F., Martín, F., & Fernández-Pachón, M.-S. (2016). Effect of thermal processing on the profile of bioactive compounds and antioxidant capacity of fermented orange juice. Internationalion for thermal and gastrointe Journal of Food Sciences and Nutrition, 67(7), 779–788.

    Article  Google Scholar 

  • Fernandes, A., Rocha, M. A. A., Santos, L. M. N. B. F., Brás, J., Oliveira, J., Mateus, N., & de Freitas, V. (2018). Blackberry anthocyanins: β-Cyclodextrin fortification for thermal and gastrointestinal stabilization. Food Chemistry, 245, 426–431.

    Article  CAS  Google Scholar 

  • Fish, W. W., Perkins-Veazie, P., & Collins, J. K. (2002). A quantitative assay for lycopene that utilizes reduced volumes of organic solvents. Journal of Food Composition and Analysis, 15(3), 309–317.

    Article  CAS  Google Scholar 

  • Gültekin-Özgüven, M., Karadağ, A., Duman, Ş., Özkal, B., & Özçelik, B. (2016). Fortification of dark chocolate with spray dried black mulberry (Morus nigra) waste extract encapsulated in chitosan-coated liposomes and bioaccessability studies. Food Chemistry, 201, 205–212.

    Article  Google Scholar 

  • Hidalgo, M., Sánchez-Moreno, C., & de Pascual-Teresa, S. (2010). Flavonoid–flavonoid interaction and its effect on their antioxidant activity. Food Chemistry, 121(3), 691–696.

    Article  CAS  Google Scholar 

  • 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. Journal of Food Science and Technology, 52(11), 7002–7013.

    Article  CAS  Google Scholar 

  • Kamiloglu, S., Ozkan, G., Isik, H., Horoz, O., Van Camp, J., & Capanoglu, E. (2017). Black carrot pomace as a source of polyphenols for enhancing the nutritional value of cake: an in vitro digestion study with a standardized static model. LWT – Food Science and Technology, 77, 475–481.

    Article  CAS  Google Scholar 

  • Khandpur, P., & Gogate, P. R. (2015). Effect of novel ultrasound based processing on nutrition quality of different fruit and vegetables juices. Ultrasonics Sonochemistry, 27, 125–136.

    Article  CAS  Google Scholar 

  • Khandpur, P., & Gogate, P. R. (2016). Evaluation of ultrasound based sterilization approaches in terms of shelf life and quality parameters of fruit and vegetables juices. Ultrasonics Sonochemistry, 29, 337–353.

    Article  CAS  Google Scholar 

  • Kiang, W. S., Bhat, R., Rosma, A., & Cheng, L. H. (2013). Effects of thermosonication on the fate of Escherichia coli O157: H7 and Salmonella Enteritidis in mango juice. Letters in Applied Microbiology, 56(4), 251–257.

    Article  CAS  Google Scholar 

  • Lafarga, T., Viñas, I., Bobo, G., Simó, J., & Aguiló-Aguayo, I. (2018). Effect of steaming and sous vide processing on the total phenolic content, vitamin C and antioxidant potential of the genus Brassica. Innovative Food Science & Emerging Technologies, 47, 412–420.

    Article  CAS  Google Scholar 

  • Ma, H., Johnson, S. L., Liu, W., DaSilva, N. A., Meschwitz, S., Dain, J. A., & Seeram, N. P. (2018). Evaluation of polyphenol anthocyanin-enriched extracts of blackberry, black raspberry, blueberry, cranberry, red raspberry, and strawberry for free radical scavenging, reactive carbonyl species trapping, anti-glycation, anti-β-amyloid aggregation, and microglial neuroprotective effects. International Journal of Molecular Sciences, 19(2), 461.

    Article  Google Scholar 

  • Manach, C., Scalbert, A., Morand, C., Rémésy, C., & Jiménez, L. (2004). Polyphenols: food sources and bioavailability. The American Journal of Clinical Nutrition, 79(5), 727–747.

    Article  CAS  Google Scholar 

  • Meyers, K. J., Watkins, C. B., Pritts, M. P., & Liu, R. H. (2003). Antioxidant and antiproliferative activities of strawberries. Journal of Agricultural and Food Chemistry, 51(23), 6887–6892.

    Article  CAS  Google Scholar 

  • Minekus, M., Alminger, M., Alvito, P., Ballance, S., Bohn, T., Bourlieu, C., Carriere, F., Boutrou, R., Corredig, M., & Dupont, D. (2014). A standardised static in vitro digestion method suitable for food–an international consensus. Food & Function, 5(6), 1113–1124.

    Article  CAS  Google Scholar 

  • Muraki, I., Imamura, F., Manson, J. E., Hu, F. B., Willett, W. C., van Dam, R. M., & Sun, Q. (2013). Fruit consumption and risk of type 2 diabetes: results from three prospective longitudinal cohort studies. BMJ, 347, f5001.

    Article  Google Scholar 

  • Pérez-Jiménez, J., & Saura-Calixto, F. (2005). Literature data may underestimate the actual antioxidant capacity of cereals. Journal of Agricultural and Food Chemistry, 53(12), 5036–5040.

    Article  Google Scholar 

  • Pineda-Vadillo, C., Nau, F., Dubiard, C. G., Cheynier, V., Meudec, E., Sanz-Buenhombre, M., Guadarrama, A., Tóth, T., Csavajda, É., Hingyi, H., Karakaya, S., Sibakov, J., Capozzi, F., Bordoni, A., & Dupont, D. (2016). In vitro digestion of dairy and egg products enriched with grape extracts: Effect of the food matrix on polyphenol bioaccessibility and antioxidant activity. Food Research International, 88, 284–292.

    Article  CAS  Google Scholar 

  • Pineda-Vadillo, C., Nau, F., Guerin-Dubiard, C., Jardin, J., Lechevalier, V., Sanz-Buenhombre, M., Guadarrama, A., Tóth, T., Csavajda, É., Hingyi, H., Karakaya, S., Sibakov, J., Capozzi, F., Bordoni, A., & Dupont, D. (2017). The food matrix affects the anthocyanin profile of fortified egg and dairy matrices during processing and in vitro digestion. Food Chemistry, 214, 486–496.

    Article  CAS  Google Scholar 

  • Plaza, L., Altisent, R., Alegre, I., Viñas, I., & Abadias, M. (2016). Changes in the quality and antioxidant properties of fresh-cut melon treated with the biopreservative culture Pseudomonas graminis CPA-7 during refrigerated storage. Postharvest Biology and Technology, 111, 25–30.

    Article  CAS  Google Scholar 

  • 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 Research International, 44(5), 1168–1173.

    Article  CAS  Google Scholar 

  • Rithmanee, T., & Intipunya, P. (2012). Effects of high power ultrasonic pretreatment on physicochemical quality and enzymatic activities of dried longan. Journal of Agricultural Science, 4(11), 299.

    Article  Google Scholar 

  • Šaponjac, V. T., Gironés-Vilaplana, A., Djilas, S., Mena, P., Ćetković, G., Moreno, D. A., Čanadanović-Brunet, J., Vulić, J., Stajčića, S., & Vinčića, M. (2015). Chemical composition and potential bioactivity of strawberry pomace. RSC Advances, 5(7), 5397–5405.

    Article  Google Scholar 

  • Sila, D. N., Duvetter, T., De Baerdemaeker, J., & Hendrickx, M. (2008). Effect of mechanical impact-bruising on polygalacturonase and pectinmethylesterase activity and pectic cell wall components in tomato fruit. Postharvest Biology and Technology, 47(1), 98–106.

    Article  Google Scholar 

  • Sui, X., Zhang, Y., & Zhou, W. (2016). Bread fortified with anthocyanin-rich extract from black rice as nutraceutical sources: its quality attributes and in vitro digestibility. Food Chemistry, 196, 910–916.

    Article  CAS  Google Scholar 

  • Terefe, N. S., Gamage, M., Vilkhu, K., Simons, L., Mawson, R., & Versteeg, C. (2009). The kinetics of inactivation of pectin methylesterase and polygalacturonase in tomato juice by thermosonication. Food Chemistry, 117(1), 20–27.

    Article  CAS  Google Scholar 

  • Walkling-Ribeiro, M., Noci, F., Riener, J., Cronin, D., Lyng, J., & Morgan, D. (2009). The impact of thermosonication and pulsed electric fields on Staphylococcus aureus inactivation and selected quality parameters in orange juice. Food and Bioprocess Technology, 2(4), 422–430.

    Article  Google Scholar 

  • Wibowo, S., Vervoort, L., Tomic, J., Santiago, J. S., Lemmens, L., Panozzo, A., Grauwet, T., Hendrickx, M., & Van Loey, A. (2015). Colour and carotenoid changes of pasteurised orange juice during storage. Food Chemistry, 171, 330–340.

    Article  CAS  Google Scholar 

  • Zhao, M., Wang, P., Zhu, Y., Liu, X., Hu, X., & Chen, F. (2015). Blueberry anthocyanins extract inhibits acrylamide-induced diverse toxicity in mice by preventing oxidative stress and cytochrome P450 2E1 activation. Journal of Functional Foods, 14, 95–101.

    Article  CAS  Google Scholar 

  • Zudaire, L., Viñas, I., Abadias, M., Simó, J., Echeverria, G., Plaza, L., & Aguiló-Aguayo, I. (2017). Quality and bioaccessibility of total phenols and antioxidant activity of calçots (Allium cepa L.) stored under controlled atmosphere conditions. Postharvest Biology and Technology, 129, 118–128.

    Article  CAS  Google Scholar 

  • Zudaire, L., Viñas, I., Plaza, L., Iglesias, M. B., Abadias, M., & Aguiló-Aguayo, I. (2018). Evaluation of postharvest calcium treatment and biopreservation with Lactobacillus rhamnosus GG on the quality of fresh-cut ‘Conference’ pears. Journal of the Science of Food and Agriculture, 98(13), 4978–4987.

    Article  CAS  Google Scholar 

Download references

Acknowledgements

The authors thank Silvia Villaró for her technical assistance.

Funding

This work was supported by the CERCA Programme of Generalitat de Catalunya. T. Lafarga is in receipt of Juan de la Cierva contract awarded by the Spanish Ministry of Economy, Industry, and Competitiveness (FJCI-2016-29541). I. Aguiló-Aguayo thanks the Spanish Ministry of Economy, Industry, and Competitiveness and the European Social Fund for the Postdoctoral Senior Grant Ramon y Cajal (RYC-2016-19949).

Author information

Authors and Affiliations

  1. IRTA, XaRTA-Postharvest, Processed Fruits and Vegetables, 25003, Lleida, Catalonia, Spain

    Tomas Lafarga, Maribel Abadias, Gloria Bobo & Ingrid Aguiló-Aguayo

  2. Food Technology Department, University of Lleida, XaRTA-Postharvest, 25003, Lleida, Catalonia, Spain

    Isabel Ruiz-Aguirre & Inmaculada Viñas

Authors
  1. Tomas Lafarga
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Isabel Ruiz-Aguirre
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Maribel Abadias
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Inmaculada Viñas
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Gloria Bobo
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Ingrid Aguiló-Aguayo
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Ingrid Aguiló-Aguayo.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Lafarga, T., Ruiz-Aguirre, I., Abadias, M. et al. Effect of Thermosonication on the Bioaccessibility of Antioxidant Compounds and the Microbiological, Physicochemical, and Nutritional Quality of an Anthocyanin-Enriched Tomato Juice. Food Bioprocess Technol 12, 147–157 (2019). https://doi.org/10.1007/s11947-018-2191-5

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11947-018-2191-5

Keywords

Search

Navigation