Physico-chemical properties of fruit and vegetable juices as affected by ultrasound: a review

Abstract

In recent years, the consumers’ demands for fruit and vegetable juices (FVJ), such as higher nutritive values, minimal processing and high quality have been growing rapidly. Sonication is considered as non-thermal food processing technology and it has gained considerable attention because of its capacity to keep original freshness and nutritional contents in foods, with minor energy utilization and high sensory acceptability, compared to the conventional heat treatment. This review summarized the effect of ultrasound (US) on the physical and chemical parameters, color change, rheological behavior (RB), bioactive compounds (BC) and sensorial properties of apple, citrus, grape, kiwifruit, melon, peach, pineapple, and tomato juices. US processing can be applied in FVJ industry to improve physicochemical properties (i.e., physical stability, changes particle size, and modifying color attributes and turbidity), RB (i.e., texture, viscosity, and consistency), antioxidant properties, emulsifying capacity, microbial and enzymatic stability, and inactivation (i.e., pectinmethylesterase (PME), polyphenol oxidase, and polygalacturonase) of juices. US has positive impact on nutritional status and sensory acceptance of juices as it enhanced the functional properties of FVJ. The rheological properties (RP) of juices including shear stress, apparent viscosity (AV), storage and loss modulus increases with the rise of US time. Therefore, US treatment can be an alternative to thermal treatment to obtain FVJ with high nutritional quality and good sensorial attributes.