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. 2021 Oct:78:105705.
doi: 10.1016/j.ultsonch.2021.105705. Epub 2021 Aug 2.

Thermosonication effect on bioactive compounds, enzymes activity, particle size, microbial load, and sensory properties of almond (Prunus dulcis) milk

Muhammad Faisal Manzoor  1 , Rabia Siddique  2 , Abid Hussain  3 , Nazir Ahmad  4 , Abdur Rehman  5 , Azhari Siddeeg  6 , Ammar Alfarga  5 , Ghedeir M Alshammari  7 , Mohammed A Yahya  8
Affiliations

Thermosonication effect on bioactive compounds, enzymes activity, particle size, microbial load, and sensory properties of almond (Prunus dulcis) milk

Muhammad Faisal Manzoor et al. Ultrason Sonochem. 2021 Oct.

Abstract

The object of this research was to appraise the physicochemical characteristics of almond milk and consumer acceptability after the thermosonication (TS) processing. The almond milk was subjected to TS processing (frequency: 40 kHz; power: 600 W; Temperature: 30, 45, and 60 °C; Time: 10, 20, 30, and 40 min) and pasteurization (for 60 s at 90 °C). After treatments, all samples were analyzed for bioactive compounds, antioxidant activities, microbial, enzymatic, and sensory attributes. The results showed a non-significant difference in total soluble solids and pH while TS processing at 45 and 60 °C significantly increased the cloudiness, viscosity, browning index, and color properties. TS processing increased the bioavailability of total phenolic, flavonols, flavonoids, condensed tannin contents, and antioxidant activity as compared to untreated and pasteurized samples. TS processing also significantly reduced the particle size distribution through acoustic cavitation. Microbial inactivation with TS at 60 °C resulted in ≥ 5 log reduction oftotal plate count and ≥ 4 log reduction ofyeast & moldwas achieved. The highest inhibition of lipoxygenase (LOX) and peroxidase (POD) were observed at 60 °C for 30 min. Moreover, the best sensorial properties were observed after TS processing at 60 °C. Thus; TS processing can increase the almond milk quality and safety as a viable substitute for thermal processing.

Keywords: Bioactive compounds; Enzymes and microorganisms; Particle size; Prunus dulcis; Sensory evaluation; Thermosonication.

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Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Fig. 1
Fig. 1
Effect of thermosonicated, and pasteurization on cloudiness and viscosity of almond milk.
Fig. 2
Fig. 2
Effect of thermosonicated, and pasteurization on sensory qualities of almond milk.
See this image and copyright information in PMC

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