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. 2022 May:86:106040.
doi: 10.1016/j.ultsonch.2022.106040. Epub 2022 May 18.

Positive effects of thermosonication in Jamun fruit dairy dessert processing

Débora L Lino  1 , Jonas T Guimarães  2 , Gustavo Luis P A Ramos  3 , Louise A Sobral  4 , Felipe Souto  4 , Roberto P C Neto  5 , Maria Inês B Tavares  5 , Celso Sant'Anna  6 , Erick A Esmerino  2 , Eliane T Mársico  2 , Mônica Q Freitas  2 , Erico M M Flores  7 , Renata S L Raices  1 , Pedro H Campelo  8 , Tatiana C Pimentel  9 , Marcia Cristina Silva  1 , Adriano G Cruz  10
Affiliations

Positive effects of thermosonication in Jamun fruit dairy dessert processing

Débora L Lino et al. Ultrason Sonochem. 2022 May.

Abstract

The effects of thermosonication processing (TS, 90 °C, ultrasound powers of 200, 400, and 600 W) on the quality parameters of Jamun fruit dairy dessert compared to conventional heating processing (high-temperature short time, (HTST), 90 °C/20 s) were evaluated. Microbiological inactivation and stability, rheological parameters, physical properties, volatile and fatty acid profiles, and bioactive compounds were assessed. TS provided more significant microbial inactivation (1 log CFU mL-1) and higher microbial stability during storage (21 days) than HTST, with 3, 2, and 2.8 log CFU mL-1 lower counts for yeasts and molds, aerobic mesophilic bacteria, and lactic acid bacteria, respectively. In addition, TS-treated samples showed higher anti-hypertensive (>39%), antioxidant (>33%), and anti-diabetic (>27%) activities, a higher concentration of phenolic compounds (>22%), preservation of anthocyanins, and better digestibility due to the smaller fat droplet size (observed by confocal laser scanning microscopy). Furthermore, lower TS powers (200 W) improved the fatty acid (higher monounsaturated and polyunsaturated fatty acid contents, 52.78 and 132.24%) and volatile (higher number of terpenes, n = 5) profiles and decreased the atherogenic index. On the other hand, higher TS powers (600 W) maintained the rheological parameters of the control product and contributed more significantly to the functional properties of the products (antioxidant, anti-hypertensive, and anti-diabetic). In conclusion, TS proved to be efficient in treating Jamun fruit dairy dessert, opening space for new studies to define process parameters and expand TS application in other food matrices.

Keywords: Bioactive compounds; Dairy foods; Emerging technologies; Microbial inactivation; Ultrasound.

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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
Scheme of TS (left) and HTST (right) systems.
Fig. 2
Fig. 2
Temperature profiles for the dairy dessert samples. TS200, TS400, TS600, HTST: TS at 90 °C + ultrasound power of 200, 400 and 600 W and conventional pasteurization (90 °C/20 s).
Fig. 3
Fig. 3
Measured specific heat capacity of the dairy dessert versus temperature.
Fig. 4
Fig. 4
(A) Microbial inactivation (γ) in TS-treated samples compared to HTST. Marks (*) above the bars denote significant differences between samples. (B) AMB (Aerobic Mesophilic Bacteria) counts during storage in dairy dessert samples. (C) Molds and yeasts count during storage in dairy dessert samples. (D) Lactic Acid Bacteria (LAB) counts during storage in dairy dessert samples. HTST: High-temperature short-time treatment (90 °C/20 s). TS200: Thermosonication at 90 °C/200 W. TS400: Thermosonication at 90 °C/400 W. TS600: Thermosonication at 90 °C/600 W.
Fig. 5
Fig. 5
(A) Steady-state flow curves of the dairy dessert samples. (B) Viscosity obtained from the shear stress sweep tests of the dairy dessert samples. Control, TS200, TS400, TS600, HTST = untreated, thermosonication at 90 °C + ultrasound power of 200, 400 and 600 W and conventional pasteurization (90 °C/20 s).
Fig. 6
Fig. 6
TD-NMR curves of dairy dessert samples. (A) Distributions of longitudinal relaxation domains. (B) Distributions of transversal relaxation domains. Control, TS200, TS400, TS600, HTST = untreated, thermosonication at 90 °C + ultrasound power of 200, 400 and 600 W and HTST (90 °C/20 s).
Fig. 7
Fig. 7
Functional activities of dairy dessert samples. Different letters denote significant differences between samples (p < 0.05). HTST: High-temperature short-time treatment (90 °C/20 s). TS200: Thermosonication at 90 °C/200 W. TS400: Thermosonication at 90 °C/400 W. TS600: Thermosonication at 90 °C/600 W. (A) DPPH: 2,2-diphenyl-1-picrylhydrazyl. ACE: Angiotensin-converting enzyme. α-a: α-amylase. α-g: α-glucosidase. ACE, DPPH, α-g, and α-a are expressed in % inhibition. (B) Anthocyanins are denoted in mg g−1, and the total phenolic compound is represented in gallic acid g−1.
Fig. 8
Fig. 8
Nutritional lipid indexes based on fatty acids. HSFA: Hypercholesterolemic saturated fatty acids. DFA: Desired fatty acids. TI: Thrombogenic Index. AI: Atherogenic index. HTST: High-temperature short-time treatment (90 °C/20 s). TS200: Thermosonication at 90 °C/200 W. TS400: Thermosonication at 90 °C/400 W. TS600: Thermosonication at 90 °C/600 W.
Fig. 9
Fig. 9
Confocal laser scanning microscopy of Jamun fruit dairy dessert samples. A: Control sample. B: HTST (high-temperature short-time treatment (90 °C/20 s)). C: TS200 (Thermosonication at 90 °C/200 W). D: TS400 (Thermosonication at 90 °C/400 W). E: TS600 (Thermosonication at 90 °C/600 W).
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