Sustainable emerging sonication processing: Impact on fungicide reduction and the overall quality characteristics of tomato juice

Muhammad Faisal Manzoor¹, Murtaza Ali², Rana Muhammad Aadil³, Anwar Ali⁴, Gulden Goksen⁵, Jian Li¹, Xin-An Zeng⁶, Charalampos Proestos⁷

Affiliations

¹ Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, China; School of Food Science and Engineering, Foshan University, Foshan, China; School of Food Science and Engineering, South China University of Technology, Guangzhou, China.
² Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, China; School of Food Science and Engineering, Foshan University, Foshan, China; School of Food Science and Engineering, South China University of Technology, Guangzhou, China. Electronic address: alimurtaza@aup.edu.pk.
³ National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan.
⁴ Department of Epidemiology and Health Statistics, Xiangya School of Public Health, Central South University, China.
⁵ Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100 Mersin, Turkey.
⁶ Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, China; School of Food Science and Engineering, Foshan University, Foshan, China; School of Food Science and Engineering, South China University of Technology, Guangzhou, China. Electronic address: xazeng@scut.edu.cn.
⁷ Department of Chemistry, National and Kapodistrian University of Athens, Zografou 15784, Athens, Greece. Electronic address: harpro@chem.uoa.gr.

PMID: 36739785
PMCID: PMC9932565
DOI: 10.1016/j.ultsonch.2023.106313

Sustainable emerging sonication processing: Impact on fungicide reduction and the overall quality characteristics of tomato juice

Muhammad Faisal Manzoor et al. Ultrason Sonochem. 2023 Mar.

. 2023 Mar:94:106313.

doi: 10.1016/j.ultsonch.2023.106313. Epub 2023 Jan 25.

Authors

Muhammad Faisal Manzoor¹, Murtaza Ali², Rana Muhammad Aadil³, Anwar Ali⁴, Gulden Goksen⁵, Jian Li¹, Xin-An Zeng⁶, Charalampos Proestos⁷

Affiliations

¹ Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, China; School of Food Science and Engineering, Foshan University, Foshan, China; School of Food Science and Engineering, South China University of Technology, Guangzhou, China.
² Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, China; School of Food Science and Engineering, Foshan University, Foshan, China; School of Food Science and Engineering, South China University of Technology, Guangzhou, China. Electronic address: alimurtaza@aup.edu.pk.
³ National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan.
⁴ Department of Epidemiology and Health Statistics, Xiangya School of Public Health, Central South University, China.
⁵ Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100 Mersin, Turkey.
⁶ Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, China; School of Food Science and Engineering, Foshan University, Foshan, China; School of Food Science and Engineering, South China University of Technology, Guangzhou, China. Electronic address: xazeng@scut.edu.cn.
⁷ Department of Chemistry, National and Kapodistrian University of Athens, Zografou 15784, Athens, Greece. Electronic address: harpro@chem.uoa.gr.

PMID: 36739785
PMCID: PMC9932565
DOI: 10.1016/j.ultsonch.2023.106313

Abstract

Sonication is an emerging sustainable and eco-friendly technology that has been broadly explored in food processing and preservation. Sonication has the edges of low energy consumption and high efficiency than conventional decontamination methods and would not pass on secondary pollutants. In the current research, we analyzed the impact of sonication on anilazine fungicide reduction, bioactive compound, antioxidant activity, colloidal stability, and enzymatic and microbial load of tomato juice. Sonicated treatments were carried out at 40 kHz, 480 W, 30 ± 2 °C for 0, 8, 16, 24, 32, and 40 min in an ultrasonic bath cleaner. The GC-MS outcomes revealed that the anilazine maximum reduction in tomato juice attained 80.52 % at 40 min of sonication. The anilazine concentration reduced significantly (p ≤ 0.05) with increased sonication time. In contrast, sonication treatments have acquired the highest TFC, TPC, ascorbic acid, carotenoids, lycopene, ABTS, and ORAC assay than the untreated sample. The Sonication process significantly improved (p ≤ 0.05) colloidal stability by reducing particle size distribution, apparent viscosity, and sedimentation index. Sonication prolonged tomato juice's shelf life by reducing the total viable count from 6.31 to 1.91 log CFU/mL. Polygalacturonase and pectin methyl esterase of the sonication sample at 40 min were inactivated by 44.32 % and 64.2 %, respectively. Considering this issue from a future perspective, sonication processing can be used industrially to enhance fruit juice's nutritional properties and shelf life and reduce pesticides and other organic residues.

Keywords: Bioactive compounds; Colloidal stability; Fungicide; Microbial; Sonication.

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Conflict of interest statement

Declaration of Competing Interest 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**
The chromatogram in GC–MS analysis of tomato juice spiked with anilazine after sonication treatments. UT: untreated sample, S-8, S-16, S-24, S-32, and S-40 are sonicated treated samples at 8, 16, 24, 32, and 40 min.

**Fig. 2**
Proposed mechanism for the impact of sonication on a bioactive compound and microbial inactivation.

**Fig. 3**
Impact of sonication on the colloidal stability of tomato juice (A) viscosity, particle size, and (B) sedimentation index. UT: untreated sample, S-8, S-16, S-24, S-32, and S-40 are sonicated treated samples at 8, 16, 24, 32, and 40 min.

See this image and copyright information in PMC

References

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Sustainable emerging sonication processing: Impact on fungicide reduction and the overall quality characteristics of tomato juice

Affiliations

Sustainable emerging sonication processing: Impact on fungicide reduction and the overall quality characteristics of tomato juice

Authors

Affiliations

Abstract

Conflict of interest statement

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References

MeSH terms

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Miscellaneous