View in EDS

A review on high-frequency sound waves and nutrients: influence of ultra-sonication on nutritional aspect of fruit juice blends.

Saved in:
Bibliographic Details
Title: A review on high-frequency sound waves and nutrients: influence of ultra-sonication on nutritional aspect of fruit juice blends.
Authors: Pathania, Neha1 (AUTHOR), Dubey, Praveen Kumar1 (AUTHOR)
Source: International Journal of Food Science & Technology. Jan2025, Vol. 60 Issue 1, p1-13. 13p.
Subjects: Sound waves, Fruit juices, Microbial contamination, Vitamin C, Sonication
Abstract: Fruit-based blends are gaining popularity due to their tremendous properties like they are rich in vitamins, minerals, antioxidants, flavonoids, carotenoids, and dietary fibres, making them highly able to reduce the risk of certain diseases. Due to high water content, fruit juices are highly vulnerable to microbial contamination and spoilage. Therefore, it is a challenge for food industry to maintain the integrity and reduce the destruction of these compounds in fruit juices. Thermal treatments can destroy the heat sensitive compounds like vitamins and antioxidants. Therefore ultrasound (ultra-sonication [US]) has gained popularity as a sustainable non-thermal technology as high frequency sound waves from ultrasound cause disruption of the matrix and favour the compounds to seep out of the cell. US facilitates the extraction of bioactive components like ascorbic acid, carotenoids, and phenolic compounds as well as nutrients such as carbohydrates, proteins, and lipids and increase their accessibility, enhancing the nutritive value of the fruit juices. The current review's objective is to provide a brief summary of research findings that focus specifically on the current use of US on various fruit-based juices. However, there are fewer researches evaluating the impact of US on the macro and micronutrients. [ABSTRACT FROM AUTHOR]
Copyright of International Journal of Food Science & Technology is the property of Oxford University Press / USA and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
FullText Text:
  Availability: 0
Header DbId: egs
DbLabel: Engineering Source
An: 184073220
AccessLevel: 6
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
IllustrationInfo
Items – Name: Title
  Label: Title
  Group: Ti
  Data: A review on high-frequency sound waves and nutrients: influence of ultra-sonication on nutritional aspect of fruit juice blends.
– Name: Author
  Label: Authors
  Group: Au
  Data: <searchLink fieldCode="AR" term="%22Pathania%2C+Neha%22">Pathania, Neha</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Dubey%2C+Praveen+Kumar%22">Dubey, Praveen Kumar</searchLink><relatesTo>1</relatesTo> (AUTHOR)
– Name: TitleSource
  Label: Source
  Group: Src
  Data: <searchLink fieldCode="JN" term="%22International+Journal+of+Food+Science+%26+Technology%22">International Journal of Food Science & Technology</searchLink>. Jan2025, Vol. 60 Issue 1, p1-13. 13p.
– Name: Subject
  Label: Subjects
  Group: Su
  Data: <searchLink fieldCode="DE" term="%22Sound+waves%22">Sound waves</searchLink><br /><searchLink fieldCode="DE" term="%22Fruit+juices%22">Fruit juices</searchLink><br /><searchLink fieldCode="DE" term="%22Microbial+contamination%22">Microbial contamination</searchLink><br /><searchLink fieldCode="DE" term="%22Vitamin+C%22">Vitamin C</searchLink><br /><searchLink fieldCode="DE" term="%22Sonication%22">Sonication</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: Fruit-based blends are gaining popularity due to their tremendous properties like they are rich in vitamins, minerals, antioxidants, flavonoids, carotenoids, and dietary fibres, making them highly able to reduce the risk of certain diseases. Due to high water content, fruit juices are highly vulnerable to microbial contamination and spoilage. Therefore, it is a challenge for food industry to maintain the integrity and reduce the destruction of these compounds in fruit juices. Thermal treatments can destroy the heat sensitive compounds like vitamins and antioxidants. Therefore ultrasound (ultra-sonication [US]) has gained popularity as a sustainable non-thermal technology as high frequency sound waves from ultrasound cause disruption of the matrix and favour the compounds to seep out of the cell. US facilitates the extraction of bioactive components like ascorbic acid, carotenoids, and phenolic compounds as well as nutrients such as carbohydrates, proteins, and lipids and increase their accessibility, enhancing the nutritive value of the fruit juices. The current review's objective is to provide a brief summary of research findings that focus specifically on the current use of US on various fruit-based juices. However, there are fewer researches evaluating the impact of US on the macro and micronutrients. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of International Journal of Food Science & Technology is the property of Oxford University Press / USA and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=egs&AN=184073220
RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1093/ijfood/vvae086
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 13
        StartPage: 1
    Subjects:
      – SubjectFull: Sound waves
        Type: general
      – SubjectFull: Fruit juices
        Type: general
      – SubjectFull: Microbial contamination
        Type: general
      – SubjectFull: Vitamin C
        Type: general
      – SubjectFull: Sonication
        Type: general
    Titles:
      – TitleFull: A review on high-frequency sound waves and nutrients: influence of ultra-sonication on nutritional aspect of fruit juice blends.
        Type: main
  BibRelationships:
    HasContributorRelationships:
      – PersonEntity:
          Name:
            NameFull: Pathania, Neha
      – PersonEntity:
          Name:
            NameFull: Dubey, Praveen Kumar
    IsPartOfRelationships:
      – BibEntity:
          Dates:
            – D: 01
              M: 01
              Text: Jan2025
              Type: published
              Y: 2025
          Identifiers:
            – Type: issn-print
              Value: 09505423
          Numbering:
            – Type: volume
              Value: 60
            – Type: issue
              Value: 1
          Titles:
            – TitleFull: International Journal of Food Science & Technology
              Type: main
ResultId 1