By Juan Francisco Garcia, Ph.D. Martin
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Additional resources for Applications of ultrasound in the beverage industry
For details about phenolics from fruits, readers are suggested to read the literature focused on chemistry and biological activity of phenolics. Figure 3. , 2006). Several papers about extraction of phenolic compounds from fruit beverage derived byproducts by means of ultrasound are reviewed and the main findings are summarized below. González-Centeno et al. (2015) used ultrasound to extract phenolic compounds from grape pomace and water was used as the extraction solvent. The results revealed that the ultrasound-assisted extraction time at 20, 35, and 50oC was 3, 4 and 8 times lower than conventional extraction time to obtain extracts with similar properties.
Ma et al. (2008) and Dong et al. (2010) reported that free radicals produced during sonication resulted in the degradation of phenolic acids and salvianolic acid B. Recently, Zhang et al. (2015) reported that free radicals generated by ultrasound can react with wine components, thus modifying wine physicochemical properties. The influence of free radicals on stability of extracted compounds should be taken into consideration in practical applications of ultrasound for extraction. Physical and Chemical Effects a.
S. cerevisiae was inactivated in the treatments at 60ºC, with the continuous mode being more effective. Grape juice showed total inactivation (7-log) after 10 min. The modified Gompertz equation showed the best fit. 13 mW/mL). Because of the abovementioned results, these authors concluded that ultrasound represents a viable option for juice pasteurization (Bermúdez-Aguirre and Barbosa-Cánovas, 2012). , 2012). Below 45ºC, the inactivation provoked by ultrasound under pressure was independent of temperature.
Applications of ultrasound in the beverage industry by Juan Francisco Garcia, Ph.D. Martin