Effect of thermosonication on quality parameters of cloudy strawberry nectar for sustainable healthy food producing

In this study, thermosonication parameters which have the minimum effect on the quality of cloudy strawberry nectar, the effect of changes in these parameters on quality properties and attributes of nectar termosonicated with optimum conditions during the 3 months of storage were investigated. Results of study showed that ultrasound energy density (UED) and temperature have an effect on polyphenol oxidase (PPO) inactivation. Browning index (BI) and hydroxymethyl furfural content increased with increasing of temperature. Mild UED and temperature conditions ensured the total monomeric anthocyanin (TMA) and total phenolic (TP) contents. The optimum thermosonication parameters were determined as 59°C and 455 J/g to limit the formation of undesirable components while protecting the ones effecting quality in a positive way. When the optimum thermosonication conditions applied to cloudy strawberry nectar, PPO inactivation, HMF, BI, ∆E*, TP, TMA and ascorbic acid (AA) content would be 75%, 20.80 µg/L, 0.45, 5.34, 596.43 mg/L, 140.43 mg/L and 101.18 mg/L, respectively. PPO residual activity, a* value, TMA, TP and AA contents decreased while HMF content, BI and ∆E* values increased during storage time of 90 days.