Determination of the effects of thermosonication applications on quality parameters in cloudy cashew apple nectar production

One of the alternative technologies to reduce the effect of heat treatment on food is ultrasound. In this study, thermosonication which is a combination of temperature and ultrasound, optimum parameters that can have the minimum negative effect on the quality of cloudy cashew apple nectar were determined as 300 J/g and 60°C. The effects of thermosonication parameteres (ultrasound energy density (UED) and temperature) on polyphenol oxidase (PPO) inactivation (83.1%) and some quality properties was determined and revealed by mathematical models. At the same time, the chnage in quality parameters (residual PPO activity, total phenolic, total carotenoid and compounds, ascorbic acidi color, microbiology) of optimally thermosonicated nectars were evaluated during three months. During the storage (4°C , 90 days), while residual PPO activity and total color difference (∆E*) increased, total phenolic, total carotenoid and ascorbic acid content decreased significantly. Residual PFO activity was 21.7% at the beginning of storage, and 58.4% at the end of storage at the 90th day. The total amount of carotenoid which was 3.055 mg / L decreased by 35% at the end of storage. Gallic acid syringic, caffeic, delicate and chlorogenic acid increased respectively by 125%, 113%, 80%, 31.14% and 60%. Although the total mesophilic bacteria and yeast-mold load in the stored nectars increased significantly over time. Optimum thermosonication applied to nectars did not differ significantly in terms of sensory characteristics compared to the control.