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

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dc.authoridAli, Murtaza/0000-0002-5020-7398
dc.authoridAli, Anwar/0000-0003-3169-1804
dc.authoridAadil, Rana Muhammad/0000-0002-0185-0096
dc.authoridGoksen, Gulden/0000-0002-5432-7936
dc.authoridProestos, Charalampos/0000-0002-3450-5969
dc.contributor.authorManzoor, Muhammad Faisal
dc.contributor.authorAli, Murtaza
dc.contributor.authorAadil, Rana Muhammad
dc.contributor.authorAli, Anwar
dc.contributor.authorGoksen, Gulden
dc.contributor.authorLi, Jian
dc.contributor.authorZeng, Xin-An
dc.date.accessioned2025-03-17T12:25:55Z
dc.date.available2025-03-17T12:25:55Z
dc.date.issued2023
dc.departmentTarsus Üniversitesi
dc.description.abstractSonication is an emerging sustainable and eco-friendly technology that has been broadly explored in food pro-cessing and preservation. Sonication has the edges of low energy consumption and high efficiency than con-ventional 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 degrees 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.
dc.description.sponsorshipGuangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, China; National and Kapodistrian University of Athens, Special Account for Research (SARG); [15363]; [2022B1212010015]
dc.description.sponsorshipThe authors want to acknowledge the support of Guangdong Pro-vincial Key Laboratory of Intelligent Food Manufacturing, Foshan Uni-versity, Foshan 528225, China (Project ID:2022B1212010015) . This research was funded by the National and Kapodistrian Univer-sity of Athens, Special Account for Research (SARG) , Funding No. 15363.
dc.identifier.doi10.1016/j.ultsonch.2023.106313
dc.identifier.issn1350-4177
dc.identifier.issn1873-2828
dc.identifier.pmid36739785
dc.identifier.scopus2-s2.0-85149780873
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.ultsonch.2023.106313
dc.identifier.urihttps://hdl.handle.net/20.500.13099/1929
dc.identifier.volume94
dc.identifier.wosWOS:000934283400001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofUltrasonics Sonochemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250316
dc.subjectSonication
dc.subjectFungicide
dc.subjectBioactive compounds
dc.subjectColloidal stability
dc.subjectMicrobial
dc.titleSustainable emerging sonication processing: Impact on fungicide reduction and the overall quality characteristics of tomato juice
dc.typeArticle

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