article · JSFA reports
Abstract Background This study investigated the impact of thermosonication on the metabolomic profile of orange juice to understand processing‐induced alterations in bioactive compounds and quality attributes. Results Moderate thermosonication at 45°C preserved structural siloxanes and certain amino acids, whereas higher temperatures between 60 and 75°C markedly enhanced the liberation of phenolic acids, flavonoids, organic acids, and ascorbic acid. Caffeic acid, nobiletin, malic acid, and sucrose derivatives showed significant amplification at 75°C, highlighting the potential of thermosonication to improve the nutraceutical quality of orange juice. Conclusion Overall, the findings suggest that thermosonication, particularly at elevated temperatures, can be a promising green processing technique for functional beverage development by enhancing polyphenolic and antioxidant profiles, while requiring careful optimization to minimize the loss of heat‐sensitive metabolites.
This page summarises published work. The authoritative version sits with the publisher.
DOI: 10.1002/jsf2.70058
Is something wrong with this record? Report it or request removal.
Discussion
Have you built on this work, tried to replicate it, or seen it applied in practice? Share what you know. Verified researchers and MARATTO™ domain experts can open a discussion, and any member can reply. Contributions are reviewed before they appear.
No discussion yet. Open the first thread.
New to MARATTO™? Create a free account.
