Articles
Ultrasound pretreatment reduces enzyme activity and improves quality retention in pomegranate arils
Article number
1466_53
Pages
439 – 446
Language
English
Abstract
Pomegranate fruit is widely used in various industries, including the beverage industry.
However, the high perishability of pomegranate arils remains a major concern for postharvest handling and processing.
This study aims to evaluate the effect of various ultrasound conditions on colour-degrading enzyme activities, phytochemical quality retention, and drying rate of pomegranate arils.
Two frequencies of ultrasound (high and low) were applied for different durations (0, 5, 10, 15 min) on pomegranate arils to assess their impact on phytochemicals, peroxidase (POD), and polyphenol oxidase (PPO). The results revealed that ultrasound frequency significantly influenced both PPO and POD (p<0.05), whereas only POD activity was significantly reduced with sonication time (p<0.05). Overall, the results showed that ultrasound at high frequency for 15 min reduced enzyme activities without compromising total phenolic and total flavonoid contents, and vitamin C in pomegranate arils.
In addition, this combination (15 min at high frequency) reduced the oven-drying time of pomegranate arils at 60°C. Therefore, sonication at high frequency for 15 min can be used to support a drying protocol, such as hybrid drying, that promotes sustainability and aligns with United Nations Sustainable Development Goals (SDG2, SDG3, SDG12) to reduce the carbon footprint by lowering energy use.
However, the high perishability of pomegranate arils remains a major concern for postharvest handling and processing.
This study aims to evaluate the effect of various ultrasound conditions on colour-degrading enzyme activities, phytochemical quality retention, and drying rate of pomegranate arils.
Two frequencies of ultrasound (high and low) were applied for different durations (0, 5, 10, 15 min) on pomegranate arils to assess their impact on phytochemicals, peroxidase (POD), and polyphenol oxidase (PPO). The results revealed that ultrasound frequency significantly influenced both PPO and POD (p<0.05), whereas only POD activity was significantly reduced with sonication time (p<0.05). Overall, the results showed that ultrasound at high frequency for 15 min reduced enzyme activities without compromising total phenolic and total flavonoid contents, and vitamin C in pomegranate arils.
In addition, this combination (15 min at high frequency) reduced the oven-drying time of pomegranate arils at 60°C. Therefore, sonication at high frequency for 15 min can be used to support a drying protocol, such as hybrid drying, that promotes sustainability and aligns with United Nations Sustainable Development Goals (SDG2, SDG3, SDG12) to reduce the carbon footprint by lowering energy use.
Publication
Authors
N.J. Vezi, Y. Silue, A.O. Fawole
Keywords
colour change, enzyme inactivation, phytochemical, postharvest preservation, non-thermal processing
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