Preparative biochemistry & biotechnology | 2021
Process optimization & kinetic modeling study for fresh microgreen (Alternanthera sessilis) juice treated under thermosonication.
Abstract
Several experimental studies suggest the regular consumption of vegetables can marginally reduce the risk of chronic disease and nutrient deficiency. However, the average consumption rate of vegetables is still limited. Microgreens are emerging fresh produce, rich in nutrients, intense flavor, delicate texture, and culinary application. Microgreens juices are the potential alternative for nutrient deficiency and chronic disease due to their bioavailability of bioactive compounds. However, no scientific data are available on the process optimization of microgreens juices under thermosonication (TS). The present study focused on the process optimization of thermosonication (30-50\u2009°C, and 20-35\u2009min at constant 44\u2009kHz) and its effect against the physical, chemical, and microbial nature of microgreen juice. Thermosonicated juice sample showed no significant difference in pH, TSS & TA throughout the process. But, a significant range was observed in the antioxidant (41.63\u2009±\u20091.05 to 53.86\u2009±\u20091.20), phenolic (0.54\u2009±\u20090.02 to 0.74\u2009±\u20090.02), and flavonoid (1.42\u2009±\u20090.01 to 1.63\u2009±\u20090.01) level in the treated juice sample. Likewise, the treated juice exhibits complete inactivation of the bacterial load. Our finding discloses, the quality enrichment of TS juice increased with the rise in temperature & time.