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. 2020 Aug 1;29(10):1381–1388. doi: 10.1007/s10068-020-00797-5

Retention and stability of bioactive compounds in functional peach beverage using pasteurization, microwave and ultrasound technologies

Saira Sattar 1,2, Muhammad Imran 1, Zarina Mushtaq 1, Muhammad Haseeb Ahmad 1, Muhammad Sajid Arshad 1, Melvin Holmes 2, Joanne Maycock 2, Muhammad Faisal Nisar 1, Muhammad Kamran Khan 1,✉
PMCID: PMC7492315  PMID: 32999745

Abstract

The peach functional beverages pasteurized for 10 min at 90 °C, microwaved for 1.5 min at 850 W of power and sonicated for 90 min at 20 kHz of frequency were selected to keep in storage for up to 30 days in refrigerator to examine the changes happened to their physicochemical characteristics and functional components. It was observed that the pH and the cloud values of all processed juice samples reduces with the storage time, whereas, the total soluble solids almost remain consistent particularly in microwave and ultrasound treated samples. While storage period causes the decrement in total phenolic content (TPC) and total flavonoid content of treated beverage samples, but ultrasound processing showed greater retention of TPC value up to 5.7% more than other techniques during storage. The similar trend was observed for antioxidant activity where the ultrasound treatment showed improved free radicals (2,2-diphenyl-1-picrylhydrazyl and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) scavenging activities except ferric ion reducing antioxidant power after 30 days of storage.

Keywords: Peach beverage, Microwave, Ultrasound, Bioactive potential, Storage

Introduction

The shelf life of fresh and/or treated food products highly depends on the storage conditions which may offer poor or favorable environment to pathogens or spoilage microorganisms. The most common storage conditions that are widely used include refrigeration and freezing. Refrigerated foods have short shelf life than frozen foods but on the other hand they do not significantly change the product structure subjected to slight processing (Ramaswamy and Marcotte, 2006). Although freezing suppresses activity of pathogens but vegetative enzymes may continue to cause quality loss including changes in flavor, texture and color. It is therefore necessary to have clear knowledge and information of quality changes and shelf life of fruit products under different storage conditions to optimize utilization.

One of the major attributes affecting the shelf life of fruit products are processing treatments and conditions. Different processing methodologies including thermal and non-thermal techniques have great impact on product shelf life during storage. In a recent research by Tembo et al. (2017), the changes in baobab fruit juice were studied under different storage conditions after heat treatment. It was concluded that baobab fruit processing relies on high temperatures to ensure prolonged shelf life and food safety. However, overheating causes both desired and undesirable changes to quality of end products (Butz and Tauscher, 2002). Other authors have also reported the changes in phenolic content and systematically in antioxidant activity depending on the level of heat treatment. An increase in antioxidant capacity with thermal processes has been reported in many plant products (Chandrasekara and Shahidi, 2011); while in other cases it is reduced or remains constant (Irina and Mohamed, 2012). Minimum heat treatments allow consumers to have fresh-like quality fruit products that are convenient to consume, but unit operations such as homogenization, and filtration cause loss of cellular integrity with changes in enzymatic activity (Galindo et al., 2007). Quality changes in different fruit products vary under identical conditions or treatment due to many factors including pH, phytochemicals, structure or matrix. Nowadays, various novel technologies such as ultrasound (Yang et al., 2011) and microwave (Demirdöven and Baysal, 2015) processing have proved their potential in providing the good quality products in terms of shelf-life safety and functional quality.

It is therefore necessary to have a clear understanding of quality changes and mode of degradation of essential phytonutrients during processing and preservation of fruit products. This will ensure high quality and safe products for consumers and promote utilization. Although, now a big pool of work is available on the food processing and effect of storage on fruit products using novel technologies like ultrasound and microwave but few studies report on their comparative storage life with special reference to bioactive compounds. Therefore, the objective of this work is to find best optimal storage life of peach based beverage processed with pasteurization in comparison to microwave and ultrasound processed ones.

Materials and methods

Product development

The peach and plum fruit of similar size and variety were purchased from the local shop of Leeds, UK. The fruits were washed and disinfected prior to the extraction of juices. The deseeded pulp of each fruit was than homogenized separately in a household juicer for 4 min (6000 rpm) which was then filtered in a flask using Whatman filter paper to obtain the clear samples of juice. The resultant juices of both fruits were then mixed in optimized proportion with sugar solution as selected in previous study having best sensory score by our research group (i.e., peach, 72%; plum, 25%; sugar solution, 3%) (Sattar et al., 2019a). The samples were than stored at 4 °C until further analysis.

Conventional pasteurization versus microwave versus ultrasound treatments

The fresh juice was pasteurized for 10 min in a thermostatic water bath (model VFP, Grant Instruments Ltd, Royston, UK) at 90 °C. For microwave treatment, the prepared juice samples were pasteurized in microwave (Mars 6, CEM Microwave Technology Ltd, Buckingham, UK) for 1.5 min of duration with the power and frequency of 850 W: 50 Hz as published in our previous study (Sattar et al., 2019a). Similarly, ultrasound treatment (VC130, Sonics and Materials, Inc. Newtown, CT, USA) at 20 kHz for 90 min with controlled temperature of 30 ± 5 °C was used for comparative storage stability of bioactive compounds (Sattar et al., 2019b). After treatments, the samples were transferred to ice-water to bring the temperature up to 20 °C to avoid any further physical or chemical changes.

Storage study

To determine the retention and stability of bioactive compounds in formulated mixed fruit beverage after giving treatments, all treated samples were stored in a falcon tubes for 10, 20 and 30 days at 4 °C in a refrigerator (Walkling-Ribeiro et al., 2009).

Determination of physico-chemical attributes

The pH of treated juice samples were determined by digital pH meter (HI2211-Hanna Instruments Ltd., Bedfordshire, UK).

The TSS of all juice samples were measured by refractometer (Handheld Refractometer, Brix 0–30%, VWR International, Leicestershire, UK).

The cloud value of treated juice samples were investigated by the method described by Tiwari et al. (2008) with little modification. An aliquot (1 mL) of each treated juice samples were centrifuged at 3000 rpm at 20 °CC for 10 min. The plate reader (Spark 10 M, Tecan Ltd., Kawasaki-shi, Japan) was used to measure the absorbance of cloud value at 660 nm with distilled water serving as a blank.

Functional analysis

The extraction of phenolics and antioxidants were done according to the method illustrated by Sun et al. (2013) with slight modification. The final volume of 10 mL was made with 1 mL juice sample dissolved in 80% methanol in a falcon tube. After vortex for 20 s the formulated mixture was centrifuged (4000 rpm, 10 min). The obtained mixture was then subjected to filtration using Whatman No. 1 paper to get clear juice. Hence, the extracted juice was then stored at freezing temperature (− 18 °C) until further used.

The total phenolic content (TPC) in juice sample was examined using Folin-Ciocalteu procedure as illustrated by Canan et al. (2016) with little modification. The juice sample (30 µL) was mixed with sodium carbonate solution (120 µL) and Folin reagent (150 µL). The 7.5% of formulated mixture were taken out and vortexed for 10 s. The mixture was then incubated for 45 min at room temperature. The absorbance of juice samples was then determined using multimode plate reader (Spark 10 M, Tecan Ltd., Kawasaki-shi, Japan) at 765 nm against the blank [80% methanol (30 µL) + 150 µL Folin reagent (150 µL) and sodium carbonate (120 µL)]. The results were expressed as µg GAE/100 mL of juice.

The total flavonoid content (TFC) of mixed juice samples was examined following the methodology of Liu (2008) with little amendment. The mixture was formed in a falcon tube with sample extract (25 µL), distilled water (100 µL) and 5% NaNO3 (10 µL) respectively. The mixture was kept at room temperature and after 15 min to make the final volume the mixture was added into 10% AlCl3 (15 µL), 1 M NaOH and distilled water (50 µL). The resultant mixture was then kept in incubator for 1 h and absorbance of juice samples were measured using multimode plate reader (Spark 10 M, Tecan Ltd., Kawasaki-shi, Japan) at 520 nm. The results are expressed as µg CE/100 mL of juice.

The determination of antioxidant activity in mixed juice samples were performed by multiple tests including DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity (Tembo et al., 2017), ferric reducing antioxidant power (FRAP) (Stratil et al., 2006) and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation method (Wojdyło et al., 2009).

In DPPH analysis the juice sample of 25 µL was mixed with 0.1 mM of 1000 µL DPPH solution in methanol, which was then vortexed for 20 s and then incubated for 15 min at room temperature. The absorbance of the juice samples was measured at 517 nm using multimode plate reader (Spark 10 M, Tecan Ltd., Kawasaki-shi, Japan) against the blank (80% (v/v) methanol). Results were expressed as % DPPH calculated as:

%DPPH=Ac-As/Ac×100%

where Ac is absorbance of control and As is of sample.

In FRAP assay the juice sample of 6 µL was mixed with FRAP reagent (187 µL) in falcon tubes. The mixture was vortexed for 10 s and incubated for 6 min at room temperature. The absorbance of the resultant juice sample was measured at 593 nm against the control (80% (v/v) methanol) using multimode plate reader (Spark 10 M, Tecan Ltd., Kawasaki-shi, Japan). The values are expressed as µmol Trolox/L of juice.

In ABTS radical activity the 10 µL of juice sample was mixed with 300 µL ABTS+ aqueous solution. The mixture was then diluted with deionized water to attain the absorbance of 0.7 ± 0.02 at 734 nm. The juice samples were then kept in incubator for 6 min. The absorbance of juice samples was measured at 734 nm against the control (80% (v/v) methanol) using multimode plate reader (Spark 10 M, Tecan Ltd., Kawasaki-shi, Japan). The values are expressed as µmol Trolox/L of juice.

Statistical analysis

Results are expressed as means of at least three determinations of independent samples ± standard deviation (SD). ANOVA using Least significant difference (LSD) (p ≤ 0.05) was performed to determine the significance of differences between treatments and storage time using IBM SPSS statistical software (version 22, IBM, Armonk, New York, USA).

Results and discussion

Food processing and storage conditions are the common factors that influence the nutritional quality and chemical composition of plant foods. Results for changes in physicochemical parameters (pH, TSS and Cloud value) and functional parameters (Bioactive compounds and antioxidant activity) of untreated and processed peach-based beverage kept at refrigerator for a maximum period of 30 days are presented and described. Only best processing conditions for ultrasound and microwave treatments were selected for storage study [microwave for 1.5 min (MW1.5) and ultrasound for 90 min (US90)] which were published earlier by our research group (Sattar et al., 2019a; 2019b). The selection of specific microwave and ultrasound parameters for this comparative storage study was based on our previous observations which actually showed best results for maintaining and/or enhancing physicochemical properties and functional components of functional peach beverage.

Effect of storage on physicochemical parameters

Physicochemical parameters play an important role in maintaining the quality of beverage. It is therefore necessary to study the conditions under which these parameters could be maintained to their best for the improvement of sensory attributes of the developed product.

The stability of pH is directly proportional to the stability of bioactive compounds present in fruit juice (Sanchez-Moreno et al., 2006). The pH of peach-based beverage showed significant changes (p ≤ 0.05) in pH value among different storage time intervals (Table 1 near here). The storage results for pH parameter of pasteurized juice samples demonstrate that pH slightly decrease throughout the storage time as compared to fresh juice in which pH tends to increase when storage time exceed 20 days. This result relates with the findings of Rabie et al. (2015), who reported that pH of fresh and pasteurized Physalis juice significantly decrease during storage until 3 weeks, whereas an increase was noticed in pH of fresh juice in 4th week of storage time. The microwave processing also showed the increment in pH value throughout the storage period for 30 days. This results correlate with the findings of Igual et al. (2010), who observed the increasing trend in pH level of grapefruit juice when keep in storage for 60 days. For ultrasound processing, the pH value increase as well with the passage of storage time. The effect of ultrasound on shelf life of strawberry were determined by Aday et al. (2013), who reported that high power treatment of ultrasound increases the pH level of strawberries with storage time. The pH level of formulated peach-based beverage in 30 days storage time did not showed any significant change after each processing treatment. It is therefore concluded that, thermal pasteurized, microwave and ultrasound treatments have the same trend of pH stability during storage time period.

Table 1.

Mean values of physicochemical parameters in untreated and treated peach-based beverage at different storage days

Parameters Storage (days) Processing method
C CP MW1.5 US90
pH 0 3.83 ± 0.005ab* 3.86 ± 0.01ab* 3.82 ± 0.005ab** 3.86 ± 0.015ab*
10 3.83 ± 0.01ab* 3.85 ± 0.005ab* 3.81 ± 0.005ab** 3.83 ± 0.01ab*
20 3.82 ± 0.005ab* 3.82 ± 0.005ab** 3.80 ± 0.005ab** 3.82 ± 0.01ab*
30 3.78 ± 0.02ab* 3.80 ± 0.005ab* 3.79 ± 0.005ab** 3.76 ± 0.005ab*
TSS 0 13.86 ± 0.05abc* 13.86 ± 0.15abc** 13.88 ± 0.05abc** 13.86 ± 0.05abc*
10 13.83 ± 0.05ab* 13.73 ± 0.05ab** 13.86 ± 0.05ab** 13.85 ± 0.05ab*
20 13.80 ± 0.1a* 13.76 ± 0.05a** 13.85 ± 0.1a** 13.85 ± 0.05a*
30 13.76 ± 0.05ab* 13.66 ± 0.05ab** 13.83 ± 0.05ab** 13.84 ± 0.1ab*
C.V 0 0.065 ± 0.0005abc** 0.066 ± 0.0004abc** 0.069 ± 0.0002abc*** 0.070 ± 0.0007abc***
10 0.057 ± 0.0006abc** 0.057 ± 0.0006abc** 0.066 ± 0.0004abc*** 0.066 ± 0.0003abc***
20 0.053 ± 0.0003abc** 0.054 ± 0.0005abc** 0.061 ± 0.0004abc*** 0.056 ± 0.0005abc***
30 0.051 ± 0.0004abc** 0.052 ± 0.0003abc** 0.059 ± 0.0004abc*** 0.055 ± 0.0002abc***
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C control, CP conventional pasteurization, MW1.5 microwave processed samples, US90 ultrasound processed samples, ns non-significant

No. of * in column are significantly different days (p ≤ 0.05). Values with different letters in rows are significantly different processing technique (p ≤ 0.05) difference of days pairs row wise

The total soluble solids (TSS) amount in fresh and pasteurized beverage decreased (p > 0.05) with the increase in storage time (Table 1). This outcome relates with the observation of Khandpur and Gogate (2015), who reported that the amount of TSS decreases after thermal pasteurization processing in fruit and vegetable juices. In contrary, Igual et al. (2010) reported that TSS amount remain stable in refrigerated storage samples throughout the storage period after being pasteurized. The TSS value of microwave treated samples remained unchanged during storage time of 30 days. The similar effect of microwave heating on the stability of total soluble solids of different juice blends stored for 180 days were observed by Math et al. (2014). The ultrasound processing also retains the amount of total soluble solids throughout the storage time. The stability of TSS in ultrasound treated lemon juice during the storage time was also reported by Kuldiloke (2002). Yurdugul et al. (2016) also reported no significance change in TSS contents in ultrasound treated peach juice during storage. The results of storage effect on the total soluble solids of pasteurized, microwave heated and ultrasonicated juice samples demonstrate that novel processing techniques (MW and US) are more beneficial in stabilizing the amount of TSS during storage time.

The cloud value showed the significant decrement (p > 0.05) in thermal pasteurization processing with the passage of storage time (Table 1). The decrease of cloud stability was also studied during storage days in pasteurized watermelon juice (Liu et al., 2012). Moreover, the cloud value observed in microwave processed sample was also reduced during the storage time. The similar decreasing effect of microwave heating on the cloud value was noted in kava juice (Abdullah et al., 2013). In ultrasound processed samples as well the decreasing trend of cloud value could be seen with the increment of storage days. Tiwari et al. (2009) also observed the decrement in cloud value of sonicated orange juice during storage period. The loss of cloud value during storage days in treated juice samples might be due to inactivation of undesirable enzymes which causes loss of cloud in certain juices (Chandrasekara and Shahidi, 2011). The cloud value among all three-processing technique showed the decrement in its amount with the passage of storage time. Therefore, storage days affect the transparency of the fruit juices by making it cloudier.

Effect of storage on functional parameters

The total phenolic content (TPC) of peach-based beverage showed highly significant changes (p > 0.05) among different processing techniques and among different storage time intervals (Table 2 near here). A significant reduction in TPC could be seen during the storage period of 30 days. The loss of TPC during storage was also examined by Mgaya-Kilima et al. (2015) in pasteurized Guava, mango, papaya, Roselle blended juice. The TPC also tend to decrease vigorously during storage in microwave processed samples. The similar reduction in TPC of microwave processed grapefruit juice samples during storage for 2 months was observed by Igual et al. (2010). The storage time also causes the loss of phenolic contents in ultrasound processed juice samples. del Socorro Cruz-Cansino et al. (2015) also reported that sonicated juice samples showed decrease level of TPC for 28 days storage. In a recent study by Yildiz (2019), the author examined the effect of ultrasound, high pressure homogenization (HPH) and high temperature short time (HTST) on TPC of peach juice kept in storage for 4 weeks, and the result indicates that highest TPC were seen in ultrasound treated samples. Similarly, other researchers have reported a decrease (Agbenorhevi and Marshall, 2012), an increase (Klimczak et al., 2007), stability (Igual et al., 2010) and fluctuation (Piljac-Zegarac et al., 2009) in TPC values of different fruit juices including oranges, currant and kiwifruit. Hence, it is observed that TPC are affected by processing conditions, preservation, fruit species and method of analysis respectively. In our study the trend of TPC is decreasing throughout the storage period among all treated samples. But, ultrasound processing showed greater TPC value than other techniques during storage time.

Table 2.

Mean values of bioactive compounds in untreated and treated peach-based beverage at different storage days

Parameters Storage (days) Processing method
C CP MW1.5 US90
TPC 0 457.40 ± 0.0004abc** 464.19 ± 0.0005abc** 575.92 ± 0.0006abc*** 600.61 ± 0.0002abc***
10 432.09 ± 0.0003abc** 434.56 ± 0.0003abc** 537.03 ± 0.0004abc*** 574.07 ± 0.0003abc***
20 430.86 ± 0.0003abc** 412.96 ± 0.0004abc** 452.46 ± 0.0008abc*** 536.41 ± 0.000abc***
30 420.61 ± 0.0002abc** 378.39 ± 0.0004abc** 408.08 ± 0.0004abc*** 485.18 ± 0.0004abc***
TFC 0 169.5 ± 0.0003abc** 167.5 ± 0.0002abc** 175.5 ± 0.0003abc*** 177 ± 0.0004abc***
10 158 ± 0.0001abc** 164 ± 0.0002abc** 167.5 ± 0.0003abc*** 164 ± 0.0002abc***
20 140 ± 0.0001abc** 150 ± 0.0001abc** 163 ± 0.0002abc** 159 ± 0.0002abc**
30 138 ± 0.0002abc** 134 ± 0.0002abc** 157 ± 0.0002abc** 147.5 ± 0.0002abc**
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C control, CP conventional pasteurization, MW1.5 microwave processed samples, US90 ultrasound processed samples, ns non-significant, TPC total phenolic content, TFC total flavonoid content

No. of * in column are significantly different days (p ≤ 0.05). Values with different letters in rows are significantly different processing technique (p ≤ 0.05)

The total flavonoid content (TFC) of peach-based beverage showed highly significant changes (p > 0.05) during processing and storage (Table 2). The TFC of formulated peach-based beverage treated with thermal pasteurization were gradually decreased during storage time. The loss in TFC of thermally pasteurized juice blend (Carrot, orange, pumpkin–carrot, grapefruit, pumpkin celery, orange, pumpkin) kept in storage in refrigerator for 4 days was also reported by Dima et al. (2015). Whereas, the microwave processed juice samples when kept in storage did not showed much reduction in TFC throughout the storage period. This result overlaps with the finding of Igual et al. (2011) who reported the retention of flavonoids in microwave treated orange juice samples throughout 2 months of frozen storage. The ultrasound processing also lowers the TFC in formulated peach-based beverage during storage period of 30 days. The study on ultrasound effect on carrot-grape juice blend during storage was recently conducted by Nadeem et al. (2018). According to the authors, the TFC in the ultrasound processed juice blend reduces when stored in refrigerator for 90 days. The reduction in TFC in all processed samples were observed during storage period. However, a decrease in contents of microwave and sonicated juice is less when compared to control and conventional pasteurized processing.

Three different antioxidant analysis including DPPH, FRAP and ABTS were performed to determine the antioxidant activity of formulated peach-based beverage at different storage time intervals. According to the mean values given in (Table 3), the DPPH, FRAP and ABTS value of formulated beverage showed highly significant changes (p > 0.05) among different processing techniques as well as among different storage time intervals. The obtained result illustrates that antioxidant activity of pasteurized peach-based beverage decreases significantly in DPPH, FRAP and ABTS analysis when kept in storage for 30 days. The similar trend was observed in antioxidant value of pasteurized baobab juice during storage time (Tembo et al., 2017). Mgaya-Kilima et al. (2015) also reported that pasteurization processing causes the loss in antioxidant activity of Guava, mango, papaya, Roselle (juice blend) when kept in storage. The microwave processing also showed reduced amount of antioxidant activity in the formulated beverage as the storage time exceeds. Igual et al. (2010) also reported that storage days cause the loss in antioxidant activity of microwave treated grapefruit juice samples. On the other hand, the amount of antioxidant activity showed increment in ultrasound processed beverage samples during storage period in DPPH and ABTS assay, whereas some reduction in antioxidant contents was observed in FRAP assay. The similar effect of ultrasound leading the increment in antioxidant activity in DPPH and ABTS assay and decrement in FRAP assay was also reported by del Socorro Cruz-Cansino et al. (2015) on purple cactus pear juice during storage period of 28 days. However, the antioxidant activity tends to show slight increment at the end of storage among all processing technique. The changes in antioxidant activity of peach based juice during different storage time intervals may occur by several factors mainly by the tendency of polyphenols to undergo polymerization reactions. The increase in antioxidant activity towards the end of storage coincided with the formation of brown melanoidins (Chadare et al., 2008). The chelating activity of ferrous ions are directly associated with total phenolic compounds, therefore, increase or decrease in phenolic compounds effects the FRAP activity simultaneously (Sumaya-Martinez et al., 2011). According to the observed data, the antioxidant activity of formulated peach-based beverage was best retained throughout the storage period in ultrasound processing.

Table 3.

Mean values of antioxidant activity in untreated and treated peach-based beverage at different storage days

Parameters Storage (days) Processing method
C CP MW1.5 US90
%DPPH 0 49.32 ± 0.008abc** 48.32 ± 0.02abc** 49.29 ± 0.02a*** 51.87 ± 0.01a***
10 47.26 ± 0.02a** 46.01 ± 0.04a** 46.81 ± 0.09a*** 48.74 ± 0.01a***
20 48.42 ± 0.03a** 46.30 ± 0.01a** 47.90 ± 0.08a*** 52.80 ± 0.08a***
30 42.43 ± 0.06a** 47.12 ± 0.01a** 44.93 ± 0.09abc*** 55.55 ± 0.07abc***
FRAP 0 468.33 ± 0.007abc*** 429.23 ± 0.0002abc*** 494.23 ± 0.01ab*** 506.13 ± 0.0009ab***
10 448.63 ± 0.0002a*** 407.33 ± 0.006ab*** 475.03 ± 0.004ab*** 496.73 ± 0.001ab***
20 425.23 ± 0.007ab*** 329.33 ± 0.007a*** 470.43 ± 0.006a*** 478.03 ± 0.01a***
30 398.13 ± 0.007ab*** 363.63 ± 0.009ab*** 467.93 ± 0.01abc*** 462.53 ± 0.008abc***
ABTS 0 1403.25 ± 0.007ab*** 1257.87 ± 0.008ab*** 1466.5 ± 0.006ab*** 1507.375 ± 0.0001ab***
10 1333.625 ± 0.007ab*** 1301.5 ± 0.006ab*** 1368.625 ± 0.006ab*** 1532 ± 0.0003ab***
20 1296.25 ± 0.0002ab*** 1241.625 ± 0.007ab*** 1324.625 ± 0.021ab*** 1546.25 ± 0.014ab***
30 1264.875 ± 0.007ab*** 1170.875 ± 0.0002ab*** 1314 ± 0.007ab*** 1553.625 ± 0.0004ab***
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C control, CP conventional pasteurization, MW1.5 microwave processed samples, US90 ultrasound processed samples, ns non-significant, DPPH; FRAP; ABTS antioxidant assays

No. of * in column are significantly different days (p ≤ 0.05). Values with different letters in rows are significantly different processing technique (p ≤ 0.05)

Correlation among total phenolic, flavonoids and antioxidant activities

Correlation coefficients for TPC and TFC against the DPPH, FRAP and ABTS antioxidant assays have presented in Table 4. The results show that both TPC and TFC are significantly correlated with antioxidant activities (R2 ≥ 0.7744). However, the DPPH radical scavenging seems to be effected by other antioxidants components as the correlation coefficients between TPC, TFC and DPPH assay were relatively low (R2 ≥ 0.3925).

Table 4.

Correlation coefficient between total phenolic and flavonoid contents versus antioxidant assays

DPPH FRAP ABTS
TPC 0.4799 0.7744 0.8029
TFC 0.3925 0.8076 0.8997
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TPC total phenolic content, TFC total flavonoid content, DPPH; FRAP; ABTS antioxidant assays

Finally, it can be concluded that both microwave and ultrasound has significant effect on quality of functional peach beverage. The quality of juice was well retained by both MW and US treatment as compare to pasteurization, but sonicated treated samples were far superior in maintaining the quality as it showed better bioactive compound contents mainly TPC and AA during storage period than pasteurization and microwave processing. Hence, ultrasound being a non-thermal novel treatment exhibited to be the promising alternative for conventional thermal and novel thermal treatments like microwave as it better retains the quality of beverage during cold storage. Moreover, a significant correlation between TPC, TFC and antioxidant assays validate the data obtained after different treatments.

Acknowledgements

The author thanks the Higher Education Commission of Pakistan for financial support and University of Leeds, United Kingdom under International Research Support Initiative Program (Grant Reference No. 2AG4-021).

Compliance with ethical standards

Conflict of interest

The authors report no conflict of interest.

Footnotes

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Contributor Information

Saira Sattar, Email: sairasattar1607@gmail.com.

Muhammad Imran, Email: imran@gcuf.edu.pk.

Zarina Mushtaq, Email: zarina.mushtaq@gcuf.edu.pk.

Muhammad Haseeb Ahmad, Email: haseeb.ahmad@gcuf.edu.pk.

Muhammad Sajid Arshad, Email: msajidarshad@gcuf.edu.pk.

Melvin Holmes, Email: prcmjh@leeds.ac.uk.

Joanne Maycock, Email: J.Maycock@leeds.ac.uk.

Muhammad Faisal Nisar, Email: nisar.faisal@ymail.com.

Muhammad Kamran Khan, Email: mk.khan@gcuf.edu.pk.

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