Power ultrasound processing of cantaloupe melon juice: Effects on quality parameters

The effects of ultrasound process on quality parameters and on peroxidase (POD), polyphenol oxidase (PPO) and ascorbate peroxidase (APx) activities of cantaloupe melon juice were investigated. A factorial central composite design was carried out changing processing time and ultrasound intensity. POD, PPO and APx residual activities, color and phenolic compounds were the responses analyzed. Applying ultrasound power intensity of 376 W/cm2 for 10 min resulted in significant reduction of POD and PPO activities and the total inactivation of APx. No color degradation was observed. However, ultrasound (US) processing also caused the reduction on phenolic compounds (30%). The technology showed to be suitable for cantaloupe melon stabilization as alternative to thermal and other treatments that results in quality loss. US processing was also able to improve and keep the juice homogeneity (cloud stability) during 6 weeks of cold storage (4 °C). This is a very interesting advantage for juice processing because cantaloupe pulp settles very fast resulting in a two phase product.

► Sonication of cantaloupe juice was suitable to partially inactivation of POD and PPO. ► APx was totally inactivated by sonication (376W.cm-2/10 min). ► No color degration was observed due to juice sonication. ► Cloud stability was improved. ► Ultrasound is a good technology for cantaloupe melon juice processing.