Research noteCombined effects of sonication and pulsed electric field on selected quality parameters of grapefruit juice

- Combined sonication and pulsed electric field treatment improved juice quality.
- Combined treatment increased the cloud value and non-enzymatic browning.
- °Brix, pH and acidity showed non-significant effects irrespective of the treatment.
- Color values changed significantly after the treatment.

The aim of this study was to evaluate the combined effects of sonication and pulsed electric field on some quality parameters of grapefruit juice. The juice was treated by pulsed electric field and sonication treatment. No significant change was observed in pH, acidity, °Brix and electrical conductivity. However, a significant decrease in viscosity and increase in cloud value was observed after the combined treatment. Findings of present study suggested that combined treatment could improve the quality of grapefruit juice and may successfully be employed for the processing of grapefruit juice.