EFFECT OF THERMOSONICATION ON QUALITY PARAMETERS AND PRODUCTION OF PROBIOTIC JUICES

Thermosonication is an emerging technology that combines the use of ultrasound and moderate temperature and it is being considered as a potential technology for reducing microorganisms in fruit juices without causing the degradation of bioactive compounds that occurs with pasteurization. Acerola (Malpighia emarginata) and guava (Psidium guajava) juices were submitted to thermosonication in an ultrasonic processor to evaluate the influence of the power intensity and temperature on the microbiological inactivation, total phenolic compounds, antioxidant activity, ascorbic acid, carotenoids, and color. The effect of thermosonication on the production of these fermented probiotic juices using Lactobacillus rhamnosus ATCC 7469 was also evaluated. The production and the refrigerated storage of fermented probiotic juices at 37 ºC for 24 hours were analyzed by thermosonication at 60% ultrasound power intensity and temperature at 65ºC. Thermosonication was as effective as pasteurization in microbial inactivation, with the advantage of keeping the bioactive compounds more available which favored the growth of the probiotic.