Effect of thermosonication and probiotic fermentation on bioactive compounds and microbial activity of Elaeocarpus floribundus (jalpai) juice
-
Shristi Roy
Abstract
This study investigated the impact of pasteurization (PS) and thermosonication (TS) on the quality of Jalpai (Elaeocarpus floribundus) juice. TS was applied at 30 °C, 40 °C, and 50 °C for 30–60 min using 40 % and 50 % amplitude. Compared to raw juice, TS enhanced total phenolic content (34.07 mg GAE/mL), flavonoids (17.99 mg QE/mL), vitamin C (15.28 mg/100 mL), and antioxidant activity (1.22 mg Trolox/mL), while reducing microbial loads. Complete inactivation of TVC and YMC was achieved at 50 % amplitude under optimum conditions. A probiotic beverage was developed using Lactobacillus plantarum and Lactobacillus paracasei. Fermentation led to reduced pH, TSS, and TPC, with increased titratable acidity, flavonoids, and antioxidant activity. TS retained heat-sensitive nutrients and supported probiotic growth. During storage at 4 °C, vitamin C declined slightly, but other nutrients remained stable. The synergistic effect of TS and fermentation improved juice quality, suggesting a commercially viable method for probiotic beverage production.
-
Research ethics: Not applicable.
-
Informed consent: Not applicable.
-
Author contributions: Shristi Roy: Conceptualization, formal analysis, investigation, data curation, methodology, validation, writing-original draft. Puja Das: formal analysis, investigation, writing-review and editing. Prakash Kumar Nayak: conceptualization, supervision, validation, review and editing. Kavindapadi Rajasekaran Rakhavan: conceptualization, supervision, validation, review and editing. Radha krishnan Kesavan: conceptualization, supervision, validation, writing-review and editing, formal analysis, data curation. All authors reviewed the results and agreed to the published version of the manuscript.
-
Use of Large Language Models, AI and Machine Learning Tools: None declared.
-
Conflict of interest: The authors declare no conflicts of interest.
-
Research funding: The research was carried out without any finacial support.
-
Data availability: All data generated or analyzed during this study are included in the manuscript.
References
1. Dasila, K, Singh, M. Bioactive compounds and biological activities of Elaegnus latifolia L.: an underutilized fruit of North-East Himalaya, India. South Afr J Bot 2022;145:177–85. https://doi.org/10.1016/J.SAJB.2021.07.020.Suche in Google Scholar
2. Dutta, SK, Vanlalhmangaiha, ARS, Lungmuana, BT, Saha, S, Saha, S. Bioactivity and traditional uses of 26 underutilized ethno-medicinal fruit species of North-East Himalaya, India. J Food Meas Char 2018;12:2503–14. https://doi.org/10.1007/S11694-018-9867-4.Suche in Google Scholar
3. Kumar, V, Kaur, R, Aggarwal, P, Singh, G. Underutilized citrus species: an insight of their nutraceutical potential and importance for the development of functional food. Sci Hortic 2022;296:110909. https://doi.org/10.1016/J.SCIENTA.2022.110909.Suche in Google Scholar
4. Ogundele, AV, Yadav, A, Haldar, S, Das, AM. Antimicrobial activities of extract, fractions and isolated compounds from the fruits of Elaeocarpus floribundus growing in North-East India. J Herb Med 2021;30:100511. https://doi.org/10.1016/J.HERMED.2021.100511.Suche in Google Scholar
5. Das, P, Nayak, PK, Kesavan, Rkrishnan. Artificial neural networks (ANN)-genetic algorithm (GA) optimization on thermosonicated achocha juice: kinetic and thermodynamic perspectives of retained phytocompounds. Prep Biochem Biotechnol 2024;55:171–86. https://doi.org/10.1080/10826068.2024.2378101.Suche in Google Scholar PubMed
6. Atuonwu, JC, Leadley, C, Bosman, A, Tassou, SA. High-pressure processing, microwave, ohmic, and conventional thermal pasteurization: quality aspects and energy economics. J Food Process Eng 2020;43:e13328. https://doi.org/10.1111/JFPE.13328.Suche in Google Scholar
7. Ahmed, Z, Manzoor, MF, Begum, N, Khan, A, Shah, I, Farooq, U, et al.. Thermo-ultrasound-based sterilization approach for the quality improvement of wheat plantlets juice. Processes 2019;7:518. https://doi.org/10.3390/PR7080518.Suche in Google Scholar
8. Das, P, Nayak, PK, Kesavan, Rkrishnan. Integrated approach of ultrasound with mild heat treatment on the quality characteristics of yacon (Smallanthus sonchifolius) tuber juice. J Food Process Eng 2024;47:e14682. https://doi.org/10.1111/JFPE.14682.Suche in Google Scholar
9. Naseem, Z, Mir, SA, Wani, SM, Rouf, MA, Bashir, I, Zehra, A. Probiotic-fortified fruit juices: health benefits, challenges, and future perspective. Nutrition 2023;115:112154. https://doi.org/10.1016/J.NUT.2023.112154.Suche in Google Scholar PubMed
10. Mourad, R, Aljanabi, I, Csehi, B, Hidas, K, Kókai, Z, Friedrich, L, et al.. Simultaneous blending and fermentation of ToTuTM an egg-white drink with different fruit juices and probiotic lactic acid bacteria. Food Bioprod Process 2025;150:198–206. https://doi.org/10.1016/J.FBP.2025.01.008.Suche in Google Scholar
11. Guan, J, Wang, T, Xiong, Y, Li, X, Chen, W, Jia, H, et al.. Probiotics fermentation improves physicochemical properties, bioactivity, and flavor quality of Malus toringoides fruit juice. LWT 2025;223:117669. https://doi.org/10.1016/J.LWT.2025.117669.Suche in Google Scholar
12. Dikmetas, DN, Acar, EG, Ceylan, FD, İlkadım, F, Özer, H, Karbancioglu-Guler, F. Functional fermented fruit juice production and characterization by using water kefir grains. J Food Sci Technol 2025:1–14. https://doi.org/10.1007/S13197-025-06209-Y/TABLES/3.Suche in Google Scholar
13. Guimarães, AP, Uliana, DS, Sant’Ana, MR, de São José, JFB. Lacticaseibacillus rhamnosus: an overview of the viability in fruit and vegetable juices and their potential effects on human health. Probiotics Antimicrob Proteins 2025:1–16. https://doi.org/10.1007/S12602-025-10454-0/METRICS.Suche in Google Scholar
14. Niu, H, Zhou, X, Lyu, C, Wang, D, Zheng, J, Cheng, JY, et al.. Evaluating the effects of a pectinolytic probiotic strain as replacement of enzymatical treatments in melon juice pre-alcohol fermentation. Int J Food Microbiol 2025;435:111171. https://doi.org/10.1016/J.IJFOODMICRO.2025.111171.Suche in Google Scholar
15. Ali, U, Saeed, M, Ahmad, Z, Shah, Ful H, Rehman, MA, Mehmood, T, et al.. Stability and survivability of alginate gum-coated Lactobacillus rhamnosus GG in simulated gastrointestinal conditions and probiotic juice development. J Food Qual 2023;2023:3660968. https://doi.org/10.1155/2023/3660968.Suche in Google Scholar
16. Edith Marius, FK, Pierre Marie, K, Blandine, M, Laverdure, TP, Ulrich Daquain, FT, François, ZN. Development of a non-dairy probiotic beverage based on sorrel and pineapple juices using Lacticaseibacillus paracasei 62L. J Agric Food Res 2023;14:100688. https://doi.org/10.1016/J.JAFR.2023.100688.Suche in Google Scholar
17. Luo, Y, Tang, R, Qiu, H, Song, A. Widely targeted metabolomics-based analysis of the impact of L. plantarum and L. paracasei fermentation on Rosa roxburghii tratt juice. Int J Food Microbiol 2024;417:110686. https://doi.org/10.1016/J.IJFOODMICRO.2024.110686.Suche in Google Scholar PubMed
18. Gogoi, S, Das, P, Nayak, PK, Sridhar, K, Sharma, M, Sari, TP, et al.. Optimizing quality and shelf-life extension of bor-thekera (Garcinia pedunculata) juice: a thermosonication approach with artificial neural network modeling. Foods 2024;13:497. https://doi.org/10.3390/FOODS13030497.Suche in Google Scholar
19. Manzoor, MF, Xu, B, Khan, S, Shukat, R, Ahmad, N, Imran, M, et al.. Impact of high-intensity thermosonication treatment on spinach juice: bioactive compounds, rheological, microbial, and enzymatic activities. Ultrason Sonochem 2021;78:105740. https://doi.org/10.1016/J.ULTSONCH.2021.105740.Suche in Google Scholar PubMed PubMed Central
20. Dhar, R, Basak, S, Chakraborty, S. Pasteurization of fruit juices by pulsed light treatment: a review on the microbial safety, enzymatic stability, and kinetic approach to process design. Compr Rev Food Sci Food Saf 2022;21:499–540. https://doi.org/10.1111/1541-4337.12864.Suche in Google Scholar PubMed
21. Krishnan Kesavan, R, Begum, S, Das, P, Nayak, PK. Hurdle effect of thermosonication and non-thermal processing on the quality characteristics of fruit juices: an overview. J Food Process Eng 2023;46:e14310. https://doi.org/10.1111/JFPE.14310.Suche in Google Scholar
22. Das, P, Nayak, PK, Stephen, IB, Sharma, M, Kesavan, Rkrishnan, Sridhar, K. Effect of thermosonication on the nutritional quality of Lapsi (Choerospondias axillaris) fruit juice: application of advanced artificial neural networks. Foods 2023;12:3723. https://doi.org/10.3390/FOODS12203723.Suche in Google Scholar PubMed PubMed Central
23. Das, P, Nayak, PK, Kesavan, Rkrishnan. Extraction kinetics and thermodynamic evaluation of functional components in thermosonicated sohshang juice optimized by ANN-GA. Prep Biochem Biotechnol 2025:1–13. https://doi.org/10.1080/10826068.2025.2515946.Suche in Google Scholar PubMed
24. Nayak, PK, Chandrasekar, CM, Gogoi, S, Kesavan, Rkrishnan. Impact of thermal and thermosonication treatments of amora (Spondius pinnata) juice and prediction of quality changes using artificial neural networks. Biosyst Eng 2022;223:169–81. https://doi.org/10.1016/J.BIOSYSTEMSENG.2022.02.012.Suche in Google Scholar
25. Kesavan, Rkrishnan, Gogoi, S, Nayak, PK. Influence of thermosonication and pasteurization on the quality attributes of kutkura (Meyna spinosa) juice. Applied Food Research 2023;3:100268. https://doi.org/10.1016/J.AFRES.2023.100268.Suche in Google Scholar
26. Kaderides, K, Papaoikonomou, L, Serafim, M, Goula, AM. Microwave-assisted extraction of phenolics from pomegranate peels: optimization, kinetics, and comparison with ultrasounds extraction. Chem Eng Process Process Intensif 2019;137:1–11. https://doi.org/10.1016/J.CEP.2019.01.006.Suche in Google Scholar
27. Nadeem, M, Ubaid, N, Qureshi, TM, Munir, M, Mehmood, A. Effect of ultrasound and chemical treatment on total phenol, flavonoids and antioxidant properties on carrot-grape juice blend during storage. Ultrason Sonochem 2018;45:1–6. https://doi.org/10.1016/j.ultsonch.2018.02.034.Suche in Google Scholar PubMed
28. Putsakum, G, Tzima, K, Tiwari, BK, O’Donnell, CP, Rai, DK. Effects of thermosonication on ascorbic acid, polyphenols and antioxidant activity in blackberry juice. Int J Food Sci Technol 2023;58:2304–11. https://doi.org/10.1111/IJFS.16351.Suche in Google Scholar
29. Yang, QQ, Gan, RY, Zhang, D, Ge, YY, Cheng, LZ, Corke, H. Optimization of kidney bean antioxidants using RSM & ANN and characterization of antioxidant profile by UPLC-QTOF-MS. LWT 2019;114:108321. https://doi.org/10.1016/J.LWT.2019.108321.Suche in Google Scholar
30. Mandha, J, Shumoy, H, Matemu, AO, Raes, K. Characterization of fruit juices and effect of pasteurization and storage conditions on their microbial, physicochemical, and nutritional quality. Food Biosci 2023;51:102335. https://doi.org/10.1016/J.FBIO.2022.102335.Suche in Google Scholar
31. Dogan, K, Akman, PK, Tornuk, F. Role of non-thermal treatments and fermentation with probiotic Lactobacillus plantarum on in vitro bioaccessibility of bioactives from vegetable juice. J Sci Food Agric 2021;101:4779–88. https://doi.org/10.1002/JSFA.11124.Suche in Google Scholar PubMed
32. Yang, J, Sun, Y, Gao, T, Wu, Y, Sun, H, Zhu, Q, et al.. Fermentation and storage characteristics of “Fuji” apple juice using Lactobacillus acidophilus, Lactobacillus casei and lactobacillus plantarum: microbial growth, metabolism of bioactives and in vitro bioactivities. Front Nutr 2022;9:833906. https://doi.org/10.3389/FNUT.2022.833906/BIBTEX.Suche in Google Scholar
33. Mirmohammadi, R, Zamindar, N, Razavi, SH, Mirmohammadi, M, Paidari, S. Investigation of the possibility of fermentation of red grape juice and rice flour by Lactobacillus plantarum and Lactobacillus casei. Food Sci Nutr 2021;9:5370–8. https://doi.org/10.1002/FSN3.2461.Suche in Google Scholar
34. Fonseca, HC, Melo, Dde S, Ramos, CL, Dias, DR, Schwan, RF. Lactiplantibacillus plantarum CCMA 0743 and Lacticaseibacillus paracasei subsp. paracasei LBC-81 metabolism during the single and mixed fermentation of tropical fruit juices. Braz J Microbiol 2021;52:2307–17. https://doi.org/10.1007/S42770-021-00628-7/METRICS.Suche in Google Scholar
35. Garcia, EF, de Oliveira Araújo, A, Luciano, WA, de Albuquerque, TMR, de Oliveira Arcanjo, NM, Madruga, MS, et al.. The performance of five fruit-derived and freeze-dried potentially probiotic Lactobacillus strains in apple, orange, and grape juices. J Sci Food Agric 2018;98:5000–10. https://doi.org/10.1002/JSFA.9034.Suche in Google Scholar PubMed
36. Salehi, F. Physico-chemical properties of fruit and vegetable juices as affected by ultrasound: a review. Int J Food Prop 2020;23:1748–65. https://doi.org/10.1080/10942912.2020.1825486.Suche in Google Scholar
37. Das, P, Nayak, PK, Kesavan, Rkrishnan. Extraction kinetics and thermodynamic evaluation of functional components in thermosonicated sohshang juice optimized by ANN-GA. Prep Biochem Biotechnol 2025:1–13. https://doi.org/10.1080/10826068.2025.2515946.Suche in Google Scholar PubMed
38. Das, P, Nayak, PK, Kesavan, Rkrishnan. Effect of pasteurization and thermosonication on phytocompounds in titay juice: predictive modelling with ANN-GA and extraction kinetics. Process Biochem 2025;156:76–92. https://doi.org/10.1016/J.PROCBIO.2025.05.011.Suche in Google Scholar
39. Kumar, S, Pipliya, S, Srivastav, PP. Effect of cold plasma processing on physicochemical and nutritional quality attributes of kiwifruit juice. J Food Sci 2023;88:1533–52. https://doi.org/10.1111/1750-3841.16494.Suche in Google Scholar PubMed
40. Han, AM, Xu, X, Yang, N, Jin, Y, Jin, Z, Xie, Z. Application of induced voltage in cloudy Apple juice: enzymatic browning and bioactive and flavouring compounds. Int J Food Sci Technol 2022;57:4138–47. https://doi.org/10.1111/IJFS.15733.Suche in Google Scholar
41. Yusoff, IM, Mat, TZ, Rahmat, Z, Chua, LS. A review of ultrasound-assisted extraction for plant bioactive compounds: phenolics, flavonoids, thymols, saponins and proteins. Food Res Int 2022;157:111268. https://doi.org/10.1016/J.FOODRES.2022.111268.Suche in Google Scholar
42. Wu, Y, Xu, L, Liu, X, Hasan, KMF, Li, H, Zhou, S, et al.. Effect of thermosonication treatment on blueberry juice quality: total phenolics, flavonoids, anthocyanin, and antioxidant activity. LWT 2021;150:112021. https://doi.org/10.1016/J.LWT.2021.112021.Suche in Google Scholar
43. Vo, TP, Nguyen, LNH, Le, NPT, Mai, TP, Nguyen, DQ. Optimization of the ultrasonic-assisted extraction process to obtain total phenolic and flavonoid compounds from watermelon (Citrullus lanatus) rind. Curr Res Food Sci 2022;5:2013–21. https://doi.org/10.1016/J.CRFS.2022.09.021.Suche in Google Scholar PubMed PubMed Central
44. Bhukya, J, Mohapatra, D, Naik, R. Hydrodynamic cavitation processing of ascorbic acid treated precooled sugarcane juice for physiochemical, bioactive, enzyme stability, and microbial safety. J Food Process Eng 2023;46:e14209. https://doi.org/10.1111/JFPE.14209.Suche in Google Scholar
45. Alves, Lde L, dos Santos, RL, Bayer, BL, Devens, ALM, Cichoski, AJ, Mendonça, CRB. Thermosonication of tangerine juice: effects on quality characteristics, bioactive compounds, and antioxidant activity. J Food Process Preserv 2020;44:e14914. https://doi.org/10.1111/JFPP.14914.Suche in Google Scholar
46. Das, P, Nayak, PK, Sharma, M, Raghavendra, VB, Kesavan, RK, Sridhar, K. Computational modelling for optimization of thermosonicated sohshang (Elaeagnus latifolia) fruit juice using artificial neural networks. J Food Process Preserv 2024;2024. https://doi.org/10.1155/2024/5559422.Suche in Google Scholar
47. Çöl, BG, Akhan, M, Sancar, BÇ, Türkol, M, Yıkmış, S, Hecer, C. Effect of thermosonication on amino acids, phenolic compounds, sensory properties and microbial quality in freshly squeezed verjuice. Foods 2023;12:2167. https://doi.org/10.3390/FOODS12112167.Suche in Google Scholar
48. Ryan, J, Hutchings, SC, Fang, Z, Bandara, N, Gamlath, S, Ajlouni, S, et al.. Microbial, physico-chemical and sensory characteristics of mango juice-enriched probiotic dairy drinks. Int J Dairy Technol 2020;73:182–90. https://doi.org/10.1111/1471-0307.12630.Suche in Google Scholar
49. Ghafari, S, Ansari, S. Microbial viability, physico-chemical properties and sensory evaluation of pineapple juice enriched with Lactobacillus casei, Lactobacillus rhamnosus and inulin during refrigerated storage. J Food Meas Char 2018;12:2927–35. https://doi.org/10.1007/S11694-018-9908-Z/METRICS.Suche in Google Scholar
50. Goderska, K, Dombhare, K, Radziejewska-Kubzdela, E. Evaluation of probiotics in vegetable juices: Tomato (Solanum lycopersicum), carrot (Daucus carota subsp. sativus) and beetroot juice (Beta vulgaris). Arch Microbiol 2022;204:1–13. https://doi.org/10.1007/S00203-022-02820-1/METRICS.Suche in Google Scholar
51. Wang, Z, Feng, Y, Yang, N, Jiang, T, Xu, H, Lei, H. Fermentation of kiwifruit juice from two cultivars by probiotic bacteria: bioactive phenolics, antioxidant activities and flavor volatiles. Food Chem 2022;373:131455. https://doi.org/10.1016/J.FOODCHEM.2021.131455.Suche in Google Scholar
52. Wang, Y, Li, H, Ren, Y, Wang, Y, Yaopeng, R, Xiaowei, W, et al.. Preparation, model construction and efficacy lipid-lowering evaluation of kiwifruit juice fermented by probiotics. Food Biosci 2022;47:101710. https://doi.org/10.1016/J.FBIO.2022.101710.Suche in Google Scholar
53. Zhong, H, Abdullah, ZM, Tang, J, Deng, L, Feng, F. Probiotics-fermented blueberry juices as potential antidiabetic product: antioxidant, antimicrobial and antidiabetic potentials. J Sci Food Agric 2021;101:4420–7. https://doi.org/10.1002/JSFA.11083.Suche in Google Scholar PubMed
54. Putsakum, G, Tzima, K, Tiwari, BK, O’Donnell, CP, Rai, DK. Effects of thermosonication on ascorbic acid, polyphenols and antioxidant activity in blackberry juice. Int J Food Sci Technol 2023;58:2304–11. https://doi.org/10.1111/IJFS.16351.Suche in Google Scholar
55. Aslam, R, Alam, MS. Storage behaviour of ohmic heated and ultrasonicated amla juice: AI mediated correlation between ascorbic acid content and color attributes. J Food Meas Char 2024;18:4972–83. https://doi.org/10.1007/S11694-024-02549-Z/METRICS.Suche in Google Scholar
56. Rishabh, D, Athira, A, Preetha, R, Nagamaniammai, G. Freeze dried probiotic carrot juice powder for better storage stability of probiotic. J Food Sci Technol 2023;60:916–24. https://doi.org/10.1007/S13197-021-05259-2/METRICS.Suche in Google Scholar
57. Albene, D, Lema, NK, Tesfaye, G, Andeta, AF, Ali, K, Guadie, A. Probiotic potential of lactic acid bacteria isolated from Ethiopian traditional fermented cheka beverage. Ann Microbiol 2024;74:1–15. https://doi.org/10.1186/S13213-024-01771-W/TABLES/8.Suche in Google Scholar
58. Wang, K, Gao, F, Li, F, Liu, F, Zhang, N, Zhang, X, et al.. Phytochemicals and health benefits of sweet Orange fruit and juice: a comparative summary and reflection on last decade of research. Food Rev Int 2025. WGROUP:STRING:PUBLICATION https://doi.org/10.1080/87559129.2025.2486285.Suche in Google Scholar
59. Sun, S, Ku, M, Yang, J, Zhang, W, Xie, Y. Degradation of patulin in aqueous solution and apple juice by titanium dioxide/graphitic carbon nitride: efficiency, quality and safety. Food Addit Contam 2025;42:679–92. https://doi.org/10.1080/19440049.2025.2494725.Suche in Google Scholar PubMed
© 2025 Walter de Gruyter GmbH, Berlin/Boston
Artikel in diesem Heft
- Frontmatter
- Critical Review
- Exploring the antioxidant and anti-cancer potential of functional foods from vegetal waste: a path to sustainability
- Articles
- Effect of thermosonication and probiotic fermentation on bioactive compounds and microbial activity of Elaeocarpus floribundus (jalpai) juice
- Impact of high intensity ultrasound on the physicochemical, functional, thermal, and structural properties of banana cv. Poovan (Musa sp. AAB) starch
- Prediction of soluble solids content and anthocyanin content in blood oranges based on hyperspectral reflectance and transmittance imaging technologies
- Formulation and characterization of omega-3 fatty acid enriched mayonnaise containing flax seed oil and chia seed oil
- Corrigendum
- Corrigendum to “Development of functional almond milk beverage with probiotic Lactiplantibacillus plantarum and Lactiplantibacillus brevis bacteria”
Artikel in diesem Heft
- Frontmatter
- Critical Review
- Exploring the antioxidant and anti-cancer potential of functional foods from vegetal waste: a path to sustainability
- Articles
- Effect of thermosonication and probiotic fermentation on bioactive compounds and microbial activity of Elaeocarpus floribundus (jalpai) juice
- Impact of high intensity ultrasound on the physicochemical, functional, thermal, and structural properties of banana cv. Poovan (Musa sp. AAB) starch
- Prediction of soluble solids content and anthocyanin content in blood oranges based on hyperspectral reflectance and transmittance imaging technologies
- Formulation and characterization of omega-3 fatty acid enriched mayonnaise containing flax seed oil and chia seed oil
- Corrigendum
- Corrigendum to “Development of functional almond milk beverage with probiotic Lactiplantibacillus plantarum and Lactiplantibacillus brevis bacteria”
