Effects of high-intensity ultrasonic bath on the quality of strawberry juice

The effects of ultrasound (US) application conditions on microbiological, physicochemical, microscopic, and sensory features of strawberry juice were evaluated. Conditions comprised US (40 kHz) for 5, 10, or 15 min at 25, 40, or 50 degrees C. All US treatments reduced the microbial count in juice. US treatment (40 degrees C/10 min; 50 degrees C/15 min) reduced the degrees Brix value. All treatments maintained the pH, total titratable acidity, phenolic compounds, and antioxidant capacity of the samples. The thermal treatment sample presented a higher decrease in bioactive compounds. Hue angle values and changes in optical microscopy have increased as treatment temperature and time increased. The sample sonicated at 50 degrees C for 15 min presented lower sensory acceptance indices for all the evaluated attributes. Ultrasound application at 50 degrees C for 5 min presented effective juice properties' conservation, a good sensory acceptance, and is a promising alternative to help preserve strawberries.