Table 2 Open in new tab Effect of...

Type of juice

Engineering operations

US processing conditions

Outcomes

References

Kiwi juice

Ripe kiwi → Cold centrifugal juicer → Juice refrigerated at 4 °C

US type: US probe
Frequency: 20 kHz
Power: 400 W
Time interval: 4–16 min
Temperature: ND
Other: 300 ml of sample was capped with polytetrafluoroethylene film and stored at 4 °C. Rest of the samples were freeze dried for 48 hr and stored at −20 °C

0–12 min of treatment reduced the sucrose content whereas an increase was observed after 16 min of treatment
Increase in water soluble pectin content

Wang et al. (2020b)

Orange juice

Frozen orange pulp → Mixed with purified water (20 g orange concentrate in 79 g water)

US type: US probe of 10 mm diameter
Frequency: 20 kHz
Power: 0–1,200 W
Time interval: 10 min
Temperature: 0–88° C
Other: Ice bath at 0 °C was used to avoid overheating

No alteration in the content of glucose, sucrose, and fructose in both treated as well as control sample

Silva et al. (2020)

Mandarin juice

Mandarin fruit harvested → Juice extracted in manual juicer → Filtered to remove peels and seeds → Refrigerated at 4 °C

US type: US probe
Frequency: 19 kHz
Power: 750 W
Time interval: 36 min
Temperature: 50° C
Other: Water bath was used to maintain temperature

Fructose, glucose and sucrose content remained stable

Cheng et al. (2020)

Acai juice

Frozen pulp (−18 °C) → Dilution in potable water (1:2)

US type: Stored at 4 °C for analysis
Frequency: 19 kHz
Power: ND
Time interval: 2–10 min
Temperature: 40° C
Other: 150 ml sample was used

Increase in glucose and fructose content after processing

Linhares et al. (2020)

Apple juice

Fresh Fuji apples → Washed → Peeled → Chopped into pieces → Pulped in presence of ascorbic acid → Filtered

US type: US probe with 15 mm diameter
Frequency: ND
Power:525–1,125 W
Time interval: 5–12 min
Temperature: 30–70° C
Other: 200 ml of sample was treated and stored at 4 °C for analysis

Increase in water soluble pectin content

Shen et al. (2021)

Table 2

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Effect of various US treatments on carbohydrate content of fruit juices.

Type of juice	Engineering operations	US processing conditions	Outcomes	References
Kiwi juice	Ripe kiwi → Cold centrifugal juicer → Juice refrigerated at 4 °C	US type: US probe Frequency: 20 kHz Power: 400 W Time interval: 4–16 min Temperature: ND Other: 300 ml of sample was capped with polytetrafluoroethylene film and stored at 4 °C. Rest of the samples were freeze dried for 48 hr and stored at −20 °C	0–12 min of treatment reduced the sucrose content whereas an increase was observed after 16 min of treatment Increase in water soluble pectin content	Wang et al. (2020b)
Orange juice	Frozen orange pulp → Mixed with purified water (20 g orange concentrate in 79 g water)	US type: US probe of 10 mm diameter Frequency: 20 kHz Power: 0–1,200 W Time interval: 10 min Temperature: 0–88° C Other: Ice bath at 0 °C was used to avoid overheating	No alteration in the content of glucose, sucrose, and fructose in both treated as well as control sample	Silva et al. (2020)
Mandarin juice	Mandarin fruit harvested → Juice extracted in manual juicer → Filtered to remove peels and seeds → Refrigerated at 4 °C	US type: US probe Frequency: 19 kHz Power: 750 W Time interval: 36 min Temperature: 50° C Other: Water bath was used to maintain temperature	Fructose, glucose and sucrose content remained stable	Cheng et al. (2020)
Acai juice	Frozen pulp (−18 °C) → Dilution in potable water (1:2)	US type: Stored at 4 °C for analysis Frequency: 19 kHz Power: ND Time interval: 2–10 min Temperature: 40° C Other: 150 ml sample was used	Increase in glucose and fructose content after processing	Linhares et al. (2020)
Apple juice	Fresh Fuji apples → Washed → Peeled → Chopped into pieces → Pulped in presence of ascorbic acid → Filtered	US type: US probe with 15 mm diameter Frequency: ND Power:525–1,125 W Time interval: 5–12 min Temperature: 30–70° C Other: 200 ml of sample was treated and stored at 4 °C for analysis	Increase in water soluble pectin content	Shen et al. (2021)

Type of juice	Engineering operations	US processing conditions	Outcomes	References
Kiwi juice	Ripe kiwi → Cold centrifugal juicer → Juice refrigerated at 4 °C	US type: US probe Frequency: 20 kHz Power: 400 W Time interval: 4–16 min Temperature: ND Other: 300 ml of sample was capped with polytetrafluoroethylene film and stored at 4 °C. Rest of the samples were freeze dried for 48 hr and stored at −20 °C	0–12 min of treatment reduced the sucrose content whereas an increase was observed after 16 min of treatment Increase in water soluble pectin content	Wang et al. (2020b)
Orange juice	Frozen orange pulp → Mixed with purified water (20 g orange concentrate in 79 g water)	US type: US probe of 10 mm diameter Frequency: 20 kHz Power: 0–1,200 W Time interval: 10 min Temperature: 0–88° C Other: Ice bath at 0 °C was used to avoid overheating	No alteration in the content of glucose, sucrose, and fructose in both treated as well as control sample	Silva et al. (2020)
Mandarin juice	Mandarin fruit harvested → Juice extracted in manual juicer → Filtered to remove peels and seeds → Refrigerated at 4 °C	US type: US probe Frequency: 19 kHz Power: 750 W Time interval: 36 min Temperature: 50° C Other: Water bath was used to maintain temperature	Fructose, glucose and sucrose content remained stable	Cheng et al. (2020)
Acai juice	Frozen pulp (−18 °C) → Dilution in potable water (1:2)	US type: Stored at 4 °C for analysis Frequency: 19 kHz Power: ND Time interval: 2–10 min Temperature: 40° C Other: 150 ml sample was used	Increase in glucose and fructose content after processing	Linhares et al. (2020)
Apple juice	Fresh Fuji apples → Washed → Peeled → Chopped into pieces → Pulped in presence of ascorbic acid → Filtered	US type: US probe with 15 mm diameter Frequency: ND Power:525–1,125 W Time interval: 5–12 min Temperature: 30–70° C Other: 200 ml of sample was treated and stored at 4 °C for analysis	Increase in water soluble pectin content	Shen et al. (2021)

Note. US = ultra-sonication; ND = not defined.

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