In juice processing, ultrasound treatment has been tested as a potential alternative to conventional thermal methods to inactivate microorganisms and to enhance the nutritional status of juice. In this study, the impact of pasteurization and high-power ultrasound treatment on the quality of red grape juice was investigated in terms of the content of bioactive compounds such as phenolic compounds and l-ascorbic acid as well as regarding the microbiological and physicochemical properties. The grape juice was subjected to pasteurization (80 °C, 2 min) as well as to ultrasound treatment with an amplitude of 50 and 70% for 5 and 10 min. The results indicated the same level of total phenolic content for pasteurized and sonicated samples for 10 min with an amplitude of 70%, while the highest level of l-ascorbic acid was recorded for sonicated samples with an amplitude of 70% for 10 min. pH of sonicated samples decreased with amplitude and treatment time while total soluble solids and titratable acidity increased with amplitude and time. Moreover, the results indicated the usefulness of juice sonication to enhance the inactivation of microorganisms. Thus, the high-power ultrasound treatment might represent a viable technique to replace the conventional thermal treatment in grape juice processing.

中文翻译：

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巴氏杀菌和高功率超声处理对红葡萄汁品质的影响概述

在果汁加工中，超声波处理已被测试为一种潜在的替代传统热方法的方法，可以灭活微生物并提高果汁的营养状况。本研究从酚类化合物和 l-抗坏血酸等生物活性化合物的含量以及微生物和理化性质方面研究了巴氏杀菌和高功率超声处理对红葡萄汁质量的影响。葡萄汁经过巴氏杀菌（80°C，2 分钟）以及以 50% 和 70% 的振幅进行 5 和 10 分钟的超声波处理。结果表明，巴氏杀菌和超声处理 10 分钟的样品的总酚含量水平相同，幅度为 70%，而超声处理的样品中 l-抗坏血酸含量最高，振幅为 70%，持续 10 分钟。超声处理样品的 pH 值随幅度和处理时间而降低，而总可溶性固体和可滴定酸度随幅度和时间而增加。此外，结果表明果汁超声处理可用于增强微生物的灭活。因此，高功率超声处理可能代表一种可行的技术来取代葡萄汁加工中的常规热处理。