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Bioscience Research
Print ISSN: 1811-9506 Online ISSN: 2218-3973
Journal by Innovative Scientific Information & Services Network
RESEARCH ARTICLE BIOSCIENCE RESEARCH, 2021 18(1):1041-1045. OPEN ACCESS
Influence of Sonication on Jam Bean Juice
Production
Nguyen Phuoc Minh
Faculty of Food Science and Technology, Thu Dau Mot University, Binh Duong Province, Vietnam
*Correspondence: nguyenphuocminh@tdmu.edu.vn Received 01-02-2021, Revised: 27-03-2021, Accepted: 30-03-2021 e-
Published: 31-03-2021
Jicama or yam bean (Pachyrhizuserosus) tuber contains various nutritional and bioactive
compounds with different functional properties. Ultrasound treatment is an emerging technology
providing cheap, simple, reliable, environmentally friendly, and effective manners. In our research,
jicama juice was obtained by ultrasound extraction under different power (200, 250, 300, 350, 400 W)
and time (1.5, 2.0, 2.5, 3.0, 3.5 minutes) at the same frequency of 37kHz. Our results revealed that
ultrasound power 350 W within 3.0 minutes were appropriate for jicama juice extraction. Under these
operating parameters, the highest extraction yield (%), viscosity (cP) and total phenolics (mg GAE/g)
would be achieved.
Keywords: Jicama, juice, ultrasound, extraction, power, time
INTRODUCTION microbial inactivation (Piyasena et al. 2003). It can
Thermal treatment of fruit juice creates major effectively maintain the most valuable nutritional
adverse sensory and nutrient decomposition quality, limit microbial density without comprising
(Gómez et al. 2011). Juice processing sector health benefits of fruit juice (Cheng et al. 2007;
changes from the traditional thermal processing to Bhat et al. 2011; Zou and Jiang, 2016). Moreover,
the innovative non-thermal treatment (Zou and it also shorten processing time and reduce energy
Jiang, 2016). Non-thermal treatment can be consumption (Abid et al. 2014). Ultrasound can be
utilized to improve food quality and safety without utilized in fruit juice processing to disrupt the pulp
any serious impact to its nutritional composition particles and to settle the particle size distribution
(Caminiti et al. 2011). Ultrasonic is a case in (Chi and Ha, 2018). Different literatures
point. It can be used alone or in combination with mentioned to the application of ultrasound in
other processing methods. Ultrasound waves processing of fruit juice such as grapefruit juice
propagate into liquid media, alternating (Aadil et al. 2013), soursop juice (Rocha et
compression and expansion cycles are produced. al.2015), gourd juice (Bhat et al. 2016), pear juice
During the expansion cycle, high intensity (Saeeduddin et al. 2015), blackberry juice (Tiwari
ultrasonic waves make small bubbles grow in et al. 2009), avocado puree (Bi et al. 2015),
liquid (Chi and Ha, 2018). When they attain a raspberry puree (Golmohamadi et al. 2013),
volume at which they can no longer absorb orange juice (Tiwari et al. 2008; Khandpur and
enough energy, they implode violently High power Gogate, 2015), tomato juice (Adekunte et al.,
ultrasound has the ability to cause cavitation 2010), apple juice (Zhang et al. 2012), and
bubbles (Vicente et al. 2018). The collapse of strawberry juice (Tiwari et al., 2008).
bubbles generates an area of localized high Jicama (Pachyrhizuserosus) or yam bean
temperature and pressure that brings about belongs to the family Leguminosae, subfamilyNguyen Phuoc Minh Influence of Sonication on Jam Bean Juice Production
Papilionoidea. Its tuber is crisp and succulent, 2.3 Extraction yield estimation
with a light sweet pleasant flavor. It is an edible Ultrasonic extraction yield (%) was estimated
tuberous root as a healthy food ingredient. It is N2 * C
rich in fructooligosaccharides, inulin, ascorbic Y (%) *100
acid, flavonoids, choline, saponin, pyridoxine, by formula:
N1 *(100 M )
phytoestrogen, and folic acid (Noman et al. 2012). N1 (g): Weight of mash before ultrasonic
There are a wide range of application in treatment
nutraceuticals (Noman et al., 2008; Ramos et al. N2 (g): Weight of juice after centrifugation
2013) with different biological benefits such as M (%): Moisture of mash before ultrasonic
immunomodulatory activity (Kumalasari et al. treatment
2014), anti-colon cancer (Pool-Zobel, 2007), and C (%): Concentration of soluble extract (g) in
anti-diabetic functions (Park et al. 2015), the jicama juice after centrifugation
excessive blood glucose and body weight control Viscosity (cP) was evaluated by rotary
(Putra et al. 2019), heart attack and stroke viscometer. Total phenolic content (mg GAE/ g)
prevention (Thaptimthong et al. was determined by the method of Li et al. (2008).
2016), cardiovascular health-promoting (Thitiporn
et al. 2016). Jicama is normally consumed in raw, 2.4 Statistical analysis
cooked or pickled forms. Several notable The experiments were run in triplicate with
literatures mentioned to the processing of jicama three different lots of samples. The data were
juice. Juice was extracted from jicama presented as mean±standard deviation. Statistical
(Pachyrrizuserosus) and clarified using analysis was performed by the Statgraphics
ultrafiltration (Juarez and Paredes-Lopez, 1994). Centurion version XVI.
The juices extracted from the jicama are ideal for
the processing and formulation of a healthy drink, RESULTS
both fermented and non-fermented beverages
(ขวัญเมืองป, 2017). Objective of our study focused 3.1 Effect of ultrasonic power to jicama juice
on the ultrasound extraction on jicama pulp under quality
different power and time to obtain the highest Jicama samples were treated byultrasound at
extraction yield, viscosity and total phenolic frequency 37kHz at different powers (200, 250,
content. 300, 350, 400 W) within 1.5 minutes. Results were
presented in table 1. It’s obviously noticed that
MATERIALS AND METHODS there were significant difference by ultrasonic
powers. At 350 W of ultrasonic power, the highest
2.1 Material extraction yield (%) viscosity (cP) and total
Jicama tuberswere collected from SocTrang phenolic content (mg GAE/g) were obtained on
province, Vietnam. They must be kept in dry place the jicama juice. This value was selected for the
and quickly conveyed to laboratory for next experiment.
experiments. They were subjected to washing and During ultrasonic treatment, the development
crushing by blender before mashing by and discruption of tiny bubbles in liquid happened
ultrasound. very quickly by pressure fluctuation. Cavitation
accelerated mass transfer in fruit tissue and cell
2.2 Researching method wall structure (Toma et al., 2001; Wu et al., 2001).
200 grams of jicama mash samples were kept Ultrasound disrupted fruit tissues and cell walls,
in 500 mL Erlenmeyer flasks. These flasks were resulting in more water might enter into fruit cells
put into ultrasonic bath (Memmert). These and more soluble solids might across cell
samples were treated by ultrasound at frequency membranes (Zou et al., 2010). Soluble solids in
37kHz at different powers (200, 250, 300, 350, the cytoplasm of jicama could be extracted
400 W) and times (1.5, 2.0, 2.5, 3.0, 3.5 minutes). smoothly. This result was similar to other finding
The mashed suspension was then centrifugated on grape and pineapple juice (Lieu and Le, 2010;
at 4000 rpm for 5 minutes to collect supernatant Nguyen and Le, 2012). Ultrasonic treatment of
for further analysis. jicama mash also improved extraction of
macromolecules to permeate cell membranes and
go into solution to increase viscosity of the
extracted fruit juice (Nguyen and Le, 2012).
Bioscience Research, 2021 volume 18(1): 1041-1045 1042Nguyen Phuoc Minh Influence of Sonication on Jam Bean Juice Production
Table 1:Effect of ultrasonic power (W) to jicama juice quality
Ultrasonic power (W) 200 250 300 350 400
Extraction yield (%) 63.57±0.02c 66.49±0.01bc 69.83±0.00b 72.57±0.02ab 73.96±0.00a
Viscosity (cP) 3.47±0.00b 4.05±0.02ab 4.86±0.03ab 5.63±0.01a 5.70±0.00a
Total phenolic (mg GAE/g) 36.17±0.03c 42.79±0.00b 43.05±0.01ab 45.31±0.00a 45.40±0.02a
Note: the values were expressed as the mean of three repetitions; the same characters (denoted above),
the difference between them was not significant (α = 5%).
Table 2: Effect of ultrasonic time (minutes) to jicama juice quality
Ultrasonic time (minutes) 1.5 2.0 2.5 3.0 3.5
Extraction yield (%) 72.57±0.02b 74.66±0.02ab 76.02±0.01ab 77.43±0.02a 77.65±0.03a
Viscosity (cP) 5.63±0.01b 5.98±0.03ab 6.03±0.02ab 6.12±0.01a 6.14±0.00a
Total phenolic (mg GAE/g) 45.31±0.00c 47.34±0.00bc 49.85±0.03b 52.17±0.00ab 53.40±0.02a
Note: the values were expressed as the mean of three repetitions; the same characters (denoted above),
the difference between them was not significant (α = 5%).
In the colloidal suspension, the soluble solid slightly sweet and nutty flavor. Jicama contains a
content was paralel with the viscosity (Suárez- great amount of essential vitamins, minerals,
Jacobo et al., 2011). The implosion of cavitation dietary fibers, antioxidants. Utilization of
bubbles generates a great amount of heat. This ultrasound treatment significantly improved the
phenomenon might help to produce a higher yield extraction yield, viscosity and total phenolic
of total phenolics (Chi and Ha, 2018). High-power content in jicama juice processing.With extension
ultrasound treatment inhibited browning, of ultrasound power and time; extraction efficacy,
maintained taste and nutritional value and viscosity and phenolic content observably
improved stability of carrot juice (Liyi et al., 2019). enhanced on jicama juice.
3.2 Effect of ultrasonic time to jicama juice CONFLICT OF INTEREST
quality The authors declared that present study was
Jicama samples were treated by ultrasound at performed in absence of any conflict of interest.
frequency 37 kHz at power 350 W in different
durations (1.5, 2.0, 2.5, 3.0, 3.5 minutes). Results ACKNOWLEGEMENT
were presented in table 2. It’s obviously noticed We acknowledge the financial support for the
that there were significant difference by ultrasonic publication provided by Thu Dau Mot University,
durations. At 3.0 minutes of ultrasonic time, the Vietnam.
highest extraction yield (%) viscosity (cP) and total
phenolic content (mg GAE/g) were obtained. AUTHOR CONTRIBUTIONS
In solid-liquid extraction, cavitation can cause Nguyen Phuoc Minh arranged the
surface erosion and particle breakdown (Vilkhu et experiments and also wrote the manuscript.
al., 2008). Ultrasound duration basically depended
on material mass, temperature, ultrasonic power Copyrights: © 2021@ author (s).
(Wang et al., 2008; Lieu and Le, 2010; Nguyen This is an open access article distributed under the
and Le, 2012). Viscosity and color of blueberry terms of the Creative Commons Attribution License
juice markedly enhanced with the extension of (CC BY 4.0), which permits unrestricted use,
sonication time (Yu and Xiyan, 2017). Abid et al.
distribution, and reproduction in any medium,
(2013) found that ultrasonic could improve total
provided the original author(s) and source are
phenolics of apple juice. Nguyen and Le (2012)
found the total soluble solid and titratable acidity credited and that the original publication in this
values reached their maximum after 60 min of journal is cited, in accordance with accepted
ultrasound treatment. academic practice. No use, distribution or
reproduction is permitted which does not comply
CONCLUSION with these terms.
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