Effects of ultrasound support and carboxymethyl cellulose on the physicochemical properties, sensory evaluation and total microbiology of cloudy juice from soursop (Annona muricata l.)

¹ Institute of Environmental Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam
² Graduate University of Science and Technology, Vietnam Academy of Science and Technology, Ha Noi, Vietnam
³ Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam
⁴ The Ho Chi Minh University of Food Industry, Ho Chi Minh City, Vietnam
⁵ College of Agriculture, Can Tho University, Can Tho City, Vietnam
⁶ School of Graduate, Can Tho University, Can Tho City, Vietnam
⁷ Biotechnology Research & Development Institute, Can Tho University, Can Tho City, Vietnam

^* Corresponding author: ttynhi@ntt.edu.vn, hxphong@ctu.edu.vn

Abstract

This study investigated the influence of the carboxymethyl cellulose (CMC) addition on several quality indicators of soursop juice, including pH, dissolved solids, Lab* criteria, vitamin C, total plate count (TPC) content, microbiology, and sensory qualities. The content of CMC was allowed to vary from 0.01-0.05 to 0.2% under sonication. The addition of CMC seemed to induce color changes, with total difference color (TDC) being proportionally related to CMC content. Oxidant resistance in fresh samples was 0.62 ± 0.04 mg GAE / mL and then increased at 0.05% CMC. A similar trend was also observed with the vitamin C values of the product. Visual qualities of the product were evaluated with a focus on appearance, color, and flavor with descriptive terms in a typical white liquid and odorless. Comparison with ISO quality standard indicates that the final product met with microbiological requirements.