Synergistic Effects of Nisin-Assisted Thermosonication on Quality Characteristics of Apple Juice
Why this work is in the frame
A frame that forgets how it found something cannot be audited. These are the routes that admitted this work.
Bibliographic record
Abstract
Awareness in consumers towards the safety and quality of food is increasing day by day, that is why the demand for safe and nutritious food has been increased. The present study was conducted to evaluate the synergistic effects of bio preservative nisin (NS) with thermosonication (TS) on the quality and safety attributes of apple juice. The purpose of conducting the given research was to check the effects of chemically assisted TS and to provide microbial safety to the apple juice without thermal degradation. Treatments were applied by using TS (24kHz, 30oC, 50min) in T1 and at 60oC in T2, after that NS was added in treated samples at the concentration of 75 mg/L in T3 and 100 mg/L in T4, samples were analyzed with the interval of 5 days during storage of 15 days. Final results, stated that value of acidity and cloud value increased from (0.34±0.04) to (0.41±0.09) and (0.09 ± 0.02) to (1.13 ± 0.05) respectively after applying the treatment of TS and TS+NS, but decreasing trend were seen during storage interval. Treatments increased the total phenolic contents of juice from (274.53) to (291.60) in T4 followed by T3 but decrease to (288.45) after storage interval of 15 days. On the other hand, the significant decrease was seen during treatment and storage in the pH from (3.93) to (3.88) in T4 and ascorbic acid from (4.09) to (3.68 mg/100mg) due to heating and increase in storage time. Nonsignificant results showed in the TSS during storage and after treatments. Treatments like TS and TS+NS improved the color of apple juice, which gave decreasing trend during storage. Total plate count decreased significantly after the treatments like T4 (TS+NS) and T3 from 1.97 log to 1.53 log, but microbial load increased a little bit during storage; efficiently retained by T4 treatment. All the treatments improved in the overall acceptability of apple juice. Therefore, the findings of the given study analyzed that TS+NS treatment (T4 & T3) are better methods for providing quality retention and microbial safety of apple juice without thermal degradation as compared to simple TS treatment (T1 & T2), but both TS and TS+NS have the potential to retain quality in apple juice. Hence; the study concluded that TS+NS is an effective method to decrease microbial load without thermal degradation of quality characteristics.
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Full frame distilled prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. Learned from the 10,348 direct Codex labels and 10,348 direct Gemma labels. Candidate is the union of thresholded teacher heads; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels or direct frontier model labels.
Codex and Gemma teacher scores by category
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.004 | 0.004 |
| Meta-epidemiology (narrow) | 0.000 | 0.000 |
| Meta-epidemiology (broad) | 0.000 | 0.000 |
| Bibliometrics | 0.000 | 0.001 |
| Science and technology studies | 0.000 | 0.000 |
| Scholarly communication | 0.000 | 0.000 |
| Open science | 0.000 | 0.000 |
| Research integrity | 0.000 | 0.000 |
| Insufficient payload (model declined to judge) | 0.000 | 0.000 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from it