Combined Effect of Ultrasound and Microwave Power in Tangerine Juice Processing: Bioactive Compounds, Amino Acids, Minerals, and Pathogens

The inhibition of Escherichia coli ATCC 25922 (E. coli), Staphylococcus aureus ATCC6538 (S. aureus), Salmonella Enteritidis 13076 Enteritidis), and Listeria monocytogenes DSM12464 (L. monocytogenes) is one the main aims food industry. This study was first in which use ultrasound microwave power were applied to optimize values bioactive components, amino acids, mineral compositions tangerine juice inhibit coli, aureus, Enteritidis, monocytogenes. response surface methodology (RSM) used describe inactivation kinetics, effects treatment time (X1: 12–20 min), amplitude (X2:60–100%), (X3: 30–40 s), (X4:200–700 W). optimum parameters a 5-log reduction E. determined as (12 min, 60%) (34 s, 700 condition ultrasound–microwave highly effective juice, achieving up 5.27, 5.12, 7.19 log reductions for S. L. monocytogenes, respectively. Ultrasound–microwave increased total phenolic compounds acids. While Cu, K, Mg, Na contents increased, Fe Ca lower UM-TJ (ultrasound–microwave-treated juice) sample. In this case, significant differences detected color ultrasound–microwave-treated (UM-TJ) (p < 0.05). results showed that potential alternative processing preservation technique resulting no quality depreciation.