Stability parameters during refrigerated storage and changes on the microstructure of orange-carrot blend juice processed by high-power ultrasound

The effect of ultrasound treatments (40 kHz; 40, 50, or 60°C; 5 10 min) and thermal treatment (90°C; 30 s) on the stability parameters orange-carrot juice were evaluated. Microscopic structure, particle size distribution turbidity analyzed first day. Sedimentation cloudiness evaluated over 22 days storage at 7 25°C. Changes in microstructure disruption cell wall evidenced after 60°C/10 min. was heterogeneous with an increase small particles ultrasonication. Ultrasonicated treated samples did not show any differences turbidity. Cloudiness increased sonication decreased all samples. process 7°C homogeneous among while it delayed ultrasounds 60°C for Ultrasound processing improved quality juices can be proposed as a potential novel technique blended vegetable-fruit juices.