Effect of microfluidization on quality characteristics of sapodilla (Manilkara achras L.) juice

Sukh Veer Singh, Rakhi Singh*, Kiran Verma, Meenatai G. Kamble, Ayon Tarafdar, Ajay V. Chinchkar, Arun Kumar Pandey, Minaxi Sharma, Vijai Kumar Gupta, Kandi Sridhar*, Shiv Kumar*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

3 Citations (Scopus)


Various oxidative enzymes account for the quality degradation of sapodilla (Manilkara achras L.) juice and need to be inactivated through emerging and continuous green pressure processing technology. In this study, pressurization of sapodilla juice was attempted via microfluidization (MF) at pressure range of 10,000–30,000 pound per square inch (psi) with 1–3 passes or cycles. The impact of microfluidization on the activity of polyphenol oxidase (PPO), peroxidase (POD), color, total soluble solid (TSS), viscosity, serum cloudiness along with particle size, and microbial load of sapodilla juice was assessed. Results showed that microfluidization (MF) decreased the residual PPO activity from 100 to 80.78 % and POD activity from 100 to 40.57%. However, TSS (18.81–19.01 %), viscosity (2.64–2.06 cP), serum cloudiness (2.19–1.22 %) and total color change (3.19–18.54) was also significantly affected. Most of these changes were observed due to particle size (PS) reduction that varied from 65.19 to 8.13 μm. Microfluidized juice revealed color improvement at particular MF pressure and pass due to enzyme inactivation. Moreover, lowest microbial load (2.89 Log CFU/ mL) was found at 30,000 psi/3 pass of MF as compared to control sample (unprocessed juice) (7.57 Log CFU/ mL). Consequently, MF can be potential candidate in processing of juices against spoilage.

Original languageEnglish
Article number112089
JournalFood Research International
Issue numberPart B
Early online date1 Nov 2022
Publication statusPrint publication - Dec 2022

Bibliographical note

Publisher Copyright:
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  • High pressure homogenization
  • Microfludization
  • Particle size
  • Polyphenol oxidase
  • Sapodilla
  • Viscosity
  • Catechol Oxidase
  • Excipients
  • Coloring Agents
  • Manilkara
  • Food


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