Food and Bioprocess Technology

, Volume 12, Issue 1, pp 147–157 | Cite as

Effect of Thermosonication on the Bioaccessibility of Antioxidant Compounds and the Microbiological, Physicochemical, and Nutritional Quality of an Anthocyanin-Enriched Tomato Juice

  • Tomas Lafarga
  • Isabel Ruiz-Aguirre
  • Maribel Abadias
  • Inmaculada Viñas
  • Gloria Bobo
  • Ingrid Aguiló-AguayoEmail author
Original Paper


The aim of this study was to assess the potential of thermosonication as a strategy to obtain safe and high-quality tomato juice enriched in anthocyanins, formulated using strawberry processing co-products. Incorporation of strawberry press cake into the tomato juice resulted in higher polyphenolic and anthocyanin content and increased antioxidant capacity. Thermosonication for 5 min at 60 °C at either 35 or 130 kHz resulted in higher microbial inactivation when compared to thermal pasteurisation at 80 °C for 1 min. In addition, thermosonication allowed increased retention of colour attributes as well as polyphenol, lycopene, anthocyanin, and antioxidant capacity retention when compared to thermal treatment. For example, the total anthocyanin content decreased from 1.08 ± 0.04 mg/100 mL before processing to 0.92 ± 0.01 mg/100 mL after thermal pasteurisation but the difference was not significant when compared with the thermosonicated juice (1.06 ± 0.03 mg/100 mL). Although bioaccessibility of phenolic compounds after a simulated gastrointestinal digestion was lower in processed juices, thermosonicated samples showed a higher bioaccessibility when compared to the thermally treated ones.


Tomato juice Anthocyanins Thermosonication Pasteurisation Co-product revalorisation Functional foods 





Pectin methylesterase


Total phenolic content


Total anthocyanin content


Total lycopene content


Soluble solids content


Control tomato juice


Total aerobic mesophilic microorganisms


Anthocyanin-enriched juice


Thermally treated anthocyanin-enriched tomato juice


Thermosonicated juice


Titratable acidity




Difference from the control




Ferric ion reducing antioxidant power


Strawberry press cake


Standard deviation


Analysis of variance



The authors thank Silvia Villaró for her technical assistance.

Funding Information

This work was supported by the CERCA Programme of Generalitat de Catalunya. T. Lafarga is in receipt of Juan de la Cierva contract awarded by the Spanish Ministry of Economy, Industry, and Competitiveness (FJCI-2016-29541). I. Aguiló-Aguayo thanks the Spanish Ministry of Economy, Industry, and Competitiveness and the European Social Fund for the Postdoctoral Senior Grant Ramon y Cajal (RYC-2016-19949).


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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2018

Authors and Affiliations

  • Tomas Lafarga
    • 1
  • Isabel Ruiz-Aguirre
    • 2
  • Maribel Abadias
    • 1
  • Inmaculada Viñas
    • 2
  • Gloria Bobo
    • 1
  • Ingrid Aguiló-Aguayo
    • 1
    Email author
  1. 1.IRTA, XaRTA-PostharvestProcessed Fruits and VegetablesLleidaSpain
  2. 2.Food Technology DepartmentUniversity of Lleida, XaRTA-PostharvestLleidaSpain

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