Ultrasonication of Almond Milk (Prunus dulcis) and Apricot (Purunus armeniaca) Blend

Abstract

Almond milk is one of the best alternatives to dairy milk. Plant-based milk contains no allergic protein essential fatty acids and minerals and lacks components that are linked to mammalian milk. So, it does not cause any allergic reaction in the human body. The blend juice method is used to get improvement in the nutritional quality of the juice according to the kind of fruit used. In the present study, almond milk and apricot blend is prepared and ultrasonication is applied to extend the shelf life of the blend without the use of any preservative. Ultrasonication is new green technology which is gained its popularity due to its preservative properties. The probe method of ultrasonication is used and 20 kHz of frequency is given to 3 different samples for 3, 5, and 7 minutes respectively at 25oC. Among physicochemical analysis pH, brix and titrable acidity showed nonsignificant results during storage, while vitamin C, The DPPH radical scavenging activity, total phenolic content (TPC), and total flavonoid content (TFC) demonstrated noteworthy results. The total plate count, as well as the yeast and mold count, also exhibited significant outcomes (p≤ 0.05). Ultrasonication significantly influenced the color characteristics of the blend. Keywords: Ultra-sonication, almond milk, apricot, preservation, storage.