The effect of thermosonication and pasteurization on quality attributes of pumpkin juice and puree enriched with banana peel powder during cold storage.

The research investigated the effects of thermosonication, pasteurization, and banana peel powder (BPP) on the qualitative characteristics of pumpkin juice and puree during refrigerated storage. BPP (2%) was added to freshly squeezed pumpkin pulp juice or blended pumpkin pulp puree and thermosonicated or pasteurized. Samples were stored at 4 °C for 0, 7, 14, and 21 days before analysis. Total phenolics (TPC), DPPH, microbial load, pH, acidity, enzyme activity, color parameters, carotenoid content, TSS, cloudiness value, PPO and POD activities, and sensory qualities were examined. TPC and DPPH increased considerably following thermosonication and BPP addition to both drinks. However, pasteurization lowered both. The microbial load decreased after treatment but increased during storage. The pH, acidity, color, carotenoid concentration, TSS, cloudiness, residual enzyme activity, and sensory characteristics varied by treatment and storage duration. According to the study, thermosonicated juice and puree samples improved TPC, DPPH activity, and other quality attributes.