## 3 The Influence of Ultrasound on the Physical and Chemical Properties of Juices
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Type of Juice** & **Type of Ultrasonic Generator** & **Process Parameters** & **Physical and Chemical Properties Discussed** & **Sonication Effect** & **References** \\ \hline \hline \multirow{7}{*}{\begin{tabular}{c} Melon (_Cucuntis molo_) \\ juice \\ \end{tabular} } & \multirow{7}{*}{\begin{tabular}{c} Branson Sonifier SFX- \\ 550 (Branson \\ Ultrasonics Corp, \\ Danbury, CT, USA) \\ equipped with a \\ operating at 550 W \\ and 20 kHz \\ \end{tabular} } & \multirow{7}{*}{\begin{tabular}{c} Amount of juice: \\ 200 g; \\ Frequency: 20 kHz; \\ Duration of \\ sonication: 10 and \\ 1/2-inch tip-horn, \\ and 20 kHz \\ \end{tabular} } & \multirow{7}{*}{\
\begin{tabular}{c} The use of high-intensity \\ ultrasound (HIUS) for \\ melon juice processing \\ \end{tabular} } \\  & & - & Centrifugal \\  & & - & Sedimentation; \\  & & - & Colour difference; \\  & & - & Analysis of total \\  & & 200 g; \\  & & - & carotenoids \\  & & Frequency: 20 kHz; \\  & & Duration of \\ (_Cucuntis molo_) & Danbury, CT, USA) \\  & & sonication: 10 and \\ juice & 15 min; \\  & & Processing \\  & & temperature: \\  & & - & ASTS free radical \\  & & - & FRAP assay. \\ \end{tabular} } & \multirow{7}{*}{
\begin{tabular}{c} Rodriguez- \\ Rio D. et al. \\ (2022) \\ \end{tabular} } \\  & & & - & Antioxidant activity; \\  & & 15 min; \\  & & Processing \\  & & - & Ascoring to DPPH \\  & & temperature: \\  & & assay. \\  & & - & AISTS free radical \\  & & scavenging assay; \\  & & - & FRAP assay. \\  & & & the presence of gallic and \\  & & & synergistic acids, increasing \\  & & & the antioxidant capacity \\  & & & of the juice. \\ \end{tabular} } \\ \hline \hline \end{tabular}
\end{table} 
Table 1: _Cont._form of damage to cell elements and tissue structures. Figure 3 shows the classification of the mechanisms responsible for the microbial inactivation effect of sonication. The microbiological quality of the final product is determined by both the microbiological purity of the raw material and the hygiene of production. The risk of microbiological contamination is associated with the possibility of the development of numerous groups of microorganisms, even in refrigerated storage conditions. The microflora most often infecting fruit or vegetables are bacteria resistant to acidification of the environment, soil or air, lactic acid bacteria, acetic acid bacteria, acid-tolerant fungi and both moulds and yeasts. Bacteria responsible for spoilage of juices include, among others, _Bacillus thermoacidurans_, which causes gasless fermentation and acid fermentation. In turn, _Alicyclobacillus acidorertsris_ causes changes in taste and smell, producing a substance called guiaicol, which is characterized by a medical, disinfect, smoky smell. And in the presence of _Clostridium pasteuranium_, large amounts of butyric acid and acetic acid are formed and significant amounts of gases are released. In addition, yeasts are among the dominant microorganisms present in juices (mainly fruit juices) due to their ability to grow at low pH values. The fermentation yeast _Saccharomyces cerevisiae_ produces significant amounts of carbon dioxide and ethanol, making it one of the main spoilage agents. This type of microbial contamination of beverages can lead not only to the deterioration of their nutritional and sensory properties (functional ingredients, colour, taste, smell), but also contribute to food-borne diseases caused by pathogenic bacteria or toxic fungi. The causes of most diseases in the world, including fatal ones, are mainly _Escherichia coli_ O157:H7, _Salmonella_ and _Bacillus cereus_, which are found in raw apple and citrus juices. _Listeria monocytogenes_, although it is not a cause of food poisoning, was isolated from unpasteurized apple juice and beetroot juice [51, 52, 53, 54]. The results reported by Guerrouj et al. [55] indicate that a high level of inactivation of microorganisms present in beverages can be achieved by combining sonication with moderate heat.