Effect of high intensity ultrasound on main bioactive compounds, antioxidant capacity and color in orange juice

Brenes, Ximena; Guevara, María Lorena Luna; Wong, Eric; Gutiérrez‐Cortés, Carolina; Usaga, Jessie; Rojas-Garbanzo, Carolina

doi:10.1177/10820132211050203

Cited by 4 publications

(1 citation statement)

References 60 publications

(65 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…One of the most commonly used non-thermal technologies in recent years is ultrasound technology. Ultrasound technology is an alternative non-thermal technology to thermal processing that can be applied to many food products, fruit juices, and other products, such as vinegar, to increase the efficiency of unit processes generally applied in the food industry, ensuring food safety by helping to inactivate enzymes and microorganisms [ 4 , 8 , 9 , 10 , 11 ]. It was used for various foods, such as verjuice vinegar [ 5 ], tomato vinegar [ 4 ], Zhenjiangng vinegar [ 10 ], lactic acid fermented mulberry juice [ 12 ], red grape juice [ 13 ], mango juice [ 1 , 4 ], and citrus fruit juice [ 14 ] in recent years.…”

Section: Introductionmentioning

confidence: 99%

Effects of Non-Thermal Treatment on Gilaburu Vinegar (Viburnum opulus L.): Polyphenols, Amino Acid, Antimicrobial, and Anticancer Properties

Erdal

Yıkmış

Demirok

et al. 2022

Biology

View full text Add to dashboard Cite

Gilaburu (Viburnum opulus L.) is an important fruit that has been studied in recent years due to its phytochemicals and health benefits. In this study, traditionally produced vinegar made from gilaburu fruit (C-GV) was evaluated. Vinegar with higher levels of bioactive components optimized by response surface methodology (RSM) was also produced using ultrasound (UT-GV). The maximum optimization result for the bioactive components was achieved at 14 min and 61.2 amplitude. The effectiveness of thermal pasteurization (P-GV) on gilaburu vinegar was evaluated. An increase was detected for every organic acid with ultrasound treatment. In the UT-GV and C-GV samples, arabinose was present, which is useful for stimulating the immune system. Gilaburu vinegar samples contained 29–31 volatile compounds. The smallest amount of volatile compounds was found in P-GV (1280.9 µg/kg), and the largest amounts of volatile compounds were found in C-GV (1566.9 µg/kg) and UT-GV (1244.10 µg/kg). In the UT-GV sample, Fe was increased, but Ca, K, Mg, and Mn were decreased. A total of 15 polyphenols were detected in C-GV, P-GV, and UT-GV samples, and gallic acid was the most common. A total of 17 free amino acids were detected in gilaburu vinegar samples. Ultrasound provided enrichment in total phenolic compounds and total free amino acids. All three vinegar samples had good antimicrobial activity against pathogens. The efficacy of C-GV, P-GV, and UT-GV samples against colon and stomach cancer was determined, but there were no significant differences between them. As a result, ultrasound treatment is notable due to its antimicrobial and anticancer activity, especially for the enrichment of phenolic compounds and amino acids in gilaburu vinegar.

show abstract

Section: Introductionmentioning

confidence: 99%

Effects of Non-Thermal Treatment on Gilaburu Vinegar (Viburnum opulus L.): Polyphenols, Amino Acid, Antimicrobial, and Anticancer Properties

Erdal

Yıkmış

Demirok

et al. 2022

Biology

View full text Add to dashboard Cite

show abstract

Comparison of vitamin C and flavanones between freshly squeezed orange juices and commercial 100% orange juices from four European countries

Salar,

Sánchez-Bravo,

Mena

et al. 2024

International Journal of Food Sciences and Nutrition

View full text Add to dashboard Cite

Biochemical characteristics of small-fruited citrus from distant crosses with Fortunella Sw.

Kulyan

Коннов

Белоус

2022

Sadovodstvo i vinogradarstvo

View full text Add to dashboard Cite

Small-fruited citrus such as Fortunella Sw are becoming popular among a large variety of citrus fruits. Resistance, repeat flowering capacity, abundant fruiting combined with dwarfness, as well as the nutritional value of the fruits promote the use of the plants in hybridization to create new genotypes. The paper presents the quality characteristics of fruits of small-fruited hybrid forms derived from interspecific hybridization with Fortunella Margarita as the mother plant. The objects of the study were five promising forms: 202; 78; 90-3; Kip-14, Kalamondin-1, bred from interspecific hybridization under the auspices of the FRC SSC RAS. A brief pomological description of the size of the fruits and the juice extraction is presented in the paper. Moreover, two promising forms were established: 78 and 202. Kip-14 was distinguished by the smallest fruits with a mass of about 6.8 g and a thin skin. The study of the chemical composition of small-fruited hybrids showed that they were rich in vitamins, sugars and acids. In terms of quantity, sucrose predominates; its greatest amount was identified in the forms of Kalamondin-1 (38.09 g/kg), 78 (36.94 g/kg) and 202 (35.30 g/kg). It was revealed that in terms of sugar content, all hybrids were inferior to the original mother plant. 78 and Kip-14 were characterized by high content of soluble solids – more than 17%. 8 organic acids were identified in the fruits of the hybrids. Among the main organic acids, citric acid was dominant, the hybrid 202 – 6.53 g/100 g was indicated with high values of it. Kalamondin-1 had the highest amount of malic, succinic, acetic, lactic and oxalic acids. In terms of ascorbic acid, the hybrid Kip-14 was the leader (37.23 mg/100 g), and the fruits of this form were rich in sorbic acid (0.005 g/100 g). The largest amount of lactic acid (0.10 g/100 g) was observed in 90-3 hybrid. Fruits of 202 and Kip-14 did not contain oxalic acid.

show abstract

Effect of high intensity ultrasound on main bioactive compounds, antioxidant capacity and color in orange juice

Cited by 4 publications

References 60 publications

Effects of Non-Thermal Treatment on Gilaburu Vinegar (Viburnum opulus L.): Polyphenols, Amino Acid, Antimicrobial, and Anticancer Properties

Effects of Non-Thermal Treatment on Gilaburu Vinegar (Viburnum opulus L.): Polyphenols, Amino Acid, Antimicrobial, and Anticancer Properties

Comparison of vitamin C and flavanones between freshly squeezed orange juices and commercial 100% orange juices from four European countries

Biochemical characteristics of small-fruited citrus from distant crosses with Fortunella Sw.

Contact Info

Product

Resources

About