Impact of thermosonication processing on the phytochemicals, fatty acid composition and volatile organic compounds of almond-based beverage

Application of thermosonication for guava juice processing: Impacts on bioactive, microbial, enzymatic and quality attributes

“…Furthermore, as holding time increased, total phenolic content was slightly decreased at a certain temperature. This minor reduction in total phenolics might be attributed to free compounds being degenerated and the release of a quantity bound to the cell wall [48] .…”

“…The maximum value of total flavonoid (62.29 ± 0.56 mg CE/100 ml) of guava juice was recorded for the thermosonicated sample TS40-2. This increase might be attributed to ultrasonic cavitation rupturing cell walls and releasing these chemicals that are bound to cell walls [48] . Similar result have been observed for the thermosonicated juice of Meyna spinos a [19] .…”

“…Further, at high temperature of 80 °C regardless of processing time, thermosonication reduced the level of flavonoids in comparison to fresh guava juice, but showing higher retention of flavonoid‘s concentration than that of pasteurized guava juice. This might be because high temperature thermosonication reduces the concentration of these chemicals owing to thermal degradation [48] . Moreover, time had a significant effect on the total flavonoid content.…”

“…Moreover, the various combination of temperature and holding time haven’t significantly (p > 0.05) affected the results of DPPH of guava samples which is similar to findings observed for thermosonicated juice of tangerine juice [5] and sugarcane [2] . The antioxidant capacity of guava juice during thermosonication may have retained due to availability of flavonoids [48] because flavonoid compounds together with procyanidins show high antioxidant capacity due to their structure [3] .…”

Revisión sobre las tecnologías emergentes no térmicas para el procesamiento de alimentos

“…como catalizadores, las metaloproteínas y las sales inorgánicas favorecen también la oxidación(Strieder, Neves, Belinato, Silva & Meireles, 2022;Galanakis, 2021;Sivaramakrishnan & Incharoensakdi, 2019;Keris-Sen, Sen, Soydemir & Gurol, 2014).…”