Manothermosonication of Foods and Food-Resembling Systems:  Effect on Nutrient Content and Nonenzymatic Browning

Vercet, Antonio; Burgos, J.; López‐Buesa, Pascual

doi:10.1021/jf000438i

Cited by 37 publications

(14 citation statements)

References 47 publications

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“…Moreover, in a study with manothermosonication (Vercet, Burgos, & López-Buesa, 2001) the results demonstrated that manothermosonication did not affect significantly the nutrient content when compared with heat treatment. Nevertheless, the results are always dependent on the experimental set up (e.g.…”

Section: Resultsmentioning

confidence: 93%

Effect of heat and thermosonication treatments on watercress (Nasturtium officinale) vitamin C degradation kinetics

Cruz

Vieira

Silva

2008

Innovative Food Science & Emerging Technologies

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The use of ultrasound in food processing creates novel and interesting methodologies, which are often complementary to classical techniques. In this work, the effect of heat and the combined treatment heat/ultrasound (thermosonication) on the thermal degradation kinetics of vitamin C in watercress (Nasturtium officinale) was studied in the temperature range of 82.5 to 92.5°C. First order reaction kinetics adequately described the vitamin C losses during both blanching processes.The activation energies and the reaction rates at 87.5°C for heat (H) and thermosonication (Ts) treatments were, respectively, E a vitC H = 150.47 ± 42.81 kJ mol − 1 and E a vitC Ts = 136.20 ± 60.97 kJ mol − 1 , and k 87.5°CvitC H = 0.75 ± 0.10 min − 1 and k 87.5°CvitC Ts = 0.58 ± 0.11 min − 1 . No significant differences (P N 0.05) were detected between both treatments. The thermosonication treatment was found to be a better blanching process, since it inactivates watercress peroxidase at less severe blanching conditions and consequently retains vitamin C content at higher levels. The present findings will help to optimise the blanching conditions for the production of a new and healthy frozen product, watercress, with heat and a new blanching process methodology.Industrial relevance: Thermosonication blanching can be useful since it reduces processing times, and consequently minimizes the adverse effects of heating on watercress quality. This new application will provide good material, in terms of vitamin C, for further processes, and can be an excellent alternative to the traditional heat treatment.

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Section: Resultsmentioning

confidence: 93%

Effect of heat and thermosonication treatments on watercress (Nasturtium officinale) vitamin C degradation kinetics

Cruz

Vieira

Silva

2008

Innovative Food Science & Emerging Technologies

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“…However, some modifications in the physicochemical parameters or structures of components and the degradation of some compounds have been increasingly reported. Studies show that the quality parameters of orange juice such as color, decrease of ascorbic acid, bcarotene contents and formation in Hydroxyl radical can be changed by ultrasound treatment (Gómez-López, Orsolani, Martínez-Yépez, & Tapia, 2010;Pingret, Fabiano-Tixier, & Chemat, 2013;Vercet, Burgos, & López-Buesa, 2001), (Valdramidis, et al, 2010).…”

Section: A C C E P T E Dmentioning

confidence: 99%

Analysis of the combinative effect of ultrasound and microwave power on Saccharomyces cerevisiae in orange juice processing

Samani

Khoshtaghaza

Lorigooini

et al. 2015

Innovative Food Science & Emerging Technologies

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“…2.4 pH, titratable acidity and soluble solids content pH, total acidity (TA) and total soluble solids (TSS) content of the WM-MS and SM-MS were determined according to the AOAC procedures (Vercet et al, 2001).…”

Section: Us Processing Of Mango Smoothiesmentioning

confidence: 99%

Changes in Bioactive Compounds Concentration and Physicochemical Properties of Mango Smoothies Treated by Ultrasound

Morales¹

2017

Rev.Mex.Ing.Quim.

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G. Inei-Shizukawa, H. A. Velasco-Bedrán, G. F. Gutiérrez-López and H. Hernández-Sánchez Ingeniería de procesos / Process engineering 271 Localización de una planta industrial: Revisión crítica y adecuación de los criterios empleados en esta decisión (Plant site selection: Critical review and adequation criteria used in this decision) J.R. Medina, R.L. Romero y G.A. Pérez CHANGES IN BIOACTIVE COMPOUNDS CONCENTRATION AND PHYSICOCHEMICAL PROPERTIES OF MANGO SMOOTHIES TREATED BY ULTRASOUND CAMBIOS EN LA CONCENTRACIÓN DE COMPUESTOS BIOACTIVOS Y PROPIEDADES FÍSICO-QUÍMICAS DE BATIDOS DE MANGO TRATADOS CON ULTRASONIDO AbstractMango smoothies prepared with whole milk (WM-MS) or soymilk (SM-MS) were processed by ultrasound (400 W, 24 kHz, 100 µm amplitude for 20 min at 35 and 55°C) in order to evaluate the effects on physicochemical parameters (pH, total soluble solids, and total acidity) and bioactive compounds content (carotenoids and isoflavones). Regardless of the temperature applied and the milk used in the formulation, significant changes in physicochemical parameters were observed in sonicated smoothies. While the pH slightly decreased from 5.58 to 5.45 (WM-MS) and 5.64 to 5.59 (SM-MS), total soluble solids and acidity augmented approximately 5 -6 % and 3 -5 %, respectively. Carotenoid concentration significantly diminished in sonicated smoothies, observing higher degradation in the SM-MS (58 %) than in the WM-MS (40 %) when treated at 55°C. Otherwise, a significant increase in total isoflavone content (6 %) was detected in SM-MS after processing. Additionally, higher aglycone than glucoside concentration was detected in sonicated SM-MS. The application of ultrasound combined with mild heat treatment in mango smoothies induces physical and chemical changes that can modify their bioactive compound profile. Keywords: ultrasound, fruit-based smoothies, carotenoids, isoflavones. ResumenSe elaboraron dos batidos de mango con leche entera (WM-MS) o leche de soya (SM-MS), los cuales fueron procesados con ultrasonido (400 W, 24 kHz, 100 µm de amplitud durante 20 min a 35 y 55°C) para evaluar el efecto sobre sus propiedades fisicoquímicas (pH, contenido de sólidos solubles, acidez total) y concentración de compuestos bioactivos (carotenoides e isoflavonas). Después del tratamiento e independientemente de la leche utilizada en la formulación, se observó que los valores de pH disminuyeron ligeramente de 5.58 a 5.45 (WM-MS) y de 5.64 a 5.59 (SM-MS); mientras que el contenido de solidos solubles y la acidez total incrementaron 5 -6 % y 3 -5 %, respectivamente. La concentración de carotenoides se redujo significativamente después del ultrasonido, con una mayor degradación en el SM-MS (58 %) que en el WM-MS (40 %). Por el contrario, el contenido total de isoflavonas aumentó significativamente (6 %) en el SM-MS sonicado. Además, el SM-MS tuvo mayor contenido de formas agliconas que de formas glucosídicas después del tratamiento. La aplicación de ultrasonido combinado con temperaturas medias en smoothies de mango produce cambi...

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Manothermosonication of Foods and Food-Resembling Systems: Effect on Nutrient Content and Nonenzymatic Browning

Cited by 37 publications

References 47 publications

Effect of heat and thermosonication treatments on watercress (Nasturtium officinale) vitamin C degradation kinetics

Effect of heat and thermosonication treatments on watercress (Nasturtium officinale) vitamin C degradation kinetics

Analysis of the combinative effect of ultrasound and microwave power on Saccharomyces cerevisiae in orange juice processing

Changes in Bioactive Compounds Concentration and Physicochemical Properties of Mango Smoothies Treated by Ultrasound

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