Ultrasound processing of guava juice: Effect on structure, physical properties and lycopene in vitro accessibility

Campoli, Stephanie Suarez; Rojas, Meliza Lindsay; Amaral, José Eduardo Pedroso Gomes do; Canniatti‐Brazaca, Solange Guidolin; Augusto, Pedro Esteves Duarte

doi:10.1016/j.foodchem.2018.06.127

Cited by 87 publications

(69 citation statements)

References 30 publications

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“…The sedimentation index (IS%) was calculated according Equation (5). Also, the experimental data were adjusted to the experimental decay model (Equation 6) to obtain the kinetic parameters of cupuaçu juice sedimentation (Campoli et al, ):

IS % = \frac{S (t)}{V} \times 100

IS % = {IS}_{equilibrium} + false({IS}_{initial} - {IS}_{equilibrium} false) \times e^{- k t}

…”

Section: Methodsmentioning

confidence: 99%

“…Ultrasound (US) can be used in various processes in the food industry, mainly for homogenization of liquid foods. In fruit juices, mechanical effects of US processing occur due to the high energy delivered: suspended particles are subject to surface erosion (by cavitation collapse) and size reduction (as by fission through interparticle collision) (Campoli, Rojas, do Amaral, Canniatti‐Brazaca, & Augusto, ; Tiwari, Muthukumarappan, O'Donnell, & Cullen, ). Other studies have shown the efficiency of the sonification processes in improving the physical stability of fruit juices (Campoli et al, ; Rojas, Leite, Cristianini, Alvim, & Augusto, ).…”

Section: Introductionmentioning

confidence: 99%

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Ultrasound‐assisted homogenization and gum Arabic combined to physicochemical quality of cupuaçu juice

Silva

Gomes

Castro

et al. 2019

J Food Process Preserv

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The influence of ultrasound (US)‐assisted homogenization and gum Arabic (GA) on the colloidal stability of cupuaçu juice has been studied. The experimental design was a complete factorial with two levels for US (750 and 1,000 J/cm3) and GA (0.5 and 1% w/w). The increase in energy density and GA concentration increased the viscosity of the juice, reducing its sedimentation. Increased energy density occurs to increased bioavailability of vitamin C in cupuaçu juice serum. The two levels of energy density of US were effective in the denaturation of the polyphenol oxidase and peroxidase enzymes. The use of US and GA may be a good alternative for the food industry to maintain the physicochemical properties of cupuaçu juice during storage. Practical applications Cupuaçu is a fruit with great economic importance for the region of the Amazon Rainforest. Due to their physical characteristics, the juices present a rapid phase separation and it can compromise their processing and sensorial acceptance. The use of the ultrasonic homogenization process and the addition of natural hydrocolloids (GA) can improve the physical juice quality because the US reduces the particles size and the hydrocolloid increases the viscosity of the serum, reducing the separation of the phases of the juice. Also, the study is interesting due to the use of nonthermal technologies and natural additives, maintaining the nutritional juices quality.

show abstract

IS % = \frac{S (t)}{V} \times 100

IS % = {IS}_{equilibrium} + false({IS}_{initial} - {IS}_{equilibrium} false) \times e^{- k t}

…”

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Ultrasound‐assisted homogenization and gum Arabic combined to physicochemical quality of cupuaçu juice

Silva

Gomes

Castro

et al. 2019

J Food Process Preserv

View full text Add to dashboard Cite

show abstract

“…In this case, if the carotenoid quantity after drying is similar to the in-natura sample, it means the carotenoid initially present is better preserved. On the other hand, an effect related to the structural modifications, such as on cell wall and chromoplasts, is expected (Campoli et al, 2018;. It can improve the carotenoid release, increasing their quantification.…”

Section: Carotenoid Contentmentioning

confidence: 99%

“…During convective drying, depending on the product matrix and the process conditions. For example, the effect of acoustic cavitation on bioactive compounds and vitamins maybe either beneficial or detrimental (Aguilar et al, 2017;Campoli et al, 2018;. Therefore, it is important to evaluate the effect of US application on food compounds to determine if its application is advantageous, in special considering sensitive components.…”

Section: Introductionmentioning

confidence: 99%

Emerging technologies to improve food drying: ultrasound and ethanol on convective and infrared drying

Rojas¹,

Lindsay²

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“…Assim, o real efeito ou a eficácia dos compostos designados bioativos podem ser assegurados pela determinação da biodisponibilidade dessas substâncias (Carbonell-Capella et al, 2014).…”

Section: Introductionunclassified

Propriedades funcionais em genótipos de amendoim adaptados ao semiárido: capacidade de desativação de espécies reativas do oxigênio e acessibilidade de polifenóis

Massarioli¹

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Ultrasound processing of guava juice: Effect on structure, physical properties and lycopene in vitro accessibility

Cited by 87 publications

References 30 publications

Ultrasound‐assisted homogenization and gum Arabic combined to physicochemical quality of cupuaçu juice

Ultrasound‐assisted homogenization and gum Arabic combined to physicochemical quality of cupuaçu juice

Emerging technologies to improve food drying: ultrasound and ethanol on convective and infrared drying

Propriedades funcionais em genótipos de amendoim adaptados ao semiárido: capacidade de desativação de espécies reativas do oxigênio e acessibilidade de polifenóis

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