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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Peach juice processed by the ultrasound technology: Changes in its microstructure improve its physical properties and stability

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Author(s):
Rojas, Meliza Lindsay [1] ; Leite, Thiago S. [2] ; Cristianini, Marcelo [2] ; Alvim, Izabela Dutra [3] ; Augusto, Pedro E. D. [1]
Total Authors: 5
Affiliation:
[1] Univ Sao Paulo, Luiz de Queiroz Coll Agr ESALQ, Dept Agrifood Ind Food & Nutr LAN, Piracicaba, SP - Brazil
[2] Univ Campinas UNICAMP, Sch Food Engn FEA, Dept Food Technol DTA, Campinas, SP - Brazil
[3] Food Technol Inst ITAL, Technol Ctr Cereal & Chocolate, Campinas, SP - Brazil
Total Affiliations: 3
Document type: Journal article
Source: Food Research International; v. 82, p. 22-33, APR 2016.
Web of Science Citations: 38
Abstract

Ultrasound is a non-conventional processing technology, which can be used not only for food preservation, but also to improve its properties and quality. This study evaluated the physical properties and stability of peach juice processed by the ultrasound technology. The peach juice processed by the ultrasound technology showed changes in its structure, evidenced by the optical microscopy and particle size distribution, involved steps of cell damage and release of intracellular content, particle size reduction, disruption of the whole cells, polysaccharide size reduction and dispersion of constituents. These effects, depending of the processing time, can trigger different mechanisms with a complex behaviour. The interaction among them and the relative importance of each one change during processing, determining the final rheological properties, pulp sedimentation and serum cloudiness (turbidity). The results indicated that the ultrasound technology can be used to improve the physical properties of peach juice, increasing the stability to pulp sedimentation and serum cloudiness, maintaining or increasing the juice consistency, with insignificant colour changes during the storage. (C) 2016 Elsevier Ltd. All rights reserved. (AU)

FAPESP's process: 14/16998-3 - Using the ultrasound technology for improving food processes: mass transfer and thermal processing
Grantee:Pedro Esteves Duarte Augusto
Support Opportunities: Regular Research Grants