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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.)

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

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Author(s):
Campoli, Stephanie Suarez [1] ; Rojas, Meliza Lindsay [1] ; Pedroso Gomes do Amaral, Jose Eduardo [1] ; Canniatti-Brazaca, Solange Guidolin [1] ; Duarte Augusto, Pedro Esteves [1]
Total Authors: 5
Affiliation:
[1] Univ Sao Paulo, Luiz de Queiroz Coll Agr ESALQ, Dept Agrifood Ind Food & Nutr LAN, Piracicaba, SP - Brazil
Total Affiliations: 1
Document type: Journal article
Source: Food Chemistry; v. 268, p. 594-601, DEC 1 2018.
Web of Science Citations: 8
Abstract

The present work evaluated the effect of high-power ultrasonication on the structure and properties of guava juice. The microstructure, concentration of lycopene, in vitro accessibility of lycopene and physical properties (pulp sedimentation, turbidity and colour) were evaluated. The results of this study demonstrate that the ultrasonication disrupts the guava cells, releasing their content and altering the juice properties. Although this processing decreases the total amount of lycopene in guava juice, the release of lycopene from the cells increased its in vitro accessibility. Furthermore, the size reduction of the dispersed pulp particles improved the physical stability of the juice, avoiding pulp sedimentation without significant colour changes during storage. In conclusion, it is suggested that ultrasonication is an interesting alternative to improve the physical and nutritional properties of fruit juices. (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
FAPESP's process: 16/18052-5 - +Pro²FOOD: emerging technologies to enhance food processing and properties
Grantee:Pedro Esteves Duarte Augusto
Support Opportunities: Regular Research Grants
FAPESP's process: 15/15507-9 - Food innovations trough the better use of fruits in Brazil: incorporating nutritional value and sustainability to food product design
Grantee:Solange Guidolin Canniatti Brazaca
Support Opportunities: Regular Research Grants