Influence of high-intensity ultrasound on color, c... - BV FAPESP
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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.)

Influence of high-intensity ultrasound on color, chemical composition and antioxidant properties of araca-boi pulp

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Author(s):
de Araujo, Fabio Fernandes [1] ; Farias, David de Paulo [1] ; Neri-Numa, Iramaia Angelica [1] ; Dias-Audibert, Flavia Luisa [2] ; Delafiori, Jeany [2] ; de Souza, Florisvaldo Gama [1] ; Catharino, Rodrigo Ramos [2] ; do Sacramento, Celio Kersul [3] ; Pastore, Glaucia Maria [1]
Total Authors: 9
Affiliation:
[1] Univ Estadual Campinas, Fac Food Engn, Dept Food Sci, Bioflavors & Bioact Cpds Lab, Rua Monteiro Lobato 80, BR-13083862 Campinas, SP - Brazil
[2] Univ Estadual Campinas, Sch Pharmaceut Sci, INNOVARE Biomarkers Lab, Campinas, SP - Brazil
[3] Univ Estadual Santa Cruz, Dept Agr & Environm Sci, Ilheus, BA - Brazil
Total Affiliations: 3
Document type: Journal article
Source: Food Chemistry; v. 338, FEB 15 2021.
Web of Science Citations: 1
Abstract

In this study, we evaluated the influence of the ultrasound application on five levels of energy density (1000; 3000; 5000 and 7000 J g(-1)) compared to two pasteurization techniques (70 degrees C/5 min and 94 degrees C/0.5 min) on color parameters, polyphenoloxidase activity, chemical composition, and antioxidant properties of araca-boi pulp. Ultrasound caused changes in the parameters brightness/darkness, hue angle, and total color difference, but did not change chroma, yellowness/blueness, color index, and yellow index. Moreover, this technique was efficient for inactivating polyphenoloxidase. Ultrasound at 7000 J g(-1) was responsible for an increase in soluble solids (16%), vitamin C (46.5%), phenolics (15.65%), flavonoids (50%) and antioxidant capacity in relation to untreated pulp, while ultrasound at 5000 J g(-1) increased the relative intensity of compounds of biological interest. Thus, ultrasound can be considered as a promising technique to maintain the shelf life, without drastically affecting the nutritional and functional qualities of this fruit. (AU)

FAPESP's process: 20/00225-6 - Determination of antioxidant potential, in vitro bioaccessibility and evaluation of antidiabetic and prebiotic activities from the uvaia (Eugenia pyriformis Cambess)
Grantee:David de Paulo Farias
Support Opportunities: Scholarships in Brazil - Doctorate
FAPESP's process: 15/50333-1 - COBRA: a novel compound discovery pipeline for rapid and cost-effective identification of bioactives with health beneficial effects in Brazilian crops
Grantee:Glaucia Maria Pastore
Support Opportunities: Research Projects - Thematic Grants
FAPESP's process: 19/05718-3 - Determination of metabolic alterations and therapeutic potential of Zika Virus in cancer cells by mass spectrometry and artificial intelligence
Grantee:Jeany Delafiori
Support Opportunities: Scholarships in Brazil - Doctorate (Direct)