Ultrasound processing of fruits and vegetables, structural modification and impact on nutrient and bioactive compounds: a review

Author(s)

Rojas, Meliza Lindsay ^[1] ; Kubo, Mirian T. K. ^[2] ; Caetano-Silva, Maria Elisa ^[3] ; Augusto, Pedro E. D. ^{[4, 2]}

Affiliation

^[1] Univ Privada Norte UPN, Direcc Invest & Desarrollo, Trujillo - Peru

^[2] Univ Sao Paulo, Luiz de Queiroz Coll Agr ESALQ, Dept Agrifood Ind Food & Nutr LAN, Piracicaba - Brazil

^[3] Food Technol Inst ITAL, Ctr Food Sci & Qual CCQA, Campinas - Brazil

^[4] Univ Sao Paulo, Food & Nutr Res Ctr NAPAN, Sao Paulo - Brazil

• Document type: Review article
• Source: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; v. 56, n. 9, SI, p. 4376-4395, SEP 2021.
• Web of Science Citations: 0

Abstract

This review presents an updated analysis regarding the application of ultrasound technology in fruits, vegetables and their derivatives. The relationship among structure, processing, the quantity and quality of nutrients and bioactive compounds are discussed. Initially, we discussed the effect of ultrasound processing on the structure of the matrices at tissues, cells and molecules levels, also considering the different factors that influence the reported responses. Subsequently, the effect on nutrients and bioactive compound quantity (concentration) and quality (bioaccessibility -> bioavailability -> bioactivity) is evaluated. Ultrasound processing resulting in tissues and cell disruption, fibre breakage, isomerisation, micellisation, among other modifications, improving the extractability of compounds and/or resulting in their degradation. Moreover, the obtained new matrix interacts differently with the human body, affecting the compound accessibility, which can be increased. In conclusion, different possibilities are discussed regarding using ultrasound processing to enhance healthy aspects of plant-based food products. (AU)

• FAPESP's process: 17/16977-4 - Obtaining and characterizing peptides with neuroprotective activity
• Grantee: Maria Elisa Caetano Silva Abreu
• Support Opportunities: Scholarships in Brazil - Post-Doctoral
• FAPESP's process: 19/05043-6 - NewDRYING: new strategies to enhance food drying
• Grantee: MARIA ANTONIA CALORI
• Support Opportunities: Regular Research Grants