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

Autor(es)

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

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo de Revisão
• Fonte: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; v. 56, n. 9, SI, p. 4376-4395, SEP 2021.
• Citações Web of Science: 0

Resumo

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)

• Processo FAPESP: 17/16977-4 - Obtenção e caracterização de peptídeos com atividade de neuroproteção
• Beneficiário: Maria Elisa Caetano Silva Abreu
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado
• Processo FAPESP: 19/05043-6 - NewDRYING: novas estratégias para melhoria da secagem de alimentos
• Beneficiário: Maria Antonia Calori
• Modalidade de apoio: Auxílio à Pesquisa - Regular