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

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 °C/5 min and 94 °C/0.5 min) on color parameters, polyphenoloxidase activity, chemical composition, and antioxidant properties of araçá-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