Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/350942
Type: Artigo
Title: Influence of high-intensity ultrasound on color, chemical composition and antioxidant properties of araçá-boi pulp
Author: Araújo, Fábio Fernandes de
Farias, David de Paulo
Neri-Numa, Iramaia Angélica
Dias-Audibert, Flávia Luísa
Delafiori, Jeany
Souza, Florisvaldo Gama de
Catharino, Rodrigo Ramos
Sacramento, Celio Kersul do
Pastore, Glaucia Maria
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
Subject: Compostos bioativos
Country: Países Baixos
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.foodchem.2020.127747
Address: https://www.sciencedirect.com/science/article/pii/S0308814620316095
Date Issue: 2021
Appears in Collections:FEA - Artigos e Outros Documentos
FCF - Artigos e Outros Documentos

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