Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/352179
Type: Artigo
Title: Peach juice processed by the ultrasound technology: changes in its microstructure improve its physical properties and stability
Author: Rojas, Meliza Lindsay
Leite, Thiago S.
Cristianini, Marcelo
Alvim, Izabela Dutra
Augusto, Pedro E. D.
Abstract: Ultrasound is a non-conventional processing technology, which can be used not only for food preservation, but also to improve its properties and quality. This study evaluated the physical properties and stability of peach juice processed by the ultrasound technology. The peach juice processed by the ultrasound technology showed changes in its structure, evidenced by the optical microscopy and particle size distribution, involved steps of cell damage and release of intracellular content, particle size reduction, disruption of the whole cells, polysaccharide size reduction and dispersion of constituents. These effects, depending of the processing time, can trigger different mechanisms with a complex behaviour. The interaction among them and the relative importance of each one change during processing, determining the final rheological properties, pulp sedimentation and serum cloudiness (turbidity). The results indicated that the ultrasound technology can be used to improve the physical properties of peach juice, increasing the stability to pulp sedimentation and serum cloudiness, maintaining or increasing the juice consistency, with insignificant colour changes during the storage
Subject: Propriedades físicas
Country: Reino Unido
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.foodres.2016.01.011
Address: https://www.sciencedirect.com/science/article/pii/S096399691630014X
Date Issue: 2016
Appears in Collections:FEA - Artigos e Outros Documentos

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