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

Fábio Fernandes de Araújo,David de Paulo Farias,Iramaia Angélica Neri-Numa,Flávia Luísa Dias-Audibert,Jeany Delafiori,Florisvaldo Gama de Souza,Rodrigo Ramos Catharino,Celio Kersul do Sacramento,Glaucia Maria Pastore

Food Chemistry（2021）

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摘要

•Influence of ultrasound on the quality of araçá-boi pulp was evaluated.•Ultrasound increased brightness/darkness, hue angle and total color difference.•Polyphenoloxidase activity was reduced by the application of ultrasound.•Ultrasound at 7000 J g−1 increased vitamin C, phenolics, and antioxidant capacity.•Ultrasound at 5000 J g−1 increased the relative intensity of bioactive compounds.

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关键词

Eugenia stipitata,Native fruit,Bioative compounds,Cavitation,Pasteurization,Polyphenoloxidase activity

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