Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, SP, Brazil.
Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, SP, Brazil.
Food Chem. 2018 Dec 1;268:594-601. doi: 10.1016/j.foodchem.2018.06.127. Epub 2018 Jun 26.
The present work evaluated the effect of high-power ultrasonication on the structure and properties of guava juice. The microstructure, concentration of lycopene, in vitro accessibility of lycopene and physical properties (pulp sedimentation, turbidity and colour) were evaluated. The results of this study demonstrate that the ultrasonication disrupts the guava cells, releasing their content and altering the juice properties. Although this processing decreases the total amount of lycopene in guava juice, the release of lycopene from the cells increased its in vitro accessibility. Furthermore, the size reduction of the dispersed pulp particles improved the physical stability of the juice, avoiding pulp sedimentation without significant colour changes during storage. In conclusion, it is suggested that ultrasonication is an interesting alternative to improve the physical and nutritional properties of fruit juices.
本研究评估了高功率超声处理对番石榴汁结构和性质的影响。评估了微观结构、番茄红素浓度、番茄红素体外可及性和物理性质（果肉沉淀、浊度和颜色）。本研究结果表明，超声处理破坏了番石榴细胞，释放出其内含物并改变了果汁的性质。虽然这种处理降低了番石榴汁中番茄红素的总量，但从细胞中释放的番茄红素增加了其体外可及性。此外，分散的果肉颗粒粒径减小提高了果汁的物理稳定性，避免了果肉沉淀，在储存过程中颜色也没有明显变化。总之，超声处理是一种改善果汁物理和营养性质的有趣方法。
