Rios-Romero Evelyn Alicia, Ochoa-Martínez Luz Araceli, Bello-Pérez Luis Arturo, Morales-Castro Juliana, Quintero-Ramos Armando, Gallegos-Infante José Alberto
Tecnológico Nacional de México/I T de Durango, División de Estudios de Posgrado de Investigación, Blvd. Felipe Pescador 1830 Ote, Colonia Nueva Vizcaya, C.P. 34080, Durango, Dgo. Mexico.
Instituto Politécnico Nacional, Centro de Desarrollo de Productos Bióticos, Km. 8.5 Carretera Yautepec-Jojutla, C.P. 62731, Yautepec, Morelos, Mexico.
Heliyon. 2021 Apr 2;7(4):e06632. doi: 10.1016/j.heliyon.2021.e06632. eCollection 2021 Apr.
Several health benefits have been associated to orange-fleshed sweet potato owing to the existence of various bioactive compounds, including β-carotene. The purpose of this study was to establish the effect of ultrasound and steam treatment on the bioaccessibility of β-carotene, total polyphenols, antioxidant activity, polyphenol oxidase, peroxidase activity, and color in the orange-fleshed sweet potato juice. Sweet potato juice was processed using ultrasound (0.66 W cm and 8 min), steam (2 min), and a combination of steam and ultrasound. The bioaccessibility of β-carotene was increased in processed sweet potato juice, with samples treated by ultrasound showing the highest bioaccessibility (76.6%). Processing had no effect on antioxidant or enzyme activity, but resulted in significant changes in the color of the juice. As a processing technology, ultrasound enables preservation or improvement of the quality of sweet potato juice, and when conbined with other treatments, facilitates the development of new products.
由于存在多种生物活性化合物，包括β-胡萝卜素，橙色果肉甘薯具有多种健康益处。本研究的目的是确定超声和蒸汽处理对橙色果肉甘薯汁中β-胡萝卜素的生物可及性、总多酚、抗氧化活性、多酚氧化酶、过氧化物酶活性和颜色的影响。甘薯汁采用超声（0.66 W/cm²和8分钟）、蒸汽（2分钟）以及蒸汽与超声结合的方式进行处理。加工后的甘薯汁中β-胡萝卜素的生物可及性有所提高，经超声处理的样品生物可及性最高（76.6%）。加工对抗氧化或酶活性没有影响，但导致了果汁颜色的显著变化。作为一种加工技术，超声能够保持或改善甘薯汁的品质，并且与其他处理方法结合使用时，有助于开发新产品。
