Hinestroza-Córdoba Leidy Indira, Barrera Cristina, Seguí Lucía, Betoret Noelia
Grupo de Valoración y Aprovechamiento de la Biodiversidad, Universidad Tecnológica del Chocó, AA.292, Calle 22 No. 18B-10, 270002 Quibdó, Colombia.
Institute of Food Engineering for Development, Universitat Politècnica de València, Camino de Vera s/n, 46022 València, Spain.
Foods. 2021 Apr 9;10(4):817. doi: 10.3390/foods10040817.
Lulo ( Lam.) is a Colombian fruit that is mostly used in the preparation of homemade juice as well as natural remedy for hypertension. The aim of this study was to determine physicochemical and antioxidant properties (antioxidant capacity, total phenols, flavonoids and spermidine content, and polyphenolic compounds profile by liquid chromatography-mass spectrometry (LC-MS)) of the lulo fruit and its juice. Additionally, vacuum impregnation (VI) properties of the fruit and the effect of high homogenization pressure (50, 100, and 150 MPa) on the juice properties were studied. The results revealed a good availability and impregnation capacity of the pores in fruits with similar maturity index. The main differences observed between the juice and fruit derive from removing solids and bioactive components in the filtering operation. However, the effect of high-pressure homogenization (HPH) on particle size and bioactive compounds increases the antiradical capacity of the juice and the diversity in polyphenolics when increasing the homogenization pressure.
番荔枝（番荔枝科）是一种哥伦比亚水果，主要用于制作家庭自制果汁以及作为高血压的天然疗法。本研究的目的是测定番荔枝果实及其果汁的物理化学和抗氧化特性（抗氧化能力、总酚、黄酮类化合物和亚精胺含量，以及通过液相色谱 - 质谱联用仪（LC - MS）分析的多酚类化合物谱）。此外，还研究了果实的真空浸渍（VI）特性以及高均质压力（50、100和150兆帕）对果汁特性的影响。结果表明，具有相似成熟指数的果实中孔隙具有良好的可利用性和浸渍能力。果汁和果实之间观察到的主要差异源于过滤操作中去除了固体和生物活性成分。然而，高压均质（HPH）对粒径和生物活性化合物的影响会随着均质压力的增加而提高果汁的抗自由基能力和多酚类化合物的多样性。
