Rodríguez-Rico Daniel, Sáenz-Esqueda María de Los Ángeles, Meza-Velázquez Jorge Armando, Martínez-García Juan José, Quezada-Rivera Jesús Josafath, Umaña Mónica M, Minjares-Fuentes Rafael
Facultad de Ciencias Químicas, Universidad Juárez del Estado de Durango, Gómez Palacio 35010, Mexico.
Facultad de Ciencias Biológicas, Universidad Juárez del Estado de Durango, Gómez Palacio 35010, Mexico.
Foods. 2022 Aug 31;11(17):2648. doi: 10.3390/foods11172648.
The bioactive compounds, antioxidant capacity and microbiological quality of melon juice processed by high-intensity ultrasound (HIUS) were studied. Melon juice was processed at two ultrasound intensities (27 and 52 W/cm2) for two different processing times (10 and 30 min) using two duty cycles (30 and 75%). Unprocessed juice was taken as a control. Total carotenoids and total phenolic compounds (TPC) were the bioactive compounds analyzed while the antioxidant capacity was determined by DPPH, ABTS and FRAP assays. The microbiological quality was tested by counting the aerobic and coliforms count as well as molds and yeasts. Total carotenoids increased by up to 42% while TPC decreased by 33% as a consequence of HIUS processing regarding control juice (carotenoids: 23 μg/g, TPC: 1.1 mg GAE/g), gallic acid and syringic acid being the only phenolic compounds identified. The antioxidant capacity of melon juice was enhanced by HIUS, achieving values of 45% and 20% of DPPH and ABTS inhibition, respectively, while >120 mg TE/100 g was determined by FRAP assay. Further, the microbial load of melon juice was significantly reduced by HIUS processing, coliforms and molds being the most sensitive. Thus, the HIUS could be an excellent alternative supportive the deep-processing of melon products.
研究了高强度超声（HIUS）处理的甜瓜汁的生物活性成分、抗氧化能力和微生物质量。使用两种占空比（30%和75%），在两种超声强度（27和52 W/cm²）下对甜瓜汁进行两种不同处理时间（10和30分钟）的处理。未处理的果汁作为对照。分析的生物活性成分包括总类胡萝卜素和总酚化合物（TPC），同时通过DPPH、ABTS和FRAP测定法测定抗氧化能力。通过计算需氧菌、大肠菌群以及霉菌和酵母菌的数量来测试微生物质量。与对照果汁（类胡萝卜素：23 μg/g，TPC：1.1 mg GAE/g）相比，HIUS处理使总类胡萝卜素增加了高达42%，而TPC减少了33%，没食子酸和丁香酸是唯一鉴定出的酚类化合物。HIUS提高了甜瓜汁的抗氧化能力，DPPH和ABTS抑制率分别达到45%和20%，同时通过FRAP测定法测定的值>120 mg TE/100 g。此外，HIUS处理显著降低了甜瓜汁的微生物负荷，大肠菌群和霉菌最为敏感。因此，HIUS可能是甜瓜产品深加工的一种极佳替代方法。
