Artilha-Mesquita Carla A F, Stafussa Ana P, Rodrigues Letícia M, Silva Evandro, Pilau Eduardo J, Madrona Grasiele S
Department of Food Science, Maringá State University-UEM, Maringá, PR, Brazil.
Department of Chemistry, Maringá State University-UEM, Maringá, PR, Brazil.
Food Sci Technol Int. 2025 Apr;31(3):197-207. doi: 10.1177/10820132231193988. Epub 2023 Aug 8.
Ultrasonication is one of the non-thermal physical methods that can be used on foods and when used in synergy with temperature (thermosonication), this technique proves to be more effective, thus reducing the duration and intensity of heat treatment and the consequent damage to the foods. This work aimed to use the technique of ultrasonication and thermosonication in the processing of jalapeno pepper sauces in comparison with pasteurization. Two types of sauces were produced, one with pre-cooking (a) and the other without cooking (b), and the influence of time and temperature was analyzed by applying ultrasonication and thermosonication. Times of 15 and 30 min and temperatures of 25 and 65 °C were used. Both treatments stood out for their effectiveness when compared to the traditional method (pasteurization 65 °C and 30 min). The results demonstrate that, in general, the sauces are good sources of phenolic compounds (141.83 ± 0.10 mg gallic acid equivalent/100 g), flavonoids (50.40 ± 0.30 mg quercetin equivalent/100 g) and carotenoids (2.39 ± 0.07 mg β-carotene/100 g). The sauces had an increase in carotenoids by about 25% (thermosonicated at 15 and 30 min and pre-cooked) and in antioxidant activity (ferric reducing antioxidant power) with about 12% and 13% (thermosonicated at 30 min with and without cooking, respectively) in relation to control (pasteurization). On comparing thermosonication with ultrasound process total phenolics had improved by around 14% and flavonoids by 55%. At the first time, capsantin, capsaicin, dihydrocapsaicin, and nordihydrocapsaicin were identified by ultra-high performance liquid chromatography-MS/MS (UHPLC-MS/MS). Finally, as both treatments demonstrate efficiency (thermosonication at 15 and 30 min), the use of 15 min is indicated as feasible by the reduced process time and in preventing the loss of bioactive compounds in the sauces when compared to the pasteurization treatment.
超声处理是一种可用于食品的非热物理方法，当与温度协同使用时（热超声处理），该技术被证明更有效，从而减少了热处理的持续时间和强度以及对食品的相应损害。这项工作旨在将超声处理和热超声处理技术用于墨西哥胡椒酱的加工，并与巴氏杀菌法进行比较。制作了两种类型的酱料，一种经过预煮（a），另一种未经煮制（b），通过应用超声处理和热超声处理来分析时间和温度的影响。使用了15分钟和30分钟的时间以及25℃和65℃的温度。与传统方法（65℃和30分钟的巴氏杀菌）相比，这两种处理方法的有效性都很突出。结果表明，总体而言，这些酱料是酚类化合物（141.83±0.10毫克没食子酸当量/100克）、黄酮类化合物（50.40±0.30毫克槲皮素当量/100克）和类胡萝卜素（2.39±0.07毫克β-胡萝卜素/100克）的良好来源。与对照（巴氏杀菌）相比，这些酱料的类胡萝卜素增加了约25%（在15分钟和30分钟进行热超声处理且经过预煮），抗氧化活性（铁还原抗氧化能力）分别增加了约12%和13%（在30分钟进行热超声处理且分别经过煮制和未煮制）。与超声处理相比，热超声处理使总酚含量提高了约14%，黄酮类化合物提高了55%。首次通过超高效液相色谱-质谱/质谱（UHPLC-MS/MS）鉴定出辣椒素、辣椒碱、二氢辣椒碱和去甲二氢辣椒碱。最后，由于两种处理方法都显示出效率（15分钟和30分钟的热超声处理），与巴氏杀菌处理相比，使用15分钟被认为是可行的，因为它缩短了处理时间并防止了酱料中生物活性化合物的损失。
