Silva Cristiane Nunes da, Carmo Juliana Rodrigues do, Nunes Bruna Vieira, Demoliner Fernanda, Souza Vanessa Rios de, Bastos Sabrina Carvalho
Department of Nutrition, Federal University of Lavras, DNU/UFLA, Lavras 37203-202, MG, Brazil.
Department of Food Science, Federal University of Lavras, DCA/UFLA, Lavras 37203-202, MG, Brazil.
Foods. 2025 Mar 6;14(5):901. doi: 10.3390/foods14050901.
Thermosonication is a technique that combines ultrasound with mild temperatures and can be applied as an alternative to thermal pasteurization. This study aimed to evaluate the synergistic effect of thermosonication (Termo) on bioactive compounds (total anthocyanins concentration and total phenolic compounds), antioxidant activity and physicochemical characteristics of blackberry juice in comparison with conventional heat treatment (TT). The experiment was conducted based on the Central Composite Rotational Design, varying the amplitude (60% and 90%), temperature (64 °C and 86 °C) and time (114 s and 517 s) factors. The results showed that the amplitude and temperature factors significantly influenced ( < 0.05) the content of bioactive compounds studied, as well as the antioxidant activity and physicochemical properties, showing that the thermosonication treatment using 60% ultrasonic amplitude and 86 °C temperature provided more excellent retention and less degradation in the content of anthocyanins, phenolic compounds, antioxidant activity, and physicochemical properties (pH, acidity, total soluble solids and colour) of blackberry juice. Higher ultrasonic amplitude (90%) promoted changes in the physicochemical properties and degradation of the bioactive compounds studied and antioxidant activity. However, the limitations of this study are related to the specific matrix used, the seasonality of these fruits, the availability of raw material for processing and the limitation of large-scale ultrasonic equipment. These factors limit the expansion of these findings to other products. Overall, thermosonication can be considered a promising technique. Still, for its implementation as a possible alternative to conventional thermal methods, further studies are needed to investigate the stability of bioactive compounds and antioxidant activity of blackberry juice better.
热超声处理是一种将超声波与适度温度相结合的技术，可作为热巴氏杀菌的替代方法。本研究旨在评估热超声处理（Termo）与传统热处理（TT）相比，对黑莓汁生物活性成分（总花青素浓度和总酚类化合物）、抗氧化活性及理化特性的协同作用。实验基于中心复合旋转设计进行，改变振幅（60%和90%）、温度（64℃和86℃）和时间（114秒和517秒）等因素。结果表明，振幅和温度因素对所研究的生物活性成分含量、抗氧化活性及理化性质有显著影响（<0.05），表明采用60%超声振幅和86℃温度的热超声处理在黑莓汁的花青素、酚类化合物含量、抗氧化活性及理化性质（pH值、酸度、总可溶性固形物和色泽）方面具有更好的保留效果和更少的降解。较高的超声振幅（90%）会促使所研究的生物活性成分的理化性质发生变化、降解以及抗氧化活性降低。然而，本研究的局限性与所使用的特定基质、这些水果的季节性、加工原料的可得性以及大型超声设备的局限性有关。这些因素限制了将这些研究结果推广到其他产品。总体而言，热超声处理可被视为一种有前景的技术。不过，要将其作为传统热方法的一种可能替代方法来实施，还需要进一步研究以更好地探究黑莓汁生物活性成分和抗氧化活性的稳定性。
