Ultrasound processing of fruits and vegetables, structural modification and impact on nutrient and bioactive compounds: a review
Descripción del Articulo
The authors are grateful to the S?o Paulo Research foundation (FAPESP, Brazil) for funding the project n? 2019/05043-6 and the ME Caetano-Silva post-doctoral fellowship (2017/16977-4), the National Council for Scientific and Technological Development (CNPq, Brazil) for the PED Augusto productivity g...
| Autores: | , , , |
|---|---|
| Formato: | revisión |
| Fecha de Publicación: | 2021 |
| Institución: | Consejo Nacional de Ciencia Tecnología e Innovación |
| Repositorio: | CONCYTEC-Institucional |
| Lenguaje: | inglés |
| OAI Identifier: | oai:repositorio.concytec.gob.pe:20.500.12390/3074 |
| Enlace del recurso: | https://hdl.handle.net/20.500.12390/3074 https://doi.org/10.1111/ijfs.15113 |
| Nivel de acceso: | acceso abierto |
| Materia: | plant-based foods Bioaccessibility bioactivity emerging technologies food processing nutritional quality https://purl.org/pe-repo/ocde/ford#2.08.01 |
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CONC_563b023acee8986ab368e93627682a1b |
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| dc.title.none.fl_str_mv |
Ultrasound processing of fruits and vegetables, structural modification and impact on nutrient and bioactive compounds: a review |
| title |
Ultrasound processing of fruits and vegetables, structural modification and impact on nutrient and bioactive compounds: a review |
| spellingShingle |
Ultrasound processing of fruits and vegetables, structural modification and impact on nutrient and bioactive compounds: a review Rojas M.L. plant-based foods Bioaccessibility bioactivity emerging technologies food processing nutritional quality https://purl.org/pe-repo/ocde/ford#2.08.01 |
| title_short |
Ultrasound processing of fruits and vegetables, structural modification and impact on nutrient and bioactive compounds: a review |
| title_full |
Ultrasound processing of fruits and vegetables, structural modification and impact on nutrient and bioactive compounds: a review |
| title_fullStr |
Ultrasound processing of fruits and vegetables, structural modification and impact on nutrient and bioactive compounds: a review |
| title_full_unstemmed |
Ultrasound processing of fruits and vegetables, structural modification and impact on nutrient and bioactive compounds: a review |
| title_sort |
Ultrasound processing of fruits and vegetables, structural modification and impact on nutrient and bioactive compounds: a review |
| author |
Rojas M.L. |
| author_facet |
Rojas M.L. Kubo M.T.K. Caetano-Silva M.E. Augusto P.E.D. |
| author_role |
author |
| author2 |
Kubo M.T.K. Caetano-Silva M.E. Augusto P.E.D. |
| author2_role |
author author author |
| dc.contributor.author.fl_str_mv |
Rojas M.L. Kubo M.T.K. Caetano-Silva M.E. Augusto P.E.D. |
| dc.subject.none.fl_str_mv |
plant-based foods |
| topic |
plant-based foods Bioaccessibility bioactivity emerging technologies food processing nutritional quality https://purl.org/pe-repo/ocde/ford#2.08.01 |
| dc.subject.es_PE.fl_str_mv |
Bioaccessibility bioactivity emerging technologies food processing nutritional quality |
| dc.subject.ocde.none.fl_str_mv |
https://purl.org/pe-repo/ocde/ford#2.08.01 |
| description |
The authors are grateful to the S?o Paulo Research foundation (FAPESP, Brazil) for funding the project n? 2019/05043-6 and the ME Caetano-Silva post-doctoral fellowship (2017/16977-4), the National Council for Scientific and Technological Development (CNPq, Brazil) for the PED Augusto productivity grant (306557/2017-7, 310839/2020-3), the Fondo Nacional de Desarrollo Cient?fico, Tecnol?gico y de Innovaci?n Tecnol?gica (FONDECYT, Peru) from the ?Consejo Nacional de Ciencia, Tecnolog?a e Innovaci?n Tecnol?gica? (CONCYTEC, Peru) for funding the project n? 409-2019-FONDECYT, and to the Universidad Privada del Norte (UPN, Peru) for funding the project n? 20201005. |
| publishDate |
2021 |
| dc.date.accessioned.none.fl_str_mv |
2024-05-30T23:13:38Z |
| dc.date.available.none.fl_str_mv |
2024-05-30T23:13:38Z |
| dc.date.issued.fl_str_mv |
2021 |
| dc.type.none.fl_str_mv |
info:eu-repo/semantics/review |
| format |
review |
| dc.identifier.uri.none.fl_str_mv |
https://hdl.handle.net/20.500.12390/3074 |
| dc.identifier.doi.none.fl_str_mv |
https://doi.org/10.1111/ijfs.15113 |
| dc.identifier.scopus.none.fl_str_mv |
2-s2.0-85106234844 |
| url |
https://hdl.handle.net/20.500.12390/3074 https://doi.org/10.1111/ijfs.15113 |
| identifier_str_mv |
2-s2.0-85106234844 |
| dc.language.iso.none.fl_str_mv |
eng |
| language |
eng |
| dc.relation.ispartof.none.fl_str_mv |
International Journal of Food Science and Technology |
| dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess |
| eu_rights_str_mv |
openAccess |
| dc.publisher.none.fl_str_mv |
John Wiley and Sons Inc |
| publisher.none.fl_str_mv |
John Wiley and Sons Inc |
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reponame:CONCYTEC-Institucional instname:Consejo Nacional de Ciencia Tecnología e Innovación instacron:CONCYTEC |
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Consejo Nacional de Ciencia Tecnología e Innovación |
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CONCYTEC |
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CONCYTEC |
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CONCYTEC-Institucional |
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CONCYTEC-Institucional |
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Repositorio Institucional CONCYTEC |
| repository.mail.fl_str_mv |
repositorio@concytec.gob.pe |
| _version_ |
1844883106936389632 |
| spelling |
Publicationrp01185600rp01873600rp08871600rp01010600Rojas M.L.Kubo M.T.K.Caetano-Silva M.E.Augusto P.E.D.2024-05-30T23:13:38Z2024-05-30T23:13:38Z2021https://hdl.handle.net/20.500.12390/3074https://doi.org/10.1111/ijfs.151132-s2.0-85106234844The authors are grateful to the S?o Paulo Research foundation (FAPESP, Brazil) for funding the project n? 2019/05043-6 and the ME Caetano-Silva post-doctoral fellowship (2017/16977-4), the National Council for Scientific and Technological Development (CNPq, Brazil) for the PED Augusto productivity grant (306557/2017-7, 310839/2020-3), the Fondo Nacional de Desarrollo Cient?fico, Tecnol?gico y de Innovaci?n Tecnol?gica (FONDECYT, Peru) from the ?Consejo Nacional de Ciencia, Tecnolog?a e Innovaci?n Tecnol?gica? (CONCYTEC, Peru) for funding the project n? 409-2019-FONDECYT, and to the Universidad Privada del Norte (UPN, Peru) for funding the project n? 20201005.This review presents an updated analysis regarding the application of ultrasound technology in fruits, vegetables and their derivatives. The relationship among structure, processing, the quantity and quality of nutrients and bioactive compounds are discussed. Initially, we discussed the effect of ultrasound processing on the structure of the matrices at tissues, cells and molecules levels, also considering the different factors that influence the reported responses. Subsequently, the effect on nutrients and bioactive compound quantity (concentration) and quality (bioaccessibility ? bioavailability ? bioactivity) is evaluated. Ultrasound processing resulting in tissues and cell disruption, fibre breakage, isomerisation, micellisation, among other modifications, improving the extractability of compounds and/or resulting in their degradation. Moreover, the obtained new matrix interacts differently with the human body, affecting the compound accessibility, which can be increased. In conclusion, different possibilities are discussed regarding using ultrasound processing to enhance healthy aspects of plant-based food products. © 2021 Institute of Food Science and TechnologyConsejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - ConcytecengJohn Wiley and Sons IncInternational Journal of Food Science and Technologyinfo:eu-repo/semantics/openAccessplant-based foodsBioaccessibility-1bioactivity-1emerging technologies-1food processing-1nutritional quality-1https://purl.org/pe-repo/ocde/ford#2.08.01-1Ultrasound processing of fruits and vegetables, structural modification and impact on nutrient and bioactive compounds: a reviewinfo:eu-repo/semantics/reviewreponame:CONCYTEC-Institucionalinstname:Consejo Nacional de Ciencia Tecnología e Innovacióninstacron:CONCYTEC20.500.12390/3074oai:repositorio.concytec.gob.pe:20.500.12390/30742024-05-30 16:13:45.66http://purl.org/coar/access_right/c_14cbinfo:eu-repo/semantics/closedAccessmetadata only accesshttps://repositorio.concytec.gob.peRepositorio Institucional CONCYTECrepositorio@concytec.gob.pe#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#<Publication xmlns="https://www.openaire.eu/cerif-profile/1.1/" id="5a5c82df-81fd-4202-a850-66528351d339"> <Type xmlns="https://www.openaire.eu/cerif-profile/vocab/COAR_Publication_Types">http://purl.org/coar/resource_type/c_1843</Type> <Language>eng</Language> <Title>Ultrasound processing of fruits and vegetables, structural modification and impact on nutrient and bioactive compounds: a review</Title> <PublishedIn> <Publication> <Title>International Journal of Food Science and Technology</Title> </Publication> </PublishedIn> <PublicationDate>2021</PublicationDate> <DOI>https://doi.org/10.1111/ijfs.15113</DOI> <SCP-Number>2-s2.0-85106234844</SCP-Number> <Authors> <Author> <DisplayName>Rojas M.L.</DisplayName> <Person id="rp01185" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Kubo M.T.K.</DisplayName> <Person id="rp01873" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Caetano-Silva M.E.</DisplayName> <Person id="rp08871" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Augusto P.E.D.</DisplayName> <Person id="rp01010" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> </Authors> <Editors> </Editors> <Publishers> <Publisher> <DisplayName>John Wiley and Sons Inc</DisplayName> <OrgUnit /> </Publisher> </Publishers> <Keyword>plant-based foods</Keyword> <Keyword>Bioaccessibility</Keyword> <Keyword>bioactivity</Keyword> <Keyword>emerging technologies</Keyword> <Keyword>food processing</Keyword> <Keyword>nutritional quality</Keyword> <Abstract>This review presents an updated analysis regarding the application of ultrasound technology in fruits, vegetables and their derivatives. The relationship among structure, processing, the quantity and quality of nutrients and bioactive compounds are discussed. Initially, we discussed the effect of ultrasound processing on the structure of the matrices at tissues, cells and molecules levels, also considering the different factors that influence the reported responses. Subsequently, the effect on nutrients and bioactive compound quantity (concentration) and quality (bioaccessibility ? bioavailability ? bioactivity) is evaluated. Ultrasound processing resulting in tissues and cell disruption, fibre breakage, isomerisation, micellisation, among other modifications, improving the extractability of compounds and/or resulting in their degradation. Moreover, the obtained new matrix interacts differently with the human body, affecting the compound accessibility, which can be increased. In conclusion, different possibilities are discussed regarding using ultrasound processing to enhance healthy aspects of plant-based food products. © 2021 Institute of Food Science and Technology</Abstract> <Access xmlns="http://purl.org/coar/access_right" > </Access> </Publication> -1 |
| score |
13.394457 |
Nota importante:
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
