Ultrasound processing of guava juice: Effect on structure, physical properties and lycopene in vitro accessibility

• Autores: Campoli S.S., Rojas M.L., do Amaral J.E.P.G., Canniatti-Brazaca S.G., Augusto P.E.D.
• Formato: artículo
• Fecha de Publicación: 2018
• Institución: Consejo Nacional de Ciencia Tecnología e Innovación
• Repositorio: CONCYTEC-Institucional
• Lenguaje: inglés
• OAI Identifier: oai:repositorio.concytec.gob.pe:20.500.12390/813
• Enlace del recurso: https://hdl.handle.net/20.500.12390/813; https://doi.org/10.1016/j.foodchem.2018.06.127
• Nivel de acceso: acceso abierto
• Materia: ultrasound assisted extraction; Fruit juices; Ultrasonics; Guava juice; In-vitro; Lycopenes; Nutritional properties; Physical proprieties; Physical stability; Structure and properties; Ultra-sonication; Physical properties; lycopene; carotenoid; Article; cell disruption; chemical structure; degradation; food color; food storage; fruit juice; guava; high performance liquid chromatography; in vitro study; kinetic parameters; limit of quantitation; nonhuman; nutritional parameters; pulping; sedimentation; analysis; chemistry; fruit and vegetable juice; procedures; Psidium; ultrasound; Carotenoids; Fruit and Vegetable Juices; Lycopene; https://purl.org/pe-repo/ocde/ford#1.03.00

The authors are grateful to the São Paulo Research Foundation (FAPESP, Brazil) for funding the projects n° 2016/18052-5, 2015/15507-9, and 2014/16998-3; to the National Council for Scientific and Technological Development (CNPq, Brazil) for funding the project n° 401004/2014-7, the productivity grant of P.E.D. Augusto (306557/2017-7) and the M.Sc. scholarship of SS Campoli; and to Cienciactiva for the M.L. Rojas Ph.D. scholarship (CONCYTEC, Peru; Contract 087-2016-FONDECYT), from the ‘‘Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica“.