Ultrasound processing of guava juice: Effect on structure, physical properties and lycopene in vitro accessibility
Descripción del Articulo
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 gran...
| Autores: | , , , , |
|---|---|
| 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 |
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| dc.title.none.fl_str_mv |
Ultrasound processing of guava juice: Effect on structure, physical properties and lycopene in vitro accessibility |
| title |
Ultrasound processing of guava juice: Effect on structure, physical properties and lycopene in vitro accessibility |
| spellingShingle |
Ultrasound processing of guava juice: Effect on structure, physical properties and lycopene in vitro accessibility Campoli S.S. 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 carotenoid lycopene Article cell disruption cell disruption chemical structure chemical structure degradation food color food storage fruit juice guava high performance liquid chromatography in vitro study kinetic parameters 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 Psidium Ultrasonics https://purl.org/pe-repo/ocde/ford#1.03.00 |
| title_short |
Ultrasound processing of guava juice: Effect on structure, physical properties and lycopene in vitro accessibility |
| title_full |
Ultrasound processing of guava juice: Effect on structure, physical properties and lycopene in vitro accessibility |
| title_fullStr |
Ultrasound processing of guava juice: Effect on structure, physical properties and lycopene in vitro accessibility |
| title_full_unstemmed |
Ultrasound processing of guava juice: Effect on structure, physical properties and lycopene in vitro accessibility |
| title_sort |
Ultrasound processing of guava juice: Effect on structure, physical properties and lycopene in vitro accessibility |
| author |
Campoli S.S. |
| author_facet |
Campoli S.S. Rojas M.L. do Amaral J.E.P.G. Canniatti-Brazaca S.G. Augusto P.E.D. |
| author_role |
author |
| author2 |
Rojas M.L. do Amaral J.E.P.G. Canniatti-Brazaca S.G. Augusto P.E.D. |
| author2_role |
author author author author |
| dc.contributor.author.fl_str_mv |
Campoli S.S. Rojas M.L. do Amaral J.E.P.G. Canniatti-Brazaca S.G. Augusto P.E.D. |
| dc.subject.none.fl_str_mv |
ultrasound assisted extraction |
| topic |
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 carotenoid lycopene Article cell disruption cell disruption chemical structure chemical structure degradation food color food storage fruit juice guava high performance liquid chromatography in vitro study kinetic parameters 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 Psidium Ultrasonics https://purl.org/pe-repo/ocde/ford#1.03.00 |
| dc.subject.es_PE.fl_str_mv |
Fruit juices Ultrasonics Guava juice In-vitro Lycopenes Nutritional properties Physical proprieties Physical stability Structure and properties Ultra-sonication Physical properties lycopene carotenoid carotenoid lycopene Article cell disruption cell disruption chemical structure chemical structure degradation food color food storage fruit juice guava high performance liquid chromatography in vitro study kinetic parameters 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 Psidium Ultrasonics |
| dc.subject.ocde.none.fl_str_mv |
https://purl.org/pe-repo/ocde/ford#1.03.00 |
| description |
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“. |
| publishDate |
2018 |
| 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 |
2018 |
| dc.type.none.fl_str_mv |
info:eu-repo/semantics/article |
| format |
article |
| dc.identifier.uri.none.fl_str_mv |
https://hdl.handle.net/20.500.12390/813 |
| dc.identifier.doi.none.fl_str_mv |
https://doi.org/10.1016/j.foodchem.2018.06.127 |
| dc.identifier.scopus.none.fl_str_mv |
2-s2.0-85049326905 |
| url |
https://hdl.handle.net/20.500.12390/813 https://doi.org/10.1016/j.foodchem.2018.06.127 |
| identifier_str_mv |
2-s2.0-85049326905 |
| dc.language.iso.none.fl_str_mv |
eng |
| language |
eng |
| dc.relation.ispartof.none.fl_str_mv |
Food Chemistry |
| dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess |
| eu_rights_str_mv |
openAccess |
| dc.publisher.none.fl_str_mv |
Elsevier Ltd |
| publisher.none.fl_str_mv |
Elsevier Ltd |
| dc.source.none.fl_str_mv |
reponame:CONCYTEC-Institucional instname:Consejo Nacional de Ciencia Tecnología e Innovación instacron:CONCYTEC |
| instname_str |
Consejo Nacional de Ciencia Tecnología e Innovación |
| instacron_str |
CONCYTEC |
| institution |
CONCYTEC |
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CONCYTEC-Institucional |
| collection |
CONCYTEC-Institucional |
| repository.name.fl_str_mv |
Repositorio Institucional CONCYTEC |
| repository.mail.fl_str_mv |
repositorio@concytec.gob.pe |
| _version_ |
1839175586987114496 |
| spelling |
Publicationrp02090600rp01185500rp02089600rp02088600rp01010500Campoli S.S.Rojas M.L.do Amaral J.E.P.G.Canniatti-Brazaca S.G.Augusto P.E.D.2024-05-30T23:13:38Z2024-05-30T23:13:38Z2018https://hdl.handle.net/20.500.12390/813https://doi.org/10.1016/j.foodchem.2018.06.1272-s2.0-85049326905The 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“.The present work evaluated the effect of high-power ultrasonication on the structure and properties of guava juice. The microstructure, concentration of lycopene, in vitro accessibility of lycopene and physical properties (pulp sedimentation, turbidity and colour) were evaluated. The results of this study demonstrate that the ultrasonication disrupts the guava cells, releasing their content and altering the juice properties. Although this processing decreases the total amount of lycopene in guava juice, the release of lycopene from the cells increased its in vitro accessibility. Furthermore, the size reduction of the dispersed pulp particles improved the physical stability of the juice, avoiding pulp sedimentation without significant colour changes during storage. In conclusion, it is suggested that ultrasonication is an interesting alternative to improve the physical and nutritional properties of fruit juices.Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - ConcytecengElsevier LtdFood Chemistryinfo:eu-repo/semantics/openAccessultrasound assisted extractionFruit juices-1Ultrasonics-1Guava juice-1In-vitro-1Lycopenes-1Nutritional properties-1Physical proprieties-1Physical stability-1Structure and properties-1Ultra-sonication-1Physical properties-1lycopene-1carotenoid-1carotenoid-1lycopene-1Article-1cell disruption-1cell disruption-1chemical structure-1chemical structure-1degradation-1food color-1food storage-1fruit juice-1guava-1high performance liquid chromatography-1in vitro study-1kinetic parameters-1kinetic parameters-1limit of quantitation-1nonhuman-1nutritional parameters-1pulping-1sedimentation-1analysis-1chemistry-1fruit and vegetable juice-1procedures-1Psidium-1ultrasound-1Carotenoids-1Fruit and Vegetable Juices-1Lycopene-1Psidium-1Ultrasonics-1https://purl.org/pe-repo/ocde/ford#1.03.00-1Ultrasound processing of guava juice: Effect on structure, physical properties and lycopene in vitro accessibilityinfo:eu-repo/semantics/articlereponame:CONCYTEC-Institucionalinstname:Consejo Nacional de Ciencia Tecnología e Innovacióninstacron:CONCYTEC#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#20.500.12390/813oai:repositorio.concytec.gob.pe:20.500.12390/8132024-05-30 15:23:02.733http://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##PLACEHOLDER_PARENT_METADATA_VALUE#<Publication xmlns="https://www.openaire.eu/cerif-profile/1.1/" id="6bbee2a2-99a1-495f-80d5-bbd7abc5ba02"> <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 guava juice: Effect on structure, physical properties and lycopene in vitro accessibility</Title> <PublishedIn> <Publication> <Title>Food Chemistry</Title> </Publication> </PublishedIn> <PublicationDate>2018</PublicationDate> <DOI>https://doi.org/10.1016/j.foodchem.2018.06.127</DOI> <SCP-Number>2-s2.0-85049326905</SCP-Number> <Authors> <Author> <DisplayName>Campoli S.S.</DisplayName> <Person id="rp02090" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Rojas M.L.</DisplayName> <Person id="rp01185" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>do Amaral J.E.P.G.</DisplayName> <Person id="rp02089" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Canniatti-Brazaca S.G.</DisplayName> <Person id="rp02088" /> <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>Elsevier Ltd</DisplayName> <OrgUnit /> </Publisher> </Publishers> <Keyword>ultrasound assisted extraction</Keyword> <Keyword>Fruit juices</Keyword> <Keyword>Ultrasonics</Keyword> <Keyword>Guava juice</Keyword> <Keyword>In-vitro</Keyword> <Keyword>Lycopenes</Keyword> <Keyword>Nutritional properties</Keyword> <Keyword>Physical proprieties</Keyword> <Keyword>Physical stability</Keyword> <Keyword>Structure and properties</Keyword> <Keyword>Ultra-sonication</Keyword> <Keyword>Physical properties</Keyword> <Keyword>lycopene</Keyword> <Keyword>carotenoid</Keyword> <Keyword>carotenoid</Keyword> <Keyword>lycopene</Keyword> <Keyword>Article</Keyword> <Keyword>cell disruption</Keyword> <Keyword>cell disruption</Keyword> <Keyword>chemical structure</Keyword> <Keyword>chemical structure</Keyword> <Keyword>degradation</Keyword> <Keyword>food color</Keyword> <Keyword>food storage</Keyword> <Keyword>fruit juice</Keyword> <Keyword>guava</Keyword> <Keyword>high performance liquid chromatography</Keyword> <Keyword>in vitro study</Keyword> <Keyword>kinetic parameters</Keyword> <Keyword>kinetic parameters</Keyword> <Keyword>limit of quantitation</Keyword> <Keyword>nonhuman</Keyword> <Keyword>nutritional parameters</Keyword> <Keyword>pulping</Keyword> <Keyword>sedimentation</Keyword> <Keyword>analysis</Keyword> <Keyword>chemistry</Keyword> <Keyword>fruit and vegetable juice</Keyword> <Keyword>procedures</Keyword> <Keyword>Psidium</Keyword> <Keyword>ultrasound</Keyword> <Keyword>Carotenoids</Keyword> <Keyword>Fruit and Vegetable Juices</Keyword> <Keyword>Lycopene</Keyword> <Keyword>Psidium</Keyword> <Keyword>Ultrasonics</Keyword> <Abstract>The present work evaluated the effect of high-power ultrasonication on the structure and properties of guava juice. The microstructure, concentration of lycopene, in vitro accessibility of lycopene and physical properties (pulp sedimentation, turbidity and colour) were evaluated. The results of this study demonstrate that the ultrasonication disrupts the guava cells, releasing their content and altering the juice properties. Although this processing decreases the total amount of lycopene in guava juice, the release of lycopene from the cells increased its in vitro accessibility. Furthermore, the size reduction of the dispersed pulp particles improved the physical stability of the juice, avoiding pulp sedimentation without significant colour changes during storage. In conclusion, it is suggested that ultrasonication is an interesting alternative to improve the physical and nutritional properties of fruit juices.</Abstract> <Access xmlns="http://purl.org/coar/access_right" > </Access> </Publication> -1 |
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13.210282 |
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).
